Oatmeal Cream Pie Cookie Bars
Total Time
50 minutes + 1 hour cooling
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(0)
Ingredients
8-10 bars
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) light brown sugar, tightly packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp (80g) all purpose flour
- 1 tbsp cornstarch
- 1 cup (100g) old fashioned rolled oats
- 1/2 cup (50g) quick oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) vegetable shortening
- 4–5 cups powdered sugar
- 2–3 tbsp milk
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Preparation
Chef’s notes
You can also use 9 inch pans, just keep an eye on the cookies as they may bake a few minutes faster. If you have them, you can also use 2 8″ square baking pans. And although I haven’t tested it, you can try baking the dough in a single layer in a 9×13″ pan and then cut the cookie in half to sandwich the buttercream in the center.
If you don’t have both types of oats, you can either use all old fashioned or all quick oats, although I recommend the ratio I have in this recipe. All old fashioned will give you a chunkier texture and all quick oats will give you a more smooth texture.
You can also use all butter if preferred. Vegetable shortening is used to give it that classic oatmeal cream pie filling texture, just like Little Debbie.