Introduction

Homemade Oatmeal Cream Pies are a delightful treat that combines soft, chewy oatmeal cookies with a rich, creamy filling. This classic dessert is perfect for sharing or enjoying as a nostalgic snack anytime.

A stack of three oatmeal cookies with white cream filling between each layer sits on slightly crumpled white parchment paper. Each cookie is golden brown with a rough, textured surface showing visible oats. The cream filling is thick, smooth, and evenly spread, creating three layers overall including the cookies. Behind the stack to the left is a clear glass of white milk. In the back right, a single cookie sandwich on a white plate is partially visible. The whole setting is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oatmeal Cookies:

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

Cream Filling:

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 (if needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper.
Step 2: In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy.
Step 3: Mix in the molasses, vanilla extract, and eggs until creamy.
Step 4: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt. Stir a few times by hand, then mix on low speed just until incorporated to prevent flour dust.
Step 5: Stir in the oats by hand.
Step 6: Form cookie dough into balls about 1 to 1.5 tablespoons each. Place them 2 inches apart on the prepared sheets. You should get about 32–34 cookies total.
Step 7: Bake one sheet at a time in the middle of the oven for 9–11 minutes, until tops look set.
Step 8: Cool cookies on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Step 9: For the cream filling, beat the butter in a large bowl until fluffy.
Step 10: Chop cream cheese into pieces and beat into the butter until smooth.
Step 11: Add 1 1/2 cups powdered sugar, vanilla, and salt. Start mixing on low, then increase to medium until combined.
Step 12: Gradually beat in the remaining powdered sugar about 1/2 cup at a time until the filling reaches desired sweetness and consistency.
Step 13: If the filling is too thick, add 1 tablespoon cream and beat again to soften.
Step 14: Assemble the cream pies by frosting the bottom of one cooled cookie with about 1 to 1.5 tablespoons of filling. Sandwich with another cookie, bottom side facing down.

Tips & Variations

Molasses gives these pies their classic flavor, but you can substitute honey if needed.
Use quick oats for the best texture; rolled oats work but may change the cookie’s chewiness.
Measure flour carefully by whisking first, then spooning into a dry cup and leveling off, or use a kitchen scale to avoid dry cookies.
For a smaller batch, simply halve the recipe.
You can replace cream cheese in the filling with extra butter for a different flavor and texture.
Make cookies 1–2 days ahead; store cooled cookies in an airtight container at room temperature.

Storage

Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze unfilled cookies in an airtight container for up to 2 months. Thaw in the fridge before frosting and assembling.

How to Serve

The image shows a stack of oatmeal cream pie sandwiches placed on a white plate, each sandwich made of two golden brown oatmeal cookies with a thick layer of white creamy filling in the middle. The cookies have a rough, textured surface with visible oats, and the cream filling looks smooth and slightly soft. There are six sandwiches arranged closely together, some stacked on top of each other. In the background, there is a glass filled with white milk, slightly out of focus, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick oats?

Yes, rolled oats can be used, but they may make the cookies chewier and less uniform in texture compared to quick oats.

How do I keep the cream filling from being too stiff?

If the filling feels too thick, beat in 1 tablespoon of cream until it softens to your preferred consistency.