Oatmeal Cream Pies Recipe
Oatmeal Cream Pies are a nostalgic, utterly irresistible treat that will bring a sweet dose of childhood back into your kitchen. These sandwich cookies feature perfectly spiced, chewy oatmeal cookies and a luscious layer of pillowy vanilla cream cheese filling in between. Whether you grew up unwrapping the store-bought version or you’re discovering the joy of homemade Oatmeal Cream Pies for the first time, this recipe is all about pure comfort, big flavors, and little moments of happiness with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of homemade Oatmeal Cream Pies comes from a few wholesome ingredients you likely already have tucked away in your pantry. Each plays a key role, from the hearty oats to the cloudlike cream filling, ensuring rich flavor and the perfect texture in every bite.
- Rolled oats: Go for old-fashioned oats, never quick oats, to give your cookies that signature chewy bite.
- All-purpose flour: Creates the structure without weighing down the cookie, keeping things soft and tender.
- Baking soda: Gives the cookies a little lift and helps them spread just enough.
- Salt: Brightens all the other flavors and prevents the cookies from being overly sweet.
- Ground cinnamon: Adds warmth and that cozy, classic flavor you crave.
- Nutmeg: Freshly grated is best, adding a subtle spice complexity.
- Ground ginger (optional): For a gentle heat and a little extra zing, if you love spiced treats.
- Unsalted butter, at room temperature: Makes for rich, tender cookies and a silky-smooth filling.
- Granulated sugar: For sweetness and just the right crumb.
- Light brown sugar (packed): Adds caramel-like richness and a little chewiness.
- Molasses: The secret to that deep, classic oatmeal cookie flavor.
- Egg: Binds everything together and adds richness.
- Egg yolk: Extra moisture and an even more tender cookie.
- Vanilla extract: Used in both cookie and filling for pure, aromatic flavor.
- Cream cheese (near room temperature): Makes the filling creamy with a hint of tang.
- Powdered sugar: Whips into the fluffiest, smoothest filling imaginable.
How to Make Oatmeal Cream Pies
Step 1: Prepare the Dry Ingredients
Start by whisking your rolled oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using) together in a mixing bowl. This simple step ensures the spices are evenly combined, guaranteeing perfectly flavored cookies in every single batch.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, grab your electric hand mixer (or a stand mixer with the paddle attachment if you prefer) and beat together the room temperature butter, granulated sugar, and light brown sugar. Mix for several minutes until the mixture looks a bit pale and fluffy—this airiness will help your Oatmeal Cream Pies bake up tender.
Step 3: Add the Wet Ingredients
Blend in your molasses next, scraping down the sides and bottom of the bowl. Mix in the egg, then the egg yolk and vanilla extract, stopping to scrape the bowl as needed so everything incorporates evenly. The molasses and vanilla team up to give that distinctive, craveworthy cookie flavor.
Step 4: Combine Wet and Dry
Pour your pre-mixed dry ingredients into the wet mixture and blend just until combined. Use a spatula to fold a few times from the bottom up, making sure there are no pesky dry pockets. You’re looking for a thick, sticky dough.
Step 5: Portion and Bake the Cookies
Scoop the dough in 1 1/2 tablespoon portions (a #40 scoop is handy here, but you can shape by hand, too). Arrange 12 evenly spaced scoops on each parchment-lined baking sheet and flatten them slightly to encourage even baking. Bake one sheet at a time at 350 degrees for about 9 minutes, just until the edges are set but the centers are still a touch soft—this keeps them chewy and perfect for Oatmeal Cream Pies!
Step 6: Cool Completely
Let the cookies cool on the baking sheet for a few minutes to finish setting, then use a spatula to transfer them to a wire rack to cool all the way through. Repeat with your remaining dough. Don’t rush this step—a cool cookie means your cream filling won’t melt and slide away.
Step 7: Make the Cream Filling
While the cookies cool, beat together the softened butter and cream cheese with a mixer until smooth and creamy. Add the powdered sugar and vanilla extract, then whip on high for 2 to 3 minutes until the filling is light, fluffy, and dreamy—you’ll have a hard time not sneaking a taste!
Step 8: Assemble Your Oatmeal Cream Pies
Pair up the cooled cookies by size, spread or pipe a generous layer of cream filling onto one half, and gently sandwich with the other. Each Oatmeal Cream Pie should look thick, inviting, and just like you remember—only better.
How to Serve Oatmeal Cream Pies
Garnishes
For a bakery-worthy finish, try dusting your Oatmeal Cream Pies lightly with powdered sugar or give each a drizzle of melted chocolate. If you’re feeling extra fancy, add a small pinch of flaky sea salt on top for the ultimate sweet-salty bite. These little touches turn every cookie sandwich into a heartfelt gift.
Side Dishes
Oatmeal Cream Pies are delightfully rich, so they pair best with light and refreshing sides—think a tall glass of milk, freshly brewed coffee, or a bowl of fresh berries. For special occasions, offer a scoop of vanilla ice cream alongside for the coziest dessert plate ever.
Creative Ways to Present
Stack your Oatmeal Cream Pies in a charming jar for easy gift-giving, or wrap them up individually with twine for an old-school lunchbox surprise. For parties, set them on a colorful platter with festive napkins, or skewer mini pies onto lollipop sticks for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Oatmeal Cream Pies in an airtight container in the refrigerator. The cream filling stays fresh for several days, and the flavors meld together beautifully over time. Before eating, let them sit at room temperature for 15 minutes to soften the cookies and filling.
Freezing
You can freeze assembled Oatmeal Cream Pies—or just the cookies—quite easily. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
While you won’t want to “reheat” the cream filling, you can refresh cold Oatmeal Cream Pies by letting them sit at room temperature until they reach that perfect, soft texture. If you’ve frozen just the cookies, warm them briefly in a 300 degree oven for a few minutes to soften slightly before pairing with the filling.
FAQs
Can I use quick oats instead of rolled oats?
For the best chewy texture, stick with rolled oats. Quick oats will make the cookies much softer and less toothsome, shifting them away from that classic Oatmeal Cream Pie bite we all love.
Do Oatmeal Cream Pies need to be refrigerated?
Yes, because of the cream cheese filling, these should be kept refrigerated if you’re storing them overnight. Just let them come to room temperature before enjoying for the best texture.
Can I make the cookies and filling in advance?
Absolutely! You can bake the cookies and make the filling a day ahead. Store the cookies in an airtight container and the filling in the fridge, assembling right before serving for ultimate freshness.
Can I make them gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend and be sure your oats are certified gluten-free. The results will still be deliciously chewy and creamy.
What if I don’t have cream cheese for the filling?
You can swap the cream cheese for an equal amount of additional butter, though the filling will be sweeter and less tangy. Alternatively, marshmallow fluff makes a fun retro substitution for an extra nostalgic twist.
Final Thoughts
Nothing says homemade comfort quite like these Oatmeal Cream Pies. Every step is worth it for that moment when you bite through the soft, spiced cookie and hit that dreamy cream filling. Give this recipe a try and share it with the people you love—you might just create a new family tradition!
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Oatmeal Cream Pies Recipe
- Total Time: 1 hour
- Yield: Makes about 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in these homemade Oatmeal Cream Pies that are a delightful treat for any occasion. Soft, chewy oatmeal cookies sandwich a luscious cream filling for a nostalgic and satisfying dessert.
Ingredients
Cookies:
- 2 1/4 cups rolled oats (not quick oats)
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 Tbsp molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Cream Filling:
- 8 Tbsp unsalted butter, at room temperature
- 2 oz. cream cheese, near room temperature
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- For the Cookies Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a mixing bowl, whisk together oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, cream together butter, granulated sugar, and brown sugar. Add molasses, eggs, and vanilla. Mix in the dry ingredients. Scoop dough onto baking sheets and bake until slightly under-baked. Let cool.
- For the Cream Filling Cream together butter and cream cheese. Add powdered sugar and vanilla extract. Whip until light and fluffy. Spread or pipe filling between cookie sandwiches. Store in the fridge.
Notes
- For a richer flavor, toast the oats in a dry skillet over medium heat until fragrant before using.
- Adjust the spices to suit your taste preferences.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 260
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Oatmeal Cream Pies, Homemade, Dessert, Cookie Recipe, Cream Filling
