August 25, 2020

Homemade Oatmeal Cream Pies

by Natalie
Jump to Recipe

Homemade Oatmeal Cream Pies are soft and chewy oatmeal cookies sandwiched together with delicious vanilla buttercream. They’re even better than the Little Debbie originals!

These tender Homemade Oatmeal Cream Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day. And trust me, they are so much better than the store-bought variety. The soft yummy cookies are sandwiched together with fluffy cream filling, just how you remember them. For more cookie goodness try Brown Sugar Cookies, 5 Ingredient Peanut Butter Cookies, Brown Butter Chocolate Chip Cookies. 

Oatmeal Creme Pies stacked on top of each other

Better Than Little Debbie’s!

I’ve had a craving for oatmeal cream pies for quite a while now. There’s just something I love about oatmeal cookies, especially cream filled ones. They bring back so many childhood memories. I especially remember eating these in Junior High.
 
So…yesterday afternoon when I had some free time I decided to bake a batch of them. They’re a little time consuming to make, but they turned out really well.
 
I’d even go as far as to say they taste a little better than their Little Debbie counterpart. They are less sweet and have a lot more flavor to them. Plus you know exactly what is in them. 

 
Ingredients for oatmeal cream pie recipe

How to Make Them

PREP. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat, set aside.

CREAM. In the bowl of a stand mixer beat butter, sugars, molasses, vanilla and eggs until creamy, about 2 minutes.

WHISK. In a small bowl, whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. (Note: Use rolled oats for the best texture, using old fashioned oats or steel cut oats change the texture and baking time.)

COMBINE & CHILL. With mixing speed on low, gradually add the dry mixture to the creamed mixture. Once incorporated, remove and  place dough into the refrigerator to chill for 30 minutes.

SCOOP & BAKE. Scoop dough using a standard size scoop (I use a #20, or approximately 3 tbsp.) onto prepared baking sheets. Bake for 10-12 minutes, or until the cookies begin to brown around the edges- they will look moist in the center, so don’t overcook.

COOL. Remove from oven and let cool on sheet for 2-3 minutes, then transfer to a wire rack to finish cooling (10 minutes or so).

Mixing ingredients for oatmeal cream pie in a stand mixer

Cream Pie Filling

WHISK. Whisk together the flour and milk in a small saucepan placed over medium heat. Whisk continuously until it begins to thicken… really watch it.

COOK & COOL. Let it cook for a couple of minutes, until the mixture has the consistency of pudding. Remove from heat, whisk out all clumps, and place in refrigerator to cool completely. (Note: The mixture must be chilled all of the way thorough before adding it to the butter, or it will melt it.)

BEAT. In the bowl of a stand mixer, beat the butter, sugar, vanilla and salt for 2 minutes on medium-high speed, using the whisk attachment.

ADD. Add flour and milk mixture.

BEAT. Beat on high for 6-8 minutes until the mixture is light and fluffy (and slightly resembles whipped cream).

CHILL. Chill in refrigerator until needed.

To Fill the Cookies:

Use knife or piping bag to spread the cooled filling on the flat side of one cookie, press second cookie on top. Continue until remaining cookies and filling are gone.
 
Homemade oatmeal cream pies on a baking mat

Tips, Tricks, and Storage

Tips: A few things to keep in mind…

  • Let the pies cool completely before filling them, or else you will have a goopy mess!
  • You can use cloves and ginger alongside the cinnamon for a spicy fall taste.
  • Place a frozen one in your kid’s lunchbox in the morning and it will be thawed and ready to eat by lunch time!

Storing: Store them in an airtight container in the fridge for up to 3 days, but make sure to bring them to room temperature before serving.

Freezing: Freeze the oatmeal pies by individually wrapping them in plastic wrap and then placing all of them in a freezer safe bag (after they have been cooled and filled). They will last in the freezer for about 3 months. When you want to eat them, let them come to room temperature for 20 minutes.

Close up of a stack of oatmeal creme pies

For more oat-filled recipes, try:

Oatmeal Cream Pie Recipe

Homemade Oatmeal Cream Pies are soft and chewy oatmeal cookies sandwiched together with delicious vanilla buttercream. They're even better than the Little Debbie originals!
5 from 3 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 mins
Cook Time: 10 mins
Chill Time: 12 mins
Total Time: 1 hr 7 mins
Servings: 12 pies
Calories: 444kcal
Print Recipe

Ingredients

  • 1 cup +2 tbsp all purpose flour
  • 1 cup quick rolled oats
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp molasses
  • 1/2 cup butter - (1 stick), room temperature
  • 2 eggs
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • 1 tsp vanilla extract
For the Cream Filling
  • 6 tbsp all purpose flour
  • 1 cup granulated sugar
  • 1 cup butter - (2 sticks) room temperature
  • 1 cup whole milk
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Instructions

For the Filling
  • Whisk together the flour and milk in a small saucepan placed over medium heat. Whisk continuously until it begins to thicken... really watch it. Let it cook for a couple of minutes, until the mixture has the consistency of pudding. Remove from heat, whisk out all clumps, and place in refrigerator to cool completely. The mixture must be chilled all of the way thorough before adding it to the butter, or it will melt it.
  • In the bowl of a stand mixer, beat the butter, sugar, vanilla and salt for 2 minutes on medium-high speed, using the whisk attachment. Add flour and milk mixture. Beat on high for 6-8 minutes until the mixture is light and fluffy (and slightly resembles whipped cream). Chill in refrigerator until needed.
For the Pies
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat mat, set aside.
  • In the bowl of a stand mixer beat butter, sugars, molasses, vanilla and eggs until creamy, about 2 minutes.
  • In a small bowl, whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. With mixing speed on low, gradually add the dry mixture to the creamed mixture. Once incorporated, remove and  place dough into the refrigerator to chill for 30 minutes.
  • Scoop dough using a standard size scoop (I use a #20, or approximately 3 tbsp.) onto prepared baking sheets. Bake for 10-12 minutes, or until the cookies begin to brown around the edges- they will look moist in the center, so don't overcook.
  • Remove from oven and let cool on sheet for 2-3 minutes, then transfer to a wire rack to finish cooling (10 minutes or so).
  • Use knife or piping bag to spread the cooled filling on the flat side of one cookie, press second cookie on top. Continue until remaining cookies and filling are gone.

Notes

I prefer these cookies after they have sat overnight. I think that the flavor really intensifies once the cookie has been sandwiched with the filling!

Nutrition

Serving: 12g | Calories: 444kcal | Carbohydrates: 52g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 403mg | Potassium: 123mg | Fiber: 1g | Sugar: 37g | Vitamin A: 782IU | Calcium: 55mg | Iron: 1mg