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Oatmeal Cream Pie Recipe

This Oatmeal Cream Pie is a nostalgic treat! Soft, chewy cookies with a luscious creamy filling that will take you back to childhood.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Cream Filling, Sweet Treats
Servings: 12 servings

Ingredients

For the Cookies:

  • 1 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups quick oats

For the Cream Filling:

  • 3/4 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 2 tablespoons heavy cream (or more as needed)

Instructions

Step-by-Step Instructions:

  • Step 1: Preheat Your Oven. Begin by preheating your oven to 350°F (175°C).
  • Step 2: Cream the Butters and Sugars. In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of light brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  • Step 3: Add Eggs and Vanilla. Add 2 large eggs and 1 teaspoon of vanilla extract. Continue mixing until combined.
  • Step 4: Combine Dry Ingredients. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
  • Step 5: Mix in the Oats. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in 3 cups of quick oats.
  • Step 6: Scoop the Dough. Drop generous amounts of dough onto lined baking sheets, leaving space for spreading.
  • Step 7: Bake. Bake for 10-12 minutes, until edges are golden brown. Allow cooling before transferring to wire racks.
  • Step 8: Make the Cream Filling. Beat together 3/4 cup of softened unsalted butter, 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream until smooth.
  • Step 9: Assemble the Pies. Once cookies are cool, spread the filling on half and sandwich with another cookie.

Equipment

  • Mixer
  • Baking sheets
  • Parchment Paper
  • Mixing bowls
  • Spoon or cookie scoop

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To freeze, wrap them individually and place in an airtight container.
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