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My Oatmeal Cream Pies are soft, chewy, and filled with fluffy homemade vanilla cream. These cookies bring back all the childhood memories for me, and taste even better than the boxed kind, thanks to brown sugar, oats, and a touch of cinnamon. Enjoy them in lunchboxes, at parties, or as a sweet afternoon treat!

Oatmeal cream pies stacked up on a plate.

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I love a good cookie, and so does my family. These homemade oatmeal cream pies are one of my all-time favorites. While this is a bit of a process, it is all worth it, and the actual steps are easy enough for a beginner to handle.

Here’s Why You’ll Love This Recipe

  • Soft and chewy texture: These cookies stay tender in the middle and have slightly crisp edges.
  • Flavor-packed: Warm cinnamon and brown sugar create that classic, cozy oatmeal cookie taste.
  • Creamy vanilla filling: It’s light, fluffy, and sweet enough to go perfectly with the hearty oats.
  • Better than store-bought: You won’t find any preservatives or artificial flavors in these.

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Cookie ingredients

For the Cookies

  • Unsalted butter: If you only have salted butter, omit the additional Kosher salt from the recipe.
  • Light brown sugar: Dark brown sugar works here as well!
  • Granulated sugar: Adds sweetness and helps the cookies hold their shape.
  • Eggs: Use the best eggs you can get your hands on.
  • Vanilla extract: Only real vanilla here, please! Imitation is not the same.
  • All-purpose flour: Bread flour will also work for this recipe, but all-purpose is ideal.
  • Baking soda: Helps the cookies spread and rise a bit. Make sure it is fresh!
  • Ground cinnamon: Brings a warm, cozy flavor. Freshly ground tastes best, but whatever you have will work.
  • Kosher salt: Don’t try to sub in table salt.
  • Old-fashioned rolled oats: Give the cookies their classic chewy texture.

For the Filling

  • Unsalted butter: Makes the filling soft and creamy. Again, if using salted butter, omit the additional salt from the recipe.
  • Confectioners’ sugar: Sweetens and thickens the filling.
  • Heavy cream: Makes the filling fluffy and easy to spread or pipe.
  • Vanilla extract: Adds a classic touch of flavor.
  • Kosher salt: Brings out other flavors.

In Photos: How To Make Oatmeal Cream Pies

Step 1: Make The Dough

In a stand mixer or using an electric mixer, cream together the butter and sugar. Add the eggs and vanilla, followed by the dry ingredients.

Cookie batter in a stand mixer bowl

Step 2: Portion

Use a medium-sized scoop (about 1 1/2 tablespoons) to portion out the cookie dough onto the prepared sheets.

Cookie batter scooped on a sheet pan

Step 3: Bake

Bake until the edges are just starting to brown, 9-11 minutes. They might look slightly underbaked in the center, but they will continue to set as they cool.

Baked oatmeal cookies

Step 4: Make Filling

To prepare the filling, cream the butter and sugar together, followed by the vanilla, salt, and heavy cream.

Frosting in a mixing bowl

Step 5: Assemble

To assemble the cookies, pipe the filling onto the bottom side of one of the cooled cookies, then place a second cookie on top to create a sandwich. Repeat with the remaining cookies and filling.

Frosting piped onto cookies

Helpful Tips and Tricks

  • For best results, weigh out the ingredients in this recipe, especially the flour. Extra flour can prevent the cookies from spreading as much. They’ll still taste fine, but the sandwiches will be smaller than the photos.
  • When adding cream to the filling, aim for a texture that’s thin enough for piping or spreading, but not so thin that it’s runny. You want it to glue the two cookies together to form a sandwich.
Oatmeal cream pies on a plate

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Oatmeal cream pies on a plate
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Oatmeal Cream Pies

Servings: 15 cookies (approximately)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 29 minutes
These oatmeal cream pies are so much better than the store bought version!
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Ingredients

For the Cookies

  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (149 g) packed light brown sugar
  • 1/2 cup (107 g) granulated sugar
  • 2 large (100 g) eggs
  • 1 1/2 teaspoons (6 g) vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon (5 g) baking soda
  • 1 1/4 teaspoon (2 g) ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 cups (283 g) old-fashioned rolled oats

For the Filling

  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2 cups (284 g) confectioners' sugar
  • 2-3 tablespoons (30-45 g) heavy cream
  • 1 1/2 teaspoons (6 g) vanilla extract
  • 1/8 teaspoon kosher salt

Instructions
 

  • Place oven racks on the on the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment (or using a bowl and an electric hand mixer), cream the butter, brown sugar and granulated sugar together on high speed until light and fluffy, 3-5 minutes. Scrape down the bowl, turn the speed to low, and add the eggs, one at a time, followed by the vanilla. Scrape down the bowl as needed.
  • In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. On low speed, add the flour mixture to the mixer, then add the oats and mix until just combined.
  • Use a medium-sized scoop (1 1/2 tablespoons) to portion out the cookie dough onto the prepared sheets. Bake until the edges are just starting to brown, 9-11 minutes. They might look slightly underbaked in the center but will continue to set as they cool.
  • Let the cookies cool for 5-10 minutes, then transfer to a cooling rack to cool completely.
  • While the cookies cool, prepare the filling. In a stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), combine the butter and confectioners' sugar on low speed (add the sugar in a few batches), gradually increasing to high speed until the mixture is light and fluffy. Add 2 tablespoons heavy cream along with the vanilla and salt. If desired, add additional cream to thin out the filling. Transfer the mixture to a piping bag with a round tip.
  • To assemble the cookies, pipe the filling onto the bottom side of one of the cooled cookies, then place a second cookie on top to create a sandwich. Repeat with the remaining cookies and filling. If you don’t have a piping bag, you can spread the filling onto the cookies with a butter knife.
Calories: 432kcal, Carbohydrates: 58g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 114mg, Potassium: 104mg, Fiber: 2g, Sugar: 37g, Vitamin A: 633IU, Vitamin C: 0.01mg, Calcium: 30mg, Iron: 1mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Thumbnail pic of Jennifer Farley.

    Hi there, I'm Jen. From 2009 to 2021, I was a full time blogger at Savory Simple, a blog dedicated to well-tested recipes and tutorials for home cooks. In 2016, I published my cookbook, The Gourmet Kitchen. I now work full time as a freelance recipe developer and food photographer from my home in Olney, MD, where I live with my husband Jeff and our 3 cats. I've written a weekly newsletter for The Washington Post's Voraciously, and I've also contributed to The Kitchn, Food52, Parade Magazine, and Better Homes & Gardens.

    Allie and I have been friends for years, and I'm thrilled to now be contributing to Baking a Moment!

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