Name: Homemade Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter (226 grams), softened; 1 cup brown sugar (200 grams), packed; 1/2 cup granulated sugar (100 grams); 1 tablespoon molasses; 2 teaspoons vanilla extract; 2 large eggs; 2 cups all-purpose flour (250 grams); 1/2 teaspoon cinnamon; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 cups quick oats; 3/4 cup unsalted butter (168 grams), softened; 2 ounces cream cheese (57 grams), full-fat, brick style; 3-4 cups powdered sugar (330-440 grams); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon cream (optional, if needed for consistency)

Jump to Recipe

Introduction

These homemade oatmeal cream pies are soft, chewy oatmeal cookies sandwiched with a fluffy cream cheese frosting. They offer a nostalgic, comforting treat perfect for satisfying your sweet tooth with a homemade touch.

A stack of three oat cookies with a white creamy filling between each cookie layer is placed on a piece of white parchment paper on a wooden surface. The cookies are golden brown with a rough, textured surface showing oats. In the background, there is a clear glass filled with milk slightly out of focus, and another similar oat cookie sandwich on a white plate blurred behind it. The whole setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats
3/4 cup unsalted butter (168 grams), softened (for frosting)
2 ounces cream cheese (57 grams), full-fat, brick style
3-4 cups powdered sugar (330-440 grams)
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon salt (for frosting)
1 tablespoon cream (optional, for frosting)

Instructions

Step 1: Preheat your oven to 350°F (180°C or 170°C fan forced). Prepare cookie sheets by lining them with silicone baking mats or parchment paper.
Step 2: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the molasses, vanilla extract, and eggs to the sugar mixture. Mix until creamy and well combined.
Step 4: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt. Gently stir a few times by hand, then beat on low speed until incorporated to avoid flour dust.
Step 5: Fold in the quick oats until evenly distributed throughout the dough.
Step 6: Scoop the dough into balls about 1 to 1.5 tablespoons each, spacing them about 2 inches apart on the prepared cookie sheets. You should get approximately 32-34 cookies.
Step 7: Bake one sheet at a time in the middle of the oven for 9-11 minutes, or until the cookie tops look set.
Step 8: Let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 9: For the frosting, beat the softened butter in a large bowl until fluffy. Chop the cream cheese into pieces and beat it into the butter until smooth.
Step 10: Add 1 1/2 cups of powdered sugar, vanilla extract, and salt to the butter and cream cheese mixture. Start mixing on low speed and gradually increase to medium until combined.
Step 11: Gradually add the remaining powdered sugar about 1/2 cup at a time until your desired sweetness and thickness are reached. If the frosting is too thick, beat in 1 tablespoon of cream to soften it.
Step 12: To assemble, spread about 1 to 1.5 tablespoons of frosting on the bottom of one cooled cookie. Sandwich with a second cookie, bottom side down, pressing gently.

Tips & Variations

Use quick oats for a softer texture; old-fashioned oats will make the cookies chewier and heartier.
Make sure the cream cheese is full-fat and at room temperature for smooth, creamy frosting.
You can add a pinch of nutmeg along with cinnamon for a warm spice variation.
Chill the cookie dough for 30 minutes before baking for thicker cookies.
If frosting is too runny, refrigerate it for 15-20 minutes before assembling.

Storage

Store the assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the cookies (unfrosted) in an airtight container for up to 3 months; thaw and frost before serving.

How to Serve

A close-up view of a stack of three oatmeal cream pies placed on white parchment paper, each having two golden-brown textured oatmeal cookie layers with a thick, smooth, white cream filling in between. The top cookie of the highest pie has a bite taken out, showing the creamy filling inside. In the background, a clear glass of milk is visible against a soft grey blur with a white marbled texture surface below. Scattered oat flakes lie around the base of the stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but old-fashioned oats will create a chewier, heartier cookie. Quick oats give a softer texture that many prefer in cream pies.

How do I prevent the frosting from being too runny?

Make sure to use cold cream cheese and butter that is softened but not melted. If the frosting is still too runny, chill it in the refrigerator for 15-20 minutes to firm up before assembling the cookies.