Do Share Recipe

I have to admit, I’ve always had a soft spot for oatmeal cream pies. There’s something incredibly comforting about soft, chewy oatmeal cookies paired with a fluffy vanilla cream filling. After making Homemade Oatmeal Cream Pies Recipe, I realized they taste even better than the store-bought ones I loved as a kid.

The aroma fills the entire kitchen, and each bite feels nostalgic and indulgent. Today, I’m excited to share my tried-and-true recipe for homemade oatmeal cream pies that will wow your family and friends. If you enjoy these, you can also enjoy similar treats like Rolo Cheesecake Bars Recipe for a chocolatey twist.

Ingredients

Here’s everything you’ll need to make these delightful treats, along with some tips to get them perfect:

For the cookies:

1 cup unsalted butter, softened – using room temperature butter gives a soft, chewy cookie.
¾ cup light brown sugar, firmly packed – adds moisture and a deep, caramel flavor.
½ cup granulated sugar – balances the brown sugar sweetness.
2 large eggs – for structure and richness.
1 teaspoon pure vanilla extract – enhances the cookie flavor.
1 ½ cups all-purpose flour – use fresh flour for best texture.
1 teaspoon baking soda – helps cookies rise and stay soft.
½ teaspoon salt – balances sweetness.
3 cups old-fashioned rolled oats – gives that classic chewy texture.
1 cup raisins (optional) – plump and sweet; soak them in warm water for extra softness.

For the filling:

½ cup unsalted butter, softened – makes the cream smooth and creamy.
½ cup vegetable shortening – stabilizes the filling for sandwiching.
2 cups powdered sugar – sweetens and thickens the frosting.
2 teaspoons vanilla extract – adds a lovely aroma and flavor.
2 tablespoons milk – adjusts consistency to spreadable cream.

Note: This recipe makes about 12-14 oatmeal cream pies.

Variations

Dairy-free: Substitute butter with vegan butter and use coconut cream for the filling.
Sugar-free: Replace granulated and powdered sugar with erythritol or monk fruit sweeteners.
Flavor boosters: Add cinnamon, nutmeg, or a splash of maple extract for a warm twist.
Gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 12-15 minutes per batch
Total Time: 45-50 minutes

Equipment You Need

Mixing bowls – for combining wet and dry ingredients.
Electric mixer – ensures smooth butter and cream mixtures.
Baking sheets – to bake cookies evenly.
Parchment paper – prevents sticking and aids easy cleanup.
Cooling racks – cool cookies completely before filling.
Spatula – for spreading the cream filling.

How to Make Homemade Oatmeal Cream Pies

Step 1: Prepare the Cookie Dough

Start by creaming butter and sugars until light and fluffy. Beat in eggs and vanilla, then gradually mix in dry ingredients and oats. Fold in raisins if using. Chill the dough slightly for easier handling.

Step 2: Shape and Bake Cookies

Scoop dough into uniform rounds on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden. Cool completely on a wire rack to ensure the filling doesn’t melt.

Step 3: Make the Vanilla Cream Filling

Beat butter and shortening together until smooth. Gradually add powdered sugar, vanilla, and milk until creamy and spreadable. Adjust milk to reach desired consistency for easy sandwiching.

Step 4: Assemble the Cream Pies

Spread a generous layer of vanilla cream on one cookie, then top with a second cookie. Press gently to secure. Repeat until all cookies are paired.

Step 5: Chill and Serve

For best results, refrigerate the cream pies for 30 minutes before serving. This allows the filling to set slightly for a perfect bite.

Additional Tips for Making This Recipe Better

I always use room temperature butter for cookies and filling—it makes everything smoother.
I like to scoop dough using a cookie scoop for even-sized cookies that bake consistently.
I let the cookies cool completely before adding the cream; otherwise, it melts too quickly.
For extra flavor, lightly toast the oats before mixing into the dough—it gives a nutty depth.
I sometimes refrigerate the assembled pies for an hour for a firmer cream texture.

How to Serve Homemade Oatmeal Cream Pies

These oatmeal cream pies are perfect for afternoon snacks, dessert platters, or even gift boxes. For presentation, stack them on a plate or drizzle lightly with melted chocolate.

A dusting of powdered sugar on top adds a professional touch. Serve with a cold glass of milk or a cup of coffee for the ultimate treat. If you want to try another sweet option, the Rolo Cheesecake Bars Recipe makes an indulgent companion.

Nutritional Information

Here’s a rough estimate per serving:

Calories: 300-350 kcal
Protein: 3-4 g
Carbohydrates: 50 g
Fat: 12 g

These numbers can vary depending on portion size and optional ingredients.

Make Ahead and Storage

Refrigeration: Store in an airtight container for up to 5 days to keep the cookies soft and the filling fresh.

Freezing: Freeze assembled pies for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: For a freshly baked taste, gently warm the cookies alone in the oven for 3-5 minutes, then add chilled filling.

Why You’ll Love This Recipe

Here’s why I keep coming back to these oatmeal cream pies:

Perfect Texture: Slightly crisp edges with a soft, chewy center that holds up to the filling.
Homemade Goodness: I know exactly what goes in, no mystery ingredients.
Versatile: Easy to customize with add-ins like raisins, chocolate chips, or nuts.
Crowd-Pleaser: Everyone loves them—perfect for potlucks or parties.
Easy to Make: Step-by-step instructions make the baking process stress-free and fun.

These homemade oatmeal cream pies are a delightful combination of nostalgia, flavor, and simplicity. I promise, once you make them, store-bought versions will feel like a distant memory.

Ben Carraoli