Soft and chewy oatmeal cookies filled with a luscious eggnog buttercream. Warm spices and buttery gooey cookies make these Eggnog Oatmeal Creme Pies the perfect holiday treat!
Once December hits, the ‘nog game is fair game, and I go NUTS for ‘nog. Boozy or not, it truly calls my name. I wanted to create a simple yet fun recreation of one of my favorite childhood snacks, but make it holiday themed! Thank god for my neighbors who take all of my test bakes — this one got glowing reviews 😉
Key Eggnog Oatmeal Creme Pie Ingredients
- Old Fashioned Oats. Also called rolled oats, and the most important ingredient! Unfortunately, you cannot substitute quick cooking oats or steel cut oats in this recipe.
- Eggnog. Choose the most flavorful eggnog you can think of! Personally, I think Turkey Hill brand is the best, but am also very impressed with the nog at Aldi.
- Dark brown sugar. You can use light brown sugar if you don’t have dark brown sugar, but your cookies will be lighter in color and will have slightly less depth of flavor.
Making the Creme Pies
When making the cookies, it’s important that you give the dough a full 2 hours to harden up in the fridge. Because these are meant to be thin, if you don’t allow the butter to harden back up, they will spread WAY too much without the fridge time.
When scooping the cookies, use the palm of your hand to press the dough into the scoop, then drop it onto the pan. This ensures even cookies.
At the 8 minute mark, you SHOULD “scoot” your cookies. I don’t want to say you “have” to, because you don’t, but if you want perfectly round cookies to sandwich together, you need to scoot your cookies at the 8 minute mark. To do this, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape. You can also do this by turning a fork on its side and using the tines to round out any lumpy sides. You’ll also need to scoot them again when they are officially done baking.
Watch how to scoot cookies — as learned from Erin at The Cloudy Kitchen and we’re never looking back:
Assembling the Eggnog Oatmeal Creme Pies
I find it easiest to pipe the buttercream onto the cookies before sandwiching together. If you don’t have a piping bag, you can also use a ziplock bag and snip the edge off. If you don’t even want to bother with that, feel free to spread it on! Be sure not to pipe the buttercream the whole way to the edges. You need to allow a bit of room for spreading when you sandwich the cookies together.
Storing the Oatmeal Creme Pies
Store the Eggnog Oatmeal Creme Pies in a sealed container (or a ziplock bag) in the fridge for up to 3 days. Allow the creme pies to completely come to room temperature (about 2 hours) before enjoying so the butter has time to re-soften.
As always, don’t forget to leave me a rating and a comment if you try these! If you’re looking for other cookie recipes, check out:
- Chocolate Marshmallow Cookies
- Snickerdoodles with Cinnamon Chips
- Apple Cider Caramel Thumbprint Cookies
Eggnog Oatmeal Creme Pies
- Stand mixer with paddle attachment, or handheld mixer
- 1.5-inch cookie scoop
- 1 cup unsalted butter room temperature (226g)
- 1 cup dark brown sugar 200g
- ½ cup granulated sugar 100g
- 1 large egg + 1 yolk
- 1 tsp vanilla paste or extract
- 1 ¾ cup all-purpose flour 210g
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cups old fashioned oats 150g
- ¼ cup unsalted butter room temperature (57g)
- 3 cups powdered sugar 360g
- ¼ cup eggnog 60g
- Cream together the butter, brown sugar, and granulated sugar over medium speed until light and fluffy, about 5 minutes.
- While the mixture is creaming, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Once the butter and sugars are creamed, add the eggs and vanilla and beat to combine, then scrape down the sides. With the mixer on low speed, spoon in the dry ingredients until combined, then add in the oats last and give one more mix.
- Place the bowl and dough in the fridge to rest for two hours.
- Preheat the oven to 350 F and line 2 baking pans with parchment paper.
- Using a 1.5 inch cookie scoop, press the dough into the scoop with the palm of your hand, add the cookies to the baking pans, leaving as much space in between as possible. Bake for 8 minutes (switching pans at 4 minutes). At the 8 minute mark, “scoot” your cookies to make them perfectly round. You can do this with a cookie cutter larger than your baked cookie or with a fork. Simply surround your cookie with the cutter and move it around so the sides round back up. With the fork, place the fork on its side and use the tines to round out any uneven edges. Because we’re making sandwiches, we want these to be as evenly round as possible.
- Once shaped, return to the oven for about 2-4 minutes. The middles will still seem underdone – this is what we want. Remove the pan from the oven, scoot any deformed edges again, and place the pan on a wire rack to cool. Allow the cookies to cool completely on the pan (this will finish setting the center while also keeping it soft).
- While the cookies are cooling, make your buttercream. In a stand mixer with the paddle attachment (or with a handheld mixer), cream the butter for about a minute over medium speed, then lower the speed and start spooning in the powdered sugar. Increase the speed to medium (it will look like a paste at this point), then slowly drizzle in the eggnog and beat on medium high speed until soft and fluffy. If it still feels a bit too stiff, add in another drizzle of eggnog until it's a pipeable/spreadable consistency.
- When the cookies are completely cool, pipe or spread the buttercream onto the bottom side of one of the cookies, and place the bottom side of another cookie on top and gently press together. Leave a bit of room around the edges of the cookies to allow for spreading when you sandwich the cookies together.