Homemade Oatmeal Cream Pies are a nostalgic treat that brings back memories of childhood. These soft, chewy oatmeal cookies sandwiched with a sweet and creamy filling are perfect for dessert or a snack. Easy to make and always a hit, these cream pies are sure to satisfy your sweet tooth.

Equipment:

Baking sheets
Mixing bowls
Electric mixer
Parchment paper

Ingredients:

For the Cookies:

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 cups quick-cooking oats

For the Cream Filling:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the Cookie Dough:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
- Stir in the oats.
Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
- In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
Assemble the Cream Pies:
- Spread a generous amount of cream filling on the flat side of one cookie.
- Top with another cookie, flat side down, to form a sandwich.
- Repeat with the remaining cookies and filling.

Tips:

For a different flavor, try adding a teaspoon of molasses to the cookie dough.
These cream pies can be stored in an airtight container at room temperature for up to 3 days.

Homemade Oatmeal Cream Pies are a delightful and nostalgic treat that’s perfect for any occasion. With their soft, chewy cookies and sweet, creamy filling, they’re sure to bring smiles to the faces of both kids and adults alike.

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies are a nostalgic treat that brings back memories of childhood.

Print Recipe Pin Recipe

Equipment

Baking sheets
Mixing bowls
Electric mixer
Parchment paper

Ingredients

For the Cookies:
1 cup unsalted butter softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 cups quick-cooking oats
For the Cream Filling:
1/2 cup unsalted butter softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
Stir in the oats.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
Assemble the Cream Pies:
Spread a generous amount of cream filling on the flat side of one cookie.
Top with another cookie, flat side down, to form a sandwich.
Repeat with the remaining cookies and filling.

Notes

For a different flavor, try adding a teaspoon of molasses to the cookie dough.
These cream pies can be stored in an airtight container at room temperature for up to 3 days.

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