If you are a fan of Oatmeal Cream Pies, this is the recipe for you! Once you have homemade, you will never go back to the store-bought kind.
If you love these cookies you may also love our Old Fashioned Oatmeal Raisin Cookies. They are so good and as always, if you are not a fan of raisins, simply leave them out.
❤️WHY WE LOVE THIS RECIPE
My family loves oatmeal cream pies! Most of you know that our Mom owned a country store when we were kids. This meant we had access to oatmeal cream pies 24/7. As a kid, I just couldn’t get enough. However…homemade is always better! These cream sandwiches are sooo good and be warned..completely addictive. My husband actually is the one that makes these cookies and we all get very excited when we see him in the kitchen. These little sandwiches are delicious!
🍴KEY INGREDIENTS
- Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Ground Cinnamon
- AllSpice
- Ginger
- Salt
- Old Fashioned Oats
- Plus, filling ingredients are found below in the recipe card.
🍽️HOW TO MAKE
These incredible oatmeal cream pies take a little effort. It’sn’t the quickest process, but the end result is worth it!
Step 1
Preheat oven to 350. In a large bowl cream together butter, brown sugar, and granulated sugar until light and fluffy, this will take 2-3 minutes.
Step 2
Next, add eggs and vanilla and mix until combined. In another bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt. Add the dry mixture to the wet ingredients, mixing until just combined. Add in oats and mix them all together.
Step 3
Drop dough onto cookie sheets. Dough will spread out so keep cookies 2-3 inches apart. Bake for 13-15 minutes or until golden brown. Once cookies have cooled completely, prepare the cream filling.
See full printable recipe in recipe card below.
⭐TIP
I think these cookies are just as good the next day and get better with time, so you can easily make them in advance. Also, this recipe makes 7-8 LARGE Oatmeal Cream Pies, and you can easily make the cookies smaller to make more or double the recipe.
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STORING & SERVING SIZE
We store these cookies in the refrigerator and this makes about 7 LARGE oatmeal cream pies. You can always make the cookies much smaller or double the recipe.
Oatmeal Cream Pies
These Oatmeal Cream Pies will quickly become a favorite. Once you have the homemade version it’s all you will want!
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Ginger
- 1/2 teaspoon salt
- 3 cups quick or old fashioned oatmeal
Cream:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/2 cups confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon whipping cream
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Preheat oven to 350. In a large bowl cream together butter, brown sugar, and granulated sugar until light and fluffy, this will take 2-3 minutes. Next, add eggs and vanilla and mix until combined. In another bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt. Add the dry mixture to the wet ingredients, mixing until combined. Add in oats and mix them all together.
-
Drop dough onto cookie sheets. Dough will spread out so keep cookies about 2-3 inches apart. Bake for 13-15 minutes or until golden brown. Once cookies have cooled completely, prepare the cream filling.
Cream Filling:
-
With a mixer beat butter on medium-high speed for 4-5 minutes. Your buttercream should be extra fluffy. With your mixer on a low speed start to slowly add in the powdered sugar. Continue mixing until the powdered sugar is completely mixed in. Next, add vanilla extract and whipping cream and mix through. Keep mixing at a higher speed for 2-3 minutes until you reach the consistency you desire. Spread the cream on one side of a cookie and place another cookie on top.
This recipe made 7 very LARGE cookie sandwiches. You can easily make these much smaller. Cookies should be stored in the refrigerator. Let them set out for an hour or so before serving.
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