Yes, I know how to spell “cream.” But these are fancy homemade versions of Little Debbie’s Oatmeal Creme Pies, so that’s how I’m spelling it, darn it!
Now the reason I made these is because the finale of the Bachelorette was last night, so of course we needed a treat to eat while watching it. And to fit the occasion, I felt it needed some pink or red, thus – raspberry filling!
I made a half-batch of this recipe from My Baking Addiction. Because my 3-person household did not need to have a full batch available to us – though we definitely would’ve eaten it. They are soooo good. Here is my half-batch version, with a raspberry twist on the filling.
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Oatmeal Creme Pies – with Vanilla and Raspberry Buttercream Filling
Makes approx. 8 sandwich cookies
For the Cookies:
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 cup + 2 Tbs brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup flour (I use white whole wheat)
- 1/2 tsp baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups quick or old fashioned oats
For the Buttercream:
- 1 stick (1/2 cup) butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 to 1 Tbs milk or cream
- 10 raspberries
- Preheat oven to 350°F. Line cookie sheets with a silpat or parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, about 3 minutes. Add in egg and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
- Using a small (1.5 Tbs) cookie scoop (or a heaping tablespoon), portion out the dough onto the cookie sheet, and bake for 10-12 minutes or until golden brown. Allow cookies to sit on the cookie sheet for about 5 minutes before removing them to a wire rack to cool completely. As the cookies are cooling, prepare the cream filling.
Buttercream Two Ways:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on medium speed for about a minute.
- Turn the mixer off and add the powdered sugar. Turn the mixer back on to low, and gradually increase to medium until the powdered sugar is incorporated (go slow so you don’t have powdered sugar everywhere.)
- Turn the mixer up to medium-high and beat for 3 minutes.
- Add in vanilla extract and 1/2 Tbs milk and mix until combined. If you desire a thinner buttercream, add the other 1/2 Tbs of milk.
- If you want all of the creme pies to be filled with vanilla, your buttercream is done!
- If you want half to have a raspberry filling, scoop out half of the buttercream and put it in a tupperware in the fridge.
- Using a magic bullet, blend 10 raspberries until smooth. (If you don’t have a magic bullet, you can use a blender or food processor, but you might need to up the quantity of raspberries.)
- Pour the raspberry puree into the stand mixer with the remaining butter cream, and start mixing. It will look like it is not going to incorporate, but just keep it going, it will!
- Turn to mixer up to medium high and blend until smooth. This could take several minutes. Once smooth, transfer to tupperware and store in the fridge until ready to use. (This can help it to firm up if it seems pretty soft.)
- Match up your cookies in pairs of comparable sizes, and turn one cookie from each pair upside down.
- Using the same cookie scoop as before (after washing it, of course), place one scoop of buttercream on the flat side of each upside down cookie, and put the remaining cookies on top.
- Marvel at your pretty, fancy, homemade oatmeal creme pies. And enjoy!
- Store in the fridge in an airtight container.
And now, some pictures of cookies being made, because cookie dough is so beautiful.
And now, the vanilla buttercream…
And raspberry puree…
After half of the vanilla buttercream has been scooped out and reserved, the raspberry puree gets added to the remaining buttercream…
DON’T PANIC – it’s supposed to look like this! Just keeeeep mixing, and it will all incorporate…
So now, after the buttercream has chilled and the cookies have cooled, we can assemble our cookie sandwiches! The original recipe called for piping the buttercream into the cookies, which would work well, but I didn’t want to have to clean all of my piping utensils, so I used my cookie scoop instead. It worked wonderfully – it scooped out the perfect amount of filling, and it made it easy to make each sandwich the same size!
TIP: Don’t be like me. If you’re doing two flavors – scoop the vanilla filling FIRST. That way you don’t have to wash the cookie scoop before scooping the other flavor.
And for our final picture, it looks like someone caught the cookies trying to assemble into a cheerleader pyramid.
And there you have it. If you try this recipe, let me know how it goes!