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Oatmeal Cream Pie Recipe: Heavenly, Soft, and Irresistibly Delicious Homemade Treats
Table of Contents
Summary
Oatmeal cream pies are a nostalgic dessert that never fails to bring joy. With soft, chewy oatmeal cookies sandwiched together by a rich and creamy filling, this homemade oatmeal cream pie recipe is the perfect treat for anyone with a sweet tooth. Whether you’re a fan of the classic store-bought versions or looking for a more wholesome, customizable recipe, this step-by-step guide will help you craft the ultimate oatmeal cream pies that are simply irresistible!
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Servings: 18-20 oatmeal cream pies
Calories per Serving: Approximately 300 calories (depends on portion size and filling)
Courses & Cuisines
- Course: Dessert, Snack
- Cuisine: American
Equipment
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To create these delicious oatmeal cream pies, you’ll need the following kitchen tools:
- Mixing bowls (for wet and dry ingredients)
- Electric hand mixer or stand mixer (for the filling)
- Baking sheets (preferably lined with parchment paper or silicone mats)
- Cooling rack
- Measuring cups and spoons
- Spatula
- Whisk
Ingredients
For the oatmeal cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
For the cream filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (for the right consistency)
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Instructions
Step 1: Preparing the Oatmeal Cookie Dough
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures that the oatmeal cookies don’t stick during baking and results in a perfectly smooth finish.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important as it helps in achieving soft and chewy oatmeal cookies. Use an electric hand mixer or a stand mixer for the best results. Scrape down the sides of the bowl as needed.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. The eggs help bind the ingredients together while adding moisture and texture. Make sure everything is well incorporated before moving to the next step.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
- Fold in Oats and Optional Add-ins: Stir in the old-fashioned oats until evenly distributed throughout the dough. If you’re adding raisins or chocolate chips, fold them in at this stage. You can also experiment with other additions like shredded coconut, chopped nuts, or even dried fruit to make the oatmeal cookies uniquely yours.
- Scoop the Dough: Using a tablespoon or a cookie scoop, scoop the dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading during baking. The dough will spread a little, but it will retain its thick texture for chewy cookies.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are golden brown. The centers should remain soft, so be careful not to overbake. Keep a close eye on your cookies toward the end of the baking time. Once done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Preparing the Cream Filling
- Cream the Butter: While your oatmeal cookies are cooling, prepare the cream filling. In a medium bowl, cream together the softened butter and powdered sugar using an electric hand mixer. The mixture should become light, fluffy, and smooth.
- Add Vanilla and Heavy Cream: Mix in the vanilla extract and heavy cream (start with 1 tablespoon, adding more if needed to reach a spreadable consistency). The cream filling should be thick and creamy, but soft enough to spread easily between the oatmeal cookies. Adjust the amount of heavy cream depending on your desired texture.
Step 3: Assembling the Oatmeal Cream Pies
- Pairing the Cookies: Once the cookies are completely cool, match up similar-sized cookies in pairs. The key to making the perfect oatmeal cream pie is ensuring that the cookies are similar in size for even sandwiching.
- Spreading the Cream Filling: Generously spread a layer of cream filling on the flat side of one of each pair of cookies. Then, place the matching cookie on top, pressing down gently to ensure the filling spreads evenly.
- Chill the Oatmeal Cream Pies: For best results, chill the oatmeal cream pies in the refrigerator for about 30 minutes before serving. This helps the filling firm up, making the pies easier to handle and enhancing the flavors.
- Serve and Enjoy: Once chilled, your homemade oatmeal cream pies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate them for longer shelf life.
Notes: Tips and Variations
- Customization: Feel free to customize your oatmeal cream pies by adding your favorite mix-ins to the cookie dough. Try dried cranberries, coconut, or even peanut butter chips to create a unique version that suits your taste.
- Gluten-Free Option: To make these oatmeal cream pies gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the oats you use are certified gluten-free to avoid cross-contamination.
- Vegan Option: Substitute the butter with dairy-free butter and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use plant-based heavy cream in the filling.
- Make Ahead: You can make the cookies and the cream filling in advance. Store the cooled cookies in an airtight container and refrigerate the cream filling for up to a week. Assemble the pies when ready to serve.
- Storing: If you want to keep these oatmeal cream pies longer, freeze them. Place them in an airtight container or freezer-safe bag, and they will last for up to 2 months in the freezer. Let them thaw at room temperature for an hour before serving.
Conclusion: Why You’ll Love This Oatmeal Cream Pie Recipe
This homemade oatmeal cream pie recipe is everything you could wish for in a dessert. It brings together the perfect combination of chewy, spiced oatmeal cookies with a rich and creamy filling, creating a treat that’s not only nostalgic but irresistible. Whether you’re making them for a family gathering, holiday celebration, or just a cozy afternoon snack, these oatmeal cream pies are sure to satisfy your sweet tooth.
Get creative with the flavors, and you’ll have a go-to recipe that’s perfect for any occasion.
For more amazing dessert recipes, check out our delicious chocolate chip cookie recipe.
Oatmeal Cream Pie Recipe: Heavenly, Soft, and Irresistibly Delicious Homemade Treats
Oatmeal cream pies are a nostalgic dessert that never fails to bring joy. With soft, chewy oatmeal cookies sandwiched together by a rich and creamy filling, this homemade oatmeal cream pie recipe is the perfect treat for anyone with a sweet tooth. Whether you’re a fan of the classic store-bought versions or looking for a more wholesome, customizable recipe, this step-by-step guide will help you craft the ultimate oatmeal cream pies that are simply irresistible!
Equipment
- Mixing bowls (for wet and dry ingredients)
- Electric hand mixer or stand mixer (for the filling)
- Baking sheets (preferably lined with parchment paper or silicone mats)
- Cooling rack
- Measuring cups and spoons
- Spatula
- Whisk
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips optional
- For the cream filling:
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream for the right consistency
Instructions
- Step 1: Preparing the Oatmeal Cookie Dough
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures that the oatmeal cookies don’t stick during baking and results in a perfectly smooth finish.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important as it helps in achieving soft and chewy oatmeal cookies. Use an electric hand mixer or a stand mixer for the best results. Scrape down the sides of the bowl as needed.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. The eggs help bind the ingredients together while adding moisture and texture. Make sure everything is well incorporated before moving to the next step.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
- Fold in Oats and Optional Add-ins: Stir in the old-fashioned oats until evenly distributed throughout the dough. If you’re adding raisins or chocolate chips, fold them in at this stage. You can also experiment with other additions like shredded coconut, chopped nuts, or even dried fruit to make the oatmeal cookies uniquely yours.
- Scoop the Dough: Using a tablespoon or a cookie scoop, scoop the dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading during baking. The dough will spread a little, but it will retain its thick texture for chewy cookies.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are golden brown. The centers should remain soft, so be careful not to overbake. Keep a close eye on your cookies toward the end of the baking time. Once done, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 2: Preparing the Cream Filling
- Cream the Butter: While your oatmeal cookies are cooling, prepare the cream filling. In a medium bowl, cream together the softened butter and powdered sugar using an electric hand mixer. The mixture should become light, fluffy, and smooth.
- Add Vanilla and Heavy Cream: Mix in the vanilla extract and heavy cream (start with 1 tablespoon, adding more if needed to reach a spreadable consistency). The cream filling should be thick and creamy, but soft enough to spread easily between the oatmeal cookies. Adjust the amount of heavy cream depending on your desired texture.
- Step 3: Assembling the Oatmeal Cream Pies
- Pairing the Cookies: Once the cookies are completely cool, match up similar-sized cookies in pairs. The key to making the perfect oatmeal cream pie is ensuring that the cookies are similar in size for even sandwiching.
- Spreading the Cream Filling: Generously spread a layer of cream filling on the flat side of one of each pair of cookies. Then, place the matching cookie on top, pressing down gently to ensure the filling spreads evenly.
- Chill the Oatmeal Cream Pies: For best results, chill the oatmeal cream pies in the refrigerator for about 30 minutes before serving. This helps the filling firm up, making the pies easier to handle and enhancing the flavors.
- Serve and Enjoy: Once chilled, your homemade oatmeal cream pies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to 4 days, or refrigerate them for longer shelf life.
- Notes: Tips and Variations
- Customization: Feel free to customize your oatmeal cream pies by adding your favorite mix-ins to the cookie dough. Try dried cranberries, coconut, or even peanut butter chips to create a unique version that suits your taste.
- Gluten-Free Option: To make these oatmeal cream pies gluten-free, swap the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the oats you use are certified gluten-free to avoid cross-contamination.
- Vegan Option: Substitute the butter with dairy-free butter and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use plant-based heavy cream in the filling.
- Make Ahead: You can make the cookies and the cream filling in advance. Store the cooled cookies in an airtight container and refrigerate the cream filling for up to a week. Assemble the pies when ready to serve.
Notes
This homemade oatmeal cream pie recipe is everything you could wish for in a dessert. It brings together the perfect combination of chewy, spiced oatmeal cookies with a rich and creamy filling, creating a treat that’s not only nostalgic but irresistible. Whether you’re making them for a family gathering, holiday celebration, or just a cozy afternoon snack, these oatmeal cream pies are sure to satisfy your sweet tooth.
Get creative with the flavors, and you’ll have a go-to recipe that’s perfect for any occasion.
Get creative with the flavors, and you’ll have a go-to recipe that’s perfect for any occasion.
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