Homemade Oatmeal Cream Pies — Better Than Store-Bought
Homemade oatmeal cream pies are the ultimate comfort food, with a soft, chewy oatmeal cookie and a luscious cream filling. After making these many times, I’ve discovered the trick to the perfect oatmeal cream pie is to not overbake the cookies. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Indulgent Caramel Crush Bars and Creamy Potato Soup.
Why This Homemade Oatmeal Cream Pies — Better Than Store-Bought Is Pure Comfort
- Soft and chewy oatmeal cookies
- Creamy, not-too-sweet filling
- Easy to make, better than store-bought
What You'll Need for Homemade Oatmeal Cream Pies — Better Than Store-Bought
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Cinnamon
- Optional: Whipped cream (for serving)
📝 Ingredient Notes
- Oats: Old-fashioned oats work best for this recipe.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of creaming butter and sugar → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking → See on Amazon
How to Make Homemade Oatmeal Cream Pies — Better Than Store-Bought
- Make the cookie dough: Cream butter and sugars, add eggs and vanilla, then gradually add dry ingredients.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the cookies: Scoop dough onto baking sheets and bake at 350°F (175°C) for 10-12 minutes.
- Make the cream filling: Beat butter and shortening, gradually add powdered sugar, then add vanilla and milk.
- Assemble the pies: Pipe or spread cream filling onto half of the cooled cookies, then sandwich with remaining cookies.
Cook's Tips for Perfect Homemade Oatmeal Cream Pies — Better Than Store-Bought
- Common mistake and fix: Don't overbake the cookies. They should still be soft in the middle when you take them out of the oven.
- Pro tip: Use an ice cream scoop to portion the dough for even-sized cookies.
- Pro tip: For a lighter cream filling, use all shortening instead of butter.
Storing & Reheating Homemade Oatmeal Cream Pies — Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Cookie dough can be made up to 2 days ahead and refrigerated. Cream filling can be made up to 1 day ahead.
Freezing Homemade Oatmeal Cream Pies — Better Than Store-Bought
Freeze assembled pies for up to 3 months. Thaw in the fridge before serving.
Recipe Notes
- Chef tip: Using a combination of butter and shortening in the cream filling gives it the best texture and flavor.
- Best substitution: You can substitute the butter in the cream filling with an equal amount of vegetable shortening.
- Make-ahead: Assembled pies can be frozen for up to 3 months. Thaw in the fridge before serving.
- Scaling: This recipe can be easily doubled.
- Troubleshooting: If your cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Want to level up this recipe?
Wilton Cookie Scoop — Ensures perfectly portioned cookies every time → Check price on Amazon
Homemade Oatmeal Cream Pies — Better Than Store-Bought
Ingredients
Main Ingredients
- Oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
Seasonings
- Baking soda
- Salt
- Cinnamon
Optional Toppings
- Whipped cream (for serving)
Instructions
- Make the cookie dough: Cream butter and sugars, add eggs and vanilla, then gradually add dry ingredients.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the cookies: Scoop dough onto baking sheets and bake at 350°F (175°C) for 10-12 minutes.
- Make the cream filling: Beat butter and shortening, gradually add powdered sugar, then add vanilla and milk.
- Assemble the pies: Pipe or spread cream filling onto half of the cooled cookies, then sandwich with remaining cookies.
Notes
- Chef tip: Using a combination of butter and shortening in the cream filling gives it the best texture and flavor.
- Best substitution: You can substitute the butter in the cream filling with an equal amount of vegetable shortening.
- Make-ahead: Assembled pies can be frozen for up to 3 months. Thaw in the fridge before serving.
- Scaling: This recipe can be easily doubled.
- Troubleshooting: If your cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze assembled pies for up to 3 months. Thaw in the fridge before serving.
- Make ahead: Cookie dough can be made up to 2 days ahead and refrigerated. Cream filling can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 11g
- Carbs: 32g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 35mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Oatmeal Cream Pies — Better Than Store-Bought FAQs
Yes, assembled pies can be frozen for up to 3 months. Thaw in the fridge before serving.
Overbaking the cookies can cause them to become dry. Be sure to take them out of the oven when the centers are still soft.
No, old-fashioned oats work best for this recipe. Quick-cooking oats may result in a different texture.
No, this recipe is not suitable for the air fryer.
Store in an airtight container in the fridge for up to 5 days.
A Warm Final Note
I can’t wait for you to try Homemade Oatmeal Cream Pies — Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
