Homemade Oatmeal Cream Pies
For anyone who grew up with a love for Little Debbie's Oatmeal Creme Pies, you’re sure to love this homemade version. Inspired by the classic snack cake, these soft sandwiches are made with two chewy, brown sugar and oat-filled cookies that sandwich fluffy homemade cream filling. You can use both rolled oats or quick cooking oats in this recipe. I prefer rolled oats, which give the cookies a little more texture.
Equipment
- large cookie sheets
- parchment paper
- Electric mixer
Ingredients
Oatmeal cookies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 3/4 teaspoon ground cinnamon
- 2 teaspoons unsweet cocoa powder
- 10 tablespoons unsalted butter melted
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1 1/4 cup rolled oats or quick cooking oats
Cream filling
- 1 cup unsalted butter at room temperature
- 2 cups confectioners’ sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Oatmeal cookies
- Preheat the oven to 350°F. Line one or more large cookie sheets with parchment paper.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Whisk well to combine.
- In the bowl of an electric mixer, add the butter, brown sugar, egg, egg white, and vanilla extract. Beat until smooth and consistently caramel colored throughout. Add the flour mixture to the wet mixture. Beat until well combined.
- Add the oats to the bowl; fold in by hand with a rubber spatula. When the oats are well dispersed throughout the batter, let it rest for 5-7 minutes at room temperature. As the batter rests it will firm enough to scoop into balls.
- Use a cookie scoop to portion out the batter, or use a tablespoon to scoop about 2.5 tablespoons of batter into mounds, widely spaced, onto the prepared cookie sheets. Be sure to give these cookies plenty of room, because they will spread.
- Bake for 9-11 minutes or until golden around the edges and just slightly underdone in their centers. Cookies will be very soft when first taken out of the oven. Cool on the pan(s) for 5-7 minutes, or until the cookies are firm enough to move. You can also let the cool on the pans completely, or cool on wire racks.
Cream filling
- In the bowl of an electric mixer, place the butter and confectioners’ sugar. Beat until lightened in color and well combined. Add heavy cream 1 tablespoon at a time; beat until light fluffy. Mix in the vanilla extract.
- Transfer the cream filling to a piping bag, and pipe onto half of the cookies. Or, spoon and spread cream filling onto half the cookies. Top each filled cookie with another cookie.
- Store assembled snack cakes between waxed paper in airtight containers, or package individually in small zip-top bags for lunchbox or after school snacks.
Notes
What to expect: These homemade oatmeal cream pies are made with two chewy brown sugar and oat cookies with craggy tops, golden edges, and a soft, tender center. Each bite offers a balance of texture. Sandwiched between them is a vanilla cream filling, made even lighter and fluffier by whipping in tablespoons of heavy cream. The filling is rich and sweet, so you can adjust how much you add based on your taste—spread just a thin layer for a more balanced sweetness, or pile it on thick for an extra indulgent treat.
Keep an eye out during baking: The best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. Since portioning dough and baking temps can vary from baker to baker – keep under close watch.
Tried this recipe?Let us know how it was!