I love making oatmeal cream pies for a sweet treat that reminds me of childhood. These little sandwiches are deliciously chewy, buttery, and spiced just right. Plus, the marshmallow fluff filling? So comforting!
This homemade oatmeal cream pies recipe solves bland store bought options, long ingredient lists, and uneven textures by simplifying steps, controlling sweetness, and reducing cost.
Sometimes, I find store-bought snacks just don’t cut it. They can be too sweet or have all kinds of ingredients I can’t even pronounce. Making my oatmeal cream pies at home means I know exactly what goes in them, and I can adjust the sweetness just for me.
This recipe takes just about 35 minutes from start to finish, which is pretty quick for homemade goodies! Chilling the dough before baking helps keep the cookies from spreading too much. And you can play around with different fillings or mix-ins if you want to get creative.
If you’re looking for another fun cookie idea, try these Oatmeal Coconut Cookies. If you like oatmeal treats, they’re sure to be a hit!
Why You Will Love This Recipe
- Chewy Texture : These oatmeal cream pies have that perfect chewy bite. They’re soft and comforting, just like those treats you remember from childhood.
- Sweet & Spiced Flavor : With the sweet, buttery taste of the cookies and the hint of cinnamon, every bite feels like a warm hug, bringing back all those nostalgic feels.
- Customizable Convenience : You can easily switch up the mix-ins or fillings. It’s a fun way to make them your own without any hassle.
- Easy Storage : They store well in the fridge for a few days or can be frozen for later. Perfect for when you want a little treat down the line.
Homemade Oatmeal Cream Pies Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 large sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious homemade oatmeal cream pies filled with a rich cream filling, perfect for a snack or dessert.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (165g) firmly packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 11/2 teaspoon (5ml) pure vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 11/2 teaspoon (5g) baking soda
- 11/2 teaspoon (2g) ground cinnamon
- 1/21/2 teaspoon (3g) salt
- 3 cups (270g) quick or old fashioned oats
- 3/4 cup (170g) unsalted butter, softened (for filling)
- 2 1/2 cups (300g) confectioners’ sugar, sifted
- 11/2 teaspoon (5ml) pure vanilla extract (for filling)
- 1 tablespoon (15ml) milk or half and half
Instructions
- Scoop & Roll Dough: Start by scooping out the dough into rounded tablespoon-sized balls. You will want them to feel smooth when you roll them between your palms. This helps create even cookies that look beautiful after baking. Just be careful not to make them too large; otherwise, they might need more time in the oven.
- Arrange on Baking Sheet: Place the cookie balls on a lined baking sheet, giving them some space to spread. As you do this, notice how the dough is slightly sticky but forms nicely. This helps avoid the common mistake of overcrowding, which leads to misshapen cookies when they bake.
- Bake Until Golden Brown: Pop the cookies into a preheated oven and let them bake until they turn a golden brown. You will smell those warm, inviting aromas filling your kitchen! It is important to trust the time here; resist the urge to keep them in longer, or they might end up too hard.
- Cool Cookies Completely: Once baked, remove them from the oven and let them cool on racks. They should be soft yet firm to the touch. This cooling step is crucial since it allows the cookies to set properly and makes assembly a breeze later.
- Prepare the Cream Filling: While the cookies cool, whip up that creamy filling. You are looking for a light, fluffy texture. If it seems too thick, adding a bit of milk can help. Just remember, if it is too runny, that can make it messy when you assemble the pies.
- Sandwich Cookies Together: Spread the cream filling generously on the flat side of one cookie and press another on top. You will feel that satisfying squish as they come together. It is best to do this while both components are cool to avoid a runny situation, which might spill out the sides.
- Let Them Set: Allow the completed sandwiches to sit at room temperature for a bit. This helps the flavors mingle and allows the cream to firm slightly, making them easier to bite into. Avoid skipping this step; it really makes a difference in how they taste.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Can be frozen wrapped in plastic wrap and stored in a zip-top bag for up to 1 month.
- Expert Tips: If the dough feels too sticky, chill it in the refrigerator for about 30 minutes to make scooping easier.
- When filling the cookies, if the buttercream is too thick, gradually mix in more milk—just a1/2 teaspoon at a time—to adjust the texture.
- For cookies that spread too much, it is helpful to chill the dough before baking to maintain their shape.
- If cookies turn out too hard, the key is to keep an eye on them and take them out once they are golden brown.
- To achieve even-sized cookies, using a large cookie scoop can make a noticeable difference in how they bake.
- Reheating Instructions: If desired, cookies can be gently reheated in a microwave for a few seconds to soften slightly.
- Serving Suggestions: Pair with cold milk for a classic combination. Serve alongside coffee or tea for a delightful dessert. Add a sprinkle of sea salt on top of the frosting for a sweet and salty contrast.
- Recipe Variations: Add chocolate chips to the dough for a twist. Incorporate nuts for added texture. Use different flavored extracts in the filling such as almond or hazelnut.
- Ingredient Notes: Choose quality unsalted butter for the best flavor in both cookies and filling. If using brown sugar, ensure it is tightly packed for accurate measurement. Use fresh baking soda and quality vanilla extract for optimal results.
Nutrition
- Serving Size: 1 cookie
- Calories: 621
- Sugar: 29g
- Sodium: 277mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 131mg
Recipe Tips
- If the dough feels too sticky, chill it in the refrigerator for about 30 minutes to make scooping easier.
- When filling the cookies, if the buttercream is too thick, gradually mix in more milk, just a teaspoon at a time, to adjust the texture.
- For cookies that spread too much, it’s helpful to chill the dough before baking to maintain their shape.
- If cookies turn out too hard, the key is to keep an eye on them and take them out once they’re golden brown.
- To achieve even-sized cookies, using a large cookie scoop can make a noticeable difference in how they bake.
Serving Suggestions
Pair oatmeal cream pies with cold milk for a satisfying combination. Serve alongside coffee or tea to complement the dessert.
These pies work well in various settings like picnics, potlucks, or summer parties. They can also be enjoyed at dessert gatherings.
Add a sprinkle of sea salt on the frosting for a contrast of flavors. This simple touch enhances the overall experience of enjoyment.
Recipe variations
- You can use coconut oil instead of unsalted butter for a dairy-free option that adds a subtle coconut flavor.
- Add ½ cup of chocolate chips to the dough for a sweet chocolate surprise in every bite.
- Either incorporate chopped walnuts or pecans into the dough for extra crunch, or add dried cranberries for a fruity twist.
- If you’re expecting a larger crowd, increase the recipe by doubling the ingredients to yield about 24 pies.
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How to Store?
To keep your oatmeal cream pies fresh, follow these storage tips:
Room Temperature: Store oatmeal cream pies in an airtight container at room temperature for up to 2 days.
Refrigeration: Place them in an airtight container in the refrigerator for up to 3 days. This maintains freshness.
Freezing: Wrap each pie in plastic wrap and place in a freezer bag for up to 1 month. Thaw at room temperature.
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