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Homemade Oatmeal Cream Pies Recipe

Homemade Oatmeal Cream Pies Recipe

Bake Homemade Oatmeal Cream Pies Recipe for chewy oatmeal cookies sandwiched with a silky cream filling. Try it this weekend.

Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Yield12

Ingredients

Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). This is the simple first command that sets the stage for the whole batch — get that oven ready and then move quickly into the mixing so everything runs smoothly.

Step 2: Cream the butter and sugars

In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light, airy, and paler in color; use a wooden spoon or paddle and scrape the bowl frequently so it becomes uniformly fluffy.

Step 3: Add eggs and vanilla

Beat in the eggs one at a time, making sure each is incorporated before adding the next, then stir in the vanilla extract until the wet mixture is glossy and cohesive.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, old-fashioned rolled oats, and ground cinnamon until everything is evenly distributed and you can see flecks of cinnamon and whole oats throughout.

Step 5: Bring wet and dry together

Gradually add the dry mixture into the creamed butter-sugar-egg mixture, folding just until combined so the oats stay whole and the dough remains slightly shaggy and cohesive — avoid overmixing to keep chewiness.

Step 6: Portion the dough

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about two inches apart so they have room to spread; each mound should show oat flakes on the surface and a slightly tacky exterior.

Step 7: Bake until golden

Bake the cookies for about 10–12 minutes, watching for golden-brown edges and a slightly soft center; the surface should be dimpled with oats and the aroma should be warm, toasty, and fragrant with cinnamon.

Step 8: Cool on sheets then racks

Remove the trays from the oven and let the cookies cool on the baking sheets for five minutes, then transfer them to wire racks to cool completely; cooled cookies should be slightly chewy in the center with firmer, golden edges.


Step 9: Start the cream filling

In a clean bowl, beat together the softened butter and vegetable shortening until the texture is smooth and creamy, preparing a stable base for the filling.

Step 10: Sweeten and aerate the filling

Gradually add the powdered sugar, a little at a time, beating well after each addition so the filling becomes thicker and smoother rather than clumpy.

Step 11: Finish the filling

Mix in the vanilla extract and the heavy cream (or milk), then beat until the filling is light, silky, and spreadable — it should hold soft peaks and pipe cleanly.

Step 12: Assemble the sandwiches

Once the cookies are completely cool, spread or pipe a generous layer of the cream filling onto the flat side of one cookie and press a second cookie on top to make a sandwich, letting a little filling peek out between the cookies for an inviting look.

Step 13: Repeat for remaining cookies

Repeat the filling and sandwiching process with the rest of the cookies, keeping each sandwich uniform in height and filling quantity so the finished stack looks balanced.

Step 14: Serve or store

Serve the oatmeal cream pies immediately for best texture, or store them in an airtight container at room temperature for up to three days so they retain their chewiness and the filling stays creamy.


Notes