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Homemade oatmeal cream pies cooling on racks, with one cut in half showing creamy filling and a glass of milk in the background.

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.