Hearty Oatmeal Cream Pies Recipe

My homemade Oatmeal Cream Pies capture that exact childhood magic, but with fresh ingredients that make the boxed version pale in comparison.

The combination of chewy, spiced molasses cookies and a fluffy vanilla filling creates a texture that is simply irresistible. I love making these for family gatherings because they disappear almost as fast as I can assemble them.

What Makes These Oatmeal Cream Pies So Special

The texture here is absolutely perfect, balancing chewy golden edges with a soft, tender center. You get a warmth from the cinnamon and molasses that feels like a cozy hug on a cold day.

Unlike the store-bought kind, these do not have that waxy aftertaste or artificial sweetness. I use real butter and a touch of cream cheese in the filling to ensure every bite is rich and satisfying.

This recipe is also surprisingly sturdy, making it ideal for shipping in care packages or bringing to potlucks. You can even freeze them for later, though they rarely last that long in my house.

If you crave more unique twists on classic treats, you must try my Savory Red Velvet Cookies Recipe for a bold flavor profile. My Savory Chocolate Chip Cookie Recipe is another fantastic option when you want to balance sweetness with a little depth.

Everything You Need for Perfect Oatmeal Cream Pies

Here are the pantry staples you will need to get started:

• Unsalted Butter: This provides the rich base for both the cookie dough and the creamy filling.
• Rolled Oats: Old-fashioned oats offer the best chewy texture and nutty flavor for these cookies.
• All-Purpose Flour: You need this to give the cookies the right amount of structure and softness.
• Molasses: A crucial ingredient that adds moisture, chewiness, and that signature dark sweetness.
• Sugars: I use a mix of granulated sugar and brown sugar for the dough, plus powdered sugar for the frosting.
• Egg and Yolk: Using one whole egg plus an extra yolk ensures the cookies stay rich and tender.
• Spices: Ground cinnamon, nutmeg, and ginger create a warm flavor profile that balances the sugar.
• Cream Cheese: Adding just a little bit to the filling cuts the sweetness and adds stability.
• Baking Soda: This helps the cookies spread and brown beautifully in the oven.
• Salt: Essential for balancing out the sweet flavors of the molasses and frosting.
• Vanilla Extract: A splash in both the dough and the filling ties all the flavors together.

My Method for Oatmeal Cream Pies

Let’s get baking:

1. Begin by preheating your oven to 350 degrees to ensure it is ready when your dough is mixed. Line two large 18 by 13-inch baking sheets with parchment paper so your cookies release easily without sticking.
2. In a medium mixing bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing these dry ingredients separately first ensures the spices are evenly distributed throughout the dough.
3. Take a large mixing bowl or stand mixer and cream together the butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This usually takes a few minutes and is vital for creating a light texture in your Oatmeal Cream Pies.
4. Blend in the molasses until it is fully incorporated into the butter mixture, scraping down the sides of the bowl as needed. Add the whole egg, followed by the egg yolk and vanilla extract, mixing until everything is smooth and combined.
5. Pour the dry flour mixture into the wet ingredients and mix just until no streaks of flour remain. I like to give the batter a few final folds by hand to make sure everything is incorporated without overworking the dough.
6. Scoop the dough out into 1 1/2 tablespoon portions and drop them onto your prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers to help them spread evenly during baking.
7. Bake one sheet at a time for about 9 minutes, watching closely until the edges are set but the centers still look slightly soft and under-baked. This specific timing is the secret to keeping the cookies soft and chewy rather than crisp.
8. Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring them to a wire rack. They need to be completely cool before you add the filling, or the frosting will melt and slide right off.
9. While the cookies cool, make the filling by beating the butter and cream cheese together until smooth. Add the powdered sugar and vanilla, whipping on high speed for 2 to 3 minutes until the mixture is light, fluffy, and spreadable.
10. Match up the cooled cookies into pairs based on size and spread the filling onto the flat side of one cookie. Top with the second cookie to create a sandwich, then store them in the fridge to let the filling set slightly before serving.

My Best Tips for Perfect Oatmeal Cream Pies

It is crucial to measure your flour correctly by spooning it into the cup and leveling it off rather than scooping directly. Too much flour will result in a dry, thick Oatmeal Cream Pies cookie that won’t spread properly.

Do not skip the cooling step on the baking sheet, as the residual heat helps the centers set while keeping them soft. If you move them too early, they might break apart or lose their perfect round shape.

Make sure your butter is softened to room temperature but not melted before you start mixing the dough or frosting. This ensures the Oatmeal Cream Pies have the right structure and the filling stays fluffy instead of runny.

Best Ways to Enjoy Oatmeal Cream Pies

I think these are best served slightly chilled from the fridge so the filling is firm and cool against the soft cookie. A tall glass of cold milk is the absolute best partner for dipping and sipping.

You can also wrap individual Oatmeal Cream Pies in plastic wrap for a grab-and-go snack that stays fresh for days. They make wonderful additions to holiday cookie boxes or just as a special afternoon pick-me-up.

Join me on Pinterest for more cozy baking ideas and family-favorite dessert recipes.

Oatmeal Cream Pies

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• Total Time: 1 hr 15 min
• Yield: 15 sandwich cookies
• Diet: Vegetarian

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Description

Soft and chewy homemade oatmeal cookies sandwiched with a fluffy, creamy vanilla filling. A nostalgic treat that is far better than the store-bought version.

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Ingredients

• 1/2 cup granulated sugar
• 2 Tbsp molasses
• 1 tsp ground cinnamon
• 3/4 tsp baking soda
• 1 large egg
• 2 1/4 cups powdered sugar
• 1/2 tsp salt
• 1 large egg yolk
• 2 1/4 cups rolled oats (not quick oats)
• 2 oz cream cheese, softened
• 8 Tbsp unsalted butter (for filling), room temperature
• 1/3 cup light brown sugar, packed
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract (for cookies)
• 1 cup unsalted butter (for cookies), room temperature
• 1/4 tsp ground ginger
• 1 3/4 cups all-purpose flour
• 1 tsp vanilla extract (for filling)

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Instructions

1. Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.
2. In a bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. In a large bowl or stand mixer, cream the 1 cup of butter with the granulated sugar and brown sugar until pale and fluffy.
4. Mix in the molasses, followed by the whole egg, egg yolk, and vanilla extract until smooth.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
6. Scoop 1 1/2 tablespoon mounds of dough onto the baking sheets, spacing them apart, and flatten slightly.
7. Bake for roughly 10 minutes, or until edges are set but centers remain soft.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. For the filling, beat the 8 tablespoons of butter with the cream cheese until smooth.
10. Add powdered sugar and vanilla to the filling mixture and whip on high speed until fluffy.
11. Spread filling onto the flat side of half the cookies and top with the remaining cookies to form sandwiches.

Notes

Store in an airtight container in the refrigerator for best texture. Let sit at room temperature for 10 minutes before serving if preferred.

• Prep Time: 35 min
• Cooling Time: 30 min
• Cook Time: 10 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 422
• Sugar: 32g
• Sodium: 156mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 1g
• Trans Fat: 1g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 77mg

Keywords: Oatmeal Cream Pies, homemade oatmeal cookies, sandwich cookies, dessert recipe, baking