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. 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.
Oh my lanta.
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.
Make some. Cookies, that is. Or whoopie, if you want to, too.
Somebody stop me.
Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
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:
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.
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.
Add egg and vanilla. Beat until blended.
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.
Scoop by heaping tablespoonfuls onto baking sheet, placing cookies about 2 inches apart.
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:
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.
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.
Add powdered sugar and salt. Beat on low until mixed, about one minute. Increase the speed to medium and mix for another 30 seconds.
Add the vanilla extract and heavy cream, and mix on medium for about 30 seconds until incorporated.
Increase the speed to medium high, and beat for about two minutes until creamy and slightly fluffy.
Assemble the cookies:
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.
Store in an airtight container at room temperature for up to 3 days.
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