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Gourmet Oatmeal Creme Pie Recipe

With silky-smooth Swiss buttercream sandwiched between two perfectly spiced oatmeal cookies, these copycat creme pies are soft, chewy, and miles better than the Little Debbie version!
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Course: Dessert
Servings: 12 to 15 cookie sandwiches
Author: Mae Martin

Ingredients

For the oatmeal cookies

  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • 3 tablespoons unsulphured molasses
  • 1 tablespoon honey
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tablespoon cornstarch
  • ½ tablespoon Dutch cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • A dash of cloves, cardamom, and espresso powder (optional)

For the Swiss meringue buttercream

  • 2 large egg whites
  • A dash cream of tartar
  • ⅔ cup granulated sugar
  • ¾ cup softened butter, cubed
  • 1 teaspoon vanilla bean paste or extract
  • A pinch kosher salt

Instructions

  • Make the cookies. Add all of your dry ingredients to the bowl of a food processor fitted with the blade attachment: 1 ¾ cups all purpose flour, 1 cup rolled oats, 1 tablespoon cornstarch, ½ tablespoon cocoa powder, 1 teaspoon baking soda, ¾ teaspoon kosher salt, ¼ teaspoon cinnamon, ¼ teaspoon ginger, and other spices (if using).
  • Pulse the ingredients together until well combined and the oats have broken down to a coarse meal. Set aside.
  • With a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened butter and light brown sugar until light and fluffy, about 3-4 minutes.
  • Add in the molasses, honey, egg, and vanilla extract, mixing until well combined.
  • Using a rubber spatula, fold in all of the dry ingredients until a smooth dough forms with no more streaks of flour. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours.
  • In the meantime, preheat the oven to 325℉ and line a baking sheet with parchment paper.
  • When ready to bake, remove the bowl from the fridge and use a 2-tablespoon scoop to portion out the cookies.
  • Evenly space the dough onto the baking sheet with a 2'' gap in between each cookie, then bake for 12-15 minutes, or until the cookies are golden brown on the edges and set in the middle.
  • Let the cookies cool to room temperature before assembling. In the meantime, prepare the Swiss meringue buttercream.
  • Prepare the buttercream. In the bowl of a stand mixer, whisk together the egg whites, cream of tartar, and sugar until well combined.
  • Place the bowl over a pot of simmering water to create a bain-marie (a double boiler). Ensure that the bottom of the bowl does not touch the water.
  • Constantly whisk until the sugar dissolves and the mixture becomes white and frothy, around 3-4 minutes. Cook the mixture until it registers 160℉ on a candy thermometer or until you can feel no sugar granules between your fingers.
  • Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip the mixture on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm to the touch, around 10 minutes.
  • If the meringue is still warm at this point, pop the bowl into the fridge until cool to room temperature (the butter will melt otherwise and create a soupy buttercream).
  • With the mixer running on medium-high speed, add in the butter 1 tablespoon at a time. Wait for the butter to fully incorporate before adding the next piece. Once all of the butter has been added, beat in the vanilla and salt until well combined.
  • Transfer the buttercream to a piping bag fitted with a nozzle attachment. When ready to assemble, flip half of the oatmeal cookies over, pipe over a layer of buttercream, then sandwich with the remaining cookies.
  • Store the oatmeal creme pies in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.