Homemade Oatmeal Cream Pies Recipe

Introduction

Homemade Oatmeal Cream Pies are a nostalgic treat featuring soft, chewy oatmeal cookies sandwiched around a rich, creamy filling. This recipe blends a hint of cinnamon and molasses with a luscious cream cheese frosting, perfect for sharing or savoring solo.

Ingredients

• 1 cup unsalted butter (226 grams), softened
• 1 cup brown sugar (200 grams), packed
• 1/2 cup granulated sugar (100 grams)
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour (250 grams)
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups quick oats
• 3/4 cup unsalted butter (168 grams), softened (for frosting)
• 2 ounces cream cheese (57 grams), full-fat, brick style
• 3-4 cups powdered sugar (330-440 grams)
• 1 teaspoon vanilla extract (for frosting)
• 1/4 teaspoon salt (for frosting)
• 1 tablespoon cream (if needed, for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking.
2. Step 2: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and well combined.
3. Step 3: Mix in the molasses, vanilla extract, and eggs until the batter is creamy and smooth.
4. Step 4: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt. Stir a few times by hand to combine, then mix on low speed until incorporated to avoid flour flying.
5. Step 5: Stir in the quick oats evenly throughout the dough.
6. Step 6: Shape the dough into balls about 1 to 1.5 tablespoons in size. Place them about 2 inches apart on the prepared cookie sheets. Using a cookie scoop can help for uniform size. This recipe makes approximately 32-34 cookies.
7. Step 7: Bake one sheet at a time in the center of the oven for 9–11 minutes, or until the tops are set but not browned.
8. Step 8: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
9. Step 9: For the frosting, beat the 3/4 cup softened butter until fluffy in a large bowl.
10. Step 10: Chop the cream cheese into pieces and beat it into the butter until smooth.
11. Step 11: Add 1 1/2 cups powdered sugar, vanilla extract, and salt. Begin mixing on low speed, then increase to medium until combined.
12. Step 12: Gradually add the remaining powdered sugar about 1/2 cup at a time, beating until the frosting reaches your preferred sweetness and consistency. If it becomes too thick, mix in 1 tablespoon of cream to loosen it.
13. Step 13: To assemble, spread about 1 to 1.5 tablespoons of frosting onto the bottom side of one cooled cookie, then gently sandwich with a second cookie.
14. Step 14: Repeat to make as many sandwich cookies as desired, then serve or chill to let the filling set.

Tips & Variations

• For extra flavor, toast the oats lightly before mixing into the dough.
• Swap molasses for maple syrup for a different sweet note.
• Use old-fashioned oats instead of quick oats for a chewier texture.
• Chill the dough before baking to help cookies hold their shape better.
• Try adding a pinch of nutmeg or ground ginger for spice variations.

Storage

Store the oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture. You can also freeze them for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese in the frosting?

It’s best to use full-fat, brick-style cream cheese for the frosting to ensure a smooth, rich texture. Low-fat versions may result in a runny or less creamy frosting.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough once the flour is added. Chilling the dough for 30 minutes before baking can also help cookies keep their shape.

Homemade Oatmeal Cream Pies Recipe

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4.7 from 57 reviews

Homemade Oatmeal Cream Pies are delightful sandwich cookies featuring soft, chewy oatmeal cookies paired with a luscious, creamy frosting filling. These nostalgic treats combine the hearty texture of oats with a sweet, smooth cream cheese and butter frosting, perfect for satisfying your sweet tooth. Made from scratch with simple pantry ingredients, they’re ideal for baking at home and sharing with family and friends.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 16–17 oatmeal cream pies (makes 32–34 cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Cookies

• 1 cup unsalted butter (226 grams), softened
• 1 cup brown sugar (200 grams), packed
• 1/2 cup granulated sugar (100 grams)
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour (250 grams)
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups quick oats

Frosting

• 3/4 cup unsalted butter (168 grams), softened
• 2 ounces cream cheese (57 grams), full-fat brick style
• 3–4 cups powdered sugar (330–440 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cream (optional, if needed)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking.
2. Mix Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a creamy base for the cookies.
3. Add Molasses, Vanilla, and Eggs: Mix in the molasses, vanilla extract, and eggs until the batter is smooth and creamy, fully combining the wet ingredients.
4. Incorporate Dry Ingredients: Turn off the mixer and stir in the all-purpose flour, cinnamon, baking soda, and salt by hand initially to prevent flour from flying. Then use the mixer on low speed to combine everything evenly.
5. Add Oats: Fold in the quick oats with a spatula or spoon until fully distributed throughout the cookie dough.
6. Shape Cookies: Using a cookie scoop or spoon, form dough balls about 1 to 1.5 tablespoons each. Place them two inches apart onto the prepared baking sheets. Expect about 32-34 cookies total, yielding 16-17 sandwich cookies.
7. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for approximately 9-11 minutes or until the cookie tops appear set but not browned excessively.
8. Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This step helps prevent breakage and finishing cooking.
9. Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Chop the cream cheese into 3-4 pieces and beat it into the butter until smooth and well combined.
10. Add Powdered Sugar and Flavorings: Add 1 1/2 cups of powdered sugar, vanilla extract, and salt. Start mixing on low speed, then gradually increase to medium until incorporated.
11. Finish Frosting Sweetness: Beat in the remaining powdered sugar 1/2 cup at a time until the frosting reaches your preferred sweetness and thickness. If the frosting becomes too thick, add 1 tablespoon of cream and beat until smooth.
12. Assemble the Cream Pies: Take one cooled cookie, spread about 1 to 1.5 tablespoons of frosting on the bottom side, then sandwich it with another cookie. Repeat for all cookies to form cream pies.

Notes

• You can store the oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
• If the frosting is too soft, refrigerate it for 15-20 minutes to firm up before assembling.
• Use full-fat brick-style cream cheese for best texture and flavor in the frosting.
• For a chewier cookie, slightly underbake the cookies and allow them to cool completely.
• Cookie dough balls can be frozen before baking; bake directly from frozen with an additional 1-2 minutes of baking time.

Keywords: Oatmeal Cream Pies, Homemade Oatmeal Cookies, Cream Cheese Frosting, Sandwich Cookies, Soft Oatmeal Cookies