{"id":277344,"date":"2025-05-26T09:00:02","date_gmt":"2025-05-26T09:00:02","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2025\/05\/26\/these-oatmeal-cream-pie-cookies-are-nostalgia-in-a-bite\/"},"modified":"2025-06-25T17:08:17","modified_gmt":"2025-06-25T17:08:17","slug":"these-oatmeal-cream-pie-cookies-are-nostalgia-in-a-bite","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2025\/05\/26\/these-oatmeal-cream-pie-cookies-are-nostalgia-in-a-bite\/","title":{"rendered":"These Oatmeal Cream Pie Cookies are Nostalgia in a Bite"},"content":{"rendered":"

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When I think about desserts<\/a> that take me back to childhood, nothing takes the cake more than an oatmeal cream pie. There\u2019s something joy-inducing about unwrapping those perfectly soft cookies with sweet frosting sandwiched in the middle. That is, until I actually had one a few days ago and realized that nostalgia doesn\u2019t always live up to the hype. In an effort to recapture the glory of one of my favorite childhood cookies, I decided it was time to recreate the recipe for myself and make them actually<\/em> as good as I remembered.<\/p>\n

My version of the classic oatmeal cream pie does a few things differently than the classic. First, we\u2019re going healthier by reducing the sugar and adding more wholesome ingredients. These cookies feel like a love child between an oatmeal cream pie and a whoopie pie. I love them for their thick texture and slightly savory flavor balanced by the sweetness of the cream and preserves. Leaning into the flavors of summer, we use strawberries in the filling\u2014this perfectly balances a sweeter frosting with some extra tang that keeps you coming back for more.<\/p>\n

If you\u2019re like me and planning on many al fresco gatherings<\/a> this summer, then this cookie will for sure be joining your picnic basket repertoire all season long.<\/p>\n


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Ingredients for These Strawberry Oatmeal Cream Pie Cookies<\/h2>\n

Coconut sugar<\/strong>. I like to use coconut sugar in these cookies for its slightly more caramely flavor than brown sugar.<\/p>\n

Lemon zest<\/strong>. To add a little extra flavor to our cookies.<\/p>\n

Eggs<\/strong>. Just two cookies for this recipe.<\/p>\n

Tahini.<\/strong> I actually love a cookie that\u2019s not too sweet, and the tahini adds a nice nuttiness and savory flavor that keeps the cookie from being too sweet. <\/p>\n

Olive oil<\/strong>. Use the good stuff.<\/p>\n

Vanilla<\/strong>. I like to use powdered vanilla, but you can also use extract.<\/p>\n

Rolled oats<\/strong>. Both whole and then blitzed for DIY oat flour.<\/p>\n

Baking soda<\/strong>. To help our cookies rise.<\/p>\n

Butter<\/strong>. One stick for the frosting is all we\u2019ll need. <\/p>\n

Powdered Sugar<\/strong>. For sweetening our frosting.<\/p>\n

Orange and lemon zest<\/strong>. I like the zest for cutting through the richness of the frosting. <\/p>\n

Heavy cream or milk<\/strong>. The secret for the best whipped buttercream is always a splash of heavy cream. When whipping up the frosting, it really helps add volume and softness.<\/p>\n

Strawberry preserves<\/strong>. Storebought is more than perfect here. I love Bon Mamman strawberry preserves.<\/p>\n


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Tips for Preparing These Cookies<\/h2>\n

When it comes to cookie recipes, this one looks quite fanciful, but is incredibly easy to make. It\u2019s all about the little things that really elevate these cookies and ensure that the flavor and texture is top notch.<\/p>\n

First, any time I\u2019m using citrus in a dessert, I make sure to incorporate the zest from the citrus into the sugar first. By rubbing the zest into the sugar until the texture feels like wet sand, you help release some of the natural oils from the zest and maximize the flavor. I do the same for the frosting as well! <\/p>\n

For the sandwich filling, I like to create a round of frosting around the edge of the cookie and then add a spoon of jam into the middle. I prefer this instead of only frosting as the tangy bite from a really good quality jam can cut through the sweetness.<\/p>\n

Also, don\u2019t skimp on the salt. I am a huge fan of the \u201cnot too sweet\u201d dessert vibe, and a big part of that is ensuring that there is a pinch of salt in every component of the cookie. Trust me, it makes a huge difference in the flavor to ensure proper salting, even in desserts.<\/p>\n


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How to Prepare These Cookies Ahead of Time and Store Leftovers<\/h2>\n

These cookies are perfect make ahead treats. Especially since there is some assembly required, you can make the components separately ahead of time. Make the frosting and store in an airtight container in the fridge a day or two ahead. Just let the frosting come closer to room temperature when you\u2019re ready to assemble. You can also make the cookies a day or two ahead before sandwiching together with frosting.<\/p>\n

To store cookies, because the frosting softens at room temperature, I like to keep these in the fridge. When ready to eat, just let them sit out at room temperature for a few minutes, then enjoy!<\/p>\n


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text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>An easy summer version of the classic oatmeal cream pie.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FFFFFF !important; background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<div class=\"wprm-recipe-ingredient-group\">\n<p>For the cookies:<\/p>\n<ul>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"0.66666666666667\">2\/3<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">coconut sugar (100g)<\/span><\/li>\n<li>zest of <span data-amount=\"1\">1<\/span> lemon<\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"2\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-name\">eggs, room temperature <\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"0.5\">1\/2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">tahini <\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"0.25\">1\/4<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> olive oil <\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"1\">1<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">vanilla <\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"2\">2<\/span> <\/span><span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">rolled oats <\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"0.66666666666667\">2\/3<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">oat flour <\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"1\">1<\/span> <\/span><span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">baking soda<\/span><\/li>\n<li><span data-amount=\"1\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">sea salt<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 id=\"for-the-frosting\" class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the Filling:<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"0.5\">1\/2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> butter, room temperature<\/li>\n<li class=\"wprm-recipe-ingredient\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"1.5\">1 1\/2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">powdered <\/span><span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">powdered sugar<\/span><\/li>\n<li data-uid=\"15\">Zest of <span data-amount=\"1\">1<\/span> lemon<\/li>\n<li data-uid=\"15\">zest of <span data-amount=\"1\">1<\/span> orange<\/li>\n<li data-uid=\"15\"><span data-amount=\"1\">1<\/span> \u2013 <span data-amount=\"2\">2<\/span> tbsp heavy cream or milk of choice<\/li>\n<li class=\"wprm-recipe-ingredient\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\"><span data-amount=\"2\">2<\/span><\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">vanilla <\/span><\/li>\n<li data-has-non-numeric-amount=\"\" data-uid=\"16\">Big pinch of salt<\/li>\n<li data-uid=\"16\">Strawberry preserves<\/li>\n<\/ul>\n<\/div>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FFFFFF !important; background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">Preheat oven to 350 degrees F. Line a sheet tray with parchment paper and set aside.<\/li>\n<li id=\"instruction-step-2\">In a mixing bowl, add the sugar and lemon zest. Rub zest into the sugar until texture is like wet sand. Add the egg, tahini, olive oil, and vanilla. Whisk together until smooth. Add the oats, oat flour, baking soda, and salt, and combine until dough comes together.\u00a0<\/li>\n<li id=\"instruction-step-3\">Using a cookie scoop, drop dough balls onto sheet tray, giving cookies space to spread.<\/li>\n<li id=\"instruction-step-4\">Bake for 10 \u2013 11 minutes, then remove from oven and let cool for about 5 \u2013 10 minutes on the tray before letting cookies finish cooling on a wire rack.\u00a0<\/li>\n<li id=\"instruction-step-5\">While cookies cool, prepare the frosting. Add all of the ingredients except the jam to a mixing bowl and whisk until smooth.<\/li>\n<li id=\"instruction-step-6\">To assemble, sandwich cookies together with frosting and a spoon of jam in the middle. You can decorate the cookies with melted white chocolate and freeze dried strawberries if you like. Enjoy!<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" style=\"background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #7b6a57 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">15<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #7b6a57 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">15<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #7b6a57 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">cookie<\/span><\/li>\n<\/ul><\/div>\n<div class=\"tasty-recipes-keywords\" style=\"background-color: #FFFFFF !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<p style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\"><span class=\"tasty-recipes-label\" style=\"color: #040404 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">Keywords:<\/span> oatmeal, oat, cookie<\/p>\n<\/p><\/div>\n<\/div>\n<\/div><\/div>\n<p><script>\n !function(e,t,n,c,o,a,f){e.fbq||(o=e.fbq=function(){o.callMethod?o.callMethod.apply(o,arguments):o.queue.push(arguments)},e._fbq||(e._fbq=o),o.push=o,o.loaded=!0,o.version=\"2.0\",o.queue=[],(a=t.createElement(n)).async=!0,a.src=\"https:\/\/connect.facebook.net\/en_US\/fbevents.js\",(f=t.getElementsByTagName(n)[0]).parentNode.insertBefore(a,f))}(window,document,\"script\"),fbq(\"init\",\"350624676535659\"),fbq(\"track\",\"PageView\");\n <\/script><br \/>\n<br \/>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/camillestyles.com\/food\/recipes\/dessert\/oatmeal-cream-pie-cookies\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] When I think about desserts that take me back to childhood, nothing takes the cake more than an oatmeal cream pie. There\u2019s something joy-inducing<\/p>\n","protected":false},"author":1,"featured_media":277345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[163],"tags":[],"_links":{"self":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/277344"}],"collection":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/comments?post=277344"}],"version-history":[{"count":0,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/posts\/277344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/media\/277345"}],"wp:attachment":[{"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/media?parent=277344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/categories?post=277344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/michigandigitalnews.com\/index.php\/wp-json\/wp\/v2\/tags?post=277344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}