Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
If you’re looking for a nostalgic treat that combines rich chocolate flavor with the comforting chewiness of oats, then you’re in the right place. These Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream are not just a dessert; they’re a delightful experience that brings back memories of childhood snacks while elevating them to a new level. With soft, chocolatey cookies filled with a luxurious buttercream, they are perfect for any occasion, whether it’s a cozy family gathering or a fun party with friends. Let’s dive into this irresistible recipe!
Why It Works Every Time
The secret behind these delectable Chocolate Oatmeal Cream Pies lies in the perfect balance of flavors and textures. The combination of unsweetened cocoa powder and dark brown sugar gives the cookies a rich, deep flavor while the oats add a hearty chewiness that contrasts beautifully with the creamy filling. The inclusion of instant espresso powder enhances the chocolate flavor without making the cookies taste like coffee, while the vanilla bean buttercream provides a sweet and creamy counterpart to the slightly dense cookies. Each bite is a harmonious blend of chocolate, creaminess, and a hint of nostalgia that makes these treats irresistible.
What to Buy
- Unsalted Butter: 1 stick (1/2 cup) for the cookies, 1 stick (1/2 cup) for the buttercream.
- Granulated Sugar: 1/2 cup for sweetness in the cookies.
- Dark Brown Sugar: 1/2 cup packed for that rich flavor.
- Large Egg: 1 to bind the ingredients together.
- Vanilla Extract: 1 teaspoon for flavor in the cookies and 1/2 teaspoon for the buttercream.
- All-Purpose Flour: 1/2 cup to provide structure.
- Cocoa Powder: 1/4 cup for that deep chocolate flavor.
- Instant Espresso Powder: 1 teaspoon (optional) to enhance the chocolate taste.
- Baking Soda: 1 teaspoon for leavening.
- Salt: 1/2 teaspoon for balancing flavors in the cookies and a pinch in the buttercream.
- Rolled Oats: 1 cup for texture and chewiness.
- Powdered Sugar: 1 cup for the buttercream.
- Whipping Cream: 2 teaspoons to lighten the buttercream.
- Vanilla Bean: 1, for that authentic vanilla flavor in the buttercream.
Appliances & Accessories
- Mixing Bowls: For combining ingredients efficiently.
- Electric Mixer: To make mixing the buttercream a breeze.
- Baking Sheets: For placing the cookies to bake.
- Parchment Paper: To line the baking sheets for easy cleanup.
- Cookie Scoop: For evenly sized cookies.
- Spatula: To spread the buttercream smoothly between the cookies.
Method: Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
Step 1: Prepare the Cookie Dough
In a large mixing bowl, combine 1/2 cup of unsalted butter and 1/2 cup of granulated sugar with 1/2 cup of packed dark brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, which helps create a lighter cookie.
Step 2: Add the Egg and Vanilla
Add 1 large egg and 1 teaspoon of vanilla extract to the mixture. Beat until well combined. The egg will help bind the ingredients together, while the vanilla adds a lovely fragrance.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of instant espresso powder (if using). This ensures the dry ingredients are evenly distributed before combining them with the wet ingredients.
Step 4: Mix in Dry Ingredients and Oats
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Finally, fold in 1 cup of rolled oats with a spatula, ensuring they are evenly distributed throughout the dough.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop, place heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Step 6: Make the Vanilla Bean Buttercream
While the cookies are cooling, prepare the vanilla bean buttercream. In a mixing bowl, beat 1/2 cup of unsalted butter until creamy. Scrape the seeds from 1 vanilla bean into the bowl, along with 1 cup of powdered sugar, 2 teaspoons of whipping cream, and a pinch of salt. Beat on low speed until combined, then increase the speed to high and beat for an additional 2-3 minutes until fluffy and smooth.
Step 7: Assemble the Pies
Once the cookies are cooled completely, flip half of them upside down. Spread a generous amount of vanilla bean buttercream on the flat side of each cookie. Top with another cookie, pressing down gently to create a sandwich. Repeat until all cookies are filled.
Dietary Customizations
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- To make it dairy-free, use vegan butter and non-dairy milk for the buttercream.
- For a refined sugar-free option, try using coconut sugar in place of granulated and brown sugars.
- Add nuts or chocolate chips for extra texture and flavor.
Avoid These Traps
- Don’t overmix the dough; it can lead to tough cookies.
- Ensure your butter is at room temperature for easier mixing.
- Keep an eye on baking time, as ovens can vary. Cookies should be soft in the center when you take them out.
- Don’t skip the cooling step before adding the buttercream; warm cookies can melt the frosting.
Storing, Freezing & Reheating
Store your Chocolate Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. To freeze, place them in a single layer in a freezer-safe container. For reheating, allow them to thaw in the refrigerator overnight and enjoy them at room temperature or briefly warm them in the microwave.
Top Questions & Answers
Can I use quick oats instead of rolled oats?
While rolled oats are preferred for their texture, you can use quick oats in a pinch. The cookies may turn out slightly softer, but they will still taste delicious!
Can I make the cookie dough in advance?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just allow it to sit at room temperature for about 15 minutes before scooping and baking.
What can I substitute for cocoa powder?
If you want a non-chocolate version, you can replace cocoa powder with an equal amount of all-purpose flour and add a bit of cinnamon for flavor.
What is the best way to mix the buttercream?
Using an electric mixer is the best way to achieve a light and fluffy buttercream. Start mixing on low to prevent powdered sugar from flying everywhere, then increase the speed once combined.
Final Bite
These Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream are an indulgent treat that will satisfy any sweet tooth. With their delightful combination of soft chocolate cookies and creamy buttercream, they are perfect for sharing or savoring all on your own. Whether you’re reminiscing about childhood snacks or looking for a new favorite dessert, this recipe is sure to become a staple in your baking repertoire.
Bite into the chewy, chocolatey goodness, and let the rich flavors take you to a place of comfort and joy. Happy baking!
Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1/2 cup of unsalted butter and 1/2 cup of granulated sugar with 1/2 cup of packed dark brown sugar. Using an electric mixer, beat them together until light and fluffy, about 2-3 minutes.
- Add 1 large egg and 1 teaspoon of vanilla extract to the mixture. Beat until well combined.
- In a separate bowl, whisk together 1/2 cup of all-purpose flour, 1/4 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of instant espresso powder (if using).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in 1 cup of rolled oats with a spatula.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop, place heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.
- While the cookies are cooling, prepare the vanilla bean buttercream. Beat 1/2 cup of unsalted butter until creamy. Add the scraped seeds from 1 vanilla bean, 1 cup of powdered sugar, 2 teaspoons of whipping cream, and a pinch of salt. Beat until fluffy and smooth.
- Once the cookies are cooled, flip half of them upside down. Spread a generous amount of buttercream on the flat side of each cookie. Top with another cookie.
Notes
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- For a dairy-free option, substitute with vegan butter and non-dairy milk.
- Add nuts or chocolate chips for extra texture and flavor.
