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5 from 3 votes

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!
Prep Time45 mins
Cook Time10 mins
Chill Time12 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Servings: 12 pies
Calories: 444kcal

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