If you’re anything like me, you probably have a soft spot for Oatmeal Cream Pies, those nostalgic, chewy cookies filled with sweet, creamy goodness. But why settle for store-bought when you can make your own, right?
Today, I’m sharing my Homemade Oatmeal Cream Pie Cookies recipe that’s even better than the ones you remember!
A while back, I was craving something sweet that reminded me of my childhood. I thought, wouldn’t it be amazing to create a homemade version of those classic oatmeal cream pies I loved so much? So, I got to work, experimenting in the kitchen, and after a few tweaks, I nailed it.
These cookies are soft, chewy, and filled with just the right amount of sweet, vanilla cream, trust me, you won’t want to go back to the store-bought version again!
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Whether you’re baking these for a special treat or just because, Oatmeal Cream Pie Cookies will quickly become a favorite in your house.
Why You’ll Love These Oatmeal Cream Pie Cookies
- Perfect Balance of Chewy and Sweet: These cookies have the right balance of soft, chewy oats and a hint of cinnamon, with that luscious cream filling that takes them over the top. One bite, and you’re hooked.
- Made with Love (and Real Ingredients): There’s no mystery in these cookies, just simple, wholesome ingredients you can feel good about. From the homemade oatmeal to the creamy filling, each bite is a reminder that homemade is always best.
- Easily Customizable: Want to make them extra special? Add some raisins, chocolate chips, or even a handful of chopped nuts for a personal twist. You can make them as unique as you are!
- Perfect for Baking with Loved Ones: This is the kind of recipe you’ll want to share with family and friends. It’s easy, fun to make, and always a hit, no matter who’s in the kitchen with you.
To find all the details and measurements, simply scroll down to my recipe card!
How to Make Oatmeal Cream Pie Cookies
Let me walk you through the steps, and you’ll have a batch of cookies so good, you’ll wonder why you didn’t make them sooner.
Preheat and Prep Your Oven
First things first, let’s get your oven preheated to 350°F (175°C). While the oven’s heating up, line a baking sheet with parchment paper, this keeps things tidy and ensures your cookies don’t stick. Simple, but essential for that perfect cookie experience.
Cream the Butter and Sugars
Now, let’s talk about that creamy, soft texture we all love in a good cookie. In a large bowl, mix your butter with both light brown sugar and granulated sugar.
Use a hand mixer (or a stand mixer if you’re feeling fancy) and cream everything together for about 2-3 minutes. It should look light and fluffy, like a soft cloud. Then, add in your egg, molasses, and vanilla extract. Mix until everything is smooth and well combined, this is where the magic starts to happen!
Add in the Dry Ingredients
Next up, time to bring in the dry ingredients. Toss in your quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Gently mix until everything is just combined.
You don’t want to overwork the dough here, it’s all about that soft, chewy texture, so take it easy and stop mixing as soon as you can’t see any flour. Your dough should be thick, slightly sticky, and ready to turn into cookie dough balls.
Shape and Bake the Cookies
Scoop out the dough into small round balls and place them on the baking sheet. I like to use a spoon or cookie scoop for an even size. Once they’re on the sheet, press them down slightly with your fingers to give them that traditional cookie shape.
Place them in the oven and bake for approximately 13 to 15 minutes. You’ll know they’re done when the edges are golden, but the centers still look a little soft. Don’t worry if they seem a little underdone, they’ll firm up as they cool, and that’s the perfect texture!
Make the Vanilla Cream Filling
While your cookies are cooling and you’re getting that sweet aroma filling your kitchen, it’s time to make the vanilla cream filling. In a separate bowl, beat your butter with the vanilla extract and a pinch of salt until it’s light, and fluffy.
Gradually add the powdered sugar, sifting it in so there are no lumps, and mix until smooth. Now, add your milk, one tablespoon at a time, until the frosting is spreadable but not too runny. The texture should be just right for piping or spreading on those cookies.
Assemble the Oatmeal Cream Pie Cookies
Now comes the fun part! Once your cookies have cooled down to room temperature, take one cookie and spread a generous dollop of that dreamy vanilla cream onto the flat side.
Don’t be shy, go ahead, spread it thick! Then, take another cookie and press it on top to create that perfect sandwich.
Repeat with the rest of your cookies, and you’re done! These cookies are set to be the star of the show.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
Mistakes to Avoid
Using Old Oats
Not all oats are created equal, and old or stale oats can affect the texture of your cookies. Fresh, quick oats are ideal for that perfect chewy bite.
If your oats have been sitting around for too long, they might not absorb moisture as well, leaving you with a drier cookie. Make sure your oats are fresh and ready to shine!
Forgetting to Use Room Temperature Ingredients
Baking is a delicate balance of ingredients working together. If your butter or egg are too cold, they won’t mix properly with the other ingredients, resulting in uneven dough.
Room temperature butter and eggs will help your dough come together easily and create the ideal texture. Take a few minutes to let them warm up before you start baking.
Overmixing the Dough
It’s tempting to keep mixing, especially when you’re excited about how everything is coming together.
But overmixing the dough can lead to dense cookies instead of light, chewy ones. After incorporating the dry ingredients, stir only until the mixture comes together. Your dough should still look a bit chunky, that’s the sweet spot!
Not Pressing the Dough Before Baking
For that perfect shape and texture, make sure to gently press down the dough balls before baking. This helps the cookies bake more evenly and spread just the right amount.
Without this step, you might end up with cookies that are too puffy or uneven. Just a light press with your fingers will do the trick!
How to Store Oatmeal Cream Pie Cookies
- Room Temperature: Keep your cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, just the way you want them!
- In the Fridge: If you’re planning to keep them longer, store them in the fridge for up to 1 week.
- Freezing: Want to enjoy them later? Freeze the cookies individually in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag. They’ll last up to 3 months.
- Avoid the Soggy Bottom: To prevent your cream filling from becoming soggy, it’s best to store the cookies with parchment paper between layers if stacking them. It helps absorb excess moisture and keeps everything fresh.
More Cookies to Try
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
Perfect Oatmeal Cream Pie Cookies - Super Easy
If you're anything like me, you probably have a soft spot for Oatmeal Cream Pies, those nostalgic, chewy cookies filled with sweet, creamy goodness. But why settle for store-bought when you can make your own, right?
Ingredients
Oatmeal Cookies
- 3 cups quick oats
- 1 ½ cups (187g) all-purpose flour, spooned and leveled
- 1 large egg
- 1 cup (226g) butter,
- 1 tbsp molasses
- 2 tsp vanilla extract
- 1 cup light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ tsp ground cinnamon
- Heaping ¼ tsp ground nutmeg
Vanilla Cream Filling
- 2 ¾ cups powdered sugar, sifted
- ½ cup (113g) unsalted butter
- 3–5 tbsp milk (dairy or non-dairy)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and for an easy cleanup.
- In a large bowl, beat the butter with the light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Then, add the egg, molasses, and vanilla extract, and mix until everything is smooth and well combined.
- Stir in the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Gently mix until the ingredients are just incorporated, taking care not to overwork the dough. It should have a thick, slightly sticky consistency.
- Portion the dough into small balls and arrange them on the baking sheet. Lightly press each ball with your fingers to flatten them slightly.
- Bake for 13-15 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
- While the cookies cool, prepare the filling. Beat the butter with the vanilla extract and a pinch of salt until light and fluffy.
- Gradually add the powdered sugar, sifting it in to avoid lumps, and mix until smooth. Slowly add the milk, one tablespoon at a time, until you achieve a spreadable consistency.
- Once the cookies have cooled, spread a generous amount of vanilla cream onto the flat side of one cookie.
- Place another cookie on top to create a delicious sandwich. Repeat with the rest of the cookies and enjoy your delicious oatmeal cream pie cookies!
Notes
- Don't skip letting your butter and egg come to room temperature, as cold ingredients won’t mix as well.
- Use a cookie scoop for evenly sized cookies, this makes them bake more uniformly.
- Keep an eye on your cookies while baking. They can go from golden to overdone quickly, so take them out when the edges are crisp but the center is still soft.
Nutrition Information:
Serving Size: 1 cookieAmount Per Serving: Calories: 310Total Fat: 16gSaturated Fat: 4gCarbohydrates: 42gFiber: 2gSugar: 25gProtein: 2g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
