Homemade Oatmeal Cream Pie Recipe

These soft and chewy homemade oatmeal cream pies resemble the classic store-bought  treat, but the homemade version is so much better. This is the kind of cookie you’ll love making because the cookies bake up perfectly round and the buttercream is stiff enough to hold up without squishing out the sides. 

Why You’ll Love This Recipe

• The filling stays in place. The buttercream filling is fluffy but thick, so it does not squish out when you bite into the cookie.
• The cookies are easy to make. The oatmeal cookie dough requires no chilling,and bakes perfectly round cookies.  
• They are wonderfully nostalgic. These homemade oatmeal cream pies taste like the classic treat everyone remembers, only fresher and softer.

Key Equipment and Tools

You don't need any special equipment to make these oatmeal sandwich cookies, but a few basic tools will make the process easier.

A stand mixer fitted with the paddle attachment works well for mixing both the cookies and the filling. You can also use a large bowl and a handheld electric mixer.

A cookie scoop is especially helpful for portioning evenly sized dough balls and makes it much easier to pair up the cookies later.

You will also need:

• A piping bag 
• A pastry tip
• Cookie rounder (I love this 6 piece set of cookie shapers)

How to Make Homemade Oatmeal Cream Pies

Preheat your oven to 350°F. Line two cookie sheets with parchment paper and set them aside.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder,salt (I use fine sea), and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar together.Mix on medium speed for about two to three minutes. The mixture should look lighter in color and have a soft, creamy consistency.

Stop the mixer and scrape down the sides and bottom of the bowl. This is a small step, but it helps make sure no butter or sugar is hiding so the cookies can bake into perfect rounds. 

Add the egg and vanilla extract. Mix again until the wet ingredients are smooth and completely combined.Turn the mixer to low speed and gradually add the flour mixture. Mix only until you no longer see dry streaks of flour.

Add the quick oats and mix on low just until they are evenly distributed. Avoid overmixing the oatmeal cookie dough. Too much mixing can make the cookies firmer instead of soft and chewy.

Use a cookie scoop to portion 1.5 ounces of dough onto the prepared baking sheets. Leave about two inches between each of the dough balls.

You do not need to flatten the tops of the cookies. The cookies will spread as they bake.

Bake the cookies for about 12 minutes.

The edges should look set, but the centers may still look slightly soft. Don't wait for the cookies to turn dark brown. They will continue to set as they cool on the baking sheet.

Overbaking is one of the easiest ways to lose the soft texture we want in an oatmeal cream pie. I would rather pull them from the oven when the centers look a little underdone than let them become crisp.

Leave the cookies on the prepared baking sheets for about five minutes. Then carefully transfer them to a wire rack and allow them to cool completely.

Don't add the filling while the cookies are warm. Warm cookies will melt the filling and make the oatmeal cream pies slide apart.

How to Make the Buttercream Filling

The consistency of this filling is one of my favorite things about the recipe. It is creamy and fluffy, and it is not so soft that it runs out the sides.

Place the softened butter in a large bowl. Beat it with an electric mixer on medium speed until it is smooth and creamy.

Gradually add about 2 cups of the powdered sugar. Begin mixing on low speed. Once the powdered sugar is incorporated, add the vanilla extract, milk or cream, and remaining powdered sugar. Beat the mixture on medium speed until it looks light and smooth.

Avoid whipping it for too long. Overmixing can warm the butter and make the filling too soft.

The filling should be thick enough to hold its shape when scooped.

 If it feels too thick to pipe or spread, add heavy cream one teaspoon at a time. You may not need the full tablespoon.

If your kitchen is warm and the filling becomes too soft, place it in the refrigerator for about 10 minutes. You only want to firm it slightly, not make it cold and hard.

Assemble the Oatmeal Cream Pies

Once the cookies are completely cool, pair them up by size. Place one cookie from each pair upside down so the flat side is facing up.

Spread or pipe a generous dollop of butter filling onto the flat side of one cookie.

I like to leave a small border around the edge because the filling will spread when the top cookie is added.

Place the matching cookie on top. Press gently until the creamy filling moves close to the edges.

don't press too firmly. A light touch is all you need to create a neat sandwich cookie without pushing out the filling.

For a cottage food friendly filling option, you can also try my shelf-stable buttercream frosting recipe.

Allyson’s Tip: Packaging Oatmeal Cream Pies for Sale

Whenever I bring them to a farmers market or offer them at a home bakery pop-up, they are usually one of the first treats to sell out. 

I usually package each oatmeal cream pie individually in a clear cellophane bag. Then I heat-seal the bag to help keep the cookie soft and protect the filling.

The clear packaging allows customers to see the cookie, while the sealed bag makes it easy to add a label and display the pies in a basket or on a table.

Sometimes I sell them as a box of two. I package two oatmeal cream pies in a small charcuterie-style box. This presentation feels a little more fancy and works well for customers who want to share or take an extra one home.

Storage and Make-Ahead Instructions

• Store the assembled oatmeal cream pies in a single layer in an airtight container.
• Because the filling contains butter, store the oatmeal cream pies in a cool room. If your kitchen is especially warm, place them in the refrigerator.
• You can bake the cookies one day in advance. Store the unfilled cookies in an airtight container at room temperature, then prepare the filling and assemble them the following day.
• The unfilled oatmeal cookies can also be frozen. Place them in a freezer-safe container with parchment paper between the layers and freeze for up to two months. Thaw them completely before adding the buttercream filling.

Homemade Oatmeal Cream Pie Recipe

These soft and chewy homemade oatmeal cream pies have all the flavor of the classic store-bought  treat, but the homemade version is even better. 

5 from 1 vote

Print Save Saved! Pin Rate

Cook ModePrevent your screen from going dark

Ingredients

For the cookies

• ▢ 1¾ cups all-purpose flour 225g
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt - omit if using salted butter
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 cup unsalted butter - room temperature 226 g
• ▢ ¾ cup soft light brown sugar 165 g
• ▢ ¾ cup white granulated sugar 180 g
• ▢ 2 large eggs room temperature
• ▢ 1¾ tsps vanilla extract
• ▢ 2¾ cups 245 g rolled oats

For the buttercream filling

• ▢ 1 stick unsalted butter softened
• ▢ 2 cups powdered sugar
• ▢ 1-2 tablespoon heavy cream or milk
• ▢ 2 teaspoon vanilla
• ▢ Pinch of salt

Instructions

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• In a large mixing bowl, beat the salted butter, granulated sugar, and brown sugar on medium speed for two to three minutes.
• Add the egg and vanilla extract. Mix until smooth, scraping down the sides and bottom of the bowl as needed.
• Add the dry ingredients and mix on low speed just until combined.
• Add the quick oats and mix just until evenly distributed.
• Use a cookie scoop to portion level tablespoons of dough onto the prepared baking sheets. Leave about two inches between each cookie.
• Bake for 8 to 10 minutes. The edges should be set, but the centers should still look soft.
• Cool the cookies on the baking sheet for five minutes. Transfer them to a wire rack and let them cool completely.
• To make the filling, beat the unsalted butter until smooth. Gradually add half of the powdered sugar and mix until combined.  Add the remaining powdered sugar, salt, vanilla and milk or cream. Mix until well combined and light and fluffy.
• Pair the cooled cookies by size. Pipe or spread the butter filling onto the flat side of one cookie.
• Top with a second cookie and press gently until the filling spreads close to the edges.

If you love making Homemade Oatmeal Cream Pies, here are a few more recipes to try:

• Chocolate Whoopie Pies
• Amish Apple Fried Pies
• Hand Pie Crust Tutorial