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Homemade Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream photo

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream

These Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream are a nostalgic treat packed with rich chocolate flavor and creamy goodness!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Dark Brown Sugar packed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Instant Espresso Powder optional
  • 1 cup Rolled Oats
For the Buttercream:
  • 1/2 cup Unsalted Butter softened
  • 1 cup Powdered Sugar
  • 2 teaspoons Whipping Cream
  • 1 vanilla bean Vanilla Bean seeds scraped
  • a pinch Salt for the buttercream

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • Cookie scoop
  • Spatula

Method
 

Method:
  1. 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.
  2. Add 1 large egg and 1 teaspoon of vanilla extract to the mixture. Beat until well combined.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.