Introduction
Oatmeal Cream Pies are a classic dessert, perfect for gatherings, lunchboxes, or nostalgic snacks. These chewy oatmeal cookies, sandwiched with a smooth vanilla cream filling, deliver a sweet, comforting flavor with a delightful balance of hearty oats and creamy sweetness. Presented on a white ceramic platter, optionally garnished with a dusting of powdered sugar, this Oatmeal Cream Pies recipe offers a charming, nostalgic aesthetic that elevates any occasion. This recipe provides a simple homemade version with straightforward ingredients, adaptable for dietary preferences, ideal for home bakers seeking a crowd-pleasing treat that brings warmth and nostalgia to any setting.
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 2 cups old-fashioned rolled oats
For the Vanilla Cream Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2–3 tbsp heavy cream
Serving:
- Optional: Dusting of powdered sugar
- Suggested Accompaniments: Milk, coffee, or fresh berries
- Suggested Pairings: Hot cocoa, tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large mixing bowl, electric mixer (optional), baking sheets, parchment paper, cookie scoop, piping bag (optional), measuring cups/spoons, cooling rack
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- Make Cookie Dough: In a large mixing bowl, use an electric mixer or wooden spoon to cream softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture, mixing until just combined. Stir in rolled oats until evenly distributed.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1 tbsp each) onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with your hand or the back of a spoon to ensure uniform cookies.
- Bake Cookies: Bake for 8–10 minutes, or until edges are golden but centers are still soft. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Make Vanilla Cream Filling: In a mixing bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, beating until smooth. Add vanilla extract and 2 tbsp heavy cream; beat until fluffy. Add an extra tablespoon of cream if needed for a spreadable consistency.
- Taste and Adjust: Taste the filling and adjust with a pinch more powdered sugar for sweetness or a splash of cream for smoothness to ensure a balanced flavor.
- Assemble Pies: Spread or pipe about 1–2 tbsp of filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat for all cookies.
- Serve: Arrange oatmeal cream pies on a white ceramic platter. Optionally dust with powdered sugar. Serve with milk, coffee, fresh berries, hot cocoa, or tea.
Tips for Better Oatmeal Cream Pies
- Use softened (not melted) butter for chewy cookies and a smooth filling.
- Taste the filling before assembling to balance sweetness and creaminess; adjust sparingly.
- Use old-fashioned rolled oats for a hearty texture; avoid quick oats, which can make cookies mushy.
- Slightly underbake cookies for a soft, chewy texture that pairs well with the creamy filling.
- Present on a white ceramic platter to highlight the golden cookies and creamy filling.
- Make ahead: Bake cookies and prepare filling up to 2 days in advance; store cookies in an airtight container and filling in the fridge, then assemble before serving. Dough can be refrigerated for up to 2 days or frozen for up to 2 months.
- Use a piping bag for neat, even filling application.
- Enhance aesthetic: Dust with powdered sugar for a charming, nostalgic pop.
Variations and Customization
- Gluten-Free Oatmeal Cream Pies: Use gluten-free flour and certified gluten-free oats.
- Vegan Oatmeal Cream Pies: Replace butter with vegan butter, eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and heavy cream with coconut cream or plant-based milk.
- Low-Sugar Oatmeal Cream Pies: Reduce brown sugar to 1/2 cup, granulated sugar to 1/4 cup, and powdered sugar to 1 1/2 cups; use a sugar-free sweetener if desired.
- Oatmeal Chocolate Cream Pies: Add 2 tbsp cocoa powder to the filling for a chocolatey twist.
- Oatmeal Peanut Butter Cream Pies: Replace half the butter in the filling with 1/4 cup creamy peanut butter.
- Spiced Oatmeal Cream Pies: Add 1/4 tsp nutmeg or ginger to the cookie dough with the cinnamon.
- Oatmeal Maple Cream Pies: Replace vanilla extract in the filling with 1 tsp maple extract or 2 tbsp maple syrup.
- Oatmeal Raisin Cream Pies: Add 1/2 cup raisins to the cookie dough for a classic variation.
Storage and Serving Tips
- Store assembled oatmeal cream pies in an airtight container in the fridge for up to 5 days to maintain filling freshness; bring to room temperature before serving for the best texture.
- Freeze unassembled cookies in a freezer-safe container for up to 2 months; thaw at room temperature and assemble with freshly made filling.
- Serve at room temperature for the best chewy cookie and creamy filling texture.
- Use as a standalone dessert, snack, or treat for lunchboxes or gatherings.
- Pair with hot cocoa or tea to complement the sweet, creamy flavors.
- Present on a white ceramic platter with a powdered sugar dusting for a charming, inviting look.
Nutritional Information
Based on 12 servings (1 sandwich cookie each):
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 160mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). High in calories; enjoy as a treat.
Conclusion
This Oatmeal Cream Pies recipe delivers a chewy, nostalgic dessert perfect for gatherings or cozy snacks, transforming simple ingredients into a comforting favorite. Its easy preparation and charming presentation make it a go-to. The soft oatmeal cookies and creamy filling delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing nostalgia.
Oatmeal Cream Pies Recipe: Chewy and Nostalgic
Classic Oatmeal Cream Pies with a chewy, nostalgic flavor.
Ingredients
- Oatmeal Cookies:
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 2 cups old-fashioned rolled oats
- Vanilla Cream Filling:
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 tsp pure vanilla extract
- 2 –3 tbsp heavy cream
- Optional: Powdered sugar
- Suggested Pairings: Hot cocoa tea
Instructions
- Preheat oven to 350°F; line baking sheets with parchment.
- Cream butter, brown sugar, and granulated sugar; add eggs and vanilla.
- Whisk flour, baking soda, salt, and cinnamon; mix into wet ingredients. Stir in oats.
- Scoop and flatten dough; bake 8–10 minutes. Cool completely.
- Beat butter, powdered sugar, vanilla, and cream for filling.
- Taste and adjust the filling with sugar or cream.
- Spread filling on one cookie; sandwich with another.
- Serve on a white ceramic platter with milk or berries.
Notes
- Use rolled oats for texture.
- Store in the fridge for 5 days or freeze cookies for 2 months.
- Try a vegan or peanut butter variation.
- Pair with coffee.
