Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream

Super easy, chewy chocolate oatmeal cookies filled with creamy, vanilla-bean-flecked frosting. Step aside, willpower.

Total Time: 35 minutes

Yeah, so I had to pack up these chocolate oatmeal cream pies and get them out of the house almost the instant they were put together.

Don’t misunderstand – I taste-tested them. Thoroughly. I mean, it’s my job, right?! My kid and my guy tested them repeatedly as well. And then, later, my guy’s coworkers. They were a hit. Especially with me. Which is why they needed to be out of my clutches as soon as humanly possible.

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream |

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream. For some reason, these are what I’ve been thinking of this year when I think of Valentine’s Day treats. Two chewy dark chocolate oatmeal cookies sandwiching sweet, vanilla-bean-flecked buttercream. Be still my heart. My willpower didn’t stand a chance.

To make these happen, I adapted one of my favorites: this double chocolate oatmeal cookie recipe. Mainly, I omitted the chocolate chips and lightened up on the flour and cocoa powder to create a flatter, more sandwich-friendly cookie.

And then I went with the vanilla bean buttercream from this recipe.

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream |

Oh my lanta.

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream |

I like that these little oatmeal cream pies look like whoopie pies. And we know that whoopie is appropriate for Valentine’s Day … so. I guess I’ve said enough there.

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream |
Make some. Cookies, that is. Or whoopie, if you want to, too.

Somebody stop me.

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream

Yield: 16 sandwich cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Super easy, chewy chocolate oatmeal cookies filled with creamy, vanilla-bean-flecked frosting. Step aside, willpower.


For the chocolate oatmeal cookies:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 batch vanilla bean buttercream (recipe below)

For the vanilla bean buttercream:

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 vanilla bean
  • 1 cup powdered sugar (aka confectioner’s sugar)
  • Pinch salt
  • 2 teaspoons whipping cream
  • 1/2 teaspoon vanilla extract


Make the cookies:

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat/Silpat - or just use a plain non-stick baking sheet. Either will work.
  2. In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and sugars until pale yellow and fluffy, about three minutes.
  3. Add egg and vanilla. Beat until blended.
  4. Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and salt. Mix on low speed just until combined. Add the oats and mix just until combined, scraping down the sides of the bowl if necessary.
  5. Scoop by heaping tablespoonfuls onto baking sheet, placing cookies about 2 inches apart.
  6. Bake until set and dry around the edges, about 9 minutes. If you prefer a crisper cookie, let cook for 2 - 3 minutes more. Cookies will set up after they cool. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Make the vanilla bean buttercream:

  1. Using a stand mixer with whisk attachment or a hand mixer and a medium-size bowl, beat the butter on medium-high speed until smooth, about 20 seconds.
  2. With a paring knife, slice the vanilla bean length-wise, then scrape the seeds out with the tip of the knife. Add to the butter and mix until incorporated.
  3. Add powdered sugar and salt. Beat on low until mixed, about one minute. Increase the speed to medium and mix for another 30 seconds.
  4. Add the vanilla extract and heavy cream, and mix on medium for about 30 seconds until incorporated.
  5. Increase the speed to medium high, and beat for about two minutes until creamy and slightly fluffy.

Assemble the cookies:

  1. Sort cookies into pairs so that they match in size as closely as possible. Spread about 2 tablespoons of the buttercream on the bottom of one of the cookies; top with the other and repeat until you've filled all of your oatmeal cream pies.
  2. Store in an airtight container at room temperature for up to 3 days.

The espresso powder is totally optional, but if you have it, use it! Espresso powder really helps amp up the chocolate flavor in baked goods.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

8 Responses to “Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream”

  1. I want to make whoopie….piiiiies, that is! These are so fun! I have yet to make a whoppie pie and this recipe looks amazing. Those vanilla beans are singing my name!

  2. A real vanilla bean Buttercream is (not the cherry) but the whip on top of a cream pie!

    • I have *no strength* when it comes to a good homemade buttercream. I rarely allow myself to make it anymore because I have to test it … and test it … and test it … ;D

  3. They look so gorgeous and have been added to my To Make when My Diet is Over List! Gives me something to look forward to 🙂

  4. Pingback: Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream

  5. Your desserts are my favorite! The ingredients aren’t outrageous and they’re amazingly delicious 🙂

  6. Should this be 1 and 1/2 cups of flour? I made these tonight and the dough spread all over the pan and dripped off onto the bottom of my oven 🙁

Leave a Comment