This recipe for homemade oatmeal cream pie is head and shoulders above any that can be purchased in a store because it features a delightfully creamy filling that is sandwiched between two soft and chewy oatmeal cookies. These delightful little nibbles will bring back memories of munching on small Debbies when you were a child. They require very few ingredients and are a breeze to prepare at home. They are also a treat to consume.

This recipe for oatmeal cream pie will bring you right back to those carefree days of your youth. They have a delicious flavor and evoke fond memories. Oatmeal cookies that are just the right amount of soft and pliable are wrapped around a sugary center to create these delightful bite-sized delights, which make the ideal dessert or snack.

These oatmeal cookie pies are guaranteed to hit the target every time because they are prepared with ingredients that are most likely already present in your kitchen. These oatmeal cookie cream pies will dissolve in your mouth, and you will want to prepare them from scratch on a regular basis so that you can serve them at any event.


  • In order to successfully make oatmeal cookies, you will need to use quick oats. Oats prepared with either traditional rolled oats or steel-cut oats may result in a different texture and will affect the amount of time needed for baking.
  • It is recommended that you purchase unsalted butter rather than salted butter. Also, make sure the butter is at room temperature, which indicates that it is sufficiently soft enough that a dent can be made in it by pressing with your finger. If the temperature is too low, it will be difficult to cream the mixture.
  • In this recipe, both white sugar and dark brown sugar are asked for. White sugar is responsible for the sweetness and the structure, whereas dark brown sugar imparts its flavor, which is more caramelized. When it comes to flavor, using dark brown sugar rather than light brown sugar is your best bet. The use of brown sugar is another factor that contributes to the cookies having a juicy core.
  • Molasses: The molasses not only helps the cookies to remain chewy and moist, but it also lends the recipe its signature flavor of oatmeal cream pie.
  • Sugar in powdered form, also known as confectioners’ sugar; do not substitute regular table sugar for this. The fine powder creates a velvety cream center as a result of the recipe. This type of sugar is more commonly referred to as powdered sugar or icing sugar.
  • The addition of heavy cream will result in a filling that is lighter, fluffier, and richer than it was before.


For the Cookies:
  • 1 ¼ cups all-purpose flour (150g)
  • ⅔ cup quick oats (70g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ cup unsalted butter room temperature (113g)
  • ¾ cup packed dark brown sugar (165g)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon molasses
  • ½ teaspoon salt
  • 1 large egg
  • 2 teaspoons vanilla extract
For the Cream Filling:
  • ½ cup unsalted butter (113g)
  • Pinch of salt
  • 2 cups confectioners’ sugar (240g)
  • 2 to 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract


  • Calories: 368kcal 
  • Carbohydrates: 52g 
  • Protein: 3g 
  • Fat: 17g 
  • Saturated Fat: 10g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 4g 
  • Trans Fat: 1g 
  • Cholesterol: 59mg 
  • Sodium: 179mg 
  • Potassium: 88mg 
  • Fiber: 1g 
  • Sugar: 39g 
  • Vitamin A: 532IU 
  • Vitamin C: 0.02mg 
  • Calcium: 29mg 
  • Iron: 1mg


Prep Time: 20 minutes

 Cook Time: 10 minutes

 Total Time: 30 minutes

 Servings: 12 sandwich cookies

 Calories: 368kcal


  • Stand mixer or electric mixer
  • Mixing Bowls
  • #40 cookie scoop
  • Baking Sheets
  • Cooling rack
  • Piping bag


  1. All of the dry ingredients, including flour, oats, baking soda, and cinnamon, should be mixed together in a large basin using a whisk.
  1. Place the butter in a large bowl and use a hand mixer to beat it until it is silky smooth and creamy. It is recommended that sugar, molasses, and salt be added. Mix on medium speed until the mixture becomes foamy and airy.

3. The egg and vanilla essence should be beaten in until they are completely combined.

4. While the mixer is on a low speed, gradually add the flour mixture and combine until it is completely incorporated.

5. Using a scoop equivalent to 1 1/2 tablespoons, place the dough on the prepared baking sheets at a distance of about 2 inches. 10 minutes should be spent baking one sheet at a time. Wait until everything has cooled down before moving it to a wire rack.

6. Make a butter cream by beating together the butter and the salt in a large bowl until it becomes creamy. While the mixer is on a low speed, add the sugar and cream in a slow and steady stream. Incorporate the vanilla essence while beating at a medium pace until a foamy consistency develops.

7. It is recommended that the filling be put on the bottom of one half of the cookies.

8. The topping of the oatmeal cream pie with another cookie represents the very last step in its preparation.


  • If you want perfectly round cookies, use a large round cookie cutter (three to four inches in diameter) to shape them as soon as they come out of the oven.
  • I always use a cookie scoop to ensure that my cookies are all the same size. This recipe calls for a cookie scoop size of a #40, which is the ideal size. If your cookies aren’t evenly sized, you might try to make the pies by stacking cookies of sizes that are comparable to one another.
  • If you want a more even coating on the oatmeal cream pies, applying the filling with a piping bag will yield the best results.
  • Be careful not to spread the filling all the way to the edge of the bottom cookies, since placing the top cookies on can cause the filling to squeeze out of the sides and cause the cookies to fall apart.
  • When you add the cream filling to the cookies, you need to be certain that the cookies are not heated. If the cookies are heated, the filling will melt, and you will end up with a sticky mess to clean up.
  • Because cookies continue to cook even after they have been removed from the oven, it is important not to overbake them. The cookies should have a texture that is between between exceedingly soft and chewy.
  • When measuring your flour, make sure to use a scale. If you carry out the steps in this manner, the final result will be more accurate. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. This is the most precise way to measure flour, since it prevents you from ending up with a loaf that is too dense because the measuring cup was packed too tightly.
  • It is strongly suggested that you line the baking sheet with parchment paper before using it. If you do this, the oatmeal cookies will bake more uniformly, they won’t spread as much, and the bottom won’t get as dark as it would otherwise.
  • If you allow the egg to come to room temperature before adding it to the batter, you will find that it incorporates much more easily. If the egg is chilly, you can thaw it by placing it in a bowl of warm water for a few minutes. This is the quickest approach to rectify the situation in the event that you forget to remove it from the refrigerator and allow it to get to room temperature before serving it.
  • It’s important that dark brown sugar be moist and malleable. Before adding it to the butter, brown sugar that has lumps in it should be broken up with your fingers first.



Oatmeal cookies stuffed with cream pie filling can be kept for up to 5 days if stored in an airtight container. If you leave the oatmeal creme pies out at room temperature, the flavor will dry out.


The cookies can be frozen before or after they are assembled. The cookies can be frozen for up to three months if they are stored in a freezer-safe bag or container. An constructed oatmeal cookie cream pie can be frozen for up to two months if it is first tightly wrapped in plastic and then transferred to a freezer-safe bag or container.

Put the frozen snacks in the refrigerator the night before you plan to serve them.


This cookie dough should not be refrigerated before being baked. Because the oats in the dough will soak up any extra liquid, the cooked cookie will be on the dry side.

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