Homemade Oatmeal Cream Pies (Print Version)

Chewy oatmeal cookies with sweet vanilla cream filling—a nostalgic treat.

# What You’ll Need:

→ Oatmeal Cookies

01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups old-fashioned rolled oats

→ Cream Filling

12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
03 - Add eggs and vanilla extract. Beat until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Fold in rolled oats using a spatula.
06 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat butter until creamy. Gradually incorporate powdered sugar, cream, vanilla, and salt. Beat until light and fluffy.
10 - Pair cookies of similar size. Spread 1 tablespoon cream filling on flat side of one cookie and press another cookie on top to form sandwich.

# Expert Tips:

01 -
  • The cookies stay incredibly soft for days, unlike most homemade cookies that harden up after a few hours
  • That nostalgic combination of chewy oatmeal and silky cream hits the same happiness buttons as childhood treats but with way better ingredients
02 -
  • Underbaking by just 1 minute makes all the difference between soft and pillowy cookies and ones that turn into hockey pucks overnight
  • The cream filling needs completely cooled cookies or it will melt right off the sides and create a sticky mess that looks nothing like those neat Little Debbie pies
03 -
  • Use a cookie scoop for uniform sized cookies that pair up perfectly into sandwiches without any mismatched drama
  • Chilling the assembled pies for 30 minutes helps the cream set and makes them easier to pack or transport without sliding around

Go Back