Homemade Oatmeal Cream Pies

There’s a comforting nostalgia in every bite of a homemade Oatmeal Cream Pies. These cookies bring the classic flavor you remember with the simplicity you crave. Soft, chewy oats meet a creamy, dreamy filling in a breeze, perfect for busy parents and baking beginners alike. In this guide, you’ll learn how to make soft cookies and a silky filling from pantry staples, so you can enjoy a bakery-worthy treat without the fuss. Grab your apron; this quick bake becomes a dependable weeknight win.

Why You’ll Love These Homemade Oatmeal Cream Pies

• Classic nostalgic flavor that hits the sweet spot.
• Soft, chewy cookies paired with a smooth, creamy filling.
• Generous, sandwich-style cookies that feel special.
• Simple, everyday ingredients you likely already have.
• A crowd-pleasing dessert that travels well and disappears fast.

Ingredients

For the Oatmeal Cookies

• 1 cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups quick or old fashioned oats

For the Cream Filling

• ¾ cup unsalted butter, softened
• 2 ½ cups confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half and half

Notes & Substitutions

• Softened butter helps the dough come together and the filling pipe smoothly.
• Oat type affects texture: quick oats yield crisper cookies, old-fashioned for chewier cookies.
• According to Serious Eats, different types of oats offer distinct textures suited for various baked goods.
• Brown sugar adds moisture and depth; if lumps exist, whisk to break them up.
• Milk alternatives (almond, soy) work in filling with a touch more or less liquid.
• Quality vanilla can elevate both parts; opt for real vanilla bean extract if you can.

How to Make Homemade Oatmeal Cream Pies

For the Oatmeal Cookies

1. Preheat oven to 350°F. Line cookie sheets with parchment.
2. In a mixer, cream butter and both sugars until light and fluffy, about 3 minutes.
3. Add eggs and vanilla; mix until combined.
4. In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Add to wet ingredients, mixing until just combined.
5. Stir in oats until incorporated.
6. For large cookies, use a 3-tablespoon scoop; for smaller cookies, about 1.5 tablespoons. Space dough on sheets.
7. Bake until edges are golden and centers set, 10–15 minutes depending on size.
8. Move cookies to a wire rack to cool completely before filling.

For the Cream Filling

1. Beat softened butter on medium-high speed until pale and fluffy, about 5 minutes.
2. Reduce speed to low and gradually add powdered sugar; beat until smooth.
3. Add vanilla and milk; mix to combine.
4. Increase to medium-high and beat 3–5 minutes until light and creamy. If needed, whisk in a splash more milk to reach spreading consistency.

Assembly

1. Pair cookies by size.
2. Pipe or spread filling on the flat side of half the cookies.
3. Top with the matching cookies to form sandwiches.
4. Gently press to distribute the filling.

Pro Tips for Perfect Oatmeal Cream Pies

• Ensure butter is truly softened for even mixing.
• Do not overmix after adding flour to keep cookies tender.
• Fluff the buttercream by beating well—air makes it creamy.
• Leave space when piping to prevent filling from squishing out.
• Bake a test batch to dial in your preferred cookie texture.

Serving, Storage, and Variations

Serving Suggestions

• Serve with a tall glass of milk for a classic pairing.
• Great as an after-school treat or party dessert.
• Pack for picnics or weekend potlucks.

Storage Instructions

• Store airtight in the refrigerator up to 5 days.
• Bring to room temperature before serving for best texture.

Freezing Instructions

• Individually wrap each pie and freeze in a tightly sealed container.
• Thaw overnight in the fridge for best results.

Flavor Variations

• Fold in chocolate chips or drizzle a chocolate glaze over the cookies.
• Add a pinch of nutmeg or a hint of cinnamon to the filling for flair.
• Try a splash of almond or maple extract in the filling.
• Zest citrus into the filling for a bright note.

Nutrition Information

A single large oatmeal cream pie sandwich is rich, balanced by oats and cream. The estimate below reflects typical homemade portions and can vary with ingredient brands.

Frequently Asked Questions (FAQ)

Conclusion

Homemade Oatmeal Cream Pies prove that cozy, comforting flavors can stay simple. With a soft, oat-filled cookie and a lush cream filling, these treats feel indulgent without being fussy. Give the recipe a try, tweak to your liking, and share with friends or family. If you give it a go, drop a comment or share a photo—I’d love to hear how your batch turned out and which variation you tried.

Homemade Oatmeal Cream Pies

Delight in these classic homemade oatmeal cream pies, featuring soft, chewy oatmeal cookies sandwiched with a sweet, fluffy cream filling. Perfect for a nostalgic treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 12 pies

Calories 621 kcal

Equipment

• Stand mixer
• Paddle Attachment
• Large bowl
• Medium bowl
• whisk
• Cookie Sheets
• Parchment paper
• Cookie scoop
• wire rack
• Piping bag

Ingredients

  

For the Cookies

• 1 cup unsalted butter softened
• 3/4 cup light brown sugar firmly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick or old fashioned oats

For the Cream Filling

• 3/4 cup unsalted butter softened
• 2 1/2 cups confectioners’ sugar sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half and half

Instructions

 

Cookie Preparation

• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Cream butter and sugars in a mixer until light and fluffy, then beat in eggs and vanilla extract.
• Whisk together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, then mix in the oats until just combined.
• Scoop dough onto prepared cookie sheets; use a large scoop for 13-15 minute bake time or a medium scoop for 10-12 minutes, until golden brown.
• Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. Prepare the cream filling once cookies are fully cooled.

Cream Filling Preparation & Assembly

• Beat softened butter in a stand mixer on medium-high speed for about 5 minutes until lightened in color and fluffy.
• Reduce speed to low, gradually add sifted confectioners’ sugar, then mix in vanilla extract and milk until combined.
• Increase mixer speed to medium-high and beat for another 3-5 minutes. Adjust consistency with additional milk or half-and-half if needed.
• Pipe or spread cream filling onto the flat side of half the cooled cookies, then top with the remaining cookies to assemble.

Notes

For best results, ensure butter is softened for both cookies and cream filling. Sift confectioners’ sugar to achieve a super fluffy filling. Adjust milk quantity in the filling to reach your desired consistency.