Nostalgic oats & cinnamon team up with creamy frosting to create the perfect oatmeal cream pies. One bite will make you forget Little Debbie altogether!

A stack of homemade oatmeal cream pie cookies on the counter next to a striped towel.

Nostalgic Homemade Oatmeal Cream Pies

Nothing screams ‘nostalgia’ quite like a yummy, homemade oatmeal cream pie. Chock full of homey flavors like cinnamon, brown sugar, and oats – this recipe will have you dreaming of golden childhood days in your grandmother’s cozy kitchen.

A classic for a reason, homemade oatmeal cream pies sandwich delicious creamy frosting with chewy, soft, tender cookies. Is it too cheesy to say every bite feels like a warm hug from someone you love? Maybe so. Instead let’s just say you can definitely tell that oatmeal cream pies are the type of cookie that feel like they’re made with love.

Oatmeal Cream Pie Ingredients

Cookie:

Salted butter softened
Brown sugar – This cookie is really flavored by the brown sugar, cinnamon and oats- notice there isn’t even any vanilla in this recipe!
Granulated sugar
Egg – You can use 1/4 cup applesauce in place of the egg, if needed
All purpose flour
Old fashioned rolled oats
Ground cinnamon – I’m obsessed with how cozy the cinnamon makes these cookies.
Baking soda – This helps the cookies spread and encourages the edges to brown.
Salt – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.

Vanilla frosting:

Salted butter, softened
Powdered sugar
Vanilla – Feel free to use another flavoring besides vanilla if you’d like. These would be delish with an almond buttercream!
Heavy cream – You can use milk instead of heavy cream, you will just need to use significantly less because it is much thinner than cream.

Oatmeal Cream Pie Recipe Variations

Yes, I think adding in almond extract in place of vanilla would be so yummy in these cookies. Feel free to be creative here!

Oatmeal cream pie dough balls on a cookie sheet prior to being baked.

How to make Oatmeal Cream Pies

Preheat the oven to 350° F. Line a pan with parchment paper or a silicone liner and set aside.
Cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes.
Add the egg and mix until combined.
Add the flour, rolled oats, cinnamon, baking soda and salt. Mix until a sticky dough forms.
Portion out the dough with scoops. For medium sized cookies, use a #40 scoop (1 1/2 tbsp of dough for each scoop) and for large cookies, use a #24 scoop (3 tbsp of dough). Arrange on the prepared cookie sheet. These cookies will flatten and spread, so make sure to leave room for them to do so.
Bake at 350° F until the cookies have flattened, the center no longer looks wet and the edges start to turn golden brown. For the medium sized cookies, 7-9 minutes. For the large cookies, 9-11 minutes.
Allow the cookies to cool completely on the pan.
Once the cookies have cooled completely, make the vanilla frosting by first creaming the butter until smooth.
Add the powdered sugar one cup at a time, adding a little bit of heavy cream after each cup of powdered sugar to help incorporate the powdered sugar into the butter.
Repeat step 9 until all of the powdered sugar has been added to the bowl and is completely incorporated.
Add the vanilla and mix thoroughly.
Add more heavy cream until you reach your desired consistency.
Frost one side of your sandwich cookie. Either spread the frosting onto the bottom of one cookie before sandwiching it with another or add the frosting to a piping bag and pipe the frosting in a swirl onto the bottom of one cookie and then sandwich with the second cookie.
Store at room temp for up to 3 days, in the fridge for up to 1 week (I actually like these cookies best chilled!) or in the freeze for up to 3 months.
Enjoy!

Oatmeal cream pies stacked diagonally on a counter.

How to Store Oatmeal Pie Cookies

Once cooled, store your cookies in an airtight container on the counter for 3 days or in the fridge for up to a week (I actually prefer these cookies chilled!) You can also store in the freezer for up to 3 months.

Oatmeal cream pies stacked together on a counter. Across the top it says "Oatmeal cream pies" in text.

More Recipes to Love!

A stack of oatmeal cream pie cookies on a plate next to a striped towel.

Oatmeal Cream Cookies

Nostalgic oats & cinnamon team up with creamy frosting to create the perfect oatmeal cream pies. One bite will make you forget Little Debbie altogether!

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 9

Servings: medium sandwich cookies

Calories: 286kcal

Ingredients

Cookies

3/4 cup salted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 cup all purpose flour
1 1/2 cups old fashioned rolled oats
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt

Vanilla Frosting

1/2 cup salted butter, softened
3 cups powdered sugar
2 tsp vanilla
1/4 cup heavy cream

Instructions

Cookies

Preheat the oven to 350° F. Line a pan with parchment paper or a silicone liner and set aside.
Cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add the egg and mix until combined.
Add the flour, rolled oats, cinnamon, baking soda and salt. Mix until a sticky dough forms.
For medium sized cookies, use a #40 scoop (1 1/2 tbsp of dough for each scoop) and for large cookies, use a #24 scoop (3 tbsp of dough). Arrange on the prepared cookie sheet. These cookies will flatten and spread, so make sure to leave room for them to do so.
Bake at 350° F until the cookies have flattened, the center no longer looks wet and the edges start to turn golden brown. For the medium sized cookies, 7-9 minutes. For the large cookies, 9-11 minutes. Allow the cookies to cool completely on the pan.

Vanilla Frosting

Once the cookies have cooled completely, make the vanilla frosting by first creaming the butter until smooth.
Add the powdered sugar one cup at a time, adding a little bit of heavy cream after each cup of powdered sugar to help incorporate the powdered sugar into the butter.
Repeat previous step until all of the powdered sugar has been added to the bowl and is completely incorporated.
Add the vanilla and mix thoroughly.
Add more heavy cream until you reach your desired consistency.

Assembly

Either spread the frosting in onto the bottom of one cookie before sandwiching it with another or add the frosting to a piping bag and pipe the frosting in a swirl onto he bottom of one cookie and then sandwich with the second cookie.
Store at room temp for up to 3 days, in the fridge for up to 1 week (I actually like these cookies best chilled!) or in the freeze for up to 3 months.
Enjoy!

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