Classic Homemade Oatmeal Cream Pies

Do you remember those beloved Little Debbie Oatmeal Cream Pies from your childhood? Get ready to experience that nostalgic flavor with a truly superior homemade version! This recipe guides you through creating soft, chewy oatmeal cookies perfectly paired with a dreamy, fluffy vanilla cream filling. Prepare yourself for the ultimate comforting dessert that tastes even better than you remember.

Why You’ll Love These Homemade Oatmeal Cream Pies

These classic sandwich cookies bring pure joy with every bite. Here’s why you will adore making your own Oatmeal Cream Pies:

• Irresistible Texture: Enjoy perfectly soft and chewy oatmeal cookies, rich with warm spices.
• Dreamy Filling: A generous, fluffy vanilla buttercream filling elevates these treats.
• Satisfying Size: Homemade means bigger, more indulgent Oatmeal Cream Pies than store-bought.
• Beginner-Friendly: Our clear, step-by-step instructions make this a simple baking project.
• Crowd-Pleaser: Perfect for lunchboxes, parties, or simply a sweet moment with coffee or milk.

Ingredients

Gather these simple ingredients to create your delightful Oatmeal Cream Pies. Using quality components ensures the best flavor and texture for your homemade treat.

For the Oatmeal Cookies:

• 1 cup unsalted butter softened
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick or old fashioned oats

For the Cream Filling:

• 3/4 cup unsalted butter softened
• 2 1/2 cups confectioners’ sugar sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half and half

Notes & Substitutions
When choosing oats for baking, consider the differences between quick and old-fashioned oats for your desired cookie texture. For the oats, use quick oats for a softer, more uniform cookie, or old-fashioned rolled oats for a chewier texture with more body. If your butter isn’t soft, microwave it in 10-second intervals until pliable, not melted. You can substitute half of the brown sugar with more granulated sugar if preferred, but brown sugar adds moisture and chewiness to baked goods.

Always sift your confectioners’ sugar for the filling to prevent lumps and ensure a silky-smooth buttercream.

Equipment

Having the right tools makes baking these Oatmeal Cream Pies a breeze. You likely have most of these items already in your kitchen.

• Stand mixer or electric hand mixer: Essential for creaming butter and making fluffy frosting.
• Baking sheets & parchment paper: Ensures even baking and prevents sticking.
• Wire cooling rack: Allows cookies to cool completely without getting soggy.
• Cookie scoops (various sizes): Creates uniform cookies for easy pairing.

Instructions

Follow these clear, easy steps to bake and assemble your perfect Oatmeal Cream Pies. We’ve broken it down to make the process simple and enjoyable, even for beginner bakers.

For the Oatmeal Cookies

• Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to prevent sticking.

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3 minutes, ensuring a well-aerated cookie base. Add in the eggs one at a time, mixing until just combined after each addition. Stir in the pure vanilla extract.

• In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Slowly add this dry flour mixture to the wet ingredients in the mixer, mixing on low speed until just combined. Be careful not to overmix. Finally, fold in the quick or old-fashioned oats until they are incorporated throughout the dough.

• To make large Oatmeal Cream Pies, use a large cookie scoop (about 3 tablespoons) to drop dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers are set. For smaller cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.

• Allow the baked cookies to sit on the cookie sheets for about 5 minutes after removing them from the oven. This helps them firm up before you transfer them. Then, carefully remove them to a wire rack to cool completely. Ensure cookies are entirely cool before moving on to the filling step.

For the Cream Filling

While your cookies cool, prepare the luscious cream filling for your Oatmeal Cream Pies.

• In the clean bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 5 minutes. This extended beating process is crucial; it aerates the butter, lightening its color and ensuring your buttercream is incredibly fluffy and smooth, similar to the classic snack cake filling.

• Turn the mixer speed down to low. Gradually add in the sifted confectioners’ sugar, a cup at a time, mixing until the powdered sugar is completely incorporated and no dry spots remain. Once all the sugar is in, add the pure vanilla extract and 1 tablespoon of milk or half-and-half.

• Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. This final beating incorporates more air, making the filling wonderfully light. If needed, add in a little more milk or half-and-half, 1 teaspoon at a time, until you reach the perfect creamy, spreadable consistency.

Assembly

• Once the oatmeal cookies are completely cool, it’s time to assemble your delicious Oatmeal Cream Pies.

• Carefully pair up the cooled cookies by size, ensuring you have matching halves for each sandwich. Pipe or generously spread the prepared cream filling on the flat side of half of the cookies. Don’t be shy with the filling! Then, gently place the remaining cookies on top, pressing down slightly to create a beautiful sandwich cookie. Serve immediately or store for later enjoyment.

Pro Tips & Troubleshooting

Achieve perfect cookies every time with these helpful hints. Making the best Oatmeal Cream Pies is easy with a few simple tricks.

• Perfect Cookie Softness: Avoid overbaking the cookies; they should be slightly soft in the center when removed from the oven, as they firm up as they cool.
• Extra-Fluffy Buttercream: Beat the butter for the filling for the full recommended time. This step is vital for a light and airy texture.
• Prevent Spreading: Ensure your butter is softened, not melted, and measure your flour accurately. Chilling the dough for 15-20 minutes can also help if you live in a warm climate.
• Adjust Sweetness: For a less sweet cookie, slightly reduce the granulated sugar. For the filling, you can adjust the sugar down by a quarter cup, or add a tiny pinch of salt to balance the sweetness.
• Piping vs. Spreading: For a clean, bakery-style look, use a piping bag with a round tip. If you don’t have one, simply spread the filling evenly with an offset spatula or knife.

Serving, Storage & Variations

Enjoy your homemade Oatmeal Cream Pies in many delicious ways! They are perfect for various occasions and store well.

Serving Suggestions: These classic sandwich cookies pair wonderfully with a cold glass of milk, a warm cup of coffee, or even a soothing cup of tea. They make excellent additions to dessert platters or lunchboxes.

Storage: Store your finished Oatmeal Cream Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Always bring them back to room temperature for about 30 minutes before serving to ensure the cookies are soft and the filling is creamy.

Freezing: For longer storage, wrap each individual Oatmeal Cream Pie tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1 month. Thaw at room temperature for several hours before enjoying.

Variations:

• Add-ins: Fold mini chocolate chips, chopped toasted pecans, or golden raisins into the oatmeal cookie dough for extra flavor and texture.
• Filling Flavors: Experiment with different extracts in the cream filling, like almond, maple, or even a touch of brown sugar for a richer flavor profile.

Nutrition

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. This nutritional information is provided as a general guideline for one large Oatmeal Cream Pie.

FAQ

Conclusion

There’s truly nothing quite like the taste of a homemade Oatmeal Cream Pie. This recipe brings back those cherished childhood memories with a soft, chewy cookie and an incredibly fluffy, sweet cream filling. Forget the store-bought versions; your kitchen is about to become the best bakery in town! We encourage you to try this delightful recipe soon and share the joy with your loved ones.

We would love to hear about your creations in the comments below!

Classic Homemade Oatmeal Cream Pies

Indulge in the comforting taste of classic oatmeal cream pies with this homemade recipe. Soft, chewy oatmeal cookies are filled with a fluffy, sweet cream filling for a nostalgic treat.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 12 pies

Calories 400 kcal

Equipment

• oven
• Cookie Sheets
• Parchment paper
• Stand mixer
• paddle attachment
• Large bowl
• Electric mixer
• Medium bowl
• Whisk
• Cookie Scoop
• wire rack

Ingredients

  

Cookies

• 1 cup unsalted butter softened
• 3/4 cup light brown sugar firmly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick or old fashioned oats

Cream Filling

• 3/4 cup unsalted butter softened
• 2 1/2 cups confectioners’ sugar sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half and half

Instructions

 

Cookie Preparation

• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Cream softened butter and sugars in a mixer until light and fluffy, then beat in eggs and vanilla extract.
• Whisk together flour, baking soda, cinnamon, and salt in a separate bowl. Gradually add dry mixture to wet, then mix in oats until just combined.
• Drop dough onto prepared cookie sheets using a scoop; bake large cookies for 13-15 minutes or small cookies for 10-12 minutes until golden brown.
• Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before preparing the filling.

Cream Filling Preparation & Assembly

• In a stand mixer, beat softened butter on medium-high speed for about 5 minutes until light and fluffy.
• Gradually add confectioners’ sugar on low speed until incorporated, then mix in vanilla extract and milk.
• Increase mixer speed to medium-high and beat for 3-5 minutes, adding more milk one teaspoon at a time if a thinner consistency is desired.
• Assemble by piping or spreading the cream filling onto the flat side of half the cookies, then top with the remaining cookies.

Notes

Ensure cookies are completely cool before filling to prevent the cream from melting or becoming runny.