Soft and chewy oatmeal cookies filled with a fluffy maple vanilla cream filling. These are a homemade version of the classic Little Debbie Oatmeal Cream Pies, made from scratch and even better.
For the Oatmeal Cream Pies:
1. Whisk melted butter with both brown and granulated sugars until smooth. Add eggs and 2 tsp vanilla extract.
2. Stir in flour, baking soda, salt, and cinnamon until almost combined.
3. Mix in oats until the dough comes together.
4. Let the dough rest for 10–15 minutes so the oats can absorb moisture.
5. Scoop 1-tablespoon portions onto a parchment-lined baking sheet and chill for 15–20 minutes.
6. Bake at 350°F for 12–15 minutes, until the edges are set and the centers are still soft.
7. Cool completely before filling.
For the Maple Vanilla Filling:
1. Beat softened butter, powdered sugar, maple syrup, 1 tsp vanilla, pinch of salt, and 1–2 tsp milk or cream together until light and fluffy.
2. Pipe onto one cooled cookie and sandwich with another.
