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Homemade Oatmeal Cream Pies: The Perfect Treat for Any Time of Day

Print Recipe

Ingredients
  

For the Oatmeal Cookies:

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ cups old-fashioned rolled oats don’t use quick oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • For the Cream Filling:
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or more, depending on the consistency you prefer

Instructions
 

Step 1: Cream the Butter and Sugar

  • Start by preheating your oven to 350°F (175°C). Then, line two baking sheets with parchment paper or silicone baking mats for easy cleanup. This step is a must because it helps prevent the cookies from sticking, making your life way easier when it comes time to transfer them.
  • Now, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. You want to beat them together until the mixture is light and fluffy. This step is essential because it creates that wonderful chewy texture in the cookies. I typically use a hand mixer for this, but you can easily do it by hand if you’re feeling a bit stronger today.

Step 2: Add the Egg and Vanilla

  • Once the butter and sugar are nice and creamy, add in your egg and vanilla extract. Beat everything together until it's fully incorporated. At this point, you’ll start to see everything come together into a smooth, fluffy mixture.

Step 3: Mix the Dry Ingredients

  • In a separate bowl, whisk together your flour, oats, baking soda, cinnamon, and salt. This step helps ensure the dry ingredients are evenly distributed and prevents any lumps in the dough.
  • Slowly add the dry ingredients into the wet ingredients, mixing as you go. It’s important not to rush this step. You want everything well combined, but you also don’t want to overmix, or the dough could become too dense. Keep mixing until the dough comes together and you have a nice, thick batter.

Step 4: Scoop the Dough

  • Next, grab a cookie scoop or a tablespoon to scoop the dough onto your prepared baking sheets. You want to space them about 2 inches apart to give them room to spread as they bake. I usually get about 18 cookies from this recipe, but it depends on how big or small you like your cookies.

Step 5: Bake the Cookies

  • Now, it’s time to bake! Pop the baking sheets into the oven and bake for about 8–10 minutes. You’ll know they’re ready when the edges are golden brown, but the centers are still soft. Don’t worry if they look a little underdone—remember, the cookies will continue to cook on the baking sheets once you take them out of the oven. Plus, they firm up as they cool, giving you that perfect chewy texture.

Step 6: Let the Cookies Cool

  • After baking, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is crucial because if you try to add the filling while the cookies are warm, it will just melt right off. Trust me, I’ve learned this the hard way!

Step 7: Make the Cream Filling

  • While the cookies are cooling, it’s time to make the filling. In a mixing bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth. If the filling is too thick, add a tablespoon of milk at a time until you reach a creamy, spreadable consistency. You want the filling to be thick enough to hold its shape but not so thick that it’s hard to spread.

Step 8: Assemble the Oatmeal Cream Pies

  • Once the cookies are fully cooled, it’s time to put everything together. Spread a generous amount of cream filling onto the flat side of one cookie. Then, top it with another cookie to make a sandwich. Repeat this process with the rest of the cookies and filling.