Description
Soft, chewy cookies filled with creamy, dreamy filling, these homemade oatmeal cream pies are easy to make with simple pantry ingredients. Perfect for a nostalgic treat, snack, or cozy dessert any day of the week.
Ingredients
Oatmeal Cookies
1 cup unsalted butter, softened to room temp
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats
Cream Filling
3/4 cup unsalted butter, softened to room temp
2 ounces cream cheese
3–4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon heavy whipping cream (if needed)
Instructions
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Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
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Beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla extract.
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Whisk flour, cinnamon, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, mixing just until combined.
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Stir in quick oats.
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Scoop dough with a cookie scoop and place on prepared baking sheets, leaving 2 inches between each cookie. Flatten tops slightly.
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Bake 10–12 minutes until edges are lightly golden.
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Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt. Add heavy cream if needed for a spreadable consistency.
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Transfer filling to a piping bag or spread with a spatula. Pipe or spread onto the flat side of one cookie, then top with another to form a sandwich.
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Let it sit for 10–15 minutes to set, then serve.
Notes
Make sure butter and cream cheese are softened but not warm for a smooth filling.
For a sturdier cream filling, chill for 15–20 minutes before piping or reduce heavy cream.
Store assembled oatmeal cream pies in an airtight container in the refrigerator for 4–5 days.
To freeze, wrap individually and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Mini oatmeal cream pies can be made by using a smaller cookie scoop and adjusting bake time slightly.
Optional: Substitute gluten-free flour, dairy-free butter, or plant-based cream cheese as needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cream pie
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg