This oatmeal cream pie recipe will bring back delicious childhood memories. They are full of flavor and nostalgia. Perfectly soft and tender oatmeal cookies sandwiched around a sweet filling, these little treats are the perfect dessert or snack.
Made with ingredients you probably already have in your kitchen, these oatmeal cookie pies will hit the spot every time. These oatmeal cookie cream pies will melt in your mouth, and you’ll want to make them from scratch regularly for any and all occasions. Want another childhood favorite? Try my whoopie pie recipe, potato chip cookies recipe, or rice krispie treats.
What You Need to Make This Recipe
Oats — you will need quick oats to make the oatmeal cookies. Old-fashioned rolled oats or steel-cut oats will yield a different texture and affect baking time.
Butter — be sure to buy unsalted butter and not salted butter. Also, ensure the butter is at room temperature, which means it’s soft enough, so your finger leaves a dent when you press into it. If it’s cold, it’ll be challenging to cream it.
Sugar — this recipe requires both white and dark brown sugar. White sugar adds sweetness and structure, whereas dark brown sugar provides the caramelized flavor. Stick with dark brown sugar over light brown sugar for the best taste. Brown sugar also contributes to keeping the cookies soft in the center.
Molasses — molasses help the cookies stay chewy and soft, and gives the recipe its signature oatmeal cream pie flavor.
Confectioners’ sugar — avoid swapping powdered sugar for another sugar. The fine powder will yield a smooth cream filling. You might also find this sugar labeled as icing sugar or powdered sugar.
Heavy cream — adding heavy cream will make the filling lighter, fluffier, and richer.
How to Make Oatmeal Cream Pie
1 In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.
2. In a large mixing bowl, beat the butter just until creamy. Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy.
3. Add the egg and vanilla and beat until well combined.
4. With the mixer on low speed, gradually add the flour mixture and mix until combined.
5. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart. Bake one sheet at a time for 10 minutes. Let cool before transferring to a wire rack.
6. In a large mixing bowl, beat the butter and salt until light and fluffy. With the mixer on low speed, gradually add the sugar and cream. Add the vanilla and beat on medium speed until fluffy.
7. Spread the filling on the bottom of half of the cookies.
8. Top with another cookie to finish assembling each oatmeal cream pie.
Pro Tips for Making This Recipe
- For perfectly round cookies, use a large (3-4 inch) round cookie cutter to shape them right when they come out of the oven.
- I use a cookie scoop for perfectly even cookies. A #40 size cookie scoop is just the right size for this recipe. If your cookies aren’t even, try to pair similar-sized cookies together to make the pies.
- For a more even application of the filling in the oatmeal cream pies, add the filling to a piping bag to pipe filling.
- Be careful not to spread the filling all the way to the edge of the bottom cookies, as pressing the top cookies on might cause the filling to squish out the sides.
- You need to make sure the cookies are not hot when you add the cream filling to them. The filling will melt, and you’ll have a sticky mess if the cookies are hot.
- Make sure not to overbake the cookies as they will continue to cook as they cool. The cookies should be super soft and chewy.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- It would be best if you lined the sheet pan with parchment paper. Doing so helps the oatmeal cookies bake evenly, prevents them from spreading too much, and keeps the bottom from getting too dark.
- Have your egg at room temperature, so it’ll effortlessly mix into the batter without overmixing. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Make sure your dark brown sugar is soft and moist. If your brown sugar has hardened, don’t worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
Frequently Asked Questions
How do I store leftovers?
After you have sandwiched the oatmeal cookies with the cream pie filling, store them in an airtight container for up to 5 days. They will taste stale if you keep the oatmeal creme pies on the counter.
Can I freeze this recipe?
You can freeze the cookies on their own or after assembly. If freezing the cookies alone, place them all in a freezer-safe bag or container and freeze them for up to 3 months. If freezing an assembled oatmeal cookie cream pie, tightly wrap in plastic before transferring to a freezer-safe bag or container and freeze for up to 2 months.
Defrost the frozen treats in the fridge overnight, then let them come to room temperature before serving.
Do I need to chill the cookie dough?
I do not recommend chilling this cookie dough before baking. The oats in the dough will absorb the moisture, leading to a dry cookie once baked.
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Oatmeal Cream Pie
Video
Equipment
- Stand mixer or electric mixer
- #40 cookie scoop
- Cooling rack
Ingredients
For the Cookies:
- 1 ¼ cups all-purpose flour (150g)
- ⅔ cup quick oats (70g)
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter room temperature (113g)
- ¾ cup packed dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon molasses
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
For the Cream Filling:
- ½ cup unsalted butter (113g)
- Pinch of salt
- 2 cups confectioners’ sugar (240g)
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy. Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined. Stop and scrape down the bowl during mixing, as needed.
- With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
- Bake one sheet at a time for 10 minutes or just until the cookie edges are set and the centers puff up but still appear underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Filling:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Stop and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.
- Spread the filling on the bottom of half of the cookies. Top with another cookie. Oatmeal cream pies can be stored in an airtight container for up to 5 days.
Notes
- For perfectly round cookies, use a large (3-4 inch) round cookie cutter to shape them right when they come out of the oven.
- I use a cookie scoop for perfectly even cookies. A #40 size cookie scoop is just the right size for this recipe. If your cookies aren’t even, try to pair similar-sized cookies together to make the pies.
- For a more even application of the filling in the oatmeal cream pies, add the filling to a piping bag to pipe filling.
- Be careful not to spread the filling all the way to the edge of the bottom cookies, as pressing the top cookies on might cause the filling to squish out the sides.
- You need to make sure the cookies are not hot when you add the cream filling to them. The filling will melt, and you’ll have a sticky mess if the cookies are hot.
- Make sure not to overbake the cookies as they will continue to cook as they cool. The cookies should be super soft and chewy.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- It would be best if you lined the sheet pan with parchment paper. Doing so helps the oatmeal cookies bake evenly, prevents them from spreading too much, and keeps the bottom from getting too dark.
- Have your egg at room temperature, so it’ll effortlessly mix into the batter without overmixing. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Make sure your dark brown sugar is soft and moist. If your brown sugar has hardened, don’t worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
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