Homemade Oatmeal Cream Pies – Soft, Chewy & Better Than Store-Bought!
Homemade Oatmeal Cream Pies are the ultimate nostalgic treat—soft, chewy, and stuffed with fluffy vanilla cream that puts store-bought versions to shame. If you’ve ever bitten into a packaged pie and thought, “I wish this tasted fresher,” congratulations—you’re about to make it happen. These cookies are buttery, perfectly spiced, and melt-in-your-mouth soft with a filling so good you’ll want to eat it by the spoonful.
What Makes These So Special
- No extensive chilling or resting — mix, bake, and fill.
- Balanced texture: thin enough to press, soft enough to fold without snapping.
- Flavor depth: brown sugar + molasses + vanilla = cookie nirvana.
- Flexible filling: you can tweak creaminess, saltiness, sweetness to your heart’s content.
- Keeps (kind of): they hold their texture for a day or two. If you’re looking for another bake that holds up, try our Breakfast Rolls recipe (Sweet & Savory).
If you’re into baking for proof that you’re an adult who can still eat stuff like this for fun, these are your people.
Ingredients You Need & Why
For the Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter, softened but not melty — soft enough for your finger, not squishy.
- ¾ cup brown sugar (packed) — gives chew and caramel tones.
- ½ cup granulated sugar — helps control spread and balance.
- 2 large eggs — binders and moisture.
- 1 tablespoon molasses — little but mighty in flavor and color.
- 2 teaspoons vanilla extract — deepens the flavor, don’t skip.
- 1½ cups all-purpose flour — the backbone.
- 1 teaspoon baking soda — the mild lift.
- ½ teaspoon baking powder — optional but gives a little extra spring.
- 1 teaspoon ground cinnamon — cozy warmth.
- ½ teaspoon salt — turns flavors from “meh” to “wow.”
- 3 cups oats (quick oats or pulsed old-fashioned oats) — texture hero.
For the Cream Filling
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar (sifted preferably)
- 1 jar (7 oz) marshmallow creme / fluff
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk or heavy cream
- A pinch of salt (optional but highly recommended)
Oats Success Tip
If you only have old-fashioned rolled oats, pulse them a few times in a food processor or blender so they don’t dominate the cookie’s structure. You want them smaller, but not turned into powder. That way they integrate, help cookies hold shape, and still give chew. If your cookies spread too much, check your butter (too soft) or flour (maybe slightly under-measured). Adjust accordingly.
How to Make Homemade Oatmeal Cream Pies
1. Preheat & Prep
Heat your oven to 375°F (191°C). Line at least two baking sheets with parchment paper (or silicone mats). This hotter temp helps edges set while centers stay soft.
2. Cream Butter + Sugars
In a large mixing bowl (or bowl of a stand mixer), beat butter, brown sugar, and granulated sugar together on medium speed until light and fluffy—about 2–3 minutes. This step is not optional; it creates air pockets for lighter cookies.
3. Add the Wet Flavors
Beat in the eggs, molasses, and vanilla extract, one at a time, scraping the bowl as needed. Your dough will look glossy and smooth. If you see a chunk of dry stuff, get in there with a spatula.
4. Mix Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, baking powder (if using), cinnamon, and salt. Make sure there are no clumps or baking soda lumps hiding.
5. Combine Wet + Dry, Then Add Oats
Gently stir the dry mixture into the wet until just combined. Then fold in the oats until everything is uniformly moistened. The dough will be thick, dense, and slightly sticky—not pourable.
6. Scoop & Arrange
Use a cookie scoop (about 2 tablespoons / ~45 g) to portion dough. Place scoops 2 to 3 inches apart, six per baking sheet (or less, depending on sheet size). Flatten them slightly (gently) so they bake evenly.
7. Bake
Bake for 10–12 minutes, or until the cookie edges begin to set and just a touch of golden appears. The centers will look a little soft—that’s perfect. Don’t overbake! They finish cooking on the hot pan a bit.
8. Cool
Let cookies rest on the baking sheet 5–10 minutes so they firm up slightly, then carefully transfer to a wire rack and cool completely. If you try to fill while warm, the filling will melt and ooze.
9. Make the Filling
While cookies cool, beat butter until smooth. Gradually add powdered sugar, one cup at a time, mixing low until combined. Fold in the marshmallow creme and vanilla until smooth. Add milk or cream, a teaspoon at a time, until the filling is fluffy but holds shape. Taste; stir in a pinch of salt if it’s feeling too sweet. Adjust consistency (add sugar or cream) to get that perfect pipeable but stable texture.
10. Assemble the Pies
Flip half your cookies so flat sides face up. Pipe or spread about 1½ tablespoons of filling onto one cookie, then press a matching cookie on top, flat side down. Press gently from the center outward so filling kisses the edges. Chill in the fridge for 10–15 minutes to firm up the filling and get clean edges.
Common Mistakes to Avoid
- Skipping the preheat. If the oven isn’t fully hot, your cookies spread into sad blobs.
- Butter too soft or melty. If it’s slipping off your finger, chill it 10 minutes.
- Overbaking “just in case.” The cookies should leave the oven slightly underdone. They firm while cooling.
- Using full old-fashioned oats without pulsing. Your cookies might end up too rough or unbalanced.
- Assembling too soon. Warm cookies = melted filling = mess.
- Omitting salt in the filling. It tames the sweetness and makes vanilla sing.
- Overmixing the dough. Once dry ingredients incorporate, stop. Overworking = tough cookies.
Alternatives & Substitutions
- No molasses? Use dark brown sugar + ½ teaspoon maple syrup to mimic the depth.
- Only old oats? Pulse them in a blender or food processor until coarse bits remain.
- Gluten-free remix: Use a 1:1 gluten-free flour and certified gluten-free oats. Chill dough if it seems too loose.
- Vegan version: Use plant-based butter and a vegan marshmallow fluff or whipped aquafaba + powdered sugar filling.
- Spice tweaks: Add a pinch of nutmeg or allspice for a cozy twist.
- Tangy filling: Substitute 2 tablespoons of buttercream with cream cheese for a slightly tangy edge (less sweet overall).
- Mini version: Use 1 tablespoon scoops, bake 8–10 minutes.
- Maxi version: Three-tablespoon scoops, bake 13–15 minutes—watch the edges.
More Cozy Recipes & Baking Resources
- Chicken Avocado Melt Sandwich Recipe (Quick & Delicious)
- Best Buffalo Chicken Dip Recipe (Easy, Creamy & Cheesy Appetizer)
- Cowboy Soup Recipe: Easy One-Pot Dinner Packed with Flavor
FAQ (Frequently Asked Questions)
Q: Do I have to bake at 375°F? Can I just use 350°F like many cookies?
A: You could, but your results will differ: 350°F tends to allow the cookie to spread more before setting. That’s fine if you like flatter ones, but 375°F gives you a better balance of set edges + soft center.
Q: My cookies came out flat. What went wrong?
A: Likely butter was too warm or you under-measured flour. Chill your dough for 10 minutes next time, and measure flour properly (fluff, spoon, level).
Q: Can I make the filling thinner or thicker?
A: Yes! Add more milk/cream (a teaspoon at a time) to loosen, or more powdered sugar to thicken. But go slow—tiny tweaks make a big difference.
Q: How should I store these pies?
A: In an airtight container. At room temp, for about 48 hours they stay soft. In the fridge, maybe 4–5 days, though the filling firms. Let them warm for 10 minutes before eating.
Q: Can I freeze them?
A: Freeze the unfilled cookies (cool first) up to 2 months. Thaw, and then assemble. Filled pies can freeze, but texture may suffer.
Q: Why is a pinch of salt in the filling so important?
A: Because sweetness without counterpoint is just sugar dumping. That salt pulls out vanilla, tones down over-sweetness, and keeps your teeth from jumping ship.
Q: Are these healthy or “better for you”?
A: They include oats (I see you, fiber!), but let’s not kid ourselves—they’re dessert. But making them at home means you control what goes in.
Final Thoughts
Congratulations—I hereby bestow upon you the honorary title of Oatmeal Cream Pie Architect. These cookies are the kind of Bake That Makes You Proud: soft, chewy, comforting, and just customizable enough to suit your sugar mood swings.
Bake a batch, sneak one while no one’s watching, and share a few to win friends for life (or at least cookies). Photograph them to please Pinterest. Tuck them into lunchboxes. Let them be your secret weapon when someone asks, “Got dessert?”
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats (or pulse old-fashioned oats a few times in a food processor)
For the Cream Filling:
- ¾ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 jar (7 oz) marshmallow creme or fluff
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk or heavy cream, as needed
- Pinch of salt (optional but recommended)
Instructions
Notes
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 8gCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g
