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Soft Chewy Oatmeal Creme Pie Cookies Recipe Easy Homemade from Scratch

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These soft, chewy oatmeal cookies sandwich a smooth, pillowy creme filling, delivering a nostalgic yet grown-up treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups (270g) old-fashioned rolled oats
  • For the Creme Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  4. Gradually add the flour mixture into the wet ingredients, mixing just until incorporated. Stir in the rolled oats by hand with a wooden spoon until evenly distributed.
  5. Scoop about 2 tablespoons (30g) of dough per cookie onto the prepared sheets, spacing them 2 inches apart. Flatten slightly with fingers or the back of a spoon.
  6. Bake for 10–12 minutes until edges are golden but centers still look soft. Remove from oven and cool on the pan for 5 minutes before transferring to a wire rack.
  7. While cookies cool, beat 1/2 cup softened butter in a bowl until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed until light and fluffy, about 3 minutes. Adjust consistency with more cream or powdered sugar as needed.
  8. Match cookies in pairs by size. Spread or pipe about 2 tablespoons of creme filling onto the flat side of one cookie, then sandwich with the other. Press lightly to seal edges without squeezing out filling.
  9. Optional: Refrigerate assembled pies for 15–20 minutes for a firmer center, or serve at room temperature.

Notes

Do not overbake cookies; pull them when edges are golden but centers still look soft to maintain chewiness. Use old-fashioned rolled oats for best texture. For gluten-free, substitute flour with gluten-free blend and use certified gluten-free oats. For dairy-free, use plant-based butter and coconut cream. Chill dough 30 minutes if cookies spread too much. Scrape down bowl while beating filling to avoid lumps.

Nutrition

Keywords: oatmeal cookies, creme pie cookies, soft chewy cookies, homemade cookies, dessert, snack, easy baking

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