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Irresistible Oatmeal Cream Pies That Will Satisfy Your Sweet Tooth - Featured Image

Irresistible Oatmeal Cream Pies That Will Satisfy Your Sweet Tooth

Learn how to make delicious Oatmeal Cream Pies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—fresh and wholesome whenever possible. I always choose old-fashioned rolled oats for their texture and flavor; they give the cookies that perfect chewiness. Butter is my go-to for richness, and I like to use pure vanilla extract to deepen the flavor of the cream filling. If you’re ever short on ingredients, I’ve included some substitutions that keep the essence intact without sacrificing taste.

  • 1 cup unsalted butter, softened
  • 1 cup packed light 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
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • For the cream filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons heavy cream or milk

Substitutions: If you need a dairy-free option, swap the butter for a plant-based alternative and use coconut cream in place of heavy cream. For a gluten-free version, try a gluten-free all-purpose flour blend that measures cup for cup.

Instructions

  1. Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 3-4 minutes with a hand mixer. This step is crucial for that tender crumb.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for that warm, inviting aroma.
  4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
  6. Stir in the rolled oats with a spatula, folding gently until evenly incorporated for that perfect chewy texture.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart since they will spread slightly.
  8. Bake for 10-12 minutes or until the edges are golden but the centers remain soft—this keeps the cookies chewy, not crunchy.
  9. Allow cookies to cool completely on the baking sheets before filling to prevent melting the cream.
  10. To make the cream filling, beat the softened butter until smooth, then gradually add powdered sugar and vanilla extract. Slowly add the cream or milk until the filling is fluffy and spreadable.
  11. Spread a generous dollop of cream on the flat side of one cookie, then gently sandwich with another cookie.
  12. Repeat until all cookies are paired, then refrigerate for 30 minutes to help the filling set before serving.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Oatmeal Cream Pies, recipe, cooking, food