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Easy Oatmeal Cream Pies

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling


1-1/2 dozen

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
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  • 3/4 cup butter, softened
  • 2 large eggs, room temperature
  • 1 package spice cake mix (regular size)
  • 1 cup quick-cooking oats
  • 1 can (16 ounces) vanilla frosting


  1. 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.
  2. 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.
  3. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Can you freeze Easy Oatmeal Cream Pies?

Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

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 fiber), 3g protein.