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Easy Oatmeal Cream Pies

These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    1-1/2 dozen


  • 3/4 cup butter, softened
  • 2 large eggs, room temperature
  • 1 package spice cake mix (regular size)
  • 1 cup quick-cooking oats
  • 1 can (16 ounces) vanilla frosting


  • Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
  • Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
  • Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
    Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Test Kitchen Tips
  • Try rolling out your dough between two sheets of lightly floured waxed paper.
  • If you have a go-to vanilla buttercream recipe, feel free to swap it for the pre-made.
  • Nutrition Facts
    1 sandwich cookie: 296 calories, 13g fat (8g saturated fat), 41mg cholesterol, 316mg sodium, 42g carbohydrate (26g sugars, 0 fiber), 3g protein.
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