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Homemade Oatmeal Cream Pies: Soft, Chewy, and Better Than Store Bought

A stack of three homemade oatmeal cream pies featuring chewy oatmeal cookies and thick vanilla cream filling.
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Create the classic comfort snack at home. These oatmeal cream pies feature incredibly soft and chewy oatmeal cookies spiced with cinnamon, sandwiching a rich, sweet vanilla cream filling. This recipe delivers the nostalgic flavor you love, made from scratch.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup shortening
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream

Instructions

  1. Prepare the cookies: In a large bowl, cream together 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Stir in the rolled oats until evenly distributed throughout the dough.
  5. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.
  6. Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are set but the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the cream filling: In a medium bowl, beat the 1/2 cup softened butter, shortening, powdered sugar, and 1 teaspoon vanilla extract until smooth.
  8. Add the milk or cream, one tablespoon at a time, beating until the filling is light and creamy.
  9. Assemble the pies: Spread a generous layer of cream filling onto the flat side of one cooled oatmeal cookie. Top with a second cookie, pressing gently to sandwich the filling.
  10. For the neatest results, chill the assembled pies for at least 30 minutes before serving.

Notes

  • For extra chewy cookies, slightly underbake them; they firm up as they cool.
  • You can substitute marshmallow fluff for some of the shortening in the filling for a fluffier texture.
  • Wrap assembled cookies individually in plastic wrap and store them in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://www.unfoldrecipes.com/oatmeal-cream-pies-recipe-soft-chewy/