Oatmeal Cream Pies

My grandmother’s kitchen always had a box of oatmeal cream pies. They were those store-bought kind with the thin, soft oatmeal cookies sandwiched around a sweet filling. I shudder to think how many of those I ate in my childhood.

I somehow never really thought about trying to make them myself. When I happened upon this recipe, I knew that I had to try my hand at these as soon as possible.

Oatmeal Cream Pies | Bake or Break

Let me just go ahead and say how good these are. They are one of my favorite things I’ve made in a while. I must say that the cookies on their own didn’t do much for me. And, the filling is super sweet on its own. But, together, the two components complement each other perfectly.

Oatmeal Cream Pies | Bake or Break

Homemade just about always trumps store-bought, and these cookies are no exception. They are miles ahead in the taste department. I love the hint of cinnamon in them. Plus, they are really simple to make. With all that going for them, you may never go back to store-bought again.

Oatmeal Cream Pies

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: about 18 sandwich cookies (36 cookies)

Oatmeal Cream Pies

Ingredients

    For the cookies:
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups uncooked quick-cooking oats
  • 1 & 1/4 cups unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • For the filling:
  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

To make the cookies:

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Whisk together flour, baking soda, salt, and cinnamon. Stir in oats. Set aside.

Using an electric mixer, beat butter, brown sugar, and sugar until creamy. Add egg and vanilla, and mix well. Gradually add flour mixture, stirring until well blended.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake 10-12 minutes. Cool on pan for 2-3 minutes, then remove to wire racks to cool completely.

To make the filling:

Combine all ingredients in a medium bowl. Using an electric mixer on low speed, beat until combined. Then, increase mixer speed to high, and beat until light and fluffy.

Spread about 1 tablespoon of filling over the bottom side of half of the cookies. Top with remaining cookies so that the bottoms of the cookies are facing the filling.

Notes

Recipe adapted from My Recipes.

http://www.bakeorbreak.com/2012/03/oatmeal-cream-pies/
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19 Comments

  1. Oh my, these look ridiculous! And I’ll take your word that they’re good since everything else I’ve made from your blog have been my absolute favorites! I pinned this recipe, can’t wait to try these!

  2. mireia March 9, 2012 Reply

    That just looks amazingly good, will have to try!!

  3. mike {made by mike} March 9, 2012 Reply

    Those look wonderful. I tried my hand at making a slightly different version last year. http://madebymike.wordpress.com/2011/10/10/oh-my-oatmeal-cream-pies/ And you’re right, I’ll never go back to store bought.

  4. These look SO good. Oatmeal cookies are my favorite, and I’m sure they are only made better by that sweet cream filling! Can’t wait to try them!

  5. Monica March 9, 2012 Reply

    These look amazing! I will be making these this weekend.

  6. Cathy O March 11, 2012 Reply

    Made these today – WOW – so easy and so yummy! The cookie alone is really good, but the cream filling puts them over the top! thanks for the recipe. Next time, I need to double the recipe…the batch I made disappeared too fast with my family.

  7. Pam March 12, 2012 Reply

    Oh me, oh my these are awesome & very dangerous! Thanks for sharing this recipe. I look forward to many more on your site!

  8. Sydney Jones March 12, 2012 Reply

    These are absolutely amazing!! I love these cookies :)

  9. Calonie March 13, 2012 Reply

    Wonderful recipe…reminds me of the fact that I still eat those store-bought oatmeal pies and they are good, but am sure these are much better. I need to make these!

  10. Megan Jones March 15, 2012 Reply

    These were always my favorite Little Debbie snacks growing up. I am so excited to try this recipe. I hope that regular milk will suffice in the cream center, I don’t think I want to buy heavy cream for just a few tablespoons. Plus, maybe it will save a few calories :)

  11. I’m a huge fan of both oatmeal cookies and whoopie pies and these seem to combine the best of both worlds. I’ve bookmarked these in hopes of making an acceptable tasting version that’s a little lighter and healthier for me and my fellow Weight Watchers members.

  12. Ryan @ Aloha Appetite March 27, 2012 Reply

    I was just recently shopping and had to forcibly walk away from the cream pie boxes on the shelf. So glad to have a homemade recipe!

  13. These look outrageously delicious! I love the store-bought ones but am always convinced they have enough preservatives to last to the end of time. Will be trying these soon!

  14. Charlotte July 14, 2012 Reply

    A friend of the family made these for us in March. They were so delicious that I joined Pinterest just to get the recipe! Thanks for sharing.

  15. Andy Pein September 13, 2012 Reply

    I don’t want to fail

  16. Andrea September 25, 2012 Reply

    these are fantastic. i made them a few months ago and people are still raving. i am being told i must make them again, and soon!!

  17. Lisa January 8, 2014 Reply

    Do you have any idea what could be used to sub out for some of the confectioner’s sugar? I have learned from cookie recipes past that fillings like this one are too sweet for me, but you obviously need to make the filling thick with something. Cornstarch in any quantity has a pretty strong flavor, IMO. Any suggestions? Because these guys look delicious, and perfect with a hot cup of tea!

    • Author
      Jennifer McHenry January 9, 2014 Reply

      Hi, Lisa. You can reduce the sugar in the filling. It may alter the texture a bit, but not too much unless you take out a lot. Another thought is just not to use as much when you assemble the cookies. Just make the filling layer thinner.

  18. Christen April 14, 2014 Reply

    These did not turn out good at all! They were so dry it was hard to even make a dough to form the cookies. Wouldn’t make these again! :( Waste of time.

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