Homemade Oatmeal Cream Pies (Printable)
Soft oatmeal cookies with sweet vanilla cream filling—classic comfort treat
# What You’ll Need:
→ Oatmeal Cookies
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups (190 g) all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups (180 g) old-fashioned rolled oats
→ Cream Filling
12 - 1/2 cup (115 g) unsalted butter, softened
13 - 1 1/2 cups (180 g) powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
03 - Add the eggs and vanilla extract. Beat until thoroughly combined.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the rolled oats using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.
12 - Serve immediately or store in an airtight container.
# Expert Advice:
01 -
- The cookies stay perfectly soft for days thanks to the cream filling keeping everything moist
- These remind you of childhood lunchbox treats but with real ingredients you can actually pronounce
02 -
- Underbaking by just 30 seconds makes all the difference between pleasantly soft and disappointingly hard cookies
- The filling needs to be completely room temperature or it will melt right off the warm cookies
03 -
- Use a cookie scoop for uniform sizes so each pie looks professional and bakes evenly
- Let the filled pies sit for at least an hour before serving so the cookies soften slightly from the cream filling