Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Homemade oatmeal cream pies are the ultimate comfort dessert. After making these many times, I’ve perfected the recipe for you. The crispy cookies and creamy filling will make your house smell cozy and inviting. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Strawberry Shortcake Muffins and Lion Pancakes.
Why This Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought Is Pure Comfort
- Crispy oatmeal cookies with a soft, chewy center
- Creamy, fluffy filling that's not too sweet
- Easy to make and better than store-bought
What You'll Need for Easy 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.
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Baking soda
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Powdered sugar
- Heavy cream
- Cinnamon
- Nutmeg
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Chocolate chips
- Optional: Nuts
📝 Ingredient Notes
- Old-fashioned oats: Do not use quick-cooking oats.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time. → See on Amazon
- Cookie scoop — Makes perfectly round, evenly-sized cookies. → See on Amazon
How to Make Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Prepare the cookie dough: Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and mix into butter mixture. Stir in oats.
- Bake the cookies: Scoop dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes. Let cool.
- Prepare the filling: Whip heavy cream until stiff peaks form. Add powdered sugar and vanilla. Mix until smooth.
- Assemble the cream pies: Spread filling onto half of the cooled cookies. Sandwich with remaining cookies. Dust with powdered sugar.
Cook's Tips for Perfect Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Common mistake and fix: Don't overbake the cookies. They should still be soft in the center. If they're too hard, the filling won't stick.
- Pro tip: Chill the filling for 15 minutes before assembling to prevent it from melting too quickly.
- Pro tip: Use a cookie scoop to ensure even-sized cookies and filling.
Storing & Reheating Easy 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: Cookies can be made ahead and frozen. Assemble just before serving.
Freezing Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Freeze assembled pies for up to 2 months. Thaw in the fridge overnight before serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: Use a kitchen scale for accurate measuring.
- Best substitution: Substitute heavy cream with whipped topping for a lighter filling.
- Make-ahead: Cookies can be made ahead and frozen. Assemble just before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the filling is too runny, add more powdered sugar. If it's too thick, add a bit more heavy cream.
Want to level up this recipe?
Parchment paper — Prevents cookies from sticking and makes cleanup easy. → Check price on Amazon
Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Ingredients
Main Ingredients
- Old-fashioned oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Baking soda
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Powdered sugar
- Heavy cream
Seasonings
- Cinnamon
- Nutmeg
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Chocolate chips
- Nuts
Instructions
- Prepare the cookie dough: Cream butter and sugars. Add eggs and vanilla. Combine dry ingredients and mix into butter mixture. Stir in oats.
- Bake the cookies: Scoop dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes. Let cool.
- Prepare the filling: Whip heavy cream until stiff peaks form. Add powdered sugar and vanilla. Mix until smooth.
- Assemble the cream pies: Spread filling onto half of the cooled cookies. Sandwich with remaining cookies. Dust with powdered sugar.
Notes
- Chef tip: Use a kitchen scale for accurate measuring.
- Best substitution: Substitute heavy cream with whipped topping for a lighter filling.
- Make-ahead: Cookies can be made ahead and frozen. Assemble just before serving.
- Scaling: This recipe can be doubled or halved easily.
- Troubleshooting: If the filling is too runny, add more powdered sugar. If it's too thick, add a bit more heavy cream.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze assembled pies for up to 2 months. Thaw in the fridge overnight before serving.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Cookies can be made ahead and frozen. Assemble just before serving.
Nutrition Per Serving
- Calories: 340
- Protein: 3g
- Fat: 18g
- Carbs: 42g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought FAQs
Yes, cookies can be made ahead and frozen. Assemble just before serving.
If the filling is too runny, add more powdered sugar. If it's too thick, add a bit more heavy cream.
Yes, you can use buttercream, custard, or any other filling you prefer.
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 Easy 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!
