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featured oatmeal cream pies
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4.45 from 29 votes

Oatmeal Cream Pies Recipe

An iconic grocery store treat, homemade Oatmeal Cream Pies feature soft and chewy oatmeal cookies with a sweet vanilla filling. Just as delicious as the original, this from scratch version is made without artificial flavors or preservatives for a treat you can feel great about making and eating!
Prep Time30 minutes
Cook Time10 minutes
Assemble Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 20 sandwich cookies
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 2 Baking Sheet
  • Hand Mixer
  • Cookie Portion Scoop (optional)

Ingredients

For the Cookies

  • 1 cup unsalted butter 227 grams, room temperature (2 sticks)
  • ¾ cup brown sugar 160 grams
  • ¼ cup granulated sugar 50 grams
  • 2 large eggs 100 grams, room temperature
  • 2 tablespoons unsulphured molasses 43 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 2½ cups quick-cooking oats 223 grams
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground cloves

For the Filling

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 1 cup powdered sugar 113 grams
  • 1 tablespoon heavy cream 14 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 cup marshmallow fluff 128 grams

Instructions

  • Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
    ingredients for oatmeal cream pies
  • In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
    1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
    creamed butter and sugar in a glass bowl with a hand mixer
  • Add the eggs, molasses, and vanilla and mix well.
    2 large eggs, 2 tablespoons unsulphured molasses, 1 teaspoon pure vanilla extract
    wet ingredients for oatmeal cream pies in a glass bowl with a hand mixer
  • In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together.
    2½ cups quick-cooking oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground cloves
    dry ingredients for oatmeal cream pies in a glass bowl
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
    oatmeal cream pie cookie dough in a glass bowl with a hand mixer
  • Scoop 2-tablespoon-sized cookies onto the prepared baking sheets – place them 3 inches apart.
    hand scooping oatmeal cookie dough onto a parchment paper lined baking sheet before baking
  • Bake for 8-10 minutes, until lightly golden around the edges.
    oatmeal cookies on a parchment paper lined baking sheet after baking
  • Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
  • While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth.
    1 cup powdered sugar, 1 tablespoon heavy cream, 1 teaspoon pure vanilla extract, 1 cup marshmallow fluff, ½ cup unsalted butter
    oatmeal cream pie filling in a glass bowl with a hand mixer
  • Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!
    hand using an offset spatula to spread filling onto bottom cookie for oatmeal cream pies

Video

Notes

  • For perfect oatmeal cookies, try not to overmix the wet and dry ingredients.
  • Keep an eye on the cookies as they bake. When the edges are lightly golden brown, they're done!
  • When removing the cookies from the oven, tap the baking sheet at least 3 times on the counter to flatten the cookies.
  • Mix it up and add sprinkles or chocolate chips to the filling for a little something extra!
Storage: Store sandwich cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Store un-sandwiched cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich cookie | Calories: 305kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 102mg | Fiber: 1g | Sugar: 22g | Vitamin A: 464IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg