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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

Soft, chewy oatmeal cookies sandwiched with a fluffy cream cheese filling for a homemade version of classic oatmeal cream pies that stay tender for days.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 10 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened, for cookies
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract divided
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats
  • 4 oz cream cheese softened, for filling
  • 1/2 cup unsalted butter softened, for filling
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract for filling
  • 1-2 tbsp milk or cream as needed for consistency

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 175°C (350°F) and line baking sheets with parchment.
  2. Cream 1 cup butter with brown sugar and granulated sugar until light and slightly fluffy.
  3. Beat in eggs and 1 tsp vanilla until smooth.
  4. Whisk flour, baking soda, baking powder, cinnamon, and salt in a separate bowl, then add to the wet ingredients and mix just until combined.
  5. Stir in rolled oats by hand, then scoop tablespoon portions onto trays, leaving space to spread.
  6. Bake 9 to 11 minutes until edges are set and centers look slightly underdone. Cool on trays 5 minutes, then move to racks.
  7. Beat cream cheese and 1/2 cup butter until smooth, then add powdered sugar gradually and mix until fluffy. Add remaining vanilla and enough milk for a spreadable filling.
  8. Pair similar sized cookies, spread or pipe filling on the bottom of one, then top with another cookie and press gently to sandwich.

Notes

  • Chill dough briefly if cookies spread too much during baking.
  • Do not overbake, as the cookies firm up while cooling.
  • Store filled pies in the fridge and bring to room temperature before serving for best texture.