Homemade Oatmeal Cream Pies Recipe

Introduction

Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched together with a rich, creamy frosting. This nostalgic treat is perfect for a comforting snack or dessert that feels like a homemade hug.

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 (optional, 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 baking paper.
2. Step 2: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy.
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, then mix on low speed until everything is combined, to prevent flour dust.
5. Step 5: Stir in the quick oats until evenly distributed in the dough.
6. Step 6: Form the cookie dough into balls about 1 to 1.5 tablespoons each. Place them 2 inches apart on the lined cookie sheets. This should yield around 32–34 cookies, enough for 16–17 sandwich pies.
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.
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 softened butter in a large bowl until fluffy.
10. Step 10: Chop the cream cheese into 3–4 pieces, then beat it into the butter until well mixed.
11. Step 11: Add 1 1/2 cups of powdered sugar, vanilla extract, and salt. Begin mixing on low speed and gradually increase to medium until incorporated.
12. Step 12: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your desired sweetness and consistency. If the frosting is too thick, beat in 1 tablespoon of cream.
13. Step 13: To assemble, spread 1 to 1.5 tablespoons of frosting on the bottom of one cooled cookie.
14. Step 14: Sandwich a second cookie on top, bottom side facing down, gently pressing to hold together.

Tips & Variations

• For a richer flavor, toast the oats lightly before adding them to the dough.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Chill the dough if it becomes too soft to handle; this makes shaping cookies easier.
• Add a pinch of nutmeg or ginger for extra warmth in the cookie flavor.
• Use coconut cream or almond milk in place of cream to make the frosting dairy-free.

Storage

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. The cookies alone can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the assembled pies for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can substitute old-fashioned rolled oats, but the texture will be a bit chewier and less uniform. You might want to pulse them briefly in a food processor to break them down slightly.

Is it necessary to use full-fat cream cheese for the frosting?

Full-fat cream cheese gives the frosting its creamy texture and rich flavor. Using low-fat versions may result in a thinner or less stable frosting, so full-fat is recommended for best results.

Homemade Oatmeal Cream Pies Recipe

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★★★★★

5 from 58 reviews

Delicious homemade oatmeal cream pies featuring soft, chewy oatmeal cookies sandwiched with a rich, creamy vanilla frosting. This classic treat brings together the comforting flavors of cinnamon and molasses with a smooth cream cheese frosting, perfect for dessert or snack time.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 10 minutes per batch (approx. 2 batches needed, total 20 minutes)
• Total Time: 40 minutes
• Yield: 16–17 oatmeal cream pies 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 to 4 cups powdered sugar (330–440 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cream (optional, if needed for consistency)

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper to prevent sticking and facilitate even baking.
2. Mix cookie dough base: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy, incorporating air for a light texture.
3. Add wet ingredients: Mix in molasses, vanilla extract, and eggs into the butter and sugar mixture until creamy and homogenous.
4. Combine dry ingredients: Turn off the mixer. Add flour, cinnamon, baking soda, and salt to the bowl. Stir a few times by hand to prevent flour from flying, then use the mixer on low speed to fully incorporate the dry ingredients.
5. Incorporate oats: Stir the quick oats into the dough to distribute evenly.
6. Shape cookies: Using about 1 to 1.5 tablespoons of dough per cookie, form balls and place them 2 inches apart on the prepared baking sheets. A cookie scoop helps maintain consistent sizing. This will yield about 32-34 cookies, suitable for 16-17 sandwich pies.
7. Bake cookies: Bake one sheet at a time in the center of the oven for 9-11 minutes or until tops are set but not overly browned.
8. Cool cookies: Allow cookies to cool on the baking sheet for at least 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
9. Prepare frosting: In a large bowl, beat softened butter until fluffy. Chop cream cheese into pieces and beat into the butter until smooth.
10. Add powdered sugar and seasonings: Add 1 1/2 cups of powdered sugar, vanilla extract, and salt. Mix on low speed, gradually increasing to medium until the ingredients are combined.
11. Adjust sweetness and texture: Beat in the remaining powdered sugar in 1/2 cup increments until reaching desired sweetness and consistency. If frosting is too thick, add 1 tablespoon of cream to loosen it.
12. Assemble oatmeal cream pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the bottom side. Sandwich with a second cookie, pressing gently to spread the filling evenly.

Notes

• Use full-fat, brick-style cream cheese for the frosting to achieve the best creamy texture and flavor.
• Chilling the muffin dough slightly before baking is not necessary but may help maintain shape if your kitchen is warm.
• Cookies should be fully cooled before frosting to prevent melting and sliding.
• Adjust powdered sugar in frosting to your flavor preference for sweetness and consistency.
• Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days.

Keywords: oatmeal cream pies, homemade cookies, cream cheese frosting, dessert sandwich cookies, soft oatmeal cookies, easy baking recipe