If you’ve ever opened a lunchbox and smiled at the sight of a soft, sweet cookie sandwich tucked inside, you already know the joy an oatmeal cream pie can bring. But let me tell you—when you make them at home, with buttery oatmeal cookies and a creamy vanilla center, they’re even more special.
This recipe brings together simple pantry ingredients, warm cinnamon, and a soft, chewy bite that feels like a hug in cookie form. It’s the kind of baking project you’ll want to do again and again—whether it’s for a weekend treat, a school snack, or just because someone in the house has a craving.
In this post, I’ll walk you through everything you need to make your own oatmeal cream pie recipe from scratch. We’ll cover the ingredients, the steps, helpful tips, and ways to customize them so they feel totally yours. So roll up those sleeves and let’s get into something delicious!
Why You’ll Love This Oatmeal Cream Pie Recipe
Some recipes go beyond just baking—they become part of your story. This oatmeal cream pie recipe is one of those little joys you’ll come back to whenever you want something comforting, familiar, and made with love. Here’s why you’ll reach for this recipe again and again:
- Quick and easy to make — no complicated steps or hard-to-find ingredients
- Family friendly — fun to bake with kids and always a hit with guests
- Perfect for any occasion — from lunchbox treats to holiday dessert trays
- Customizable — try fun twists like chocolate chips or pumpkin spice for seasonal flair
- Homemade oatmeal cream pies always feel more special than store-bought
You’ll love how simple these are to make—and how fast they disappear. Let’s take a look at what you’ll need to get started!
Ingredients for the Best Oatmeal Cream Pie Recipe
Before we dive into baking, let’s take a closer look at what you’ll need to bring this oatmeal cream pie recipe to life. These ingredients are simple, pantry-friendly, and each one plays an important role in the flavor, texture, or structure of the cookies and their creamy filling. Think of this as your go-to list for soft, chewy oatmeal cream pies with a perfectly sweet center.
What You’ll Need
- Unsalted butter – 1 cup (2 sticks): Adds richness and helps the cookies brown beautifully.
- Dark brown sugar – 1¼ cups: Deep molasses flavor and that signature chewy bite.
- Granulated sugar – ½ cup: Balances the sweetness and helps the cookies spread.
- Large eggs – 2: Binds the dough and adds moisture.
- Vanilla extract – 1½ teaspoons: Enhances both cookie and filling with warm, comforting flavor.
- All-purpose flour – 1¾ cups: Provides the structure to hold the soft, sandwich-ready texture.
- Baking soda – 1 teaspoon: Gives the cookies a gentle lift as they bake.
- Ground cinnamon – 1 teaspoon: Adds cozy warmth and enhances the oats.
- Salt – ½ teaspoon: Balances the sweetness and makes the other flavors pop.
- Quick oats – 2 cups: The heart of this recipe—providing texture, chew, and a signature look.
For the Cream Filling
- Unsalted butter (soft) – ½ cup: Forms the creamy base of the filling.
- Marshmallow crème – 7 oz jar: Adds lightness and fluff to the center.
- Powdered sugar – 1 cup (sifted): Sweetens and stabilizes the filling.
- Heavy cream – 1 to 2 tablespoons: Adjusts consistency for smooth, spreadable texture.
- Vanilla extract – ½ teaspoon: A touch more for added depth in the cream.
Optional Add-Ins
- Mini chocolate chips: For a fun twist, stir a few into the dough before baking.
- Ground nutmeg or cardamom: Add a pinch for extra spice complexity.
Pro Tip: Want a fall-inspired variation? Stir ½ teaspoon pumpkin pie spice into the dough and a tablespoon of pumpkin purée into the cream. Perfect for cozy pumpkin oatmeal cream pies!
Now that your ingredients are set, let’s move on to the best part—baking these little cookie sandwiches from scratch.
How to Make This Oatmeal Cream Pie Recipe
Baking homemade oatmeal cream pies is a rewarding, joy-filled process. The dough comes together in minutes, and assembling the sandwiches is a hands-on moment that feels as fun as it tastes. Let’s break it down step by step so you can move through it with ease.
Step-by-Step Instructions
1. Cream the butter and sugars.
In a large mixing bowl, beat the room-temperature butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. It should look smooth and slightly aerated—that’s your sign it’s ready for the next step.
2. Add eggs and vanilla.
Add the eggs one at a time, mixing thoroughly after each to keep the batter smooth. Then, stir in the vanilla and blend just until everything comes together. You’ll notice the dough becoming glossier and starting to come together nicely.
3. Mix the dry ingredients separately.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt, giving everything a good stir to blend the dry ingredients evenly. Slowly add this mixture to the wet ingredients and mix on low until everything is just combined. Don’t overdo it—stopping when the streaks disappear is perfect.
4. Fold in the oats.
Gently stir in the oats using a spatula or wooden spoon. The dough will be thick but soft and easy to handle. This is what gives those cookies their chewy bite.
5. Scoop and bake.
Drop rounded spoonfuls of dough (about 1½ tablespoons each) onto a parchment-lined baking sheet, leaving 2 inches between each. Bake at 350°F (175°C) for 9–11 minutes, or until the edges are golden and the centers look just set.
6. Cool the cookies.
Allow the cookies to rest on the baking sheet for about 5 minutes before carefully moving them to a cooling rack. They’ll continue to firm up as they cool, which is perfect for sandwiching later.
7. Make the cream filling.
In a medium bowl, beat the softened butter until smooth. Add marshmallow crème and vanilla, then gradually mix in the powdered sugar. Add heavy cream one tablespoon at a time until you get a light, fluffy texture that spreads easily but holds its shape.
8. Assemble the pies.
Match the cookies into similar-sized pairs. Spread a generous dollop of cream filling on the bottom of one cookie, then gently press its pair on top until the filling spreads to the edges.
9. Let them rest.
Give the pies 10–15 minutes at room temperature before serving to allow the filling to set—this makes them easier to eat and store.
If the cookies turn out too flat, double-check your butter wasn’t too soft or warm when creaming. A quick chill of the dough (15–20 minutes in the fridge) can also help control spread.
There’s nothing quite like pulling together a batch of these chewy, dreamy oatmeal cream pies—especially when your kitchen smells like brown sugar and spice. Ready for a few extra tricks and fun variations? Let’s dive into those next!
Chef Tips and Variations for This Oatmeal Cream Pie Recipe
Once you’ve mastered the basics, there’s plenty of room to make this oatmeal cream pie recipe your own. These helpful tips and fun variations will take your cookies from great to truly unforgettable. Whether you’re baking for a crowd or making a batch just for your cookie jar, these little tweaks can make a big difference.
Tips for Success
- Measure flour the right way: Spoon it into the measuring cup and level it off—don’t scoop straight from the bag, or you might end up with dry dough.
- Use quick oats, not old-fashioned: Quick oats blend more evenly into the dough and give the cookies that signature soft texture.
- Let cookies cool fully: If you rush the process, the filling may melt. Patience pays off here!
- Pair similar sizes: Before filling, match up cookies into pairs that are close in size—makes for prettier sandwiches and even bites.
- Chill the dough for extra control: If your kitchen is warm or the butter was extra soft, pop the dough in the fridge for 20–30 minutes to help the cookies keep their shape.
Fun Variations to Try
- Pumpkin Oatmeal Cream Pies: Add ½ teaspoon pumpkin pie spice to the cookie dough and a tablespoon of pumpkin purée to the filling. It’s a cozy twist that fits right into fall baking.
- Chocolate Chip Version: Stir mini chocolate chips into the dough before baking for a sweet surprise in every bite.
- Sprinkle Edge Treats: Once assembled, roll the sides of the pies in colorful sprinkles for a birthday party–worthy finish.
- Vanilla Bean Upgrade: Swap regular vanilla for vanilla bean paste in the filling for a deeper, more aromatic flavor.
Little tweaks like these make your baking feel even more personal—and more fun to share. Now that you’ve got ideas for making them your own, let’s talk about when and how to serve them up with style.
Serving Suggestions for Oatmeal Cream Pies
There’s no wrong time to enjoy a soft, chewy oatmeal cream pie, but here are a few ways to make them extra special. Whether you’re packing lunchboxes or planning dessert for a get-together, these suggestions are sure to bring a smile.
Ways to Serve and Enjoy
- Lunchbox favorite: Wrap each pie in parchment or wax paper for a sweet surprise in midday meals—great for kids or grown-ups.
- Bake sale showstopper: Stack them tall in a clear container or package them in cellophane bags tied with twine.
- Party platter essential: Cut pies in half and arrange them with berries, chocolate bark, and other handheld desserts for an easy dessert board.
- After-dinner treat: Serve with a glass of milk, a scoop of vanilla ice cream, or even a warm mug of tea.
- Make-ahead magic: Serve slightly chilled for a firmer bite—or let them come to room temp for that ultra-soft texture everyone loves.
However you serve them, these oatmeal cream pies are the kind of treat that disappears fast. But just in case you end up with extras, let’s make sure you know how to store them the right way.
Storing and Reheating Leftovers
If you somehow manage to save a few of these soft sandwich cookies (no judgment if you don’t), here’s how to keep them tasting just as good as day one. The good news? This oatmeal cream pie recipe holds up beautifully for days—whether you’re planning ahead or enjoying the leftovers slowly.
How to Store
- Room temperature: Keep pies in an airtight container at room temp for up to 3 days. Use parchment between layers to prevent sticking.
- Refrigerate: If your kitchen runs warm, store them in the fridge for up to 7 days. Let them sit out for 10–15 minutes before serving so the filling softens slightly.
- Freeze for later: Arrange pies in a single layer on a tray, freeze until solid, then transfer to a zip-top freezer bag. Freeze for up to 2 months.
Reheating Tips
- Thaw at room temp: If frozen, let the pies thaw on the counter for 30 minutes before eating.
- Warm them gently (optional): A quick 5–6 seconds in the microwave brings back that just-made coziness—but don’t overdo it or the filling may melt.
With proper storage, you can make a big batch and enjoy them whenever the craving hits—because let’s face it, once you’ve had a homemade oatmeal cream pie, it’s hard to go back.
More Delicious Recipes You’ll Love
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- Cookie in a Mug
Easy Oatmeal Cream Pie Recipe for Sweet Memories
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups quick-cooking oats
For the Filling:
- ½ cup unsalted butter softened
- 1 7 oz jar marshmallow crème
- 1 cup powdered sugar sifted
- 1 –2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Optional Add-Ins:
- Mini chocolate chips
- A touch of nutmeg or pumpkin spice adds cozy seasonal flavor.
Instructions
- Mix the butter and both sugars together until the texture becomes soft and fluffy.
- Add eggs and vanilla; beat until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
- Fold in oats until fully combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, then bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are lightly golden.
- Cool cookies completely on wire racks.
- Beat butter for filling, then mix in marshmallow crème, powdered sugar, cream, and vanilla until fluffy.
- Spread filling on one cookie, top with another, and gently press to form sandwiches.
- Let pies rest 10–15 minutes before serving or storing.
Notes
FAQs About This Oatmeal Cream Pie Recipe
Got questions before you bake? You’re not alone! These are some of the most common ones I hear from fellow home bakers. Let’s walk through them together so you feel totally confident with your batch of oatmeal cream pies.
1. Can I use old-fashioned oats instead of quick oats?
Yes, you can! Just give them a quick pulse in the food processor—3 to 4 times should do the trick. This helps break them down enough so your cookies hold their shape and don’t spread too much.
2. Why did my cookies come out flat?
Flat cookies can happen if your butter is too soft or your flour isn’t measured quite right. Be sure to use the spoon-and-level method, and if your dough feels extra warm, a quick 5-minute rest in the fridge can help it firm up.
3. What if I don’t have marshmallow crème for the filling?
No problem! You can make a simple Swiss-style meringue using egg whites and sugar (see the Pro Tip in the ingredient section). It’ll give your filling that same light and fluffy texture that makes these homemade oatmeal cream pies so irresistible.
4. Can I ship these oatmeal cream pies?
Absolutely. Once they’re fully assembled, freeze the pies first until firm. Then wrap each one individually and pack them snugly in a sturdy tin or box with padding. This keeps them safe and fresh during travel.
5. Can I cut the recipe in half?
Yes—you can easily make a smaller batch by dividing all the ingredients in half. Just keep your baking time the same, and you’ll still get those soft, chewy cookies with that dreamy center.
6. How can I decorate these for special occasions?
Add a drop of gel food coloring to the cream filling for a festive twist, or roll the cookie edges in colorful sprinkles before baking. It’s a fun way to turn your oatmeal cream pie cookies into a holiday-ready treat!
Conclusion
There’s something truly special about baking treats that feel like home—especially when they’re soft, spiced, and filled with a little extra love. This oatmeal cream pie recipe is one of those keepers you’ll reach for whenever you want to share a cozy moment or surprise someone with a sweet pick-me-up. It’s simple, nostalgic, and always a hit with family and friends.
If you gave these a try, I’d love to hear how they turned out for you. Did you make a fun twist? Share a batch with someone special? Drop a comment below and let me know how your oatmeal cream pies turned out. Your feedback helps others in the kitchen and makes this little baking community even warmer.
Happy baking—and I hope this recipe brings as many smiles to your table as it has to mine!