Oatmeal Cream Pie Cookies
These Oatmeal Cream Pie Cookies are a nostalgic, sweet treat that combines soft, chewy oatmeal cookies with a creamy, fluffy filling. With a perfect balance of spice from the oats and sweetness from the cream filling, these cookies are like a homemade version of the classic oatmeal cream pies you remember. Ideal for a snack, lunchbox treat, or dessert, these cookies are sure to be a hit with everyone who loves the combination of oatmeal and cream!
Each bite of these cookies delivers the satisfying chewiness of the oatmeal cookie paired with the smooth, sweet cream filling. The flavors come together in perfect harmony, offering a comforting, indulgent treat that’s both soft and sweet. The oatmeal adds a subtle warmth, while the cream filling brings a delightful richness!
These Oatmeal Cream Pie Cookies are easy to make, indulgent, and perfect for anyone who loves a good oatmeal cookie. The addition of the homemade cream filling makes these cookies extra special, and they’re a fun, nostalgic dessert that’s sure to please both kids and adults alike.
These Oatmeal Cream Pie Cookies are the ultimate nostalgic dessert—bringing back memories of those beloved store-bought cream pies, but with a fresh, homemade upgrade. Soft, chewy oatmeal cookies are sandwiched around a rich, fluffy cream filling that’s sweet, smooth, and just the right touch of indulgent. With a cozy blend of oats, cinnamon, and vanilla, these cookies are the perfect mix of hearty and sweet, making them ideal for dessert trays, lunchboxes, or a comforting treat with coffee or tea.
What makes these cookies truly shine is the balance of textures and flavors. The cookies are tender and chewy with just the right amount of spice from the cinnamon and warmth from the brown sugar. The oats give them structure and a rustic feel, while the filling brings that dreamy, melt-in-your-mouth sweetness. It’s like the childhood treat you loved—but better, more flavorful, and made with real ingredients right from your kitchen.
Whether you’re baking for a party, packing snacks for your kids, or just indulging your own sweet tooth, this recipe is a crowd-pleaser that everyone will be reaching for. The cream filling is easy to whip up and can be adjusted for sweetness or consistency depending on your preference. These cookie sandwiches store well and can even be frozen—making them great to prepare in advance for special occasions or sweet cravings during the week.
Tools to Use:
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream or milk
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs and vanilla extract, and beat until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
- Shape the Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Filling: While the cookies cool, make the cream filling. In a medium bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. If the filling is too thick, add a little more cream or milk until you reach the desired consistency.
- Assemble the Cookies: Once the cookies are completely cooled, spread a generous amount of the cream filling on the bottom of one cookie. Top it with another cookie to form a sandwich.
- Serve: Let the cookies set for a few minutes to allow the filling to firm up, then serve and enjoy!
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Oatmeal Cream Pie Cookies
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- For the Cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream or milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs and vanilla extract, and beat until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
- Shape the Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Filling: While the cookies cool, make the cream filling. In a medium bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. If the filling is too thick, add a little more cream or milk until you reach the desired consistency.
- Assemble the Cookies: Once the cookies are completely cooled, spread a generous amount of the cream filling on the bottom of one cookie. Top it with another cookie to form a sandwich.
- Serve: Let the cookies set for a few minutes to allow the filling to firm up, then serve and enjoy!
Tips for Cooking:
- Be sure to let the cookies cool completely before adding the cream filling to avoid it melting.
- For an extra twist, you can add raisins or chocolate chips to the cookie dough.
- If you prefer a thicker filling, add a little more powdered sugar until you reach the consistency you like.
- These cookies can be stored in an airtight container for up to one week. They also freeze well if you want to enjoy them later!
These Oatmeal Cream Pie Cookies offer the perfect combination of chewy, spiced oatmeal cookies and creamy, sweet filling. They’re a fun twist on a nostalgic favorite and are sure to become a hit with anyone who enjoys oatmeal cookies or cream-filled treats. Perfect for a snack or dessert, these cookies will be a favorite in your baking rotation!
Looking for a deliciously nostalgic treat? These Oatmeal Cream Pie Cookies will bring back memories while satisfying your sweet tooth! With soft, chewy oatmeal cookies and a smooth, sweet filling, they’re perfect for any occasion. Try making them today for a homemade, heartwarming treat that everyone will love!
