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Indulge in the nostalgia of Homemade Oatmeal Cream Pies, where chewy oatmeal cookies meet a luscious creamy filling. These treats are perfect for any occasion, whether you’re enjoying them with a cup of coffee or sharing them at a gathering. With the richness of brown sugar and a hint of vanilla, these pies are sure to satisfy your sweet tooth!
Why You’ll Love This Recipe
This recipe brings together the hearty texture of oats and the sweetness of cream, making it a delightful dessert. You’ll love how easy it is to whip up these delicious treats from scratch.
- Classic Flavor: A nostalgic favorite that’s always a hit.
- Simple Ingredients: Made with pantry staples.
- Customizable: Add your favorite mix-ins for a personal touch.
- Perfect for Sharing: Great for parties or as a sweet surprise for loved ones.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/2 cup chocolate chips (optional, for topping)
How to Make Oatmeal Cream Pies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the oats until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the filling. In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Gradually add the heavy cream and continue to beat until the filling is creamy and spreadable.
- Once the cookies are completely cool, spread a generous amount of the creamy filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
- If desired, melt chocolate chips and drizzle over the assembled pies for an extra touch.
Tips for the Best Results
- Ensure your butter is at room temperature for easier mixing.
- Don’t overbake the cookies; they should remain soft in the center.
- For extra chewiness, consider chilling the dough for about 30 minutes before baking.
Easy Variations
- Add raisins or chopped nuts for added texture.
- Substitute half of the oats with coconut flakes for a tropical twist.
- Try flavored cream cheese for a different filling experience, like chocolate or strawberry.
What to Serve With It
- A glass of cold milk for the classic pairing.
- A scoop of vanilla ice cream for a delightful dessert combo.
- Hot coffee or tea for a cozy afternoon treat.
Storage and Reheating
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Store any leftover Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Enjoy them at room temperature or lightly warmed in the microwave for about 10 seconds.
Recipe Card
Homemade Oatmeal Cream Pies with Creamy Filling
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 cream pies
Ingredients:
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup powdered sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/2 cup chocolate chips (optional, for topping)
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in the oats until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
7. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft.
8. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cookies cool, make the filling. In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Gradually add the heavy cream and continue to beat until the filling is creamy and spreadable.
10. Once the cookies are completely cool, spread a generous amount of the creamy filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
11. If desired, melt chocolate chips and drizzle over the assembled pies for an extra touch.
Notes: For the best results, avoid overbaking the cookies, and feel free to customize the filling to your liking!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 cream pies
Ingredients:
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup powdered sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/2 cup chocolate chips (optional, for topping)
Instructions:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in the oats until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
7. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft.
8. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cookies cool, make the filling. In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Gradually add the heavy cream and continue to beat until the filling is creamy and spreadable.
10. Once the cookies are completely cool, spread a generous amount of the creamy filling on the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
11. If desired, melt chocolate chips and drizzle over the assembled pies for an extra touch.
Notes: For the best results, avoid overbaking the cookies, and feel free to customize the filling to your liking!
