These Oatmeal Cream Pies taste just like the nostalgic favorite—but even better! Thick, spiced oatmeal cookies sandwich a cloud-like vanilla buttercream for the perfect balance of chewy, crispy, and creamy. They’re ideal for lunchboxes, bake sales, or a sweet treat with coffee.
There's something about a sandwich cookie that I just can't get enough of. Much like the Peanut Butter and Jelly Cookie Sandwich, these oatmeal cream pies combine a chewy and crispy exterior with a soft and sweet filling!
While I've always loved the classic oatmeal cream pies snack cake, this homemade version is even better, in my opinion! These cookies have more flavor and chewy texture while the creamy filling isn't overly sweet.
Why You'll Love This Recipe
- The perfect balance of chewy, soft, crispy, and creamy – likely to become your favorite homemade sandwich cookie yet!
- These oatmeal cream pies are quick and easy to make with pantry-staple ingredients for maximum convenience.
- Easily adapt your oatmeal cream pies with simple add-ins or modifications to the filling.
These oatmeal cream pies are also generous in size – the perfect handheld treat served in folded parchment paper or as a dessert alongside your favorite scoop of ice cream.
Add your own spin to these homemade cream pies with your favorite cookie add-ins, such as chocolate chips, raisins, dried cranberries, or chopped nuts.
INGREDIENT NOTES
- Butter – Use unsalted butter for the cookies and filling. If you use salted butter, omit the salt that is added as a separate ingredient to make the cookies. It's best to allow the butter to soften at room temperature for easy mixing with the rest of the ingredients.
- Sugar – I use a combination of brown sugar and white sugar. The brown sugar adds moisture for a chewy texture, while the white sugar adds sweetness and a slight crisp to the outer edges of the cream pie cookies.
- Eggs – Allow the eggs to reach room temperature before combining them with the rest of the ingredients.
- Vanilla – Adds depth of flavor to the cookies and the cream filling.
- Flour – All-purpose flour is a sturdy flour that I use in most of my baking. You could use gluten-free all-purpose or a gluten-free flour blend, if required.
- Baking soda – Helps the cookies to rise and spread for a chewier and lighter texture.
- Ground cinnamon – Adds seasonal warmth to these cream pie treats.
- Salt – To balance and enhance flavors.
- Oats – Use old-fashioned oats. Instant oats will make the cookies too mushy and steel-cut oats will be too coarse.
- Filling – The delicious cream pie filling consists of softened unsalted butter, confectioners’ sugar, vanilla extract, and milk.
CHOOSING THE BEST TYPE OF OATS
This recipe calls for old-fashioned oats to make these oatmeal cream pies. Personally, I think that old-fashioned oats are your best bet, but let's take a closer look at the three most popular types of oats and their differences:
Instant Oats
Instant oats are very fine, almost powdery, which will make the cookies overly soft or cakey, sometimes even mushy, and you will lose that distinct oatmeal texture. I don't recommend instant oats for these chewy oatmeal cream pies.
Steel-Cut Oats
Another common type of oat is the steel-cut oat. It's very coarse and dense and won’t soften enough during baking, leaving you with cookies that are gritty and hard – not ideal for the desired soft oatmeal cookie that we're after.
Old-Fashioned Oats
Last, but certainly not least, are the old-fashioned oats! Also known as rolled oats, they provide soft and chewy texture to an oatmeal cookie without being too coarse or mushy. These oats will soak up just enough moisture to blend well into cookie dough and hold their shape while still softening.
DON'T SKIP THESE COOKING TIPS!
Here are some fail-proof ways to ensure that you get the best-tasting oatmeal cream pies with irresistible texture:
- Always use a cookie scoop when making sandwich cookies like these cream pies. It will create uniform-sized cookies that will bake at the same rate and make your cream pies look that much better.
- Allow the cookies to cool completely before you add the buttery frosting, or you'll end up with a runny mess.
- Use a combination of brown sugar (for chewy texture) and white sugar (for sweetness and crisp). If you'd prefer softer cookies, consider adding in some molasses or honey.
- I've added baking soda to give these cookies rise. You could also chill the dough for about 30 minutes to prevent overspreading.
MAKE-AHEAD INSTRUCTIONS
At Room Temperature:
The oatmeal cookies can be made 1-2 days ahead of serving and stored in an airtight container, ready to be filled with freshly made cream pie filling for the best flavor and texture.
Refrigeration Instructions:
These cookies can be fully assembled and stored in the fridge for 2-3 days ahead of serving. Make sure that the cookies are not exposed to any other odors in the fridge as the filling will absorb it.
You could also make the cream pie filling 1-2 days before assembling a fresh batch of these oatmeal cookies and store it in a sealed piping bag or airtight container. Give the filling mixture a good store and add a splash of milk to loosen it should it have stiffened in storage.
Freezer Instructions:
Apart from freezing fully assembled oatmeal cream pie cookies, you could make the individual cookies and filling separately and store them in the freezer, ready to be thawed in the fridge and then combined to make these delectable treats!
STORAGE INSTRUCTIONS
- Room Temperature: These oatmeal cream pies can be stored in an airtight container at room temperature for 3 days.
- Refrigeration: Store these cookies in the fridge for up to 5 days.
- Freezer: These cream pies can be stored in an airtight container or Ziploc bag in the freezer for up to 2 months. Thaw them in the fridge overnight to serve again.
MORE SANDWICH COOKIE RECIPES
Homemade Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup white 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
Filling
- ¾ cup 1 ½ sticks unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon milk
Instructions
- Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.
- In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.
- Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.
- In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.
- Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
- Pipe the cream on the bottom of the cookie and close the sandwich with another cookie.
Notes
David's for Success
- Room-temperature butter is key for both cookies and filling.
- Don’t overbake – Cookies firm up as they cool.
- Chill dough 10 mins if too soft to scoop.
- For extra flavor: Add ¼ tsp nutmeg to the dough.
Storage & Freezing
- Room temp: Store in an airtight container up to 5 days.
- Freeze unfilled cookies: Layer with parchment and freeze up to 3 months. Thaw before filling.
Recipe FAQs
Can I Use Instant Oats?
Yes, but old-fashioned oats give better texture.
Why is my filling gritty?
Sift powdered sugar first, and beat butter longer. The creamy texture will happen!
How do I make these gluten-free?
Sub 1:1 Gluten-free flour and certified Gluten-Free oats. Bob's Redmill is one of my personal favorites to use!
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