Homemade Oatmeal Cream Pies are made with two soft and chewy oatmeal cookies sandwiched around a sweet vanilla cream filling. They’re a fun homemade treat that’s perfect for lunchboxes, after-school snacks, or anytime you’re craving a nostalgic dessert.
These homemade oatmeal cream pies take the classic Little Debbie lunchbox treat and make it from scratch. Soft and chewy oatmeal cookies are paired with a sweet, creamy vanilla buttercream filling for a cookie sandwich that’s every bit as fun to eat as you remember.
The homemade version is perfect for tucking into lunchboxes, setting out for an after-school treat, or making whenever you’re craving something a little nostalgic. And because they’re homemade, you get that freshly baked oatmeal cookie texture along with plenty of vanilla cream filling flavor in every bite.
Ingredient notes and substitutions
- Butter: If using unsalted butter, increase the salt in the cookies to 3/4 teaspoon and add 1/4 teaspoon salt to the filling.
- Brown sugar: I use light brown sugar, but dark brown sugar will also work.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift/stir to break up the flour, lightly spoon into the measuring cup, and level.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Milk: Heavy cream also works well.
How to make oatmeal cream pies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, add butter, brown sugar, and sugar. Beat until light and fluffy.
Step 3: Add eggs and vanilla. Beat again until combined, scraping down the sides of the bowl as needed.
Step 4: Add oats, flour, cinnamon, nutmeg, baking powder, baking soda, and salt to the wet ingredients. Mix in until just combined.
Step 5: Drop 1 ½ tablespoons cookie dough per cookie (medium cookie scoop), about 2 inches apart on the prepared cookie sheets.
Step 6: Bake for about 10-15 minutes, or until light golden brown. Allow to cool on the baking sheet.
Step 7: Once cooled, prepare the filling. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter for about 5 minutes until fluffy.
Step 8: Add in the powdered sugar and beat until smooth and combined.
Step 9: Add milk and vanilla. Beat again until combined.
Step 10: To assemble the cookies, pipe frosting on the back of one cookie, then top with another. Repeat until all cookies are sandwiched with filling in the center.
Recipe Tips!
- Mixer: You can use an electric mixer (hand mixer) in place of the stand mixer. Simply add about 1 minute to the mixing times, and stir in the dry ingredients by hand.
- Don’t overbake the cookies: For chewy cookies, the cookies should be set around the edges but still look slightly soft in the centers. This helps them stay chewy as they cool.
- Make the cookies the same size: Using a cookie scoop makes it much easier to create evenly sized pairs.
- Let the cookies cool completely: Warm cookies will melt the cream filling.
- Match the cookies before filling: Pair cookies of similar sizes before you start assembling the cream pies.
- Don’t overfill them: Leave a little room around the edge so the filling doesn’t squeeze out when you add the second cookie.
Storage
Store any leftovers in an airtight container in the refrigerator. The cookies will keep for up to 4 days when properly stored in the fridge.
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Homemade Oatmeal Cream Pie Recipe
Equipment
Ingredients
Cookies
- ½ cup salted butter at room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Filling
- ¾ cup salted butter at room temperature
- 3 cups powdered sugar
- 3 tablespoons milk at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar, and sugar. Beat until light and fluffy.½ cup salted butter, 1 cup light brown sugar, ¼ cup granulated sugar
- Add eggs and vanilla. Beat again until combined, scraping down the sides of the bowl as needed.2 large eggs, 1 teaspoon vanilla extract
- Add oats, flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix in until just combined.2 cups old fashioned rolled oats, 1 ¾ cups all purpose flour, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Drop 1 ½ tablespoons cookie dough per cookie, about 2 inches apart on the prepared baking sheets.
- Bake for about 10-15 minutes, or until light golden brown. Allow to cool on the baking sheet.
- Once cooled, prepare the filling. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter for about 5 minutes until fluffy.¾ cup salted butter
- Add in the powdered sugar and beat until smooth and combined.3 cups powdered sugar
- Add milk and vanilla. Beat again until combined.3 tablespoons milk, 1 ½ teaspoons vanilla extract
- To assemble the cookies, pipe frosting on the back of one cookie, then top with another. Repeat until all cookies are sandwiched with filling in the center.
Notes
- Butter: If using unsalted butter, increase the salt in the cookies to 3/4 teaspoon and add 1/4 teaspoon salt to the filling.
- Brown sugar: I use light brown sugar, but dark brown sugar will also work.
- Flour: To properly measure the flour, either weigh it (click “metric” just above the ingredients for the weights) or sift/stir to break up the flour, lightly spoon into the measuring cup, and level.
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Milk: Heavy cream also works well.
- Nutrition values are estimates.
Nutrition
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