Best Homemade Oatmeal Cream Pies
Craving a classic treat? These homemade oatmeal cream pies are soft, chewy, and filled with a creamy, dreamy center. After making these many times, I’ve perfected the recipe for you. The warm, gooey texture will make your family beg for more. Start by whisking together the dry ingredients, then mix in the wet. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Tropical Sherbet Swirl Summer Mocktail and Smoky BBQ Chicken Mac Cheese.
Why This Best Homemade Oatmeal Cream Pies Is Pure Comfort
- Soft, chewy oatmeal cookies
- Creamy, dreamy filling
- Better than store-bought
- Easy to make at home
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
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Cream cheese
- Powdered sugar
- Cinnamon
- Nutmeg
- Vanilla extract
- Salt
- Optional: Chocolate chips
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Old-fashioned oats: Do not use quick-cooking oats.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing batter a breeze → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking → See on Amazon
How to Make Best Homemade Oatmeal Cream Pies
- Make the cookie dough: Whisk together dry ingredients. Cream butter and sugars, then mix in eggs and vanilla. Combine dry and wet ingredients. Fold in oats.
- Chill the dough: Cover and refrigerate for at least 1 hour.
- Bake the cookies: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake for 10-12 minutes. Let cool.
- Make the filling: Beat cream cheese and butter. Gradually add powdered sugar and vanilla. Beat until smooth.
- Assemble the pies: Spread filling on one cookie, sandwich with another. Dust with cinnamon sugar if desired.
Cook's Tips for Perfect Best Homemade Oatmeal Cream Pies
- Common mistake and fix: Don't overbake cookies. They should still be soft in the center. If they're too hard, add a few drops of water to the filling to soften them up.
- Pro tip: For a fun twist, add chocolate chips to the dough or filling.
- Pro tip: Store assembled pies in the fridge to keep the filling firm.
Storing & Reheating Best Homemade Oatmeal Cream Pies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Dough can be made 1 day ahead and chilled
Freezing Best Homemade Oatmeal Cream Pies
Freeze assembled pies for up to 2 months
How to Reheat Without Drying It Out
Oven: No need to reheat Microwave: No need to reheat
Recipe Notes
- Chef tip: For a fun twist, add chocolate chips to the dough or filling.
- Best substitution: No substitutions for the oats, as they're crucial for texture.
- Make-ahead: Dough can be made 1 day ahead and chilled.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If cookies are too hard, add a few drops of water to the filling to soften them up.
Want to level up this recipe?
Food Processor — Makes quick work of chopping oats and creating a smooth filling → Check price on Amazon
Best Homemade Oatmeal Cream Pies
Ingredients
Main Ingredients
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Cream cheese
- Powdered sugar
Seasonings
- Cinnamon
- Nutmeg
- Vanilla extract
- Salt
Optional Toppings
- Chocolate chips
- Cinnamon sugar
Instructions
- Make the cookie dough: Whisk together dry ingredients. Cream butter and sugars, then mix in eggs and vanilla. Combine dry and wet ingredients. Fold in oats.
- Chill the dough: Cover and refrigerate for at least 1 hour.
- Bake the cookies: Preheat oven to 350°F. Scoop dough onto baking sheet. Bake for 10-12 minutes. Let cool.
- Make the filling: Beat cream cheese and butter. Gradually add powdered sugar and vanilla. Beat until smooth.
- Assemble the pies: Spread filling on one cookie, sandwich with another. Dust with cinnamon sugar if desired.
Notes
- Chef tip: For a fun twist, add chocolate chips to the dough or filling.
- Best substitution: No substitutions for the oats, as they're crucial for texture.
- Make-ahead: Dough can be made 1 day ahead and chilled.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If cookies are too hard, add a few drops of water to the filling to soften them up.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze assembled pies for up to 2 months
- Oven reheat: No need to reheat
- Microwave reheat: No need to reheat
- Make ahead: Dough can be made 1 day ahead and chilled
Nutrition Per Serving
- Calories: 250
- Protein: 2g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 18g
- Sodium: 150mg
- 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, the dough can be made 1 day ahead and chilled. Assembled pies can be frozen for up to 2 months.
Overbaking is the most common reason. Be sure to take them out when the centers are still soft.
Yes, assembled pies can be frozen for up to 2 months.
Air fryer cooking times and temperatures vary. Start with 10 minutes at 325°F and adjust as needed.
Store in an airtight container in the fridge for up to 5 days.
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!
