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Original post published September 5th, 2018. Post last updated on April 29th, 2024.
Featuring a sweet, creamy vanilla bean filling sandwiched between a pair of soft oatmeal cookies, this homemade oatmeal cream pies recipe offers an easy, home-baked twist on a nostalgic childhood favorite.
What Inspired These Homemade Oatmeal Cream Pies?
Growing up, I loved oatmeal creme pie snack cakes. If you live in the United States, you probably know the kind I’m talking about: two soft, slightly chewy oatmeal cookies, with a distinctive vanilla cream filling sandwiched in between. The kind wrapped in clear plastic wrappers and packaged in a long white box.
Now that I live in England, I’ve added oatmeal creme pies to my ever-growing list of classic American treats (along with candy corn, conversation hearts, candy canes, actually-hot salsa, and pretzels that taste like something other than sawdust) that I’m unable to find here, at least without paying a fortune for imported goods.
I first developed this homemade oatmeal cream pies recipe many years ago, but when a recent creme pie craving hit, I decided it might be time to recreate these nostalgic treats in my London kitchen.
This is not a “copycat” recipe—from my research, the store-bought oatmeal cream pies contain raisin paste or raisin purée, which I haven’t added here. But, these sandwich cookies will definitely satisfy an oatmeal cream pie craving if, like me, you’re unable to get your hands on the “real” thing.
Ingredients for Making This Oatmeal Cream Pies Recipe
These homemade oatmeal cream pies consist mostly of kitchen staples. If you maintain a well-stocked pantry like I do, you probably already have most of the ingredients on hand. You’ll need:
- All purpose flour – Plain flour forms the chewy oatmeal cookie dough base.
- Rolled oats – Be sure to choose rolled oats (or old fashioned oats) for this recipe, not instant or “quick” oats.
- Spices – You’ll need ground ginger and ground cinnamon, plus a bit of kosher salt. Fine sea salt will also work.
- Baking soda / bicarbonate of soda – Just a half teaspoon, but don’t omit it!
- Black treacle – I opted for black treacle because it’s more readily available in the UK, but feel free to substitute molasses. I like the Grandma’s brand. Do not use blackstrap molasses for this recipe.
- Sugars – You’ll need granulated sugar and light brown sugar, but dark brown sugar will also work if you prefer a deeper, more caramel-y flavor.
- Vanilla bean paste – For both the cookies and the frosting. You can use extract, but I recommend paste if at all possible. Both Taylor and Colledge and Nielsen-Massey make good options.
- Confectioner’s sugar – a.k.a icing sugar, or powdered sugar, for making the creamy filling.
- Whole milk – Or, use whipping cream or your favorite plant milk of choice. And be sure to keep a little bit extra on hand in case you want to adjust the consistency of the cream filling.
- Butter – Unsalted and softened to room temperature.
- Egg – If cold, allow the egg to come up to room temperature for best results.
Tools and Equipment
You will need a cookie scoop to portion out the oatmeal cookie dough. About 1 1/2 inches works best, and ideally with a release similar to an ice cream scoop. A large melon baller will also work, as will a tablespoon in a pinch!
You’ll also need a large disposable piping bag to pipe the filling. If desired, you can pipe with a 1/2-inch round tip, or just use scissors to clip the corner of the bag. If you don’t have a piping bag, place your cream filling in a plastic storage bag with the corner clipped, or use a knife to spread the filling on the cookies instead.
A round metal cutter will allow you to reshape the cookies into perfectly round, Instagram-worthy bakes. Reshaping also helps to give the oatmeal cookies their distinctive cracked tops!
Tips and Tricks for Homemade Oatmeal Cream Pies
Do not overbake the oatmeal cookies. Remove the tray from oven while the cookies look puffy but still soft, and just barely golden brown. In fact, they should actually still look a tiny bit underbaked, because you want the cookies to remain soft once they cool, or you’ll have crunchy pies rather than soft and chewy ones.
Dont place the scoops of cookie dough too close together on the tray, because they will spread as they bake. If your scoops don’t all fit on one tray (mine didn’t!) you can bake in two batches. For best results, bake the trays one at a time, rather than placing two trays in the oven at once.
Make-Ahead and Storage Suggestions
These homemade oatmeal cream pies will keep well for 3-4 days when stored in an airtight container at room temperature. Layer the pies between sheets of parchment or wax paper to prevent the cookies from sticking together.
For a make-ahead option, you can prepare the cookie dough up to 24 hours in advance, then cover the bowl with clingfilm/plastic wrap and chill in the refrigerator until you’re ready to scoop and bake.
Un-filled oatmeal cookies can also be layered between sheets of parchment and frozen in an airtight container, then thawed and filled just prior to serving. I don’t recommend freezing the filled pies.
Other oatmeal cookie recipes you might enjoy:
Parsnip Cookies with Cream Cheese Frosting
Chai Spiced Oatmeal Lace Cookies
Triple Butterscotch Oatmeal Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Homemade Oatmeal Cream Pies
- Total Time: 1 hour 20 minutes
- Yield: 10 3-inch round sandwich cookies 1x
Description
This homemade oatmeal cream pies recipe features a sweet filling sandwiched between a pair of soft oatmeal cookies. A nostalgic homemade version of a childhood favorite!
Ingredients
Oatmeal Cookies:
160 grams all purpose flour (1 1/4 cups)
55 grams rolled oats (2/3 cup)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
113 grams unsalted butter, softened (1/2 cup / 1 stick)
105 grams light brown sugar (1/2 cup, packed)
105 grams granulated sugar (1/2 cup)
1 egg
1 teaspoon vanilla bean paste
25 grams black treacle, or molasses (1 tablespoon)
Filling:
113 grams unsalted butter (1/2 cup / 1 stick)
400 grams confectioner’s sugar (3 cups)
45 milliliters whole milk (3 tablespoons), plus more to adjust consistency
1 teaspoon vanilla bean paste
Instructions
Oatmeal cookies:
Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment.
In a medium bowl, whisk together flour, rolled oats, baking soda, ground cinnamon, ground ginger, and kosher salt.
In a separate mixing bowl or the bowl of a stand mixer, whip the butter on high speed until fluffy.
Add the sugars, followed by the black treacle, and mix until well combined.
Mix in the egg and vanilla bean paste.
Add the dry ingredients and mix on low speed until just combined.
Cover bowl with clingfilm/plastic wrap and transfer to the refrigerator to chill, at least 30 minutes.
With a 1 1/2-inch cookie scoop, scoop the mixture onto prepared tray, allowing 2 inches of space between the scoops.
Bake in preheated oven for 10-11 minutes, or until puffy and very lightly brown around the edges. Do not overbake.
For perfectly round cookies, quickly reshape with a round metal cutter. (This also helps to give the oatmeal cookies their distinctive cracked tops!)
Allow cookies to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.
While cookies cool, prepare the filling.
Filling:
In a large bowl or the bowl of a stand mixer, mix the softened butter on high speed until light and fluffy.
Add the confectioner’s sugar, alternating with the milk and mixing well after each addition.
Mix in the vanilla bean paste.
If necessary, add a bit more milk or confectioner’s sugar to adjust the consistency. (The buttercream should be thick rather than runny or watery, but still thin enough to pipe with ease.)
Transfer to a piping bag.
Assembly:
Divide the oatmeal cookies into pairs.
Pipe a generous blob of buttercream on the flat side of half of the cookies.
Top with the remaining cookies, using your hands to gently sandwich the two halves together.
Store leftover cookies in an airtight container at room temperature for up to three days.
- Prep Time: 40 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Desserts