Homemade Oatmeal Cream Pies

Giant Oatmeal Cream Pies have the warmth of oatmeal and cinnamon with a delicious vanilla buttercream center.

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at.

Oatmeal Cream Pies are one of those store-bought items that I simply can’t have in the house. I loved them as a kid and even had them on my weekly shopping list in college – which totally contributed to the freshman twenty.

Well, those, and Taco Bell nachos bel grandes with extra sour cream. Keepin’ it real, folks.

There’s just something about soft oatmeal cookies sandwiched together with a layer of sweet frosting that makes me happy and nostalgic. Do you remember opening up that crinkly plastic wrapper and getting hit with the sweet, oaty smell of those super soft cookies and delicious frosting?

Someone should totally make a candle that smells like that.

Giant Oatmeal Cream Pies sandwich buttercream between two chewy oatmeal cookies. Total decadence.

I had to permanently remove them from my shopping list when I found myself noshing down on an entire box of them in a matter of a few days.

If you haven’t had an oatmeal cream pie in awhile, allow me to remind you that there are 12 oatmeal cream pies in a box, so I was getting down with those suckers in a serious and not-so-good-for-me kinda way.

They’d pretty much fallen off my dessert/snack radar for years until last month when I stopped into a local bakery to pick up a cake. Keeping it even more real, this baking blogger bought a cake for her stepmom’s birthday. Sometimes life gets the best of you, and a bakery is just the way to go, friends.

The lovely girl who owns the bakery greeted me a gorgeous ombre rose cake and an oatmeal cream pie the size of my face. The thing was crazy big, so I broke a not-so-tiny piece off and passed the rest off on my mom.

But then I immediately added giant, homemade oatmeal cream pies to my must-bake recipe list.

Giant Oatmeal Cream Pies have a creamy vanilla buttercream center. Totally gorgeous.

And since bigger is always better when it comes to oatmeal cream pies, I wasn’t messing around with small, flat oatmeal cookies. These babies are large, sturdy cookies.

They’re slightly crisp on the outside and perfectly chewy on the inside, which makes them perfect for sandwiching together with a generous slathering of vanilla buttercream.

My whole house smelled like that candle I want someone to make, and it. Was. AMAZING. Eric had been out at the gym, and when he walked in the door, I believe he exclaimed, “OMG WHAT did you bake?!”. This house is never short on good baking smells, so that’s saying somethin’, folks.

These homemade oatmeal cream pies would be fantastic for taking along to summer picnics and potlucks because they travel easily and well.

They’re sure to be crowd pleasers – have you ever known anyone to ever turn down an oatmeal cream pie, let alone a homemade one? Doubtful.

You’ll be a potluck hero, for sure!

Homemade Oatmeal Cream Pies

Yield: 9 large sandwich cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

For the Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned oatmeal
For the Cream Filling
  • 3/4 cup (1 1/2 sticks) cup unsalted butter, softened
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half

Directions:

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
  4. To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
Prepare the Cream Filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
  2. Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
  3. Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
  4. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

Notes:

Homemade Oatmeal Pies can be stored in an airtight container within the refrigerator for up to 3 days. Allow Homemade Oatmeal Cream Pies to sit at room temperature for one hour before serving. Recipe will yield 9 large sandwich cookies or 18 small sandwich cookies.
Cookie recipe slightly adapted from Quaker and inspired by Kelsey Elizabeth Cakes

Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at. So delish!

231 Responses to “Homemade Oatmeal Cream Pies”

  1. Vee — March 30, 2017 at 11:09 am

    Can I use a butter alternative like Earth’s balance? And does it have to be unsalted?

    Reply

    • Jamie — April 1, 2017 at 7:31 am

      Hi, Vee! I’ve never made this recipe with a butter alternative, so I honestly don’t know. The butter does not have to be unsalted, but you might want to cut back on the salt a bit in the recipe. Let me know if you give it a try!

  2. Kevin — April 5, 2017 at 1:42 am

    Daaaang, that looks amazing. But plugging the recipe into MyFitnessPal, it’s telling me 759 calories each.

    Reply

    • Jamie — April 5, 2017 at 8:36 am

      They are amazing, Kevin! Let me know if you give them a try.

    • Melissa — June 12, 2017 at 6:21 pm

      Kevin..use stevia or another sugar substitute in place of regular sugar..also  ive used fat free cream cheese in place of confectioners sugar..and used a light margarine instead of regular butter.

    • Jamie — June 13, 2017 at 4:01 pm

      Thanks, Melissa!

  3. Vee — April 8, 2017 at 6:21 pm

    So I made it with dairy free butter and they were a hit!!! Thanks for this amazing recipe!!!

    Reply

    • Jamie — April 10, 2017 at 12:55 pm

      Wonderful, Vee!

  4. Sara Dunkelberger — April 9, 2017 at 12:18 pm

    Hi! Do I need to pulse the oats in my food processor diet? Or just use them as is? Thanks!

    Reply

    • Jamie — April 10, 2017 at 12:58 pm

      You can just use them as is, Sara. I hope you like them!

  5. Clare — April 9, 2017 at 7:59 pm

    I’ve tried and LOVE Kelsey Elizabeth Cakes goodies, these MUST be winners!!

    Reply

    • Jamie — April 10, 2017 at 12:58 pm

      I hope you like them, Clare!

  6. Jackie — April 15, 2017 at 3:23 pm

    3 days?  they only last 3 days?  Will they go bad/rotten after that?  I was hoping to have them for a week at least.  

    Reply

    • Jamie — April 19, 2017 at 12:48 pm

      Jackie-
      You can probably keep them a bit longer if you place them in an airtight container within the fridge.
      -Jamie

  7. Vickie — April 16, 2017 at 1:52 am

    For the filling can I use cream cheese instead of butter? 

    Reply

    • Jamie — April 21, 2017 at 7:33 am

      Hi, Vickie! I’ve never tried cream cheese instead of butter, so I honestly don’t know. But I think you should give it a try! Maybe add in the confectioners sugar bit by bit so it doesn’t become too sweet. Let me know how you like it!

  8. Sandra — April 20, 2017 at 6:47 pm

    just made these today. they are great but I made the 9 large ones and had a problem with them breaking. I think in the future I will do the 18 small ones!

    also, my blender broke half way thru the filling! had to finish by hand. they are delicious and will make these again.

    Reply

    • Jamie — April 21, 2017 at 7:27 am

      I’m sorry about your blender, but I’m glad you enjoyed them, Sandra!

  9. Donna — April 21, 2017 at 4:36 am

    Do you personally prefer the quick or old fashioned oats?

    Reply

    • Jamie — April 21, 2017 at 7:31 am

      Hi, Donna! I really like both, and I just tend to use whatever I have on hand. Old fashioned oats will give you a heartier texture. I hope you like the cream pies!

  10. Katherine — May 5, 2017 at 8:53 am

    Oatmeal creme pies were my favorite when I was a kid! Saved to try later!

    Reply

    • Jamie — May 5, 2017 at 10:57 am

      I hope you like them, Katherine!

  11. Bethany hoppas — May 10, 2017 at 3:12 pm

    Hi, I just tried this recipe and the filling is really really runny. What did I do wrong!?

    Reply

    • Jamie — May 13, 2017 at 9:43 am

      Hi, Bethany! Maybe the butter was too soft? Let me know if you give them another try!

  12. Darlene — May 15, 2017 at 9:47 pm

    Please advise if the floor is sifted or not.  

    Reply

    • Jamie — May 16, 2017 at 7:20 pm

      Hi, Darlene! I don’t usually sift the flour for this recipe. I hope you enjoy them!

  13. Lindsey Lang — May 19, 2017 at 11:20 am

    These are amazing. I’ve made them multiple times!!!!! We love them !!!! Thank you for sharing :)

    Reply

    • Jamie — May 22, 2017 at 6:30 am

      I’m so glad you like them, Lindsey!

  14. Pat — May 23, 2017 at 12:39 am

    Jaime, what tip did you use to spread the icing on the cookie? thanks!!

    Reply

    • Jamie — May 25, 2017 at 8:41 am

      Hi, Pat! I usually just use a round tip…whatever I grab first! You can also just use a knife if you like. I hope you like them!

  15. Chris — May 29, 2017 at 9:28 pm

    Hello,

    These look amazing. Is there a calorie count and sugar count per serving listed anywhere for these? Have you tried making these with other types of flour instead of all-purpose, such as multigrain, whole wheat, quinoa, tapioca, or almond flours? For the cream, instead of using milk or half and half, do you think double cream or almond/coconut milks be a suitable substitute? 

    Thank you.

    Reply

    • Jamie — May 31, 2017 at 6:15 am

      Hi, Chris! This nutrition calculator should help with the calorie and sugar content. I haven’t tried other substitutes for this recipe, but I think you should give it a go! Let me know how you like them.

  16. Sherry — June 23, 2017 at 9:15 am

    I made these awhile back and exactly as recipe called for. They turned out fantastic. Now I’m on my second batch as requested by a friend. Will make these also with grandkids. Thanks.

    Reply

    • Jamie — June 23, 2017 at 12:50 pm

      I’m so happy to hear that, Sherry!

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