Homemade Oatmeal Cream Pies Recipe That Everyone Loves

Picture this: the sweet aroma of hearty oats and buttery brown sugar filling your kitchen, paired with the creamy, luscious scent of vanilla frosting. That’s what happens when you whip up a batch of homemade oatmeal cream pies. I still remember the first time I bit into one—the rich chewiness of the oatmeal cookies and the velvety filling created a moment so indulgent, I couldn’t help but smile. These pies are pure nostalgic comfort with a homemade twist that makes them even better than the store-bought version.

Years ago, when I was knee-high to a grasshopper, oatmeal cream pies were a staple of my childhood lunchbox. I’d savor every bite, nibbling around the edges before diving into the creamy center. Now, as an adult, I’ve recreated that joy with this recipe, and let me tell you—it’s a game changer. My family can’t get enough, and neither can I. From holiday baking to casual Sunday afternoons, these pies have become a tradition in my home. Bookmark this recipe because it’s about to become a staple in yours too!

Why You’ll Love This Recipe

• Quick & Easy: These oatmeal cream pies come together in under an hour, perfect for satisfying cravings or impressing guests on short notice.
• Simple Ingredients: No need for fancy or hard-to-find items—you likely already have everything in your pantry.
• Perfect for All Occasions: Whether it’s a nostalgic treat for kids or a dessert for holiday gatherings, these pies fit every moment.
• Crowd-Pleaser: Both kids and adults love the chewy texture and creamy filling—it’s a guaranteed hit.
• Unbelievably Delicious: The taste is rich, comforting, and indulgent, with just the right balance of sweetness.

What sets this recipe apart is the perfect balance between the soft oatmeal cookie and the smooth, marshmallow-like filling. It’s not just good—it’s the kind of dessert that makes you close your eyes and savor every bite. Plus, making these pies from scratch means you can tweak the flavors to suit your preferences. Trust me, your family and friends will be asking for these on repeat!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and a melt-in-your-mouth texture. Here’s what you’ll need:

• For the cookies:
• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups (240g) rolled oats
• For the filling:
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Optional substitutions: You can swap the heavy cream for dairy-free alternatives like coconut cream if needed. Use gluten-free oats and a gluten-free all-purpose flour blend for gluten-free pies. For a deeper flavor, try dark brown sugar instead of light.

Equipment Needed

• Mixing bowls (at least two sizes)
• Electric hand mixer or stand mixer
• Spatula
• Baking sheets
• Silicone baking mats or parchment paper
• Wire cooling rack
• Measuring cups and spoons
• Cookie scoop (optional, for even sizing)

If you don’t have a mixer, you can mix the cookie dough and filling by hand—it’ll take a little elbow grease, but it works! For budget-friendly options, a simple whisk and spoon are great alternatives for smaller batches.

Preparation Method

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix the wet ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs and vanilla extract, mixing until combined.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this to the wet mixture, mixing until just incorporated.
4. Fold in the oats: Stir in the rolled oats until evenly distributed. The dough will be thick—don’t worry, that’s perfect!
5. Scoop and bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown.
6. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the filling: While the cookies cool, prepare the filling by beating the butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, mixing until smooth and fluffy.
8. Assemble the pies: Spread a generous dollop of filling on the flat side of one cookie, then sandwich it with another cookie. Repeat until all cookies are paired and filled.

Tip: If your cookies spread too much, chill the dough for 15 minutes before baking. For the filling, add a touch more cream if it’s too thick.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your oatmeal cream pies turn out perfectly:

• Don’t overmix: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
• Chill the dough: If your dough feels too sticky, refrigerate it for 15-20 minutes before scooping and baking.
• Watch the bake time: These cookies should be soft and chewy, so avoid overbaking. They’ll continue to set as they cool.
• Use room temperature ingredients: This helps everything blend smoothly, especially for the filling.
• Store properly: Once assembled, keep the pies in an airtight container to maintain freshness.

Trust me—these tips make a big difference in achieving that perfect chewy cookie texture and creamy filling!

Variations & Adaptations

• Gluten-Free Version: Use gluten-free oats and an all-purpose gluten-free flour blend. Ensure all other ingredients are certified gluten-free.
• Vegan Option: Substitute butter with plant-based margarine and use coconut cream in place of heavy cream. Swap eggs with a flaxseed or chia seed mixture.
• Add-ins: Try mixing in mini chocolate chips, raisins, or chopped nuts into the cookie dough for added texture.
• Seasonal Twist: Add a pinch of nutmeg and cloves for a holiday flavor, or use lemon extract in the filling for a bright summer variation.

One of my favorite variations is adding mini chocolate chips to the filling—it adds a delightful crunch and extra sweetness!

Serving & Storage Suggestions

Serve these oatmeal cream pies at room temperature for the best texture. Pair them with a glass of cold milk, hot cocoa, or even a scoop of vanilla ice cream for a truly decadent treat.

To store, place the pies in an airtight container for up to 3 days at room temperature or 5 days in the fridge. For longer storage, freeze the pies individually wrapped in plastic wrap for up to 2 months. To enjoy again, thaw at room temperature for 30 minutes or microwave for 10 seconds.

Pro tip: The flavors intensify after sitting overnight, making them even better the next day!

Nutritional Information & Benefits

Each oatmeal cream pie contains approximately:

• Calories: 310
• Carbohydrates: 40g
• Protein: 3g
• Fat: 15g
• Sugar: 25g

Oats are rich in fiber and can help support digestion, while the filling provides a sweet treat to satisfy cravings. This recipe can be adapted for dietary needs, whether gluten-free or dairy-free.

Conclusion

These homemade oatmeal cream pies are the perfect blend of nostalgia and indulgence. They’re easy to make, endlessly customizable, and filled with flavor that melts in your mouth. Whether you’re recreating childhood memories or sharing them with your family, this recipe is guaranteed to bring smiles around the table.

Give them a try and let me know how they turn out! I’d love to hear your favorite variations or see your creations. Don’t forget to share this recipe with friends and save it for later—it’s one you’ll want to make again and again. Happy baking!

FAQs

Can I make these pies gluten-free?

Absolutely! Use certified gluten-free oats and a gluten-free all-purpose flour blend to make this recipe suitable for gluten-free diets.

How long do oatmeal cream pies last?

Stored in an airtight container, they’ll last up to 3 days at room temperature, 5 days in the fridge, or 2 months in the freezer.

Can I use quick oats instead of rolled oats?

Quick oats can be used, but the texture may be slightly different—less chewy and more uniform.

Can I make the filling less sweet?

Yes! Reduce the powdered sugar and add a touch more cream to balance the consistency.

How do I prevent the cookies from spreading too much?

Chill your dough for 15-20 minutes before baking to help the cookies hold their shape better.

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