Easy Oatmeal Cream Pies
“These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything’s better from your own kitchen!” —Crystal Schlueter, Northglenn, Colorado
| Servings | Prep Time | Cook Time |
| 1-1/2dozen | 20minutes + chilling | 10minutes/batch + cooling |
| Servings | Prep Time |
| 1-1/2dozen | 20minutes + chilling |
| Cook Time |
| 10minutes/batch + cooling |
Ingredients
- 3/4 cup butter softened
- 2 large eggs room temperature
- 1 package spice cake mix regular size
- 1 cup quick-cooking oats
- 1 can vanilla frosting 16 ounces
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
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Instructions
- Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
- Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
- Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
- Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Recipe Notes
Test Kitchen Tips
- Try rolling out your dough between two sheets of lightly floured waxed paper.
- If you have a go-to vanilla buttercream recipe, feel free to swap it for the pre-made.
Nutrition Facts
1 sandwich cookie: 296 calories, 13g fat (8g saturated fat), 41mg cholesterol, 316mg sodium, 42g carbohydrate (26g sugars, 0 fibre), 3g protein.
