Nostalgic Oatmeal Cream Pies – made up of two chewy, buttery oatmeal cookies sandwiching a sweet, rich and creamy filling. A childhood favorite that’s a hundred times better than store bought!
An oatmeal cream pie (also spelled oatmeal “creme” pies) are an old fashioned cookie that’s been around for decades and for good reason. We know of the iconic Little Debbie version (I ate far too many as a kid) but now I much prefer them without all the self stabilizing additives, artificial flavors and added color. And of course made with fresh butter instead of various oils is better.
These homemade oatmeal cream pies are a family favorite which makes sense because they are basically an upgraded oatmeal cookie with a frosting filling. They are easy to make and the flavors never disappoint!
With each cookie you get a welcome blend of chewy textures, crisp golden brown edges a soft center (as it should be), with oat-y flavors and highlights warm winter spices and hints of deep molasses. Then for the filling it’s a buttery, creamy, frosting type filling, with its sweetness balanced by a small addition of cream cheese (I preferred this option to using cream with the butter and sugar when taste testing).
It’s a memorable treat that will always satisfy those homemade cookie cravings. Enjoy them together with family or friends, and serve them with a chilled glass of milk, or warm apple cider during the colder months.
Oatmeal Cream Pie Recipe Ingredients
Scroll down below for full recipe with amounts and print option.
Rolled oats: Old fashioned oats are added for flavor and texture.
All purpose flour: This is used to build the foundation and structure of the cookie.
Baking soda: An ingredient used to help the cookies rise, spread and brown lightly.
Salt: A key ingredient needed to balance the sweetness of the cookie. If you only have salted butter you’d want to omit the salt in the recipe altogether (and note that the frosting filling would be saltier).
Spices: Cinnamon, nutmeg and ginger are used in this recipe, though if preferred you can omit the ginger to make them more traditional.
Unsalted butter: Butter is used both in the cookies and the frosting for richness, moisture and flavor.
Sugars: Granulated sugar, brown sugar and powdered sugar are all included in the recipe. I kept from adding too much sugar to the cookies themselves as the filling is quite sweet.
Molasses: This ingredient is also added for sweetness and rich deep flavor, traditional to an oatmeal creme pie. It helps make the cookies chewy as well.
Egg and egg yolk: Egg helps bind the cookies, using just one egg white and two yolks improves the texture and spread, plus makes the dough easier to work with and not require chilling beforehand.
Vanilla extract: Added for light flavor.
Cream cheese: I prefer this in the frosting filling, if you prefer a very sweet filling you could omit and replace with a few tablespoons of heavy cream.
How to Make Oatmeal Cream Pies from Scratch
Heat oven, prepare pan: Preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
Mix dry ingredients: In a mixing bowl whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and ginger (if using) for 30 seconds. Set aside.
Cream butter and sweeteners: In a large mixing bowl using an electric hand mixer (or in stand mixer fitted with the paddle attachment) cream together 1 cup butter, the granulated sugar and brown sugar for a few minutes until slightly pale and fluffy.
Blend in molasses.
Blend in wet ingredients: Mix in egg, then blend in egg yolk and vanilla extract, scrape down bowl.
Mix in dry ingredients: Pour in flour mixture and mix until combined. Scrape bowl and fold batter a few times to ensure everything is evenly incorporated.
Shape cookie dough: Scoop dough out 1 1/2 Tbsp at a time (using a #40 scoop works well, if you don’t use a scoop then shape into balls). Drop 12 spaced evenly apart onto parchment lined baking sheets and flatten slightly.
Bake through: Bake one sheet at a time until cookies are setting on edges but slightly under-baked in center, about 9 minutes.
Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat baking process with remaining cookies.
Make oatmeal cream pie filling: In a mixing bowl using an electric hand mixer (or use an electric stand mixer), cream together 8 Tbsp unsalted butter and cream cheese until blended and smooth.
Add powdered sugar and vanilla extract and whip on high speed for about 2 to 3 minutes until light and fluffy.
Add filling to cookies: Spread or pipe filling between two sandwiches cookies each. Store cookies an airtight container in the fridge once filling is added and bring to room temperature before serving.
Storing Cookies
Unfilled cookies can be kept at room temperature for three days.
If you use the cream cheese filling option cookies should be stored the fridge.
Keep cookies in an airtight container so they don’t dry out.
Freezing Cookies
Baked cookies, with or without filling, can be frozen for up to 3 months.
Cookie dough can be frozen for up to 3 months. Thaw in the fridge overnight before baking.
Flatten cookie dough so it spreads since it will be baked chilled and increase bake time by a few minutes.
Can I Use Quick Oats?
I haven’t tested this specific recipe with quick oats. It would alter their texture and the way they spread a bit, but if you try please let us know how they turn out.
More Decadent Oatmeal Cookie Recipes to Try
Oatmeal Cream Pies
A nostalgic treat made up of two chewy, buttery oatmeal cookies sandwiching a sweet, rich and creamy filling. A childhood favorite that’s a hundred times better than store bought!
Servings: 15 sandwich cookies
For the Cookies
-
Preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
-
In a mixing bowl whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and ginger (if using) for 30 seconds. Set aside.
-
In a large mixing bowl using an electric hand mixer (or in stand mixer fitted with the paddle attachment) cream together 1 cup butter, the granulated sugar and brown sugar for a few minutes until slightly pale and fluffy.
-
Blend in molasses, scrape down bowl. Mix in egg, then blend in egg yolk and vanilla extract, scrape down bowl.
-
Pour in flour mixture and mix until combined. Scrape bowl and fold batter a few times to ensure everything is evenly incorporated.
-
Scoop dough out 1 1/2 Tbsp at a time (using a #40 scoop works well, if you don’t use a scoop then shape into balls). Drop 12 spaced evenly apart onto parchment lined baking sheets and flatten slightly.
-
Bake one sheet at a time until cookies are setting on edges but slightly under-baked in center, about 9 minutes.
-
Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat baking process with remaining cookies.
For the Cream Filling
-
In a mixing bowl using an electric hand mixer (or use an electric stand mixer), cream together 8 Tbsp unsalted butter and cream cheese until blended and smooth.
-
Add powdered sugar and vanilla extract and whip on high speed for about 2 to 3 minutes until light and fluffy.
-
Spread or pipe filling between two sandwiches cookies each. Store cookies an airtight container in the fridge once filling is added and bring to room temperature before serving.
Nutrition Facts
Oatmeal Cream Pies
Amount Per Serving
Calories 422
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg26%
Sodium 156mg7%
Potassium 133mg4%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 32g36%
Protein 5g10%
Vitamin A 651IU13%
Vitamin C 0.01mg0%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
