Whole Wheat Oatmeal Cream Pies

You’re going to love these whole wheat oatmeal cream pies! They’re perfect for anytime, whether it’s sweater or T-shirt weather! I love the Little Debbie Oatmeal Cream Pies you get the corner store, so I decided to create a homemade version. They are the perfect combination of crunchy and chewy and sweet! Enjoy these whole grain oatmeal cream pies with coffee, tea, or a glass of milk!

Start to finish: 35 minutes

How many: 12 oatmeal cream pies

What you’ll need:

For the cookies: Recipe adapted from Two Peas & Their Pod

• 1 1/2 cups whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1 teaspoon sea salt

• 1/4 teaspoon nutmeg

• 1 cup unsalted butter, at room temperature

• 1 cup packed brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 1 tablespoon pure vanilla extract

• 3 cups old fashioned oats

For the cream filling: Recipe adapted from My Baking Addiction

• 1/2 cup unsalted butter, at room temperature

• 1 and 2/3 cup confectioners' sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon milk, half and half, or cream

What you’ll do:

For the cookies:

1. Preheat oven to 350 degrees F and line two large baking sheet with parchment paper.

2. In a bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside.

3. In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar. Beat until smooth.

4. Add in egg, egg yolk, and vanilla extract and beat until smooth.

5. Turn the mixer off and add dry ingredients, then mix on low until combined. Stir in the oats.

6. Scoop the cookie dough into 2 tablespoon balls. Place on the lined baking sheets, about 2 inches apart. Flatten each cookie slightly with your hand.

7. Bake for 10 to 12 minutes or until the edges of the cookies are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. While the cookies are cooling, make the cream filling.

For the cream filling:

1. In the bowl of a stand mixer, beat butter on medium-high speed for about 5 minutes. This will make the buttercream icing light and fluffy!

2. Turn the speed to low speed and gradually add in the powdered sugar until completely incorporated. Add the vanilla extract and milk and mix until combined.

3. Turn mixer to medium-high speed and beat for an additional 3-5 minutes. If needed, add a little more milk to reach the desired consistency.

4. When the cookies are completely cool, pipe or spread the cream filling on the flat side of half the cookies, then place the other cookies on top. Enjoy with coffee or a glass of milk!