Oatmeal Cream Pies
Nostalgic oats & cinnamon team up with creamy frosting to create the perfect oatmeal cream pies. One bite will make you forget Little Debbie altogether!
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Homemade Oatmeal Cream Pie Recipe
My recipe for homemade oatmeal cream pies is perfect for when those nostalgic cravings strike! These cookie sandwiches are the perfect blend of soft, tender, rich oats paired with a vanilla frosting – all without being overly sweet. Sure to quench your desire for the unnamed pre-packaged cookies, just 10,000x yummier and without all the chemicals or the price tag.
This Oatmeal Cream Pies recipe is featured in my best-selling cookbook, “Cookies for Days” – and for good reason! You can expect these cookies to stay soft for days, be easy to bake + assemble, and taste like they’re made with love (thanks, brown sugar + oats combo)! When you are making the cookies, just be sure to use old fashioned rolled oats! I’ve found they keep their texture and will not disintegrate, unlike quick oats.
I’ve experimented with a few variations and have found that adding almond extract in place of vanilla in the frosting is ridiculously good. So if you’re looking to give your cream pies a little flair, I highly recommend starting there.
Ingredients in Oatmeal Cream Cookies
Made with common ingredients from your pantry, you won’t have to drive to your local grocery store for these cookies! You’ll find quantities and instructions in the recipe card at the bottom of this post.
Cookie:
- Salted butter, softened – I use salted butter in all of my recipes. Unsalted butter will also work, you will just want to add an extra pinch of salt to the dough.
- 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
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.
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!
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.
More Recipes to Love!
Oatmeal Cream Pies
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!
Do these taste like whoopie pies?
These are incredible, just pulled 2nd batch this week out of oven!
For those who measure by weight, add an extra 50g flour and 30g oats to what’s stated. I knew I’d need at least an extra 30g of flour from experience using recipes from Karli (her flour measurements are always way off), but after baking a test cookie, that clearly wasn’t enough. I used my normal buttercream recipe with maple extract for a lovely complement to the brown sugar in the cookies. They were very tasty with the modifications noted.
My first batch went totally flat, even though I followed the recipe exactly! Maybe needed a little more flour? They taste delicious, though (even without the buttercream which I will save for a better batch!).
Love your cookies!
Hi Karen! Try adding up to 1/4 cup of additional flour and see if that helps!
I’ve made these a couple times and they are amazing!! What issues would I be having if they don’t cook all the way in the normal time?
Hi – make sure you are allowing the cookies to cool on the pan – they continue baking while cooling and that may solve your problem.
These taste delicious but they went flat as crepe like Lacey brown sugar cookies. That’s a lot of butter wasted! Thankfully, I only did one cookie sheet, so I reduced the temperature and added flour. I’m not mad atcha Karli ❤️