Oatmeal Cream Pies – Soft and Chewy Sandwich Cookies
If you’ve ever had an oatmeal cream pie, it’s likely that it came out of a plastic bag from the grocery store or a gas station market. The Little Debbie’s oatmeal cream pie is a childhood classic.
Oatmeal cream pies are soft and chewy oatmeal cookies stuffed with a thick layer of vanilla frosting. They are some of the best sandwich cookies around, ranking right up there with Oreos!
In my homemade version, I preserve the spirit of the plastic-wrapped oatmeal cream pie but upgrade it with better ingredients.
How to Make Homemade Oatmeal Cream Pies
The Oatmeal Cookies
Oatmeal cream pies start with oatmeal cookies. My favorite oatmeal cookie recipe is below; it’s great with or without the filling!
I always add chocolate chips to my oatmeal cookies because everything is better with chocolate, but you can substitute raisins or simply leave them off for a more traditional oatmeal cream pie.
This recipe will work with any rolled oats (regular or quick cook). The kind you pick is just a personal preference. The quick cut oats are cut finer and the cookies will have less texture than the regular. Do not use steel cut oats as they will end up making the cookies gritty.
The Sandwich Cookie Filling
I fill the cream pies with my favorite vanilla buttercream frosting. (I often make the frosting with vanilla bean paste to give it an even stronger vanilla flavor with the addition of vanilla bean seeds.)
For a fluffier option, you could use marshmallow frosting. Or, if you don’t have time to make filling, you can just shove some marshmallow fluff between two of my oatmeal cookies and call it a day.
Don’t be shy with the frosting. Oatmeal cream pies have a high filling to cookie ratio. Pile it on!
Oatmeal Cream Pie Variations
For a twist, try making chocolate oatmeal cream pie using chocolate oatmeal cookies.
Oatmeal Cream Pie
Oatmeal Cookie Ingredients
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup unsalted butter room temperature
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 cup heavy whipping cream
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, beat brown sugar, white sugar, and butter until light and fluffy.
- Mix in eggs one at a time until fully combined.
- Mix in salt, cinnamon, baking powder, heavy whipping cream, baking soda, and flour until just combined.
- Fold in oats and chocolate chips.
- Scoop out golf ball-sized balls of dough and set them on parchment- or Silpat-lined cookie sheets spaced about 2" apart from each other.
- Bake for 10 minutes or until they are lightly browned around the edges.
- Cool on a cooling rack.
- Beat butter for two minutes on high speed in the bowl of an electric mixer.
- Add powdered sugar and beat for another two minutes. It's important to beat for a long time in order to incorporate a lot of air and to end up with the fluffy texture that we are looking for.
- Mix in heavy whipping cream, vanilla bean paste, and salt and beat for another minute.
- Sandwich spoonfuls of filling between pairs of cooled cookies.
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