Go Back
Homemade Oatmeal Cream Pies Recipe
Ben Carraoli

Homemade Oatmeal Cream Pies 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 these at home, 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.
Print Recipe Pin Recipe
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For best results, refrigerate the cream pies for 30 minutes before serving. This allows the filling to set slightly for a perfect bite.

Notes

  • 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.