These Homemade Oatmeal Cream Pies are so much better than their store-bought counterparts and are made completely from scratch! Plus, they can be made ahead and are freezer-friendly!
These Homemade Oatmeal Cream Pies are one of the best desserts I've ever made. They are my husband's second favorite dessert of all-time (after his mom's homemade eclairs), and everyone who tries them falls in love!
This oatmeal cream pie recipe makes enough treats to feed a crowd. And they can be made ahead and frozen until you're ready to serve them, which is ideal for busy seasons of life.
How to make Oatmeal Cream Pies
Let's walk through making this recipe step-by-step!
Begin by creaming together the butter and sugar.
Make the oatmeal cookie dough
In the bowl of your standing mixer, cream together butter & sugars. Then add the molasses, vanilla, and eggs and beat until well combined.
Add the dry ingredients and beat until completely combined, then add in the oats and cinnamon chips and mix on low speed until just combined.
NOTE: The dough is sticky. Don't let that worry you, the dough is a bit sticky but it's ok! it yields a very soft delicious cookie! below is a photo of how the dough should look once it's finished mixing.
Portion the cookie dough
Use a 1 TBS scoop to measure out each cookie. I know that sounds like a small amount of dough, however the cookies spread quite a bit. Also, since we're making these into sandwiches, making smaller cookies makes eating one of these more manageable!
Bake
Bake the oatmeal cookies at 350°F for 10-12 minutes, or until the center is just set.
Separate the cookies immediately
These cookies will become flat and spread (as pictured below). That is OK and exactly what should happen! The sandwiches are easier to bite into with flat cookies. However, unless you only bake 6 on each baking sheet, they will run together.
Separate the cookies with a spatula immediately after removing them from the oven. I have a square metal spatula {like this one}that I use to gently cut the cookies apart.
Cool completely & Match.
Next, cool the cookies completely. Make sure to remove them from the baking pan and let the cookies cool completely before handling or they could break apart! Once they are cooled, find the perfect match for each cookie and pair them up.
Make the Frosting
While the oatmeal cream pie cookies are cooling, make the frosting that will be used to hold them together.
Be extra careful as you spread the frosting on the cookies. They are soft and can break. Thankfully the frosting acts as a binding agent and holds the cookies together!
NOTE: whenever I make these cookies I worry there won't be enough frosting, but there always is! Use 1-2 TBS per cookie to begin with, and go back and use the leftovers on any cookies you think might not have gotten enough!
Store/freeze
Once you have assembled the cookies put them in an airtight container and store them in the refrigerator until it's time to serve.
If you want to freeze them, simply put them on a baking sheet and place the finished Homemade Oatmeal Cream Pies in the freezer. Once they are frozen, transfer to a plastic bag or freezer-safe airtight container to store.
When you would like to eat them, remove from the freezer and let them sit at room temperature until thawed (about 30-60 minutes)! DO NOT microwave.
Homemade Oatmeal Cream Pies: Ingredients
I do not recommend making any substitutions in this recipe. However, I want to discuss two of the most important ingredients.
- Molasses and cinnamon chips are absolutely crucial to the deliciousness of these Homemade Oatmeal Cream Pies. If you've never heard of cinnamon chips, they are like their chocolate counterpart but made of cinnamon. They have transformed my scones, my pancakes, my cookies, etc.
FAQs about oatmeal cream pies
In this recipe it's a simple buttercream. No fake ingredients, just butter, powdered sugar, cream, and vanilla.
These oatmeal cream pies last for up to 1 week in the refrigerator and 2 months in the freezer.
More delicious cookie recipes
Did you love these oatmeal cream pies? We take our cookies seriously around here (click here for all our cookie recipes) Try some of our other favorite recipes:
- We're slightly famous for our best chocolate chip cookie recipe! 😉 Don't forget to try these chocolate chip cookie bars too!
- I'm obsessed with these classic peanut butter cookies!
- No-bake cookies are easy and delicious! Try these healthy no bake cookies too!
- Everyone needs a perfect cut-out sugar cookie recipe!
- This was my grandma's snickerdoodle cookie recipe!
- These Peanut Butter Blossom Cookies are my favorite Christmas cookies!
- Our Double Chocolate Chip Cookies have three different forms of chocolate!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Homemade Oatmeal Cream Pies
Equipment
Ingredients
Cookies:
- 1 cup butter
- ¾ cup light brown sugar
- ½ cup sugar
- 1 TBS molasses
- 1 tsp vanilla
- 2 eggs
- 1 ¾ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 ½ cups old-fashioned oats
- 1 cup cinnamon chips
Filling:
- ½ cup butter softened
- 2 cups powdered sugar
- 2 TBS whipping cream
- 1 tsp vanilla extract
Instructions
For the Cookies:
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper, set aside.
- In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
- In the bowl of your standing mixer, cream together butter & sugars.
- Add molasses, vanilla, and eggs and beat until well combined.
- Add flour mixture and beat until completely combined.
- Add in the oats and cinnamon chips and mix on low speed until just combined.
- Drop 1 TBS portions of dough onto your prepared baking sheets. It’s important to make sure they’re all the same size and shape to make it easier to form sandwiches!
- Bake at 350°F for 10-12 minutes, or until the center is just set.
- Remove from the oven. You will notice that the cookies flatten out a LOT and usually run into each other. Immediately use a spatula to gently separate & create space between the cookies if they baked together.
- Let your cookies cool on the pan for 5-10 minutes.
- When your cookies are mostly cooled, move onto a wire rack to cool completely.
While cookies are baking, make filling:
- Beat together ½ cup butter and powdered sugar slowly until combined
- Add vanilla and whipping cream, beat until combined.
- After cookies have cooled spread 1 TBS filling between two cookies, putting the bottom sides together.
Video
Notes
Notes on baking
- The cookies flatten a LOT while baking. That is normal!
- Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture!
- If you want perfectly round cookies I recommend only baking 6 per sheet.
These freeze exceptionally well! Store in an airtight container separated by wax paper in the freezer!
Store/freeze
Once you have assembled the cookies put them in an airtight container and store them in the refrigerator until it's time to serve. If you want to freeze them, simply put them on a baking sheet and place the finished Homemade Oatmeal Cream Pies in the freezer. Once they are frozen, transfer to a plastic bag or freezer-safe airtight container to store. When you would like to eat them, remove from the freezer and let them sit at room temperature until thawed (about 30-60 minutes)! DO NOT microwave. Ingredient notes:- Molasses and cinnamon chips are absolutely crucial to these Homemade Oatmeal Cream Pies.
Nutrition
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Jackie
Love these cookies! First time I made them they turned out great, I had to sub white chocolate chips for the cinnamon chips. Second time making and I used cinnamon chips, however this time they seemed to spread way more and are very thin and fragile. Any idea why this might have happened or how to prevent in the future?
Thanks!
Laura
It's possible your leavening agents aren't fresh (check baking soda, baking powder and eggs). Or your ingredients were too warm (chilling the dough for 30 minutes would remedy this). Or you need more flour!
Jess
Awesome! PMS caused me to make these lol. But glad I did! I omitted cinnamon chips because I didn't have them, and I watched the cookies closely - my note to other cinnamon chip omit-ers would be that at 1T of batter per cookie, mine were perfect between 6-7 minutes. Dunno if the chips would change that.
Lennie Gail
These are incredible and super simple to make! My husband likes the Little Debbie ones, so I wanted to make these as a treat for him for his 30th birthday and they were a big hit!
These would be super good, even without the filling (I had two that way before I was able to make the filling). They stay surprisingly soft. The cinnamon chips are a great touch. I did use blackstrap molasses because that’s what I had on hand and didn’t realize there was a difference.
Laura
I'm so glad you love the recipe, Lennie! It's a top 3 fave around here!
Carrie
Do you use heavy whipping cream, or whipped cream?
Laura
heavy whipping cream, not whipped!
Audra king
Can you use quick minute oates?
Laura
Yes you can!
Melissa
These sound great! Have you tried making them without the cinnamon chips? I’ve had the hardest time finding them! How much would it affect the flavor/consistency if I left them out? Is there an alternative you recommend? I still have the molasses!
Laura
You could leave out the cinnamon chips! I understand the difficulty in finding them! I order them from Walmart (pickup in store) or Amazon in bulk so I always have some! You could try another chip like caramel, white chocolate, etc. Or just make them without!
Gabrielle
I can't wait to make these! A childhood fave I can experience on the adult level, lol. I see you have molasses as a star ingredient..will blackstrap molasses work the same or can it only work with regular molasses? I just bought a bottle of blackstrap. Thanks!
Laura
Hey Gabrielle! I don't recommend using blackstrap molasses in this recipe! Here is a GREAT article explaining the difference! It also shows the results of two different cookies using true molasses vs. blackstrap! https://www.seriouseats.com/2017/02/what-is-blackstrap-molasses.html
Heather
I recently made these and THEY. ARE. AMAZING!!! Everyone has absolutely loved them. They're pretty easy to make, I had no difficulty with the recipe. I've made them 3 times and after the first time I started doubling the recipe because they're so popular that I have to make lots! Thank you so much for sharing 💗
Laura
I'm SO glad you love them as much as we do Heather! And doubling the recipe is always a great idea! 😉