Homemade Oatmeal Cream Pies

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! An absolutely delicious dessert to feed a crowd!

Course Dessert

Cuisine American

Keyword Homemade Oatmeal Cream Pies, Oatmeal Cream Pie recipe, Oatmeal Cream Pies

Prep Time 20 minutes

Cook Time 20 minutes

Chill time 20 minutes

Total Time 1 hour

Servings Pies

Calories 320.4kcal

Author Laura

Ingredients

Cookies:

1 cup butter
¾ cup light brown sugar
½ cup sugar
1 TBS molasses
1 tsp vanilla
2 eggs
1 ½ 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.

Notes

The cookies flatten a LOT while baking. That is normal!
Bake only until they just look set. Please do not overbake 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!

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