The Best Homemade Oatmeal Cream Pies | Soft & Chewy
These Homemade Oatmeal Cream Pies are soft, chewy, and filled with a creamy vanilla buttercream. Made with quick-cooking oats, brown sugar, a touch of cinnamon, and maple syrup, these nostalgic sandwich cookies are the perfect homemade treat.
The oatmeal cookies bake up soft with lightly golden edges and just the right amount of chew. Once cooled, they're sandwiched together with a fluffy vanilla cream filling for an easy dessert that both kids and adults will love.
If you grew up eating oatmeal cream pies, this homemade version is such a fun way to recreate the classic treat right in your own kitchen!
Why You'll Love These Oatmeal Cream Pies
Soft and chewy oatmeal cookies with lightly crisp edges
Sweet and creamy vanilla filling that pairs perfectly with the oatmeal cookies
Simple ingredients you probably already have in your pantry
A homemade version of a nostalgic favorite that's even better than the packaged treat
Perfect for parties, lunchboxes, or an afternoon dessert
Easy to make ahead for holidays, gatherings, or whenever you're craving something sweet
Homemade Oatmeal Cream Pies
These soft and chewy homemade oatmeal cookies are flavored with brown sugar, cinnamon, and a touch of maple syrup, then sandwiched together with a fluffy vanilla cream filling. They're an easy homemade version of a classic nostalgic treat.
Ingredients
For the Oatmeal Cookies
1 1/4 cups (2 1/2 sticks) salted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 teaspoon maple syrup
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick-cooking oats
For the Cream Filling
3/4 cup (1 1/2 sticks) salted butter, softened
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
2 tablespoons whole milk
Pinch of salt
How to Make Oatmeal Cream Pies
Make the Oatmeal Cookies
Preheat the oven to 375°F and line large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for 2–3 minutes, or until light and fluffy.
Add the egg, vanilla extract, and maple syrup. Mix until completely combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add the quick-cooking oats and mix until evenly incorporated throughout the dough. Be careful not to overmix.
Scoop the dough into approximately 1 1/2-tablespoon portions and place them a few inches apart on the prepared baking sheets.
Place the baking sheets in the refrigerator and chill the scooped cookie dough for 20 minutes.
Bake the chilled cookie dough at 375°F for 9–11 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
Allow the cookies to cool on the baking sheets for 5–10 minutes before carefully transferring them to a wire cooling rack.
Allow the cookies to cool completely before adding the filling.
Make the Cream Filling
Add the softened butter to a large mixing bowl and beat for 2–3 minutes, or until smooth and fluffy.
Add the vanilla extract and mix until combined.
Gradually add the powdered sugar and pinch of salt, mixing until incorporated.
Add the whole milk 1 tablespoon at a time, mixing until the filling is smooth, creamy, and fluffy.
If the filling is too thick, add a small splash of milk. If it's too thin, add a little more powdered sugar.
Assemble the Oatmeal Cream Pies
Once the oatmeal cookies are completely cool, pair cookies of similar sizes together.
Pipe or spread a generous layer of cream filling onto the flat side of one cookie.
Place a second cookie on top and gently press down until the filling spreads toward the edges.
Repeat with the remaining cookies and cream filling.
Serve and enjoy!
Dessert
Tips for the Best Homemade Oatmeal Cream Pies
Use quick-cooking oats. Quick oats give these cookies a softer, finer texture that works especially well for oatmeal cream pies. Old-fashioned oats will create a heartier texture.
Don't overbake the cookies. This is one of the most important tips! The cookies should still look slightly soft in the center when you remove them from the oven. They'll continue to set as they cool.
Don't skip chilling the dough. Chilling the scooped cookie dough for 20 minutes helps control how much the cookies spread in the oven and helps create thicker, chewier cookies.
Cool the cookies completely before filling. If the cookies are still warm, the buttercream can soften or melt.
Pair the cookies before filling them. Matching similarly sized cookies makes assembling the oatmeal cream pies much easier and gives you evenly sized sandwich cookies.
Don't overfill them. A generous layer of filling is delicious, but adding too much can make the filling squeeze out when you bite into the cookie.
How to Store Oatmeal Cream Pies
Store homemade oatmeal cream pies in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
If refrigerated, let the oatmeal cream pies sit at room temperature for about 15–20 minutes before serving. This allows the cookies and filling to soften.
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats?
Quick-cooking oats are recommended because they create a softer, more uniform texture. Old-fashioned oats can be used, but they will give the cookies a heartier and chewier texture.
Why do I need to refrigerate the cookie dough?
Chilling the scooped dough for 20 minutes helps prevent the cookies from spreading too much while they bake. It also makes it easier to create evenly sized cookies that are perfect for sandwiching together.
How do I know when oatmeal cookies are done?
Remove the cookies when the edges look set and lightly golden but the centers still appear slightly soft. They'll continue to set as they cool on the baking sheet.
Be careful not to overbake them. The cookies should stay soft and chewy once cooled.
Can I make oatmeal cream pies ahead of time?
Yes! These oatmeal cream pies are perfect for making ahead. Prepare and assemble the cookies as directed, then store them in an airtight container until you're ready to serve.
They're a great option for parties, holidays, lunchboxes, or anytime you want to get your baking done in advance.
Can I freeze homemade oatmeal cream pies?
Yes! Place the assembled oatmeal cream pies in an airtight freezer-safe container with parchment paper between the layers.
Freeze for up to 2 months. Thaw them in the refrigerator, then allow them to come to room temperature before serving.
You can also freeze the oatmeal cookies and make the cream filling fresh when you're ready to assemble them.
The Perfect Homemade Oatmeal Cream Pie
There's just something nostalgic about a soft oatmeal cream pie, and this homemade version makes the classic treat even better! The chewy oatmeal cookies, hint of cinnamon and maple, and creamy vanilla filling are such a delicious combination.
They're soft, sweet, and perfect with a cold glass of milk.
Whether you're making these for your family, packing them into lunchboxes, or looking for a fun weekend baking recipe, these Homemade Oatmeal Cream Pies are a treat you'll want to make again and again.