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Homemade Oatmeal Cream Pies with one showing a bite taken out, revealing the creamy filling between the oatmeal cookies. The cookies are golden brown and placed on a simple ceramic plate.

Oatmeal Cream Pies

Soft, cinnamon-spiced Oatmeal Cream Pies filled with a luscious cream, just like the lunchbox treat we all adored as kids.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cookies, Cream Filling, Oatmeal, Oatmeal Cream Pies, Sandwich
Prep Time: 30 minutes
Cook Time: 10 minutes
Total time: 1 minute
Total Time: 41 minutes
Servings: 17
Calories: 330kcal
Cost: $10

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.

Notes

These soft-baked oatmeal cream pies are a homemade take on the classic treat. Perfect for a sweet snack or dessert with a cup of tea!

Nutrition

Serving: 85g | Calories: 330kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 380IU | Calcium: 20mg | Iron: 1.2mg