The Oatmeal Cream Pies You Loved as a Kid—Only Better

We’ve teamed up with Planet Oat to highlight the many delicious ways you can enjoy their Oatmilk at home—from adding a splash to your coffee to baking it into sweet treats. Here, we’re sharing an updated take on a childhood classic: oatmeal cream pies …

We’ve teamed up with Planet Oat to highlight the many delicious ways you can enjoy their Oatmilk at home—from adding a splash to your coffee to baking it into sweet treats. Here, we're sharing an updated take on a childhood classic: oatmeal cream pies with chewy-crisp oatmeal cookies and super-fluffy filling.


The original oatmeal cream pies you probably remember snacking on after school (or if you ate alllll your vegetables, after dinner) are the ultimate nostalgic treat. But even the most perfect of desserts could use a little update every now and then. So we're taking all the things you love about the classic—like soft cookies and a fluffy-sweet “creme” filling—and taking them up a notch with a few new ingredients.

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How to Substitute Oat Milk in Sweet & Savory Recipes

We’ve teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home—from swapping it for dairy milk in fluffy cake batters to whisking it into a roux for creamy, cheesy pastas.

Because of my partner Trevor’s allergy …

We've teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home—from swapping it for dairy milk in fluffy cake batters to whisking it into a roux for creamy, cheesy pastas.


Because of my partner Trevor’s allergy to milk, and my attachment to what dairy brings to the table (puffed cakes, tender breads, silky sauces), we kind of ask a lot of our non-dairy substitutes. They must be creamy, full-bodied, reluctant to break, and relatively neutral-tasting so they can be splashed into anything—a sauce here, a braise there.

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The Best Milk Substitutes for Every Kitchen Situation

I really like milk milk.

My partner, though, is very allergic—not pop-a-Lactaid allergic, but hives-and-EpiPen allergic. So, sharing meals (and spaces) has necessarily meant a sharp decline in my dairy consumption (bye, cream). It’s not that having da…

I really like milk milk.

My partner, though, is very allergic—not pop-a-Lactaid allergic, but hives-and-EpiPen allergic. So, sharing meals (and spaces) has necessarily meant a sharp decline in my dairy consumption (bye, cream). It’s not that having dairy at the table will poison him, but I’ve come to learn that meals are just slightly less enjoyable, less meaningful when you can’t share them with the person you love. (OK, the reality is less virtuous: I ordered a burrata appetizer at a restaurant a few months ago and had to eat the entire ball alone.)

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These 3-Ingredient Oatmeal Cookies Are Basically Magic

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making oatmeal cookies like—snaps fingers—that.


I’m always on the lookout for promising few-ingredient recipes that I can tinker with. Which is how I came across three-ingredient Nutella brownies, where I ditched the baking dish and ended up with fudgy cookies, and two-ingredient hot fudge, where I tried it with unsweetened chocolate and liked that even better, and brown butter tomatoes, where I swapped in juicy raw corn. So it was only a matter of time before I stumbled upon three-ingredient oatmeal cookies.

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