Homemade Oatmeal Cream Pies Recipe

If you’ve ever stood in the snack aisle, tempted by that nostalgic crinkly wrapper, you’re about to discover something much, much better: Homemade Oatmeal Cream Pies. These decadent little cookie sandwiches are blissfully soft, chewy, and filled with the dreamiest vanilla cream you can imagine. One bite and you’ll taste warm cinnamon, rich brown sugar, and a hint of molasses that pulls everything together. Whether you’re sharing them with friends or sneaking one with a mug of tea, making oatmeal cream pies from scratch is a kitchen magic trick you’ll want to repeat often.

Ingredients You’ll Need

Homemade Oatmeal Cream Pies only require basic pantry staples, but each one plays a starring role in the final flavor and texture. Don’t be tempted to skip or swap at random—these ingredients are what make this recipe a true classic!

• Unsalted butter: Provides richness and helps both the cookies and filling turn out soft and luscious.
• Brown sugar: Brings chewiness and deep caramel notes to the cookies.
• Granulated sugar: Adds light sweetness and perfect crispness on the cookie’s edge.
• Molasses: Don’t skip it! This is what gives authentic oatmeal cream pies that old-school, bakery flavor.
• Vanilla extract: A touch of warmth and aroma in both cookie and filling.
• Large eggs: Bind everything together for perfectly chewy cookies.
• All-purpose flour: The backbone of your cookies, lending just the right structure.
• Cinnamon: Adds comforting spice that pairs beautifully with oats and molasses.
• Baking soda: Helps the cookies bake up soft, not cakey or too dense.
• Salt: Balances the sweetness and lets all the flavors sing.
• Quick oats: Essential for that signature oatmeal texture and chew—don’t use instant or steel-cut!
• Cream cheese (full-fat, brick style): Makes the filling extra creamy but never too sweet.
• Powdered sugar: Gives the cream filling its smooth, dreamy texture.
• Cream (optional): To thin the icing if it gets too thick, ensuring spreadable cloud-like layers.

How to Make Homemade Oatmeal Cream Pies

Step 1: Prep and Preheat

To set yourself up for cookie success, line your baking sheets with parchment or silicone mats and get your oven heating to 350F. Lining the sheets makes sure the cookies bake evenly and never stick—no sad cookie casualties here!

Step 2: Cream the Butter and Sugars

With an electric mixer, blend those softened butter, brown sugar, and granulated sugar until it looks pale and fluffy. This is where the magical chewy texture starts—it’s all about aerating the butter for a tender bite every time.

Step 3: Add Eggs, Vanilla, and Molasses

Beat in the eggs, vanilla extract, and molasses. The molasses gives that signature hint of nostalgia you know and love in storebought pies, but trust me—it tastes so much better homemade. Mix until creamy and luscious.

Step 4: Add Dry Ingredients

Switch off the mixer, sprinkle in your flour, cinnamon, baking soda, and salt. Stir them in by hand just to get started, then use your mixer on low until everything looks just combined. This keeps your kitchen (and face) flour-free! Fold in the oats by hand—a surprisingly satisfying moment.

Step 5: Scoop and Bake

Using a cookie scoop (or a tablespoon), form dough balls about 1 to 1.5 tablespoons each and space them two inches apart on the baking sheets. Bake them one sheet at a time for 9 to 11 minutes, just until the tops look set. They should look slightly underdone; this is key for perfect softness.

Step 6: Cool Completely

Let the cookies cool on the sheets for 10 minutes before moving them to a wire rack. Patience is tricky here, but completely cool cookies mean the filling won’t melt or ooze when you assemble your Homemade Oatmeal Cream Pies.

Step 7: Make the Cream Filling

In a fresh bowl, beat the butter until it’s fluffy, then add chopped cream cheese. Once creamy, slowly incorporate powdered sugar along with a dash of vanilla and salt. If the frosting feels too thick, just add a splash of cream—it should be spreadable but not runny.

Step 8: Assemble Your Homemade Oatmeal Cream Pies

Take a cooled cookie, generously spread 1 to 1.5 tablespoons of that dreamy filling on the bottom, then gently press another cookie (bottom side down) on top. Repeat till all your cookies are transformed into irresistible cream pies.

How to Serve Homemade Oatmeal Cream Pies

Garnishes

You can dress up your Homemade Oatmeal Cream Pies with a light dusting of powdered sugar for a pretty finish. Or, for a festive twist, try a quick drizzle of melted white chocolate or even a tiny sprinkle of cinnamon right on the cream before sandwiching your cookies together.

Side Dishes

Pair these oatmeal cream pies with a tall glass of cold milk, or serve them with your afternoon coffee or tea for a delightful snack. If you’re turning this into a dessert platter, add a bowl of fresh berries or some spiced roasted nuts to balance the sweetness.

Creative Ways to Present

For parties, wrap individual pies in wax paper and tie with twine for a nostalgic, cute touch. Stack them cupcake-style on a stand, or arrange in a rustic basket lined with gingham napkins for a picnic vibe. You can even tuck minis into lunchboxes for the best lunchtime surprise.

Make Ahead and Storage

Storing Leftovers

Store your Homemade Oatmeal Cream Pies in an airtight container. At room temperature, they’ll stay soft for up to 3 days, and in the fridge, they’ll keep fresh for up to 5 days. The flavors meld even more overnight, making day-two pies extra delicious.

Freezing

Both the cookies and the assembled cream pies freeze beautifully. For best results, freeze cookies and filling separately. When you’re ready, thaw in the fridge and assemble. If you freeze already sandwiched pies, wrap each one tightly and store up to 2 months.

Reheating

For that just-baked magic, let refrigerated or thawed pies sit at room temp for 20 minutes before enjoying. No microwave needed—these are best soft and cool, letting the flavors and cream filling shine.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, old-fashioned oats work great if you don’t mind a slightly heartier texture. The cookies will be a bit chewier and have more bite compared to those made with quick oats.

Is it possible to make these dairy-free?

Absolutely! Substitute plant-based butter for the regular butter and use a dairy-free cream cheese in the filling. The cookies will still turn out chewy and absolutely delicious.

Can I prepare the dough in advance?

Yes, the dough can be made ahead and refrigerated for up to 2 days, or frozen for up to 2 months. Just bring to room temperature and scoop as directed when you’re ready to bake.

How sweet is the filling?

The filling is creamy and perfectly balanced, not overly sweet. If you prefer a milder filling, start with the lesser amount of powdered sugar and adjust to taste as you blend it in.

What’s the best way to make uniform cookies for sandwiching?

Using a cookie scoop ensures all your cookies are the same size, which means your Homemade Oatmeal Cream Pies will stack and sandwich beautifully. If you don’t have a scoop, use a tablespoon and try to keep the dough balls as even as possible.

Final Thoughts

If you’re craving genuine comfort with every bite, Homemade Oatmeal Cream Pies are the answer. They’re the perfect blend of chewy, creamy, and just nostalgic enough to make any day special. I genuinely hope you try making these—you’ll never want storebought again!

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