These soft-baked Oatmeal Cream Pies are everything you remember from childhood, only better. Thick, buttery cookies spiced with cinnamon and cloves sandwich a cloud of sweet vanilla cream filling.
I first made these on a rainy Saturday when Liam kept asking for "the kind from the store," and honestly, these turned out so much softer and more delicious. Plus, you don't even need to chill the dough, which means you can have warm cookies ready in about an hour. If you're craving more nostalgic treats, try my Easy Coconut Tapioca Pudding Recipe or these Best Hershey Kiss Cookies for that same cozy, homemade feel.
Why You'll Love These Oatmeal Cream Pies Sandwiches
This recipe gives you soft oatmeal cookies that stay tender for days, paired with a fluffy cream filling that's way better than anything store-bought. The spices-cinnamon and cloves-add warmth without being overpowering, and the molasses brings a hint of that old-fashioned flavor we all love. These homemade Oatmeal Cream Pies come together quickly, and the dough doesn't need chilling, so you can bake them right away.
They're perfect for lunchboxes, afternoon snacks, or whenever you want something sweet and comforting. Plus, they freeze beautifully, so you can always have a stash ready.
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Oatmeal Cream Pies Ingredients
Here's what goes into these soft-baked oatmeal pies.
See Recipe Card Below This Post For ingtedient Quantites
For the Cookies:
Unsalted butter : Creates the rich, tender base for the cookies. Make sure it's softened to room temperature for the best texture.
Dark brown sugar : Adds moisture and a deeper molasses flavor that makes these cookies taste homemade.
Granulated sugar : Balances the brown sugar and helps the cookies spread just enough.
Egg : Binds everything together and keeps the cookies soft.
Pure vanilla extract : Adds warmth and enhances the overall flavor.
Molasses : Brings that signature old-fashioned oatmeal cookie flavor. Use unsulphured or dark molasses, not blackstrap.
All-purpose flour : Forms the structure of the cookies without making them dry or cakey.
Baking soda : Helps the cookies rise slightly and keeps them soft.
Salt : Balances the sweetness and brings out the spices.
Ground cinnamon : Adds a cozy warmth that pairs perfectly with oats.
Ground cloves : A subtle hint of spice that makes these cookies special.
Quick oats : The key to that classic chewy texture. Quick oats work better than whole oats for this recipe.
For the Cream Filling:
Unsalted butter : The base of the fluffy, smooth filling.
Confectioners' sugar : Sweetens the filling and gives it that light, creamy texture.
Heavy cream : Makes the filling smooth and spreadable. Keep it at room temperature.
Pure vanilla extract : Adds a sweet vanilla flavor that complements the cookies.
Salt (to taste): Just a pinch balances the sweetness of the filling.
How to Make Oatmeal Cream Pies
Let me walk you through each step so your cookies turn out perfectly soft and delicious.
Preheat oven: Preheat your oven to 375°F (191°C). Line your baking sheets with parchment paper or silicone baking mats.
Prepare the cookie dough: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg, vanilla, and molasses, then beat on high speed until everything is combined, about 1 minute.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and quick oats.
Combine wet and dry: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough will be thick and sticky, so you might need to finish mixing it by hand after a few seconds in the mixer.
Scoop the dough: Scoop about 2 heaping tablespoons (or 45g) of dough per cookie and arrange them about 3 inches apart on the baking sheets. You'll fit roughly 6 cookies per sheet. The cookies will spread a bit during baking.
Bake: Bake for 10 to 13 minutes, or until the cookies are lightly golden around the edges. The centers should still look very soft.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
Prepare the cream filling: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter on high speed for 1 minute until it's creamy. Add the confectioners' sugar and beat on medium speed for 1 to 2 minutes. Add the heavy cream and vanilla extract, then beat on high speed for 2 to 3 minutes until the filling is smooth and fluffy. Taste it and add a pinch of salt if needed. If the filling seems too thick, add a tablespoon of room-temperature heavy cream to loosen it up.
Assemble: Spread about 1 and ½ tablespoons of the cream filling on the bottom side of half of the cookies. Top with the remaining cookies, right side up, to create sandwiches.
Store: Cover and store the oatmeal cookie sandwiches at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Smart Substitutions
Need to make a swap? Here's what works.
Brown sugar: If you only have light brown sugar, go ahead and use it. The flavor will be slightly milder, but the cookies will still turn out great.
Quick oats: If you only have whole oats, pulse them in a food processor a few times to break them down into a finer consistency. This keeps the texture soft and chewy.
Molasses: In a pinch, you can use honey or maple syrup, but the flavor won't be quite as rich and old-fashioned.
Heavy cream: You can use whole milk in the filling, but the texture might be slightly less fluffy.
Equipment For Oatmeal Cream Pies
- Baking sheets
- Parchment paper or silicone baking mats
- Electric mixer (hand mixer or stand mixer)
- Large mixing bowl
- Medium bowl for dry ingredients
- Whisk
- Large cookie scoop (about 2 tablespoons)
- Cooling rack
- Small offset spatula (optional, for spreading the filling)
How to Store and Freeze
These cream-filled oatmeal cookies keep well, so you can make them ahead.
Room temperature: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days. They'll stay soft and delicious.
Refrigerator: For longer storage, keep them in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before eating for the best texture.
Freezing cookie dough: You can make the cookie dough ahead and store it, tightly covered, in the refrigerator for up to 3 days. Let it come to room temperature before scooping and baking. You can also freeze unbaked cookie dough balls for up to 3 months. Bake them straight from the freezer, adding a minute or two to the baking time.
Freezing baked cookies: Baked cookies (without the filling) freeze beautifully for up to 3 months. Thaw them in the refrigerator, then bring them to room temperature before adding the filling and assembling.
Top Tip
My mom taught me this trick years ago: don't overbake them. The cookies might look slightly underdone in the center when you pull them from the oven, but they'll continue to set as they cool on the baking sheet. This is what keeps them soft and chewy instead of dry and crumbly.
Serving Ideas
These Oatmeal Cream Pies are delicious on their own, but here are a few ways to enjoy them.
With cold milk: There's nothing better than dunking one of these soft cookies into a glass of cold milk.
Ice cream sandwiches: Skip the cream filling and sandwich a scoop of vanilla ice cream between two cookies for a fun summer treat.
Alongside coffee: These pair perfectly with a warm cup of coffee or hot chocolate on a chilly afternoon.
Packed in lunchboxes: Wrap them individually in plastic wrap and tuck them into lunchboxes for a sweet surprise. They're way better than store-bought, and they stay soft all day.
If you're looking for more nostalgic desserts, try my Ambrosia Fruit Salad Recipe or these Lemon Bars for another crowd-pleaser.
FAQ
What is an Oatmeal Cream Pies?
An Oatmeal Cream Pies is a classic American treat made with two soft oatmeal cookies sandwiched together with a sweet vanilla cream filling. It's been a lunchbox favorite for generations, and homemade versions are even better than the store-bought kind.
Do they still make oatmeal cream pies?
Yes, Little Debbie still makes the classic Oatmeal Cream Pies you can find in stores. But homemade versions like this one give you softer cookies, a fluffier filling, and that fresh-baked flavor you just can't get from a box.
What is in the middle of an Oatmeal Cream Pies?
The middle is a sweet, fluffy cream filling made with butter, confectioners' sugar, heavy cream, and vanilla extract. It's similar to buttercream but lighter and smoother. Some store-bought versions use shortening, but butter makes the filling taste so much better.
Do they have oatmeal cream pies in the UK?
Oatmeal cream pies aren't as common in the UK, but you can find similar treats or make them at home with this recipe. They're an American classic, but the soft oatmeal cookies and sweet cream filling are delicious no matter where you are.
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Pairing
These are my favorite dishes to serve with Oatmeal Cream Pies
Oatmeal Cream Pies
Equipment
- 1 Hand Mixer Can also use a stand mixer with paddle attachment.
- 1 Baking sheets Use parchment paper or silicone baking mats.
- 1 Cooling rack For cooling cookies after baking.
- 1 Large mixing bowl Used for mixing wet ingredients.
- 1 Medium bowl Used for whisking dry ingredients.
- 1 Whisk To whisk dry ingredients.
- 1 Large Cookie Scoop For portioning dough (about 2 tablespoons).
- 1 Small offset spatula Optional for spreading the filling.
Ingredients
- 1and ¼ cups unsalted butter softened to room temperature
- 1 cup 220g dark brown sugar packed
- ½ cup 110g granulated sugar adds sweetness
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract for flavor
- 1 Tablespoon 15ml unsulphured molasses adds moisture and depth
- 1and ⅔ cup sall-purpose flour spooned & leveled
- 1 teaspoon baking soda helps the cookies rise
- ½ teaspoon salt balances sweetness
- ¾ teaspoon ground cinnamon adds warmth and flavor
- ¼ teaspoon ground cloves enhances spice
- 3 cups quick oats not whole oats for better texture
For the Cream Filling
- ¾ cup unsalted butter softened to room temperature)
- 3 cups 380g powdered sugar for a smooth texture
- 3 Tablespoons 45ml heavy cream at room temperature
- 1and ½ teaspoons pure vanilla extract for flavor
- Pinch of salt to taste
Instructions
- Preheat the oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add the egg, vanilla, and molasses, and continue beating on high speed for about 1 minute, scraping down the sides as needed to combine.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
- With the mixer on low, slowly add the dry ingredients to the wet mixture. The dough will be thick and sticky, so you may need to finish mixing by hand.
- Scoop about 2 heaping tablespoons (45g) of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 10-13 minutes, or until the edges are lightly golden. The centers should remain soft.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
- For the filling: In a large bowl, beat the softened butter on high speed until creamy, about 1 minute.
- Add the powdered sugar and beat on medium speed for 1-2 minutes. Then add the heavy cream and vanilla extract and continue beating on high speed for 2-3 minutes until smooth.
- Taste the filling and add a pinch of salt if needed. If it's too thick, beat in an extra tablespoon of heavy cream.
- Spread 1.5 tablespoons of cream filling onto the bottom of half of the cookies, then top with the remaining cookies to form sandwiches.
- Store leftover cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
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