Oh, the sheer joy of a perfectly soft oatmeal cream pie! If you close your eyes, can you almost taste that comforting, spiced cookie hugging a dreamy, sweet filling? I swear, one bite of a homemade oatmeal cream pie takes me right back to elementary school lunches and sneaky after-school snacks. Forget those store-bought versions; making them yourself is an absolute game-changer. Trust me, achieving that melt-in-your-mouth texture and luscious cream filling right in your own kitchen is pure magic, and way easier than you might think!

Why You’ll Love These Homemade Oatmeal Cream Pies

Honestly, what’s not to love? These homemade beauties hit all the right spots.

They’re ridiculously easy to whip up! No complicated steps, just simple mixing and baking.
That nostalgic taste? Oh yeah. They taste just like the classic treat, but with that special homemade touch.
Perfectly spiced cookies + dreamy filling = heaven. The flavors just sing together!
You can totally make them your own – tweak the cookie chewiness or frosting amount to your heart’s content.

Gather Your Ingredients for Homemade Oatmeal Cream Pies

Before we dive into the fun part, let’s make sure you’ve got everything you need! Having all your ingredients prepped makes the whole process so much smoother. You’re going to need stuff for both the cookies and that dreamy filling.

For the Oatmeal Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature is best!
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats (not instant!)

And for that Luscious Cream Filling:

1 cup (2 sticks) unsalted butter, *really* softened
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar, sifted if it’s clumpy

Step-by-Step Guide to Making Homemade Oatmeal Cream Pies

Alright, let’s get baking! Honestly, this is where the real fun begins. We’ll make the cookies, whip up that heavenly filling, and then put it all together. Just follow these steps, and you’ll be swimming in deliciousness in no time! Remember those amazing peanut butter cream pies? This is just as easy, and oh-so-worth-it!

Crafting the Perfect Oatmeal Cookie Base

First things first, get that oven preheating to 350°F (175°C) and line a couple of baking sheets with parchment paper. Trust me, parchment makes cleanup a breeze! In a medium bowl, just give your flour, baking soda, salt, cinnamon, and nutmeg a good whisk together. Now, for the cookies themselves: grab a big bowl and go to town creaming together that softened butter with both types of sugar until it’s all light and fluffy. This is super important for texture, so don’t rush it! Beat in your eggs one at a time, then stir in the vanilla. Gradually add your dry mixture to that creamy goodness, mixing just until it’s combined – seriously, don’t overmix here, or your cookies will get tough!

Achieving the Dreamy Creamy Filling

Now for the best part: the filling! Make sure that butter for the filling is *really* soft. Like, super soft. In a bowl, beat it with the granulated sugar until it’s smooth. Then, add in your milk and vanilla extract and beat again until it’s all combined. Gradually add in the powdered sugar, mixing on low speed at first so you don’t get a sugar cloud in your kitchen! Keep going until it’s totally smooth and creamy, ready to be sandwiched between those cookies. If it seems too thick, add another tiny splash of milk, or if it’s too thin, a bit more powdered sugar will do the trick.

Assembling Your Delicious Homemade Oatmeal Cream Pies

Almost there! You want to grab two completely cooled oatmeal cookie rounds. Take a generous dollop of that creamy filling and spread it nice and evenly on the flat side of one cookie. Then, top it with another cookie, flat side down, and give it a gentle little press. Just enough to squish the filling out to the edges a bit, but not so hard that you break the cookie! Repeat until all your cookies are transformed into glorious oatmeal cream pies.

Tips for the Ultimate Homemade Oatmeal Cream Pies

You’ve nailed the basic recipe, but here are a few little secrets that really take these homemade oatmeal cream pies from “great” to “absolutely mind-blowing!” These are the things I do that make mine just a little bit special.

Don’t skimp on the oats! Make sure you’re using old-fashioned rolled oats, not the quick-cooking kind. The old-fashioned ones give you that perfect chewy texture and nutty flavor that’s just essential. The quick ones can make your cookies a bit too crumbly, and we don’t want that!

Room temperature butter is your best friend. Seriously, for both the cookies and especially for that filling. If your butter is too cold, the filling will be lumpy. If it’s too melty, it’ll be greasy. Just soft enough to leave an indent when you poke it is perfect. It makes everything so much smoother and easier to mix.

Slightly underbake those cookies! This is my biggest trick for that super soft, almost cakey cookie texture that’s so classic. Pull them out when the edges are just starting to turn golden, but the center still looks a tiny bit soft. They’ll firm up as they cool on the baking sheet. It’s the secret to that perfect melt-in-your-mouth bite.

Play with the spices! While cinnamon and nutmeg are fantastic, don’t be afraid to add a tiny pinch of ground ginger or even cardamom if you’re feeling adventurous. It adds a little extra warmth and complexity that’s just divine. You can also peek at my tips for cookie secrets for more general baking magic!

Ingredient Notes and Substitutions for Your Oatmeal Cream Pies

Let’s chat about some of the ingredients! Sometimes you’re in a pinch or just want to try something a little different. Here are a few notes on making these oatmeal cream pies work for you.

Oats: I really, really love using old-fashioned rolled oats here. They give you that lovely chewy texture that’s just perfect for an oatmeal cookie. Quick oats tend to break down too much and can make the cookies a bit more cakey or crumbly, less chewy. So, if you can, stick to the rolled kind!

Butter: Unsalted butter is my go-to because it lets me control the salt level. If you only have salted butter, just reduce the added salt in the recipe slightly, maybe by 1/4 teaspoon. For the filling, super soft butter is key, so make sure it’s had time to come to room temperature. If you’re looking for a dairy-free option, a good quality vegan butter substitute that acts like butter will work, but it might change the flavor just a tiny bit. Just be sure it’s solid at room temp!

Sugars: The combination of brown sugar and granulated sugar in the cookies gives them that perfect balance of chewiness and sweetness. The brown sugar brings a lovely molasses-y depth. For substitutions, you could try using all brown sugar or all granulated sugar, but it will definitely change the texture and flavor. For the filling, powdered sugar is pretty essential for that smooth, melt-in-your-mouth frosting consistency.

Frequently Asked Questions about Homemade Oatmeal Cream Pies

Got questions about whipping up these delightful homemade oatmeal cream pies? I get it! Baking is an adventure, and sometimes you just need a little nudge. Here are a few things folks often ask!

Can I freeze these homemade oatmeal cream pies?

Yes, you totally can! I find they freeze best *before* you fill them. Wrap the cooled cookies well in plastic wrap and then tuck them into a freezer-safe bag for up to a month. Once you’re ready to have a treat, just thaw the cookies at room temperature and whip up your filling fresh. If you’ve already filled them, they’ll still freeze okay, but the filling might get a little firm. You could also try freezing the filling separately!

How long do these oatmeal cream pies stay fresh?

Honestly, they’re best eaten within a day or two because that cookie stays so wonderfully soft. But if you store them in an airtight container at room temperature, they should be good for about 3 to 4 days. Just keep in mind the cookie texture will change a little over time, getting even softer.

Can I make these oatmeal cream pies gluten-free?

You know, I haven’t tried it myself, but I bet you could! You’d want to use a good quality gluten-free all-purpose flour blend for the cookies, and make sure your rolled oats are certified gluten-free if you have celiac disease. The filling should be fine as is. It might change the texture just a tiny bit, but I’m sure they’d still be super delicious!

My filling is too thin/thick. What did I do wrong?

Ah, the filling struggle is real sometimes! If it’s too thin, it’s usually because the butter was too soft or you added too much milk. Just keep beating in more powdered sugar, a tablespoon at a time, until it reaches a nice, spreadable consistency. If it’s too thick, add a tiny splash more milk (like, a teaspoon at a time!) and beat it until it’s smooth and perfect for spreading. It’s all about that balance!

Looking for more fun dessert ideas like these? Check out these no-bake s’mores bars – they’re a cinch!

Nutritional Information (Estimated)

Just a friendly heads-up, this is a rough estimate for one glorious homemade oatmeal cream pie! Nutritional values can change a bit depending on the brands you use and exactly how much filling you pile on (no judgment here!).

Serving Size: 1 cookie
Calories: ~350 kcal
Fat: ~18g
Saturated Fat: ~11g
Carbohydrates: ~45g
Sugar: ~30g
Protein: ~4g
Sodium: ~150mg

Share Your Homemade Oatmeal Cream Pie Creations!

Okay, now it’s YOUR turn to shine! I absolutely adore seeing your baking adventures. Did you make these homemade oatmeal cream pies? Did they turn out just as dreamy as you hoped? Drop a comment below and tell me all about it! I love hearing your tips or any little twists you tried, and if you snapped a pic, tag me on social media – I can’t wait to see your masterpiece in action!

Homemade Oatmeal Cream Pies

Author: freddyrecipes.com
Total Time: 32 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Soft oatmeal cookies filled with a creamy frosting.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
For the Filling:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
To make the filling, beat the softened butter and granulated sugar in a large bowl until smooth.
Add the milk and vanilla extract, and beat until combined.
Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
Spread a generous amount of frosting onto the flat side of one cookie and top with another cookie, pressing gently to form a sandwich.

Notes

For a chewier cookie, slightly underbake them.
Ensure your butter is at room temperature for both the cookies and the filling for best results.
You can store the oatmeal cream pies in an airtight container at room temperature for up to 3 days.

Prep Time: 20 min
Cook Time: 12 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: oatmeal cream pies, homemade cookies, cream filled cookies, oatmeal cookies, dessert recipe