Homemade Oatmeal Cream Pies Recipe

Recipe Information

Prep Time: 30 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 cream pies (24 cookies)

Ingredients

For the Oatmeal Cookies

• 1 cup (226g) unsalted butter, softened
• 1 cup (220g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 1½ cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups (240g) old-fashioned rolled oats

For the Cream Filling

• ¾ cup (170g) unsalted butter, softened
• 2½ cups (300g) powdered sugar
• 1 jar (7 oz/198g) marshmallow creme
• 2 teaspoons vanilla extract
• 1–2 tablespoons heavy cream, if needed

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. Set aside.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3–4 minutes.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the molasses and vanilla extract.

The mixture should be smooth and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Cinnamon
• Salt

Mix well to distribute the ingredients evenly.

Step 4: Finish the Dough

1. Gradually add the dry ingredients to the butter mixture.
2. Mix on low speed until just combined.
3. Stir in the rolled oats.
4. Mix until evenly distributed.

The dough will be thick and sticky.

Step 5: Scoop and Shape

1. Use a cookie scoop or tablespoon to portion the dough.
2. Place scoops about 2 inches apart on the prepared baking sheets.
3. Slightly flatten each mound with the back of a spoon.

For uniform cream pies, try to make all cookies the same size.

Step 6: Bake

1. Bake for 10–12 minutes, or until the edges are lightly golden.
2. The centers may still look slightly soft.
3. Remove from the oven and let cool on the baking sheet for 5 minutes.
4. Transfer to a wire rack to cool completely.

The cookies will continue to set as they cool.

Step 7: Make the Cream Filling

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar.
3. Mix in the marshmallow creme and vanilla extract.
4. Beat for 3–4 minutes until light and fluffy.
5. Add heavy cream if needed for a smoother consistency.

The filling should be thick enough to hold its shape but soft enough to spread.

Step 8: Assemble the Cream Pies

1. Match the cookies into pairs of similar size.
2. Turn one cookie from each pair upside down.
3. Spread or pipe a generous amount of filling onto the flat side.
4. Top with the second cookie and gently press together.

The filling should spread slightly to the edges.

Step 9: Chill and Serve

1. Refrigerate the assembled cream pies for 15–20 minutes to help the filling set.
2. Serve chilled or at room temperature.

Expert Tips

Use Old-Fashioned Oats

They provide the best chewy texture and classic oatmeal cookie flavor.

Don’t Overbake

Slightly underbaked cookies stay soft and chewy for days.

Measure Carefully

Too much flour can make the cookies dry and dense.

Pipe the Filling

Using a piping bag creates bakery-style cream pies with a neat appearance.

Variations

Cinnamon Oatmeal Cream Pies

Add an extra teaspoon of cinnamon for a warmer spice flavor.

Chocolate Chip Oatmeal Cream Pies

Fold 1 cup mini chocolate chips into the cookie dough.

Maple Cream Pies

Replace vanilla extract in the filling with maple extract.

Pumpkin Oatmeal Cream Pies

Add ½ cup pumpkin puree and extra spices to the cookie dough.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze assembled cream pies for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

These Homemade Oatmeal Cream Pies pair perfectly with:

• Cold milk
• Coffee
• Hot tea
• Hot chocolate
• Vanilla ice cream