Oatmeal Cream Pies were a staple of my childhood and still one of my favorite guilty pleasures. This homemade version has two chewy oatmeal cookies sandwiched together with American buttercream frosting.
I've always been a fan of grabbing a big pack of Little Debbie's Oatmeal Cream Pies, but I don't love all of ingredients, the lack of nutrition, or how processed they are. These homemade Oatmeal Cream Pies are easy to make, made with simple ingredients, and so delicious you will forget about every single box of Little Debbie's on the shelf at Walmart!
If you're looking for more cookie recipes check out my Chocolate Chip Marshmallow Cookies, Mini Chocolate Chip Cookies, Strawberry Crunch Cookies.
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Why You'll Love This Recipe
- Oatmeal Cream Pies are nostalgic. Just like these Blueberry Pop Tarts.
- These cookie sandwiches are made with simple ingredients and non of the processed stuff you get in their store bought counterpart.
- They are a fun departure from your normal cookies. As are these Funfetti Cookie Sandwiches.
Ingredients
Ingredient Notes
- Ground Cinnamon add flavor to the oatmeal cookies. I also use cinnamon in my Cinnamon Buns Pancakes.
- I recommend using quick-cooking oats over old-fashioned oats because they will give the cookies a better texture. I also use oats in my Dairy-Free Oatmeal Cookies.
- I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Skip the American buttercream and use ice cream as the filling instead.
- Add a layer of peanut butter before sandwiching the cookies together.
- Roll the outside of the cookies in crushed up corn flake cereal to add some crunch.
- Add chocolate chips to the oatmeal cookie dough.
- You can make mini cookie sandwiches instead of these large ones.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl mix the cold butter and sugar together. Beat for 4 minutes. Beat in the eggs one at a time until they are fully combined. Add the vanilla and combine.
STEP 2: In another bowl combine the flour, baking soda, salt, and cinnamon.
STEP 3: Add the flour to the butter mixture, mix until just combined. Mix in the quick-cooking oats.
STEP 4: Mix in the quick-cooking oats. Cover the oatmeal cookie dough and allow it to chill for at least 30 minutes. If you love cookie dough you should check out my Edible Cookie Dough Recipe.
STEP 5: Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat.
STEP 6: Roll about 1 tablespoon of dough into a ball and place it on the prepared baking sheet. Use the palm of your hand or a fork to flatten the dough. Repeat with the rest of the cookie dough.
STEP 7: Bake the cookies for 8 minutes and allow to cool completely on the baking sheet.
STEP 8: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. Add half of the powdered sugar. Beat until fully combined. Add the rest of the powdered sugar and the vanilla. Beat on medium speed for 5-6 minutes. If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.
STEP 9: Pair off your cooled cookies according to size, they need to be close to the same size so they don’t look weird sandwiched together. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your marshmallow cookies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! These Oatmeal Cream Pies hold over well. The longer they are filled the softer the cookies will get, so just keep that in mind!
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cookies will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Oatmeal Cream Pies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Oatmeal Cream Pies
Ingredients
For Cookies:
- 2 sticks (226 grams) unsalted butter cubed and cold
- 2 cups (426 grams) brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 3 cup (267 grams) quick-cooking oats
For Buttercream:
- 2 sticks (226 grams) unsalted butter room temperature
- 4 cups (454 grams) powdered sugar
- 1 teaspoon vanilla extract
- heavy cream or milk as needed
Instructions
For Cookies:
- In a medium bowl mix the cold butter and sugar together. Beat for 4 minutes.
- Beat in eggs one at a time until fully combined. Add vanilla and combine.
- Add the flour, baking soda, salt, and cinnamon. Mix until just combined.
- Mix in the quick-cooking oats.
- Cover the dough and allow it to chill for at least 30 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Roll about 2 tablespoons of dough into a ball and place it on the prepared baking sheet. Use the palm of your hand or a fork to flatten the dough. Repeat with the rest of the cookie dough.
- Bake cookies for 8 minutes and allow to cool completely on the baking sheet.
For Buttercream:
- Using a stand mixer fitted with the paddle attachment, cream the butter until very soft and creamy.
- Add the salt, vanilla, and half of the powdered sugar and beat until fully combined.
- Add the rest of the powdered sugar and beat for 5-6 minutes or until fluffy.
- If the buttercream is too thick add heavy cream or milk, a tablespoon at a time, until it reaches the desired consistency.
Assembly:
- Pair off your cooled cookies according to size. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Becky says
These ArE The absolute best oatmeal creeme pies ever. My boyfriend and i cannot get enough. I even shipped some to mY brother in florida! Thank you!
Nathaly chicas says
These were the best oatmeal creampies ever! Seriously!! When i was a younG girl The clubhouse For the condo complex i lived in always had oatmeal creampies and i used to sneak in there just to grab a couple but they were not as moist/soft as these cookies. I havent had one in years and now that im pregnant i was craving it. Easy to make and so good