HOMEMADE OATMEAL CREAM PIES RECIPE
These Homemade Oatmeal Cream Pies are a nostalgic treat, featuring soft and chewy oatmeal cookies filled with a sweet, fluffy cream filling. Perfect for lunchboxes, snacks, or a satisfying dessert!
Ingredients
For the oatmeal cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- ½ cup raisins optional
For the cream filling:
- 1 cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon heavy cream or milk adjust for desired consistency
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Make the cookie dough:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the oats and raisins (if using) until evenly distributed.
Bake the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
- Flatten the dough balls slightly with the back of a spoon or your hand.
- Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the cream filling:
- In a medium bowl, beat the butter and powdered sugar together until smooth and creamy.
- Add the vanilla extract and 1 tablespoon of heavy cream, and beat until light and fluffy. If the filling is too thick, add more cream to reach a spreadable consistency.
Assemble the oatmeal cream pies:
- Once the cookies are completely cooled, spread a generous amount of cream filling on the bottom side of one cookie.
- Top with another cookie, pressing gently to sandwich them together.
- Repeat with the remaining cookies and filling.
Serve:
- Allow the cream pies to set for about 30 minutes to let the filling firm up. Serve and enjoy!
Notes
- If you prefer a more classic version, omit the raisins and keep the oatmeal cookie simple.
- For a fun twist, add mini chocolate chips to the cookie dough or dip the sandwich edges in melted chocolate.
- These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies (without the filling) for up to 1 month and assemble them when needed.
- For a slightly healthier option, you can use whole wheat flour or reduce the amount of sugar.