Relive nostalgia with Homemade Oatmeal Cream Pies, a delightful upgrade to the classic Little Debbie treat. These soft, chewy oatmeal cookies, spiced with cinnamon and molasses, are sandwiched with a creamy, not-too-sweet vanilla filling. Ready in about 45 minutes, this oatmeal cookie sandwich recipe is perfect for cozy gatherings, lunchbox treats, or a sweet indulgence at home.
Why You’ll Love Homemade Oatmeal Cream Pies
- Nostalgic Flavor: Warm cinnamon and molasses paired with creamy vanilla filling.
- Perfect Texture: Chewy cookies with a smooth, luscious filling.
- Better Than Store-Bought: Fresh, rich flavors with real butter and cream cheese.
- Easy to Make: Simple ingredients and steps for bakers of all levels.
- Great for Sharing: Ideal for parties, gifting, or family desserts.
Ingredients for Homemade Oatmeal Cream Pies
Here’s what you need for this oatmeal cookie sandwich recipe (makes ~15 pies):
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 tbsp (15ml) molasses
- 2 tsp (10ml) vanilla extract
- 2 large eggs
- 2 cups (250g) all-purpose flour
- ½ tsp (2g) ground cinnamon
- 1 tsp (5g) baking soda
- ¼ tsp (1.5g) kosher salt
- 3 cups (270g) quick oats
For the Filling:
- ¾ cup (168g) unsalted butter, softened
- 2 oz (57g) full-fat cream cheese, softened
- 3–4 cups (330–440g) powdered sugar
- 1 tsp (5ml) vanilla extract
- ¼ tsp (1.5g) kosher salt
- 1 tbsp (15ml) heavy cream (optional, for thinning)
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Large mixing bowl
- Stand mixer or hand mixer
- 1–1.5 tbsp cookie scoop
- Wire rack
- Measuring cups and spoons
Ingredient Tips
- Use quick oats for a uniform texture; rolled oats may make cookies too chunky.
- Molasses adds depth; substitute with honey if needed, but it’s less robust.
- Full-fat cream cheese ensures a rich, tangy filling.
- Soften butter and cream cheese to room temperature for smooth mixing.
- Spoon and level flour to avoid dense cookies.
Directions for Homemade Oatmeal Cream Pies
Let’s bake this oatmeal cookie sandwich recipe—simple, nostalgic, and delicious!
Make the Cookies
I preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer on medium-high for 2–3 minutes until fluffy. I add 1 tbsp molasses, 2 tsp vanilla, and 2 eggs, mixing until smooth. I stir in 2 cups flour, ½ tsp cinnamon, 1 tsp baking soda, and ¼ tsp salt until just combined, then fold in 3 cups quick oats. Using a 1–1.5 tbsp cookie scoop, I portion dough balls, spacing them 2 inches apart on the baking sheets. I bake for 9–11 minutes until set but soft, then cool on the sheets for 10 minutes before transferring to a wire rack.
Prepare the Filling
In a clean bowl, I beat ¾ cup softened butter on medium until fluffy. I add 2 oz cream cheese and mix until smooth. Gradually, I mix in 3–4 cups powdered sugar, 1 tsp vanilla, and ¼ tsp salt, adjusting with 1 tbsp cream if needed for a spreadable consistency.
Assemble the Pies
I spread 1–1.5 tbsp of filling on the bottom of one cooled cookie and top with another cookie, bottoms facing inward, to form a sandwich. I repeat with the remaining cookies.
Serve
I serve immediately or store for later, enjoying the chewy, creamy goodness.
Nutrition
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Chill Time: 15 minutes
- Total Time: 45 minutes
- Yield: ~15 pies
- Calories: ~320 kcal per pie
- Macros per Pie: 42g carbs, 4g protein, 16g fat, 2g fiber
Variations
Try these twists on this recipe:
- Chocolate Drizzle: Melt ½ cup chocolate chips and drizzle over assembled pies, inspired by LaylaCooks’ Twix Cookies.
- Spiced Up: Add ¼ tsp nutmeg or ginger for extra warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Vegan Option: Swap butter for plant-based butter, eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and cream cheese for vegan cream cheese.
- Nutty Crunch: Fold ½ cup chopped walnuts into the cookie dough.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store assembled pies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; I bring them to room temperature before serving. For make-ahead, I bake cookies and store unfrosted in an airtight container for 1–2 days or freeze for up to 2 months, thawing before assembling. I freeze unbaked dough balls for up to 1 month, baking from frozen with 1–2 extra minutes.
Serving Tips
- Presentation: Stack on a rustic plate for a cozy vibe.
- Garnish: Dust with powdered sugar or add a chocolate drizzle for flair.
- Pairing: Serve with LaylaCooks’ Sweet Potato Toast for a fun dessert board.
- Portion Size: 1 pie per person.
- Occasions: Great for lunchboxes, potlucks, or holiday gifting.
FAQs
Can I use rolled oats instead of quick oats?
Quick oats are best for a uniform texture; rolled oats make chunkier cookies.
What if I don’t have molasses?
Substitute with honey, but expect a slightly milder flavor.
Can I make these vegan?
Use plant-based butter, flax eggs, vegan cream cheese, and skip the cream or use a plant-based alternative.
Why is my filling too runny?
Add more powdered sugar gradually to thicken; ensure butter and cream cheese are not too warm.
Can I freeze assembled pies?
Yes, freeze in a single layer, then store in a freezer-safe container for up to 1 month; thaw before serving.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Homemade Oatmeal Cream Pies are a nostalgic, chewy treat that outshines the store-bought classic. This oatmeal cookie sandwich recipe blends spiced cookies with creamy filling for a delightful dessert. Try this easy recipe and bring joy to your table!
Homemade Oatmeal Cream Pies
Ingredients
For the Cookies:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g packed brown sugar
- ½ cup 100g granulated sugar
- 1 tbsp 15ml molasses
- 2 tsp 10ml vanilla extract
- 2 large eggs
- 2 cups 250g all-purpose flour
- ½ tsp 2g ground cinnamon
- 1 tsp 5g baking soda
- ¼ tsp 1.5g kosher salt
- 3 cups 270g quick oats
For the Filling:
- ¾ cup 168g unsalted butter, softened
- 2 oz 57g full-fat cream cheese, softened
- 3 –4 cups 330–440g powdered sugar
- 1 tsp 5ml vanilla extract
- ¼ tsp 1.5g kosher salt
- 1 tbsp 15ml heavy cream (optional, for thinning)
Instructions
Make the Cookies
- I preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer on medium-high for 2–3 minutes until fluffy. I add 1 tbsp molasses, 2 tsp vanilla, and 2 eggs, mixing until smooth. I stir in 2 cups flour, ½ tsp cinnamon, 1 tsp baking soda, and ¼ tsp salt until just combined, then fold in 3 cups quick oats. Using a 1–1.5 tbsp cookie scoop, I portion dough balls, spacing them 2 inches apart on the baking sheets. I bake for 9–11 minutes until set but soft, then cool on the sheets for 10 minutes before transferring to a wire rack.
Prepare the Filling
- In a clean bowl, I beat ¾ cup softened butter on medium until fluffy. I add 2 oz cream cheese and mix until smooth. Gradually, I mix in 3–4 cups powdered sugar, 1 tsp vanilla, and ¼ tsp salt, adjusting with 1 tbsp cream if needed for a spreadable consistency.
Assemble the Pies
- I spread 1–1.5 tbsp of filling on the bottom of one cooled cookie and top with another cookie, bottoms facing inward, to form a sandwich. I repeat with the remaining cookies.
Serve
- I serve immediately or store for later, enjoying the chewy, creamy goodness.
Notes
Did you Like This Recipe? Please Rate and Comment Below!