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Do you remember those little Oatmeal Cream Pies from your childhood? The ones that were packed into lunch boxes and gobbled up at school picnics? Well, let me tell you, I’ve got a grown-up version of that classic treat that’s just as delightful and way more delicious. So, tie on your apron, get your mixing bowl out, and let’s dive into this nostalgia-filled treat.
Table of Contents
Why You’ll Love this Recipe
- Bites of Nostalgia: Remember those days of swapping lunch snacks with friends? These oatmeal cream pies take you right back, with an added sprinkle of maturity. They’re sweet, hearty, and brimming with creamy goodness.
- Easy to Make: With a total time of just 35 minutes, these scrumptious cookies will be ready in a jiffy. Perfect for surprise guests or sudden snack cravings.
- Perfect for All Occasions: Whether it’s a birthday party, a picnic, or just a lazy Sunday afternoon, these cookies fit the bill.
Oatmeal Cream Pies Ingredients
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Ground Cinnamon
- Salt
- Quick or Old-Fashioned Oats
- Confectioners’ Sugar
- Milk
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Oatmeal Cream Pies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 9 large sandwich cookies
Cookies:
1. Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.
2. In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.
3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.
4. Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.
For the Cream Filling:
1. In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.
2. Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
3. Pipe the cream on the bottom of the cookie and close the sandwich with another cookie
Storage Instructions
How to Store Oatmeal Cream Pies:
If by any magical chance, you’ve got leftovers, store them in an airtight container. They’ll stay fresh for up to 3 days.
Helpful Tips & Substitutions
Can These be Frozen?
Absolutely! After letting them cool, place them in a single layer on a baking sheet and freeze. Once they’re frozen solid, transfer them to a zip-top bag and stash in the freezer. They’ll stay fresh for up to 3 months. When you’re ready for another bite of nostalgia, just thaw and enjoy.
Can This Be Made Ahead of Time?
Of course! You can prepare the cookie dough and cream filling a day in advance. Store the dough in the refrigerator, and when you’re ready, let it come to room temperature, scoop, and bake. The cream filling can be kept chilled and then beaten again just before assembling.
Substitutions & Variations
- Sugar Swaps: Want to cut down on the sugar? You can use coconut sugar or maple syrup as alternatives. Just adjust the quantities to get the desired sweetness.
- Dairy-Free: If you’re dairy intolerant, swap out the butter for a dairy-free alternative and use almond or oat milk for the cream filling.
- Gluten-Free: Use gluten-free flour in place of the all-purpose flour. Make sure the oats are certified gluten-free too!
Helpful Cooking Notes
- Cookie Size: Remember, these are grown-up versions. Use a large cookie scoop for generously sized treats.
- Cool Completely: I know it’s hard to resist, but let those cookies cool entirely before filling them. It’ll prevent the cream from melting and ensure you get the perfect cookie-to-cream ratio.
- Creamy Dreamy: For an extra fluffy filling, don’t rush the beating process. The longer you beat, the airier it gets!
Try Some of our Other Favorite Sweet Treat Recipes
Relive your childhood with these homemade Oatmeal Cream Pies! Easy to make, filled with creamy goodness, and perfect for any occasion. Dive into nostalgia with every bite!
INGREDIENTS
Cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick or old-fashioned oats
Cream Filling:
- ¾ cup 1 ½ sticks unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon milk
INSTRUCTIONS
For the Cookies:
- Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.
- In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.
- Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.
For the Cream Filling:
- In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.
- Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
- Pipe the cream on the bottom of the cookie and close the sandwich with another cookie
NOTES
Storage Information
If by any magical chance, you’ve got leftovers, store them in an airtight container. They’ll stay fresh for up to 3 days. Need to reheat? Pop them in the microwave for a few seconds. It’s like taking them fresh out of the oven – soft, warm, and oh-so-good!Can These be Frozen?
Absolutely! After letting them cool, place them in a single layer on a baking sheet and freeze. Once they’re frozen solid, transfer them to a zip-top bag and stash in the freezer. They’ll stay fresh for up to 3 months. When you’re ready for another bite of nostalgia, just thaw and enjoy.Can This Be Made Ahead of Time?
Of course! You can prepare the cookie dough and cream filling a day in advance. Store the dough in the refrigerator, and when you’re ready, let it come to room temperature, scoop, and bake. The cream filling can be kept chilled and then beaten again just before assembling.Substitutions & Variations
- Sugar Swaps: Want to cut down on the sugar? You can use coconut sugar or maple syrup as alternatives. Just adjust the quantities to get the desired sweetness.
- Dairy-Free: If you’re dairy intolerant, swap out the butter for a dairy-free alternative and use almond or oat milk for the cream filling.
- Gluten-Free: Use gluten-free flour in place of the all-purpose flour. Make sure the oats are certified gluten-free too!
Helpful Cooking Notes
- Cookie Size: Remember, these are grown-up versions. Use a large cookie scoop for generously sized treats.
- Cool Completely: I know it’s hard to resist, but let those cookies cool entirely before filling them. It’ll prevent the cream from melting and ensure you get the perfect cookie-to-cream ratio.
- Creamy Dreamy: For an extra fluffy filling, don’t rush the beating process. The longer you beat, the airier it gets!
NUTRITION
Calories: 754kcalCarbohydrates: 97gProtein: 7gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 397mgPotassium: 173mgFiber: 3gSugar: 62gVitamin A: 1157IUVitamin C: 0.01mgCalcium: 52mgIron: 2mg
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