Name: Homemade Oatmeal Cream Pies
Prep time: 15 min
Cook time: PT-486877H31M32S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups rolled oats; 1/2 cup raisins (optional); 1/2 cup unsalted butter, softened (for cream filling); 1 1/2 cups powdered sugar (for cream filling); 1 teaspoon vanilla extract (for cream filling); 2 tablespoons heavy cream (for cream filling)

Why You’ll Love This Recipe

These Homemade Oatmeal Cream Pies are not only easy to make but incredibly satisfying. The oatmeal cookies are chewy and flavorful, spiced with cinnamon and vanilla, while the sweet cream filling adds a smooth, decadent texture that ties everything together. Plus, making them from scratch allows you to control the quality and flavor of every ingredient. The best part? They’re just as good as the ones you remember but better because they’re homemade.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1/2 cup raisins (optional)

For the cream filling:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the rolled oats and raisins (if using).
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. The centers should still look soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the cream filling. In a medium bowl, beat the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
Once the cookies have cooled, spread a generous amount of cream filling onto the flat side of one cookie and sandwich it with another cookie.
Repeat with the remaining cookies and filling.

Servings and Timing

Servings: Makes about 12-15 oatmeal cream pies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes

Variations

Add-ins: Feel free to add chocolate chips, dried cranberries, or chopped nuts to the oatmeal cookie dough for extra texture and flavor.
Spices: Experiment with different spices such as nutmeg or ginger to customize the flavor of the cookies.
Filling options: Try using a marshmallow fluff filling or cream cheese frosting for a twist on the classic filling.

Storage/Reheating

Storage: Store your homemade oatmeal cream pies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: You can freeze the cookies and filling separately or as assembled pies. Wrap them tightly in plastic wrap or foil and store them in a freezer-safe bag for up to 3 months.
Reheating: If you prefer your oatmeal cream pies warm, microwave them for 10-15 seconds, or heat them in the oven at 300°F for 5-7 minutes.

FAQs

1. Can I make these oatmeal cream pies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure your oats are certified gluten-free as well.

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

Old-fashioned oats can be used, but they may result in a slightly chewier texture. Quick oats are preferred for a softer, smoother cookie.

3. Can I substitute the butter in the cream filling?

Yes, you can substitute the butter with margarine or shortening, though it may slightly affect the flavor and texture.

4. Can I add chocolate chips to the oatmeal cookie dough?

Yes, chocolate chips can be a delicious addition to the dough. About 1 cup of semi-sweet chocolate chips works well.

5. How can I make the cream filling thicker?

If you prefer a thicker cream filling, add a bit more powdered sugar until you reach your desired consistency.

6. Can I make the cookies ahead of time?

Absolutely! You can bake the cookies and store them in an airtight container for up to a week before assembling them with the filling.

7. How do I prevent the cookies from spreading too much while baking?

Make sure the dough is chilled for at least 30 minutes before baking to help the cookies maintain their shape during baking.

8. Can I use raisins in this recipe?

Yes, raisins are a classic addition to oatmeal cookies. If you’re not a fan of raisins, feel free to skip them or substitute with dried cranberries or chocolate chips.

9. How long can I store the oatmeal cream pies?

Stored in an airtight container, they will last about 3 days at room temperature or up to 1 week in the fridge.

10. Can I freeze the oatmeal cream pies?

Yes, you can freeze both the cookies and the cream filling. Just make sure they are properly wrapped and stored in a freezer-safe container for up to 3 months.

Conclusion

These Homemade Oatmeal Cream Pies are the perfect treat to satisfy your sweet tooth and evoke fond memories of childhood snacks. With chewy oatmeal cookies and a creamy filling, they’re the ultimate comfort dessert. Whether you’re making them for a special occasion or just because, these pies are sure to delight your taste buds and impress everyone who tries them.