Introduction

Homemade Oatmeal Cream Pies are nostalgic treats that combine soft, chewy oatmeal cookies with a rich, creamy filling. This classic dessert is perfect for sharing or enjoying as a comforting snack any time of day.

A stack of three oatmeal cream sandwich cookies sits on crumpled white parchment paper atop a wooden table with a white marbled texture in the background. Each sandwich has two golden-brown oatmeal cookies with a rough, textured surface filled with a thick, creamy white filling inside. The top cookie of the stack has a bite taken out, showing the soft cream middle and chewy cookie edges. Behind the stack is a clear glass filled with milk that is softly blurred out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats
3/4 cup unsalted butter (168 grams), softened (for filling)
2 ounces cream cheese (57 grams), full-fat brick style (for filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together 1 cup softened butter, brown sugar, granulated sugar, and molasses until light and fluffy.
Step 3: Beat in vanilla extract and eggs until fully combined.
Step 4: In a separate bowl, whisk flour, cinnamon, baking soda, and salt together. Gradually add this to the wet ingredients, mixing just until combined.
Step 5: Stir in the quick oats until evenly distributed throughout the dough.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until edges are golden and centers are set. Let cookies cool completely on wire racks.
Step 8: For the filling, beat 3/4 cup softened butter and cream cheese together until smooth and creamy.
Step 9: Once the cookies are cool, spread a generous amount of filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat with remaining cookies.

Tips & Variations

Use full-fat cream cheese for a richer and sturdier filling texture.
Add a pinch of nutmeg or cloves to the dough for extra warmth and spice.
For a dairy-free version, substitute the butter and cream cheese in the filling with vegan alternatives.
Chill the dough for 30 minutes before baking for thicker, chewier cookies.

Storage

Store the oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the pies for up to 2 months; thaw in the fridge before enjoying.

How to Serve

A stack of three oatmeal cream pies sits on a white marbled texture surface, each pie made of two golden brown oatmeal cookie layers with a creamy white filling in the middle. The top pie has a bite taken from it, showing the soft texture of both cookie and filling. The stack rests on slightly crumpled white parchment paper. In the blurred background, a clear glass filled with milk is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, old-fashioned oats can be used, but the texture will be chewier and the cookies may spread less. You might want to slightly pulse the oats in a food processor if you prefer a softer texture.

Why is cream cheese used in the filling?

Cream cheese adds a tangy richness and helps create a creamy, stable filling that holds its shape between the cookies.

Homemade Oatmeal Cream Pies Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

These homemade oatmeal cream pies are a nostalgic treat featuring soft, chewy oatmeal cookies sandwiching a rich, creamy filling. Made from scratch with simple pantry ingredients, these pies deliver a perfect balance of sweetness and comforting textures, perfect for an indulgent snack or dessert.

Author: Zane
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 24 sandwich cookies (12 oatmeal cream pies) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats

Cream Filling

3/4 cup unsalted butter (168 grams), softened
2 ounces cream cheese (57 grams), full-fat, brick style

Instructions

Prepare the cookie dough: In a large mixing bowl, cream together 1 cup softened unsalted butter, brown sugar, granulated sugar, molasses, and vanilla extract until light and fluffy. This creates the base of a rich, flavorful dough.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain the dough’s structure and moisture balance.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices throughout the dough.
Mix dry and wet ingredients: Gradually add the dry ingredients to the creamed mixture, stirring just until combined to avoid overworking the dough and toughening the cookies.
Add oats: Stir in the quick oats thoroughly to provide the traditional chewy texture and hearty flavor typical of oatmeal cookies.
Shape and bake cookies: Preheat the oven to 350°F (175°C). Drop dough by rounded tablespoons onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn golden brown. Remove and cool completely.
Prepare the cream filling: In a medium bowl, beat together the softened butter and cream cheese until light and smooth. This creamy filling will sandwich the oatmeal cookies for a luscious finish.
Assemble the pies: Spread a generous amount of cream filling on the flat side of one cookie, then top with another cookie, pressing gently to sandwich the filling without spilling over.
Chill and serve: Place the assembled oatmeal cream pies in the refrigerator for at least 30 minutes to firm up the filling before serving for the best texture and flavor experience.

Notes

Ensure the butter and cream cheese are softened to room temperature to achieve a smooth and creamy filling.
Using quick oats is key for the texture; old-fashioned rolled oats may alter the chewiness.
Store finished oatmeal cream pies in an airtight container in the refrigerator to keep them fresh for up to 5 days.
For a variation, try adding chopped nuts or raisins to the cookie dough for extra texture and flavor.
Molasses gives the cookies a deep, rich flavor typical of classic oatmeal treats, so do not skip it.

Keywords: Oatmeal cream pies, homemade oatmeal cookies, cream filling, snack, dessert, baked cookies, nostalgic sweets