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Homemade Oatmeal Cream Pies Recipe

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5 from 58 reviews

This homemade oatmeal cream pies recipe features soft, chewy oatmeal cookies sandwiched with a luscious, creamy filling made of butter, cream cheese, and powdered sugar. Perfectly spiced with cinnamon and molasses, these nostalgic treats combine classic flavors with a rich, smooth cream filling, making them an irresistible snack or dessert.

Ingredients

Scale

Oatmeal Cookies:

  • 1 cup unsalted butter (226 grams), softened
  • 1 cup brown sugar (200 grams), packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

Cream Filling:

  • 3/4 cup unsalted butter (168 grams), softened
  • 2 ounces cream cheese (57 grams), full-fat, brick style
  • 3–4 cups powdered sugar (330–440 grams)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream (if needed)

Instructions

  1. Preheat oven and prepare pans: Preheat the oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking.
  2. Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and creamy.
  3. Add molasses, vanilla, and eggs: Mix in the molasses, vanilla extract, and eggs until the batter becomes creamy and well combined.
  4. Add dry ingredients: Turn off the mixer, then add the flour, cinnamon, baking soda, and salt. Stir a few times by hand to avoid flour dust, then use the mixer on low speed to incorporate fully.
  5. Combine oats: Stir in the quick oats thoroughly to distribute evenly.
  6. Shape cookies: Form cookie dough into balls about 1 to 1.5 tablespoons each, placing them 2 inches apart on prepared cookie sheets. Use a cookie scoop for uniform size. This recipe yields about 32-34 cookies, or 16-17 sandwiches.
  7. Bake cookies: Bake one sheet at a time in the middle rack of the preheated oven for 9-11 minutes or until the tops look set but not browned.
  8. Cool cookies: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the frosting: Beat the softened butter in a large bowl until fluffy. Chop the cream cheese into chunks and beat it into the butter until smooth.
  10. Add powdered sugar and vanilla: Add 1 1/2 cups powdered sugar, vanilla extract, and a pinch of salt. Start mixing on low speed, then gradually increase to medium until fully incorporated.
  11. Adjust sweetness and texture: Gradually beat in the remaining powdered sugar about 1/2 cup at a time until the desired sweetness and consistency is reached. If the frosting is too thick, beat in 1 tablespoon of cream to loosen it.
  12. Assemble oatmeal cream pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the flat side. Sandwich with a second cookie, flat side down, pressing gently to spread the filling evenly.

Notes

  • Use full-fat, brick style cream cheese for the best creamy texture and flavor in the filling.
  • Cookies should be completely cooled before adding frosting to prevent melting.
  • The frosting consistency can be adjusted with cream to make spreading easier.
  • For softer cookies, do not overbake; remove when tops are just set.
  • These cookies store well in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

Keywords: oatmeal cream pies, homemade oatmeal cookies, cream cheese filling, sandwich cookie recipe, classic American dessert

Find it online: https://mjrecipe.com/homemade-oatmeal-cream-pies-recipe/