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Homemade oatmeal cream pies with smooth vanilla filling arranged on a wooden serving board
Inga

Best Homemade Oatmeal Cream Pies

These homemade oatmeal cream pies combine soft and chewy cinnamon oatmeal cookies with a smooth vanilla cream filling. They are an easy homemade version of the classic nostalgic treat and are perfect for dessert, holidays, or afternoon snacking.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 556
Ingredients Equipment Method Notes

Ingredients
  

For the Oatmeal Cookies
  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup packed brown sugar (150 g)
  • ½ cup granulated sugar (100 g)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract (5 ml)
  • 1 ½ cups all-purpose flour (180 g)
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups rolled oats (240 g)
For the Vanilla Cream Filling
  • ¾ cup unsalted butter, softened (170 g)
  • 2½ cups powdered sugar (300 g)
  • 1 tsp vanilla extract (5 ml)
  • 1 tbsp milk (15 ml)

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Medium cookie scoop or ice cream scoop
  • 2 Large baking sheets
  • 1 Wire cooling rack
  • 1 Piping bag or offset spatula

Method
 

Make the Oatmeal Cookies
  1. Prepare the oven and baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
  2. Cream the butter and sugars: Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer until smooth, creamy, and well combined.
  3. Add the eggs and vanilla: Add the eggs and vanilla extract. Continue mixing until the mixture is smooth and fully combined.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  5. Make the cookie dough: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Do not overmix.
  6. Add the rolled oats: Fold in the rolled oats with a spatula until they are evenly distributed throughout the dough.
  7. Scoop the dough: Use a medium cookie scoop or ice cream scoop to portion the dough onto the prepared baking sheets. Leave enough space between each portion for the cookies to spread.
  8. Bake the cookies: Bake for 13-15 minutes, or until the edges are lightly golden and the centers look set but remain soft.
  9. Cool completely: Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before adding the filling.
Make the Vanilla Cream Filling
  1. Beat the butter: Place the softened butter in a mixing bowl and beat until light and fluffy.
  2. Finish the filling: Gradually add the powdered sugar, followed by the vanilla extract and milk. Continue beating until the filling is smooth, creamy, and easy to pipe or spread.
Assemble the Oatmeal Cream Pies
  1. Pair the cookies: Match the cooled oatmeal cookies into pairs of similar size.
  2. Add the filling: Pipe or spread the vanilla cream filling onto the flat side of one cookie. Place the second cookie on top and press gently to form a sandwich.
  3. Serve or chill: Serve the oatmeal cream pies immediately, or refrigerate them for 30 minutes to allow the filling to become slightly firmer.

Notes

  • Use softened butter, not melted butter, for the best cookie texture.
  • Measure the flour carefully and avoid packing it into the measuring cup.
  • Do not overmix the dough after adding the flour.
  • Avoid overbaking the cookies. Their centers should still be soft when removed from the oven.
  • Allow the cookies to cool completely before adding the filling.
  • If the filling is too thick, add a little additional milk, one teaspoon at a time.
  • Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days.
  • Freeze individually wrapped oatmeal cream pies for up to 2 months.

 

 

Nutrition

Approximate nutrition per oatmeal cream pie, based on 12 servings:
  • Calories: 565 kcal
  • Carbohydrates: 71 g
  • Protein: 6 g
  • Fat: 29 g
  • Saturated Fat: 17 g
  • Cholesterol: 102 mg
  • Sodium: 210 mg
  • Fiber: 3 g
  • Sugar: 45 g
Nutrition values are estimates and may vary depending on the ingredients, brands, and size of each oatmeal cream pie.