Best Homemade Oatmeal Cream Pies
Make the best homememade oatmeal cream pies with this easy recipe. After making them dozens of times, I’ve perfected the crispy cookie and creamy filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Polish Sausage and Potato Skillet and Creamy Crack Chicken Pasta.
Why This Best Homemade Oatmeal Cream Pies Is Pure Comfort
- Crispy oatmeal cookies with a soft center
- Creamy vanilla buttercream filling
- Easy to make with simple ingredients
- Better than store-bought or Little Debbie
What You'll Need for Best Homemade Oatmeal Cream Pies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Salt
- Baking soda
- Cinnamon
- Cream cheese
- Powdered sugar
📝 Ingredient Notes
- Old-fashioned oats: Do not use quick-cooking oats.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of cookie dough and buttercream. → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and promotes even baking. → See on Amazon
How to Make Best Homemade Oatmeal Cream Pies
- Make oatmeal cookie dough: Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and mix into butter mixture. Fold in oats.
- Chill dough: Chill dough in the refrigerator for at least 30 minutes.
- Bake cookies: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake for 10-12 minutes. Cool completely.
- Make buttercream filling: Cream butter and cream cheese. Gradually add powdered sugar and vanilla. Beat until smooth.
- Assemble cream pies: Spread filling on flat side of one cookie. Sandwich with another cookie. Repeat with remaining cookies.
Cook's Tips for Perfect Best Homemade Oatmeal Cream Pies
- Pro tip: Chilling the dough is crucial for preventing the cookies from spreading too much.
- Common mistake and fix: If your cookies are too soft, try adding a bit more flour or chilling the dough longer.
- Pro tip: For a shortcut, use a cookie scoop to ensure evenly sized cookies.
- Pro tip: Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating Best Homemade Oatmeal Cream Pies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Dough can be made ahead and chilled for up to 2 days. Filling can be made ahead and stored in the refrigerator for up to 3 days.
Freezing Best Homemade Oatmeal Cream Pies
Freeze assembled cream pies for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a different flavor, try adding a teaspoon of instant coffee or a tablespoon of cocoa powder to the buttercream filling.
- Best substitution: Replace the oats with an equal amount of crushed graham crackers for a different texture.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cookies are burning on the bottom, try reducing the oven temperature to 325°F.
Want to level up this recipe?
Silicone Spatulas — Perfect for mixing batter and spreading buttercream filling. → Check price on Amazon
Best Homemade Oatmeal Cream Pies
Ingredients
Main Ingredients
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
Seasonings
- Salt
- Baking soda
- Cinnamon
- Cream cheese
- Powdered sugar
Instructions
- Make oatmeal cookie dough: Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and mix into butter mixture. Fold in oats.
- Chill dough: Chill dough in the refrigerator for at least 30 minutes.
- Bake cookies: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake for 10-12 minutes. Cool completely.
- Make buttercream filling: Cream butter and cream cheese. Gradually add powdered sugar and vanilla. Beat until smooth.
- Assemble cream pies: Spread filling on flat side of one cookie. Sandwich with another cookie. Repeat with remaining cookies.
Notes
- Chef tip: For a different flavor, try adding a teaspoon of instant coffee or a tablespoon of cocoa powder to the buttercream filling.
- Best substitution: Replace the oats with an equal amount of crushed graham crackers for a different texture.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your cookies are burning on the bottom, try reducing the oven temperature to 325°F.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze assembled cream pies for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: Dough can be made ahead and chilled for up to 2 days. Filling can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Homemade Oatmeal Cream Pies FAQs
Yes, you can make the dough and filling ahead. See storage notes for details.
Overbaking can cause cookies to be dry. Make sure to check them at the minimum baking time.
Yes, assembled cream pies can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
No, air fryers are not suitable for baking cookies.
You can substitute the cream cheese with an equal amount of mascarpone cheese or Greek yogurt.
A Warm Final Note
I can’t wait for you to try Best Homemade Oatmeal Cream Pies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
