Homemade Oatmeal Cream Pies

I had to save the best for last this week. Oatmeal Cream Pies were my all time favorite. There’s just something about that soft chewy oatmeal cookies with the cream filling smooshed between.

I have a confession to make about the store bought version of this cookie. When I was in High School, I was the yearbook editor senior year with a good friend of mine K. He and I had a class period each day to do yearbook work as an independent study class. We had the yearbook room to ourselves for one hour a day. It was a lot of fun. We kept Oatmeal Cream Pies in the yearbook drawer and would house these things on a regular basis. We’d go through a disgusting amount of these cookies in one hour. Thank goodness for my high-school metabolism (which has since vanished), as well as my stomach of steel. Oh man, parts of high school were a good time.

Back to reality. In the past 10+ years since then, my stomach has become more sensative to dairy and other foods, and I have to work to not gain weight. I’ve learned a lot about how to eat healthy and gained quite the love of cooking and baking. I’ve also learned that most store bought foods can be made a hundred times better at home.

These cookies are no exception. The brown sugar in the cookies keeps them perfectly soft and the filling is so much better than what’s in the store bought version. It’s like a homemade marshmallow fluff, and it’s amazing. I packaged them in celophane bags so they were easy to throw into lunches for me and Hubby this week.

One Year Ago: Best Dang Thing Ever Bars

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Homemade Oatmeal Cream Pies

Yield: 24


For the Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water

For the Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla
1 cup powdered sugar
8 ounces vegetable shortening


Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.

Make the filling
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

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20 Responses to “White Cupcakes with Vanilla Buttercream”

  1. #
    Bridget — April 8, 2010 at 4:39 pm

    Hm…domes…good for cupcakes, sorta annoying for layer cakes. 🙂

    I wonder if you bumped up the baking temperature a bit, if the cupcakes would have a more dramatic rise? Obviously you’d need to reduce the baking time…but you knew that. 😉

    It doesn’t look like any of the white cakes I’ve made in cupcake form have had a nicely domed top, but Dorie’s Perfect Party Cake was the most rounded. It’s a great tasting cake too.

  2. #
    Joanne — April 8, 2010 at 6:07 pm

    Go-tos are ALWAYS good to find. I’m going to have to try these because I am still on the lookout for a go-to white cake. They look awesome!

  3. #
    whisk-kid — April 8, 2010 at 11:34 pm

    These look awesome! I understand your desire for that perfect dome, though.

    I’m happy to have one for chocolate cake, but I wish I had more go-tos! I think part of my problem is that I rarely repeat things. I just keep trekking down that endless “to bake” list of mine… Haha

  4. #
    Heidi — April 8, 2010 at 11:59 pm

    Oh my word! You sound like me talking about “go to” recipes. That is my quest in life…well, in baking anyway. AND white cake is one that I have NOT found a “go to” recipe for and believe me, I have been searching for years. Literally. I also came across Bridgette’s blog where she did the white cake comparisons and I forget which one I chose to make, but I did not care for the results at all. Sigh. I was disappointed because I was certain that I would no longer have to search. I’m still at it. I also agree with you on the dome part. I definitely want my cupcakes to have a dome on them and if they don’t, I consider them a failure – no matter how good they taste. I’m kind of obsessed with the whole doming aspect.

    Well, it looks like you have possibly found your “go to” white cake recipe. I guess I will keep searching. Your look amazing. Seriously – I feel like reaching through my computer screen and eating that cupcake that you have cut in half. Yummy!

    Good post! Thanks for sharing.

  5. #
    Valen — April 9, 2010 at 1:09 am

    These are beautiful! I also like domed cupcakes, but it never works out that way.

  6. #
    Memória — April 9, 2010 at 3:17 am

    This recipe is my go-to for white cake, too!! I’m so happy to see someone else post about it.

  7. #
    Alaskan Dermish in the Kitch — April 9, 2010 at 7:36 am

    I love the crumb on those!

    You might try starting your cupcakes at about 25 degrees more than usual, then when they just start to doom, reduce the temp back down. This has worked for me when I have had a flat top type batter.

  8. #
    Nessa — August 17, 2010 at 11:00 pm

    I have always had a similar problem so I thought i would do some searching and came upon this comment…


    Give it a try and let us know if it works!


  9. #
    steph — August 23, 2010 at 2:28 am

    i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!

  10. #
    steph — August 23, 2010 at 2:28 am

    i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!

  11. #
    pink_sparkles84 — August 11, 2012 at 2:06 am

    Is this beaten or unbeaten egg whites? Thanks!

  12. #
    whats a cupcake without icing? — March 13, 2013 at 6:33 pm

    where is the recipe for the buttercream?

  13. #
    amber s — October 8, 2013 at 4:57 pm

    Hello. I found your site off pinterest in a continuing search for the perfect white cake. I have possibly a very strange question, and i’m hoping you can help guide me here. I’m doing a birthday cake for my husband and my daughter, and I’m making it a flag inside (red and white layers w/ a blue center circle). my husband loves red velvet, so i’m hoping to do that for the red layers, but i’m having a hard time figuring out the perfect mix of flavors to do the white layers? would this recipe mix well w/ red velvet?

    • beantownbaker — October 8th, 2013 @ 7:07 pm

      I think this recipe would go great with red velvet. I love the idea of a flag cake, although I’ve never made one myself.

  14. #
    Maria — November 10, 2013 at 10:27 pm

    My first cake made from scratch and this recipe made it a success. Super happy with the results. Thank you!

    • beantownbaker — November 11th, 2013 @ 9:09 pm

      So glad you enjoyed the recipe! Great job in taking on the challenge of making a cake from scratch.

  15. #
    Naomi Turner — July 3, 2014 at 4:05 am

    Hi! I found this recipe whilst searching for one to make a purple ombre layer cake for my best friend’s birthday. However, I am from the UK and whilst having US measuring cups, I don’t really know what cake flour is? I’m sorry if this sounds ridiculous but we don’t have it over here! Can I use Plain Flour instead as the recipe includes a raising agent? And is it the cake flour that gives the cake its white colour? Please help! Kindest regards, Naomi x

  16. #
    Cindy — March 11, 2015 at 6:58 am

    Hi, I’m baking a bday cake for my sis and I’m attempting to make the purple ombré cake too. Will be using the white cake recipe. Just wondering
    1. Can I still use the same 24 cupcakes quantity to make 3 layers of 6″ round cakes?
    2. Would the cake be still moist if I bake the cake 1 day ahead?

    Thank u so much!

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