If you’ve been craving childhood comfort but want to impress your friends (or just yourself) with rich, from-scratch flavor, Homemade Oatmeal Cream Pies are your new kitchen MVP. These delightfully chewy oatmeal cookies sandwiched with sweet, fluffy vanilla cream bring together hearty old-fashioned oats, warm spices, and that unmistakable creamy filling. Whether you’re channeling nostalgic lunch box treats or baking up something special for a gathering, these homemade oatmeal cream pies deliver in a big way on both taste and pure, fudge-your-diet joy.
Ingredients You’ll Need
Making homemade oatmeal cream pies is incredibly rewarding and the ingredient list proves how a few simple staples can transform into a truly magical treat. Each element not only shapes the ultimate chewy and creamy texture but adds depth and personality to every bite.
- Unsalted butter (1 cup, softened): Using real butter creates rich flavor and perfectly chewy cookies, plus a dreamy cream filling.
- Light brown sugar (3/4 cup, packed): This gives the cookies a deep caramel note and keeps them extra soft.
- Granulated sugar (1/2 cup): Provides sweetness and helps the cookies spread just enough.
- Large eggs (2, room temperature): For structure and extra moistness in the cookies.
- Molasses (1 tablespoon): The secret ingredient! Adds authentic, nostalgic flavor and helps keep the cookies wonderfully chewy.
- Vanilla extract (1 teaspoon, plus 1 teaspoon for filling): Rounds out the flavor profile in both the cookie and the fluffy cream filling.
- All-purpose flour (1 1/2 cups): Provides the base structure for cookies that hold up (but stay soft).
- Baking soda (1/2 teaspoon) and Baking powder (1/2 teaspoon): A little of both for the ideal rise and tender texture.
- Salt (1/2 teaspoon): Don’t skip it! It sharpens all the sweet and spiced flavors.
- Ground cinnamon (1 teaspoon): Adds cozy warmth and depth.
- Ground nutmeg (1/4 teaspoon): Just a hint gives the cookies their signature nostalgic aroma.
- Old-fashioned rolled oats (1 1/2 cups): The star ingredient—give the pies that hearty oat texture and chewy bite.
- Powdered sugar (1 1/2 cups): Creates a smooth, sweet cream filling (no gritty texture!).
- Heavy cream or milk (2 tablespoons): For creaminess in the filling—use heavy cream if you want extra decadence.
How to Make Homemade Oatmeal Cream Pies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only ensures easy cookie removal but gives them those perfectly crisp edges. Lining the sheets is one of those little steps that pays off big when you slide the finished cookies right off—no broken bottoms!
Step 2: Cream Butter and Sugars Together
Grab a large bowl—stand mixer or hand mixer works best—and cream together the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes. You’re looking for a pale, fluffy mixture that signals your cookies will be rich and pillowy. Don’t skip the extra mixing time here; it’s what gives your homemade oatmeal cream pies their iconic texture.
Step 3: Add Eggs, Molasses, and Vanilla
Beat in the eggs, one at a time, fully incorporating each before adding the next. Then mix in the molasses and vanilla extract. The molasses will give your cookies that golden hue with deep, unmistakable flavor—this is where they start to taste like the classic treat you remember (but better!).
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking first means everything is evenly dispersed so each cookie is perfectly spiced and rises just right. This is the step that locks in their signature aromatic warmth.
Step 5: Mix Wet and Dry Ingredients, Add Oats
Gently mix the dry ingredients into your bowl of wet ingredients, stopping once things are just combined—overmixing steals away tenderness! Finally, fold in the old-fashioned oats for a batter that’s hearty, thick, and irresistibly speckled with oat bits.
Step 6: Scoop and Bake Cookies
Use a tablespoon or a medium cookie scoop to make mounds of dough, about 1½ tablespoons each. Place them 2 inches apart (they’ll spread a bit!). Bake for 10 to 12 minutes, until the edges look set but the centers are still soft—a telltale sign of chewy success. Let them cool on the sheet for 5 minutes, then finish cooling on a rack.
Step 7: Make the Cream Filling
While the cookies cool, beat the softened butter for the filling until creamy and smooth. Add powdered sugar gradually, then pour in the heavy cream (or milk) and vanilla extract. Beat on high speed for 2 to 3 minutes; you want a fluffy, cloud-like filling that holds its shape when sandwiched.
Step 8: Assemble Your Oatmeal Cream Pies
Once cookies are completely cool, it’s time for the best part—assembly! Spread or pipe a generous dollop of cream filling onto the flat side of one cookie, then top with another cookie. Press until the filling peeks out the sides and repeat until all your homemade oatmeal cream pies are stacked and ready for applause.
How to Serve Homemade Oatmeal Cream Pies
Garnishes
The beauty of homemade oatmeal cream pies is that they’re ready to impress on their own, but a light dusting of powdered sugar or a sprinkle of cinnamon across the tops can make them look extra special (and a touch more nostalgic). For an upscale twist, tie them in parchment and twine for individual treats.
Side Dishes
While one bite pretty much steals the show, these pies pair beautifully with a glass of cold milk, a cup of strong coffee, or even with a scoop of vanilla ice cream on the side for the ultimate dessert plate. If you’re hosting a brunch, serving them alongside a fresh fruit salad balances out the sweetness perfectly.
Creative Ways to Present
Get playful with the presentation! Stack your homemade oatmeal cream pies in a tower for a whimsical dessert centerpiece, tuck a few into cellophane bags as party favors, or serve them “deconstructed” with extra filling for dipping. You can even use them as the ultimate ice cream sandwich base during summertime gatherings.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your oatmeal cream pies in an airtight container at room temperature for up to three days; they’ll stay soft, chewy, and utterly tempting. If you want them to last a little longer, refrigerate them for up to a week—just let reach room temp before serving for the best, creamy texture.
Freezing
Homemade oatmeal cream pies freeze beautifully! Wrap each sandwich individually in plastic wrap and tuck into a freezer bag. They’ll keep for up to two months. When a craving strikes, thaw at room temperature for an hour and dive in.
Reheating
If you like your cream pies a little warm and extra gooey, microwave on very low power (10 to 15 seconds) or let sit out for 10 minutes after coming from the fridge or freezer. Be careful not to overheat or the filling may melt out—just a gentle warmth is all you need.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats technically “work” in a pinch, they break down faster and won’t give you the same hearty texture. For truly classic homemade oatmeal cream pies, stick with old-fashioned rolled oats if you can!
Can I make these gluten-free?
Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Just be sure your oats are certified gluten-free as well (and check the baking powder).
Why did my cookies spread too much?
Cookies spread when the dough is too warm or the butter is overly soft. If that happens, try chilling the dough in the fridge for 20-30 minutes before baking. This helps the cookies keep their shape and stay chewy in the middle.
Can I flavor the cream filling?
Definitely! For a fun twist, try adding a drop of maple extract, a dash of cinnamon, or even a hint of lemon zest to the filling. Just remember to keep the texture fluffy so you still get that signature nostalgic bite.
How long will homemade oatmeal cream pies keep?
At room temperature they’ll last up to three days if kept airtight, or up to a week in the fridge. For longer storage, freeze them (see storage tips above) and enjoy at your leisure.
Final Thoughts
There’s something truly magical about pulling a batch of homemade oatmeal cream pies from your own oven—the way they look, smell, and taste will instantly have you hooked. Give these a try, share them with friends, and enjoy every nostalgic, chewy, creamy bite. You might just find yourself baking a second batch sooner than you think!
Print
Homemade Oatmeal Cream Pies Recipe
- Total Time: 32 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade oatmeal cream pies that are perfect for satisfying your sweet tooth cravings. These soft and chewy oatmeal cookies are sandwiched together with a creamy buttercream filling, creating a nostalgic treat reminiscent of the classic Little Debbie snack.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups old-fashioned rolled oats
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, molasses, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the oats.
- Bake the Cookies: Scoop dough onto baking sheets and bake for 10-12 minutes. Cool on a wire rack.
- Make the Filling: Beat butter until creamy, then add powdered sugar, cream, and vanilla. Beat until light and fluffy.
- Assemble the Cookies: Spread or pipe filling onto one cookie and sandwich with another. Repeat with remaining cookies.
Notes
- Store oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Let them come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 380
- Sugar: 29g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
