Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies bring your childhood favorite cookie back to life! Soft, chewy oatmeal cookies and creamy vanilla frosting are a classic combination that everyone loves. They’re better than store-bought every time!
If you’ve been around a while, you may remember my recipe for Soft and Chewy Oatmeal Cookies. There’s nothing better than a homemade oatmeal cookie than two homemade oatmeal cookies sandwiched with the most delicious vanilla frosting!
These cookies are a total upgrade of the classic Little Debbies so many of us grew up on. They really aren’t difficult to make, and they are perfect for parties and holidays.
Why you’ll love these cookies:
- I am not exaggerating when I say that these oatmeal cream pies taste wayyy better than store-bought. If you like the ones from the store, you’ll LOVE these.
- These cookies are really not hard to make! Start with the oatmeal cookies, then make the frosting while they cool. Then just assemble.
- This is a good make-ahead or freezer dessert to have on hand. See my tips for this in the FAQ section.
Ingredients you’ll need:
The first part of this recipe is the cookie. You will need butter, brown sugar, granulated sugar, an egg, vanilla, and molasses. Then for the dry ingredients gather some quick or instant oats, flour, cinnamon, baking soda, salt and nutmeg.
Once the cookies are made, you can make the frosting. You will need butter (not shortening – it leaves a film in your mouth), powdered sugar, vanilla, milk, and salt. That’s it! This is a pretty simple recipe and you probably have most of the ingredients on hand already.
How to Make Homemade Oatmeal Cream Pies:
MAKE THE COOKIES: First you will make these Soft and Chewy Oatmeal Cookies. You can make them ahead and store them on the counter for a few days before filling, or freeze them and fill them later. The most important thing is to make sure they are fully cooled before filling with frosting.
MAKE THE FROSTING: Using a handheld or stand mixer beat the butter until smooth and creamy. Then add in the powdered sugar, vanilla, 3 tablespoons milk and salt. Beat on high for 2-3 minutes or until nice and fluffy. If the frosting is too thick, just add in the remaining tablespoon of milk.
ASSEMBLE THE CREAM PIES: Spread some frosting on the flat side of one cookie, then top with another cookie. Repeat with remaining cookies. Yes, it really is that simple.
Tips for making this recipe:
- Make sure the cookies are completely cool before filling with frosting. If they are even a little warm, the frosting will melt.
- To make all your cookies the same size, make sure to scoop them evenly. I suggest using an actual cookie scoop instead of rolling the dough in your hands in this case, since you really want both cookies to be the same.
- To keep the cream pies extra fresh, store them in an air-tight container. I really find that this makes a big difference in keeping them soft and chewy for longer.
FAQs:
Oatmeal Cream Pies are two oatmeal cookies filled with fluffy vanilla buttercream frosting. The filling is super easy to make, but takes the oatmeal cookies to a whole new level!
Nope! These oatmeal cookies don’t require any chilling time, so they are fast and convenient to make. They do, however, need to cool completely before filling with the frosting.
Yes! You can make the oatmeal cookies ahead and store them for up to 5 days in a sealed container. Then just fill with vanilla frosting when you’re ready. OR you can make and fill the cream pies, then store them in a sealed container for 2-3 days at room temperature or up to 5 days in the fridge.
You can definitely freeze these. I suggest wrapping each sandwich individually with plastic wrap, then storing in a sealed zipper bag. You can freeze them for up to 3 months. Then just thaw at room temperature before eating.
More delicious desserts:
- No Bake Chocolate Peanut Butter Bars
- Ladyfinger Strawberry Ice Cream Cake
- Chocolate Meringue Pie
- Easy Chocolate Buttercream
- Easy Fruit Pizza
- Brownie Ice Cream Cake
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Homemade Oatmeal Cream Pies
Ingredients
- 1 recipe Soft and Chewy Oatmeal Cookies
Cream Filling
- 1/2 cup butter soft
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- pinch of salt
Instructions
- ***Let the cookies cool completely before filling them.***
- Using a handheld or stand mixer beat the butter until smooth and creamy. Add in the powdered sugar, vanilla, 3 tablespoons milk and salt. Beat on high for 2-3 minutes or until nice and fluffy. If the frosting is too thick add in the remaining tablespoon of milk.
Assembly
- Spread frosting on the flat side of one cookie then top with another cookie. Repeat with remaining cookies.
Notes
- Make sure the cookies are completely cool before filling with frosting. If they are even a little warm, the frosting will melt.
- To make all your cookies the same size, make sure to scoop them evenly. I suggest using an actual cookie scoop instead of rolling the dough in your hands in this case, since you really want both cookies to be the same.
- To keep the cream pies extra fresh, store them in an air-tight container. I really find that this makes a big difference in keeping them soft and chewy for longer.
Easy and so classic! I love that the cookies don’t need any chilling time. Will have to try!
Thank you very much!
I made your recipe for the oatmeal cookies the other day but they are gone. I liked the chewy texture and so did the rest of my lunch famil,y so they went in a hurry. Will make another batch to make the oatmeal cream pie.
I’m glad everyone liked them! Thanks Grandma!!
I remember these sweet treats when my dad use to buy them for us.
It was a trade off, if we behaved “extra nice” when he had to watch us, we were given these.
Of course we weren’t suppose to tell our mom….LOL!
I made your recipe for oatmeal cookies, they came out great!
Now it’s time for the oatmeal cream pie baking!
Thanks Malinda!
Pinned!
Lol, bribery always works! I am so glad you like the oatmeal cookies!! 🙂