Introduction

Homemade Oatmeal Cream Pies combine soft, chewy oatmeal cookies with a rich, creamy filling. This nostalgic dessert is perfect for sharing or enjoying as a comforting treat any time of year.

A close-up view of a stack of three oatmeal cream pies on crumpled white parchment paper, each sandwich made with two golden-brown oatmeal cookies textured with oats and small cracks on top, filled with a thick layer of smooth creamy white filling between them. In the background on the left, there is a clear glass nearly full of white milk and on the right, a white plate holds another oatmeal cream pie, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats
3/4 cup unsalted butter (168 grams), softened (for frosting)
2 ounces cream cheese (57 grams), full-fat brick style
3-4 cups powdered sugar (330-440 grams)
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)
1 tablespoon cream (if needed, for frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper.
Step 2: In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy.
Step 3: Mix in the molasses, vanilla extract, and eggs until creamy.
Step 4: Turn off the mixer and add flour, cinnamon, baking soda, and salt. Stir a few times by hand, then beat on low speed until just incorporated to avoid flour flying.
Step 5: Stir in the quick oats until evenly combined.
Step 6: Form dough into balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the prepared cookie sheets. You should get about 32-34 cookies.
Step 7: Bake one sheet of cookies at a time in the center of the oven for 9-11 minutes, until the tops are set.
Step 8: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 9: For the frosting, beat the softened butter in a large bowl until fluffy.
Step 10: Chop cream cheese into pieces and beat into the butter until smooth.
Step 11: Add 1 1/2 cups powdered sugar, vanilla, and salt. Start mixing on low, then increase to medium speed until combined.
Step 12: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until desired sweetness is reached. If frosting is too thick, add up to 1 tablespoon cream.
Step 13: To assemble, spread about 1 to 1.5 tablespoons of frosting on the bottom of one cooled cookie.
Step 14: Sandwich a second cookie on top with its bottom facing down to complete the cream pie.

Tips & Variations

Use a cookie scoop to ensure even cookie sizes for uniform sandwiching.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Add a pinch of nutmeg or ginger to the cookie dough for a warm spice kick.

Storage

Store the oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

The image shows a stack of three oatmeal cream pies on a white marbled surface. Each pie consists of two golden brown oatmeal cookies with a soft, slightly crumbly texture sandwiching a thick layer of white creamy filling. The top pie has a bite taken out of it, revealing the creamy layer inside. The pies rest on crumpled white parchment paper. In the blurred background, there is a clear glass filled with milk. The lighting is soft, highlighting the texture of the cookies and the smoothness of the cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but the texture will be chewier and less uniform. Quick oats work best for a softer cookie texture.

Will the frosting stay firm between the cookie layers?

The cream cheese frosting stays nicely firm when chilled, helping the cookies hold together well, but it softens at room temperature.