Little Debbie Copycat Oatmeal Cream Pies

Oatmeal Cookies:

1. Whisk the melted butter with both sugars until smooth. Add the eggs and vanilla and mix well.
2. Stir in the flour, baking soda, salt, and cinnamon until almost combined.
3. Mix in the oats until the dough comes together.
4. Let the dough sit for 10–15 minutes so the oats can absorb some of the moisture.
5. Scoop into 1-tablespoon portions onto a parchment-lined baking sheet. Freeze for 30 minutes.
6. Bake at 350°F for 12–15 minutes, until the edges are set but the centers are still soft. If they spread or run together, use a large round cookie cutter or glass to reshape them while they’re still warm.
7. Cool completely before filling.

Vanilla Buttercream Filling:

Cream the softened butter and vanilla together. Gradually add the powdered sugar and salt, then beat until light and fluffy. Add a tiny splash of milk or cream only if you need to thin the buttercream.

Assembly:

Pipe the buttercream onto the bottom of one completely cooled oatmeal cookie, top with another, and you’ve got yourself a homemade oatmeal cream pie.