Oatmeal Cream Pie Recipe

A stack of three oatmeal cream pies with the top one half eaten.

My Homemade Oatmeal Cream Pies are the best version of the classic childhood treat! The chewy oatmeal cookies and vanilla buttercream filling are easy to make and so delicious.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings sandwich cookies

Calories 368kcal

Author John Kanell

Equipment

Stand mixer or electric mixer
Mixing Bowls
#40 cookie scoop
Baking Sheets
Cooling rack
Piping bag

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 room temperature
2 teaspoons vanilla extract

For the Cream Filling:

½ cup unsalted butter (113g)
Pinch of salt
2 cups powdered sugar (240g)
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

For the Cookies:

Preheat the oven to 350°F. 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.
Add the frosting to a piping bag and pipe it on the bottom of half of the cookies. Or simply spread the filling onto the bottom of the cookies. Top with another cookie, placing it bottom side down onto the frosting. Oatmeal cream pies can be stored in an airtight container for up to 5 days.

Video

Notes

For a more even filling in the oatmeal cream pies, add the filling to a piping bag to pipe it onto the bottom of half of the cookies. You don’t have to do this, but it will make the cookie filling have a smooth edge. And you will have more control over how much you are adding for a more even thickness.
Don’t 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.

Nutrition