Step back in time with a cherished classic! These Homemade Oatmeal Cream Pies capture the nostalgic flavor and comforting texture of your favorite childhood treat, but with an elevated homemade touch. Forget the store-bought versions; our recipe ensures superior taste, incredible chewiness, and a wonderfully sweet, fluffy filling. Get ready to bake a batch of pure joy!
Table of Contents
Why You’ll Love Homemade Oatmeal Cream Pies
You’ll quickly fall for this recipe for many reasons!
- Achieve perfectly soft and chewy oatmeal cookies every single time.
- Experience the dreamiest, fluffy, sweet vanilla buttercream filling that melts in your mouth.
- You control all the ingredients, ensuring better quality and fresh flavors.
- These treats are ideal for sharing at parties, potlucks, or family gatherings.
- Homemade Oatmeal Cream Pies are easy to transport and store, making them perfect for any occasion.
Ingredients
Creating delicious Homemade Oatmeal Cream Pies starts with quality ingredients. Gather these items, ensuring your butter is softened for both the cookies and the filling for the best results.
According to baking science experts, using room temperature butter is crucial for achieving the ideal texture in baked goods like cookies, as it allows for proper creaming with sugar to incorporate air.
For the Cookies
- 1 cup unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick or old-fashioned oats
For the Cream Filling
- ¾ cup unsalted butter, softened
- 2 ½ cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk or half and half
Notes & Substitutions
- Always use room temperature butter for both the cookies and the cream filling. This ensures a smooth, creamy mixture.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off. If you’re out of brown sugar, you can use granulated sugar with a teaspoon of molasses.
- Both quick and old-fashioned oats work beautifully, but old-fashioned oats provide a chewier texture.
- Adjust the milk in the filling as needed to reach your desired consistency.
- The Whole Grains Council highlights that oats offer various health benefits, including improving immune defenses and supporting heart health, making them a nutritious addition to your baking.
Equipment
You don’t need fancy tools to make these delightful treats. Here’s what you’ll need for your Homemade Oatmeal Cream Pies:
- Stand mixer with paddle attachment or electric hand mixer
- Large mixing bowls
- Medium bowl
- Whisk
- Cookie sheets
- Parchment paper
- Cookie scoop (3 tbsp for large, 1.5 tbsp for small)
- Wire rack
- Piping bag with a large round tip (optional, for filling)
- Small offset spatula (optional, for filling)
Instructions For The Best Homemade Oatmeal Cream Pies
Follow these step-by-step instructions to create the best Homemade Oatmeal Cream Pies right in your kitchen.
For the Cookies
- Preheat your oven to 350°F (175°C). Line several cookie sheets with parchment paper. This prevents sticking and makes cleanup easy.
- In the bowl of a stand mixer with the paddle attachment, or using an electric mixer in a large bowl, cream together the softened butter and both sugars until light and fluffy, about 3 minutes. Mix in the eggs and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the oats until they are fully incorporated into the dough.
- For large cookies, use a 3-tablespoon cookie scoop to drop dough onto the prepared sheets, leaving space between each. For smaller cookies, use a 1.5-tablespoon scoop.
- Bake in the preheated oven for 13-15 minutes for large cookies, or 10-12 minutes for small cookies, until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the cookie sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
Prepare the Cream Filling
- In the bowl of a stand mixer with the paddle attachment, beat the softened butter on medium-high speed for about 5 minutes. This step is crucial; it lightens the butter’s color and ensures a truly fluffy buttercream.
- Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar, mixing until it is completely incorporated.
- Mix in the pure vanilla extract and 1 tablespoon of milk or half and half until combined.
- Increase the mixer speed back to medium-high and beat the mixture for an additional 3-5 minutes until it is light and fluffy. If the filling seems too thick, add a little more milk or half and half, 1 teaspoon at a time, until you reach your desired consistency.
Assembly
- Once the oatmeal cookies are completely cool, it’s time to assemble your Homemade Oatmeal Cream Pies.
- Pipe or spread a generous amount of the cream filling onto the flat side of half of the cookies. Leave a small border around the edge to prevent excessive squeeze-out.
- Gently top with the remaining cookies, pressing lightly to create a sandwich. Your delicious treats are ready to enjoy!
Pro Tips & Troubleshooting
Mastering Homemade Oatmeal Cream Pies is easy with these helpful tips.
- Achieving Chewy Cookies: Avoid overmixing the dough after adding the flour and oats. This keeps the cookies tender. Ensure accurate ingredient measurements, especially flour, for the best texture.
- Ensuring Fluffy Filling: Beat the butter thoroughly for the initial 5 minutes before adding sugar. This incorporates air, making the cream filling incredibly light.
- Preventing Filling Squeeze-Out: Pipe or spread the cream filling only in the center of the cookie, leaving a small border (about 1/4 to 1/2 inch).
- Cookie Spreading: If your cookies spread too much during baking, chill the dough for 15-30 minutes before scooping and baking. This helps the fat solidify.
- Uniformity: Always use a cookie scoop. It ensures consistent cookie sizes, promoting even baking and perfect sandwiching.
Serving, Storage & Variations
Enjoying your Homemade Oatmeal Cream Pies is half the fun! Learn how to serve, store, and even customize them.
Serving Suggestions
Serve these delightful Homemade Oatmeal Cream Pies at room temperature for the best texture. The cookies will be perfectly soft and the cream filling wonderfully smooth. They pair perfectly with a tall, cold glass of milk, just like the good old days!
Storage Instructions
Store your finished Homemade Oatmeal Cream Pies in an airtight container in the refrigerator. They will maintain their freshness and deliciousness for up to 3 days.
Freezing Instructions
To freeze, individually wrap each assembled pie tightly in plastic wrap. Then, place the wrapped pies in a freezer-safe bag or container for up to 1 month. Thaw them overnight in the refrigerator or at room temperature for a few hours before serving.
Variations
- Spice it Up: Add a pinch of ground nutmeg or allspice to the cookie dough for extra warmth and flavor.
- Chocolate Twist: Fold in a handful of mini chocolate chips to the cookie dough for a sweet surprise.
- Filling Flavors: Experiment with different extracts in the cream filling, such as almond or maple, for a unique twist.
- Mini Pies: Use a smaller cookie scoop (around 1.5 tablespoons) to create adorable bite-sized versions, perfect for parties.
Nutrition
Here’s a breakdown of the nutritional information for one large Homemade Oatmeal Cream Pie.
| Nutrition Name | Value |
|---|---|
| Serving | 1 large sandwich cookie |
| Calories | 621 kcal |
| Carbohydrates | 98 g |
| Protein | 8 g |
| Fat | 39 g |
| Saturated Fat | 23 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 1 g |
| Cholesterol | 131 mg |
| Sodium | 277 mg |
| Potassium | 169 mg |
| Fiber | 3 g |
| Sugar | 29 g |
| Vitamin A | 1160 IU |
| Vitamin C | 0.01 mg |
| Calcium | 53 mg |
| Iron | 2 mg |
Frequently Asked Questions
What kind of oats work best for oatmeal cream pies?
Both quick-cooking and old-fashioned oats work beautifully for this recipe. Old-fashioned oats will yield a slightly chewier cookie.
Why is my cream filling not fluffy?
Ensure your butter is well-softened before you begin. Also, beat the butter for the recommended 5 minutes initially to incorporate enough air.
How do I prevent the filling from oozing out the sides?
Apply the filling only to the center of the cookie, leaving a small border (1/4 to 1/2 inch). This helps contain the cream when pressed.
Can I make smaller oatmeal cream pies?
Yes, absolutely! Use a medium cookie scoop (about 1.5 tablespoons) for bite-sized treats. Adjust the baking time to 10-12 minutes for smaller cookies.
Conclusion
There’s truly nothing quite like the comforting taste of Homemade Oatmeal Cream Pies. This recipe brings that beloved classic treat from your memories right into your kitchen, delivering superior flavor and a delightful texture that store-bought versions just can’t match.
We encourage you to try this simple, beginner-friendly recipe and rediscover the joy of homemade baking. Share your delicious creations with us, or leave a review below to let us know how much you loved them!
Homemade Oatmeal Cream Pies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Cream butter and both sugars until light and fluffy (about 3 minutes). Mix in eggs and vanilla.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet mixture until just combined. Stir in oats.
- Use a 3 tbsp scoop for large cookies (or 1.5 tbsp for small) and place on sheets.
- Bake for 13–15 minutes (large) or 10–12 minutes (small) until edges are golden and centers set.
- Cool on sheets for 5 minutes, then transfer to wire rack to cool completely.
- For the filling, beat butter for 5 minutes, then add sugar gradually. Mix in vanilla and milk.
- Beat filling on medium-high for 3–5 minutes until fluffy, adjusting consistency with more milk if needed.
- Pipe or spread filling on half the cookies, top with remaining cookies to create sandwiches.
Nutrition
Notes
- Always use room temperature butter for best texture.
- You can substitute brown sugar with granulated sugar plus molasses.
- Use old-fashioned oats for chewier texture.
- Filling consistency can be adjusted with more milk.
Tried this recipe?
Let us know how it was!Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
