If you want the perfect chewy oatmeal cookies filled with a heavenly creamy filling, you'll love this oatmeal cream pie recipe. These 30-minute homemade oatmeal cream pies will bring back childhood memories with their crumbly buttery texture and vanilla buttercream filling.
🌟 Why this recipe works
If you've heard of little Debbie oatmeal cream pies, you know how delicious they can be. This homemade version is even better because it's made with fresh ingredients. The cookies are chewy and buttery, while the filling is creamy and sweet. It's the perfect treat for any occasion!
One of the best things about this recipe is that it's so easy to make. The cookie dough and buttercream are easily prepared in a food processor, and once the cookies are baked and cooled, they're sandwiched together with the fluffy white filling. The result is a delicious, nostalgic treat that will have you coming back for more!
The chewy oats in the cookie dough give these oatmeal cream pies a unique texture, while the molasses, cinnamon, and vanilla extract give them a delicious flavor. The filling of butter, powdered sugar, vanilla extract, and cream is light and fluffy and complements the cookies perfectly.
These cookies are sure to be a hit with kids and adults alike! Whether you're looking for an easy recipe to make for a party or you want to treat yourself to a nostalgic snack, these oatmeal cream pies are a perfect choice.
Looking for more cookie recipes? Check our other delicious cookie recipes:
- ultimate sugar cookies
- oatmeal raisin cookies
- chocolate chip cookies
- sandwich ginger snap
- thumbprint cookies
🍽 Key Ingredients
With just a few pantry staples and a stand mixer, you can make a batch of these homemade oatmeal cream pies in no time! Here's what you'll need:
Flour mixture - The flour and oat mixture consists of all-purpose flour, quick oats to add texture to the cookies, baking soda to help them rise during baking, and cinnamon for a spiced flavor.
Butter - You'll need unsalted butter for this recipe. Make sure the butter is at room temperature so that it creams easier when making the cookie dough and the cream filling.
Sugar - The chewy cookies get their delicious soft texture from dark brown, which also helps to give them a caramelized flavor, and the granulated sugar provides the sweetness. You'll also need confectioners sugar for the creamy filling so that it's smooth and not grainy.
Molasses - One of the key contributors to these chewy cookies is the teaspoon of molasses. This dark brown syrup gives the cookies a slightly caramelized flavor and helps the cookies stay soft.
Egg - Eggs are a staple ingredient for most cookie recipes, due to their ability to bind everything together, preventing them from falling apart.
Vanilla extract - This is a must for the cookie dough and the buttercream filling. The flavor of vanilla really pulls all the other ingredients together and gives these oatmeal cream pies their delicious flavor.
Heavy cream - Heavy cream is used in the buttercream filling to help give it a light and fluffy texture.
If you're lacking some of the oatmeal cream pie ingredients, there are a few substitutes you can use without changing the recipe.
You can use old-fashioned rolled oats instead of quick oats. Just pulse them in the food processor a few times to break them, but not completely pulverized.
If you don't have dark brown sugar, you can use light brown sugar instead. The cookies will be a little lighter in color, but they'll still taste delicious!
If you don't have molasses, you can substitute it for honey or corn syrup.
1 packet of Marshmallow fluff can be used in place of the heavy cream to make a marshmallow filling. Reduce the amount of confectioners sugar to 1 cup so that the filling isn't overly sweet.
🔪 How to make
You'll be surprised how easy this oatmeal cream pie recipe is to make! Just follow these simple steps below and watch how these delicious chewy soft oatmeal cookies disappear from your table.
- Remove the unsalted butter from the fridge to come to room temperature.
Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line two baking sheets with parchment paper or a silicone baking mat.
Combine the flour, oats, cinnamon, and baking soda in a medium bowl.
Fit a stand mixer with the paddle attachment and beat the softened butter for 30 seconds to a minute on medium speed until creamy, then add the brown sugar, granulated sugar, molasses, and salt, and continue beating for 5 minutes.
Add the egg and vanilla extract and beat again until thoroughly incorporated. Scrape down the sides of the bowl and beat once more until the mixture is thick.
Reduce the speed to low and gradually add the flour mixture to the wet ingredients until completely incorporated.
Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets around 2 inches apart. The cookies spread during baking, so make sure to adequately separate the dough balls on the baking sheet.
Bake the cookies one baking sheet at a time for 10 minutes each until the edges of the cookies start to brown and the centers puff up slightly.
Let the cookies cool completely on a wire rack while making the cream filling.
Clean and dry the stand mixer bowl and paddle attachment before making the filling. Beat the unsalted butter for around 3 minutes on medium speed until light and fluffy.
Switch to low speed and gradually add the confectioners sugar and cream.
Scrape down the sides of the bowl, then add the vanilla, and continue to beat the mixture for another minute.
Spoon the cream filling into a piping bag with a nozzle and pipe the filling into the center of half of the cooled oatmeal cookies, then place and gently press the remaining cookies on top.
Serve the oatmeal cream pies on a plate or transfer them to an airtight container.
💭 Cooking tips
Use a cookie cutter
If you want perfectly round cookies, use a cookie cutter to shape the cookies when they come out of the oven.
Spreading the filling
Don't go overboard with the filling when spreading it onto the cookies, as it will spill over the sides when pressing the cookies together.
Let the cookies cool.
The oatmeal cookies must be completely cool before spreading the cream filling. Otherwise, it will melt and become a mess.
Don't overbake the cookies
10 minutes should be perfect for these cookies! You don't want them to become golden brown as they will go hard when cooling rather than soft and chewy.
📖 Recipe Variations
If you want to change up the flavor of these oatmeal cream pies, you can add in some additional flavors.
Chocolate oatmeal cream pies
Add ⅓ cup of cocoa powder to the flour and mix ½ cup of chocolate chips into the cookie dough at the end. You can also mix chocolate shavings into the filling.
Fruit and nut oatmeal cream pies
To make your oatmeal cookies extra crunchy and chewy, add ½ cup of raisins and ½ cup of chopped nuts to the dough at the end. Macadamia, hazelnuts, or almonds work great in this recipe.
Oatmeal pies with strawberry cream
Make a strawberry cream filling by adding a few drops of strawberry essence instead of vanilla into the butter mixture and fold in ¼ cup of finely diced fresh strawberries once the filling is thick.
For more ideas check out my collection of best cinnamon toast crunch recipes.
🥗 What to serve with
Oatmeal cream pies are delicious with a cup of coffee or glass of milk, but they can also be served with other tasty desserts for brunch or teatime with friends. Here are a few tasty suggestions to make at home:
Spiced pumpkin roll
A slice of this homemade spiced pumpkin roll cake is the perfect addition to your oatmeal cookies. The ginger, cinnamon, and nutmeg in the cake create a lovely fall flavor that goes perfectly with the cream cheese filling.
French chocolate eclairs
These easy French chocolate eclairs are made with a light and airy choux pastry that is filled with rich vanilla cream and dipped in a chocolate ganache. They are the perfect treat to serve with your oatmeal cream pies.
Nobody can say no to a slice of cheesecake - the delicious cream cheese filling and biscuit base is always a winner! And this baked oreo cheesecake goes beyond the traditional flavors by adding some chopped-up Oreos into the filling and topping the cheesecake with an Oreo crumble. Delicious!
🙋 Frequently asked questions
Can I make oatmeal chewy cookies without an electric mixer?
Yes. It is possible to make oatmeal cream pies without a stand mixer. You can use a handheld electric whisk to make this recipe, although it will take longer for the cream filling to get thick.
What can I do if the cream filling is too runny?
When beating the cream filling, the mixture can become warm as the machine beats it, causing it to become slightly runny. One way to make sure your filling will stay thick is to pop the mixture into the fridge for around an hour before spreading it onto the cookies.
You can enjoy these soft and chewy oatmeal cookies for days without going stale when stored correctly.
Room temperature - Once the cookies are sandwiched together with the filling, store them in an airtight container for up to 5 days.
Fridge - You can also store the cookies in an airtight container in the fridge for up to 2 weeks.
Freezer - The best way to freeze oatmeal cream pies is by wrapping them individually in plastic wrap, placing them in a freezer bag or container, and freezing them for 3 months. Thaw them overnight in the fridge.
Oatmeal cream pies are best served at room temperature, so if you have stored them in the fridge, allow them to come to room temperature before enjoying them.
🍳 Related comforting recipes
Home baking is the perfect way to get yourself in the mood for the festive period, and what better way to get you in the mood than trying your hands at these 35 comforting things to bake including my Texas roadhouse rolls with cinnamon honey butter recipe.
👪 Serving size
This oatmeal cream pie recipe yields 12 cookies. The recipe is also easily scalable, so if you need to make more (or less), simply adjust the ingredient amounts accordingly.
This recipe is just like Little Debbie Oatmeal Creme Pies, which are soft and chewy with smooth vanilla buttercream. They are one of the best homemade cookies and will be a huge hit with family and friends. Enjoy!
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Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
Homemade Oatmeal Cream Pie (Easy 30-minute!)
For the Cookies:
- 1¼ cups All-purpose flour
- ⅔ cup Quick oats - 70g
- ¾ teaspoon Baking soda
- ¾ teaspoon Ground cinnamon
- ½ cup Unsalted butter room temperature - 113g
- ¾ cup Packed dark brown sugar - 165g
- ¼ cup Granulated sugar - 50g
- 1 tablespoon Molasses
- ½ teaspoon Salt
- 1 large Egg
- 2 teaspoons Vanilla extract
For the Cream Filling:
- ½ cup Unsalted butter - 113g
- Pinch of salt
- 2 cups Confectioners’ sugar - 240g
- 2-3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- Remove the unsalted butter from the fridge to come to room temperature.
- Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line two baking sheets with parchment paper or a silicone baking mat.
- Combine the flour, oats, cinnamon, and baking soda in a medium bowl.
- Fit a stand mixer with the paddle attachment and beat the softened butter for 30 seconds to a minute on medium speed until creamy, then add the brown sugar, granulated sugar, molasses, and salt, and continue beating for 5 minutes.
- Add the egg and vanilla extract and beat again until thoroughly incorporated. Scrape down the sides of the bowl and beat once more until the mixture is thick.
- Reduce the speed to low and gradually add the flour mixture to the wet ingredients until completely incorporated.
- Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets around 2 inches apart. The cookies spread during baking, so make sure to adequately separate the dough balls on the baking sheet.
- Bake the cookies one baking sheet at a time for 10 minutes each until the edges of the cookies start to brown and the centers puff up slightly.
- Let the cookies cool completely on a wire rack while making the cream filling.
- Clean and dry the stand mixer bowl and paddle attachment before making the filling. Beat the unsalted butter for around 3 minutes on medium speed until light and fluffy.
- Switch to low speed and gradually add the confectioners sugar and cream.
- Scrape down the sides of the bowl, then add the vanilla, and continue to beat the mixture for another minute.
- Spoon the cream filling into a piping bag with a nozzle and pipe the filling into the center of half of the cooled oatmeal cookies, then place and gently press the remaining cookies on top.
- Serve the oatmeal cream pies on a plate or transfer them to an airtight container.