These soft, chewy Oatmeal Cream Pies are loaded with warm cinnamon oats and sandwiched with the fluffiest vanilla buttercream filling. I first made these on a rainy Saturday afternoon when I was craving something nostalgic but wanted it to taste homemade, not like it came from a box. The cookies bake up thick and tender, with crispy edges and soft centers, and that vanilla cream filling is so much better than anything store-bought. They're surprisingly easy to make, and you can have a batch ready in about 35 minutes.
If you're in the mood for more sweet treats, check out my Cowboy Stew or White Chicken Enchiladas, and for savory options, my Chicken Bacon Ranch Quesadillas are always a hit.
Why You'll Love These Oatmeal Cream Pies
Soft, chewy, and nostalgic. These cookies are thick and tender with just the right amount of chew. They taste like childhood but better.
Fluffy vanilla buttercream filling. The cream filling is light, sweet, and perfectly smooth. It's made with real butter and vanilla, not whatever's in the packaged version.
Easy to make. You don't need any special techniques or fancy equipment. Just a mixer, a cookie scoop, and a little bit of patience.
Customizable size. Make them big and bakery-style or small and snack-sized. Either way, they're delicious.
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Oatmeal Cream Pies ingrediants
Here's everything you need to make these soft, chewy Oatmeal Cream Pies with fluffy vanilla filling.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies
- Unsalted butter: Softened butter creams beautifully with the sugars and creates a tender, rich cookie. Make sure it's at room temperature for the best texture.
- Light brown sugar: Adds moisture, chewiness, and a subtle molasses flavor that makes these cookies taste warm and comforting.
- Granulated sugar: Balances the brown sugar and helps the cookies spread just the right amount.
- Eggs: Bind everything together and add moisture. Room-temperature eggs mix in more easily.
- Pure vanilla extract: Adds a sweet, warm flavor that complements the oats and cinnamon.
- All-purpose flour: Forms the structure of the cookies and keeps them tender without being too dense.
- Baking soda: Gives the cookies a little lift and helps them bake up soft and fluffy.
- Ground cinnamon: Adds warmth and depth. It's subtle but makes the cookies taste cozy and delicious.
- Salt: Balances the sweetness and enhances all the other flavors.
- Quick or old-fashioned oats: These give the cookies their signature chewy texture and hearty flavor. Either type works, though old-fashioned oats give a slightly chewier texture.
For the Cream Filling
- Unsalted butter: Softened butter whips up light and fluffy, creating the base of the buttercream filling.
- Confectioners' sugar: Sweetens the filling and gives it a smooth, creamy texture. Sifting it prevents lumps.
- Pure vanilla extract: Adds a rich vanilla flavor that makes the filling taste homemade and delicious.
- Milk or half-and-half: Thins the filling slightly so it's smooth and pipeable. You can adjust the amount to get the consistency you like.
how to make Oatmeal Creme Pies
Here's how to make these soft, chewy Oatmeal Cream Pies with fluffy vanilla buttercream from start to finish.
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy.
- Make the Cookie Dough: In a stand mixer fitted with a paddle attachment, or in a large bowl with an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for about 3 minutes until the mixture is light and fluffy. Add the eggs and vanilla extract, and mix until everything is fully combined and smooth.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don't overmix or the cookies will be tough. Fold in the oats until they're evenly incorporated throughout the dough.
- Shape and Bake Cookies: For large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 13 to 15 minutes until the edges are golden brown and the centers look slightly underbaked. For smaller cookies, use a medium scoop (about 1.5 tablespoons) and bake for 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They'll firm up as they cool.
- Prepare the Cream Filling: In a clean mixing bowl, beat the softened butter on medium-high speed for 5 minutes until it's lightened in color and fluffy. Reduce the speed to low and gradually add the sifted confectioners' sugar. Mix in the vanilla extract and milk until everything is fully combined. Increase the speed to medium-high and beat for an additional 3 to 5 minutes until the filling is light, fluffy, and smooth. If it's too thick, add a teaspoon of milk at a time until you get the consistency you want.
- Assemble the Oatmeal Cream Pies: Pipe or spread a generous amount of cream filling onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches, pressing down gently so the filling spreads to the edges. The cookies should stick together but not squish out too much filling.
- Storage Tips: Store the assembled cream pies in an airtight container in the refrigerator for up to 3 days. They stay soft and delicious. You can also freeze them wrapped in plastic wrap for up to 1 month. Bring them to room temperature before serving for the best texture and flavor.
Substitutions and Variations
Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The cookies may be slightly more delicate but will still taste great.
Add-ins: Fold in chocolate chips, raisins, or chopped dried cranberries to the dough for extra flavor and texture.
Spice it up: Add a pinch of nutmeg or ginger along with the cinnamon for a warmer, spicier flavor.
Different fillings: Try a cream cheese frosting, peanut butter filling, or even Nutella for a fun twist.
Make them smaller: Use a small cookie scoop to make mini cream pies, perfect for lunchboxes or parties.
Equipment
Nordic Ware Aluminum Half Sheet Pans: These bake the cookies evenly and don't warp in the oven.
Pre-cut Parchment Paper Baking Sheets: Makes cleanup easy and keeps the cookies from sticking.
Cooling rack: Essential for cooling the cookies completely before assembling. This prevents the filling from melting.
Stand mixer with paddle attachment or electric mixer: Creams the butter and sugars until fluffy and makes the buttercream filling light and smooth.
Storage and Reheating Tips
Refrigerator: Store assembled Oatmeal Cream Pies in an airtight container in the fridge for up to 3 days. The cookies stay soft and the filling stays fresh.
Freezer: Wrap individual cream pies tightly in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 1 month. Thaw at room temperature for about 30 minutes before eating.
Room temperature: Bring refrigerated or frozen cream pies to room temperature before serving. The cookies taste best when they're soft and the filling is creamy, not cold and firm.
Make ahead: You can bake the cookies up to 2 days ahead and store them in an airtight container. Make the filling and assemble the cream pies the day you plan to serve them.
Serving Suggestions
With a glass of cold milk: Classic pairing that never gets old. The milk balances the sweetness perfectly.
As a dessert platter: Arrange them on a plate with other cookies like Greek Chicken Bowls or brownies for a dessert spread.
For lunchboxes: These travel well and make a fun, nostalgic treat for kids and adults alike.
Expert Tips
Don't overbake the cookies. They should look slightly underbaked in the center when you pull them out. They'll firm up as they cool and stay soft and chewy.
Let the cookies cool completely before filling. If they're even slightly warm, the buttercream will melt and make a mess.
Sift the confectioners' sugar. This prevents lumps in the filling and makes it smooth and fluffy.
Beat the butter for the full 5 minutes. This step is what makes the filling light and airy instead of dense and greasy.
FAQ
Oatmeal Cream Pies aren't as common in the UK as they are in the United States, but you can sometimes find them in specialty American import shops or online. The concept of sandwich cookies is universal, though, so if you're in the UK and want to try them, making them at home is your best bet. Plus, homemade versions taste so much better than anything you'd buy in a store.
An Oatmeal Cream Pies is a soft, chewy oatmeal cookie sandwiched with a sweet, creamy filling, usually vanilla buttercream or marshmallow creme. The cookies are spiced with cinnamon and have a tender, cake-like texture. They became popular as a packaged snack in the U.S., but homemade versions are richer, softer, and much more flavorful. It's basically the ultimate nostalgic treat.
No, oatmeal cream pies are not discontinued. They're still widely available in stores, especially the Little Debbie brand. However, homemade versions are so much better that once you try making them yourself, you might not go back to the packaged ones. The cookies are softer, the filling is fluffier, and you can customize them however you like.
Oatmeal cream pies are a treat, not a health food. They're made with butter, sugar, and cream filling, so they're definitely on the indulgent side. That said, they do contain oats, which add some fiber, and you can enjoy them in moderation as part of a balanced diet. If you're looking for a healthier snack, you might want to try something with less sugar and fat, but for a special occasion or dessert, these are absolutely worth it.
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Pairing
These are my favorite dishes to serve with Oatmeal Cream Pies
Oatmeal Cream Pies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just incorporated. Then stir in oats until evenly distributed.
- Using a large cookie scoop (3 tablespoons) for large cookies, drop dough onto prepared sheets, spacing evenly. Bake 13-15 minutes, or until edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- For the filling, beat ¾ cup softened butter on medium-high speed for 5 minutes until color lightens and texture becomes fluffy.
- Reduce mixer to low and gradually add sifted confectioners’ sugar, mixing until fully combined. Add vanilla extract and milk, mixing until smooth.
- Increase speed to medium-high and beat 3-5 more minutes for extra fluffiness. Add additional milk 1 teaspoon at a time if needed for spreading consistency.
- Assemble cookies by spreading or piping buttercream onto the flat side of half the cookies, then topping with the remaining cookies to form sandwiches.
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