Homemade Oatmeal Cream Pies
Indulge in the sweet nostalgia of Homemade Oatmeal Cream Pies, a delightful treat that brings back memories of childhood lunchboxes and after-school snacks. These soft, chewy oatmeal cookies sandwiched together with a creamy, marshmallowy filling are a deliciously comforting dessert that’s perfect for any occasion. Made from scratch with wholesome ingredients, these Oatmeal Cream Pies are even better than the classic version you remember!
A Family Favorite: The Story Behind Our Oatmeal Cream Pies
Oatmeal Cream Pies have always been a hit in our household. I still remember the first time I made them for my husband, who has a deep love for classic, old-school treats. The look on his face when he took that first bite was priceless—pure joy! It didn’t take long for these homemade pies to become a regular request, especially when the kids discovered how much better they tasted than the store-bought version. Now, every time I bake a batch, the kitchen fills with the warm, sweet aroma of cinnamon and oats, and the whole family gathers around, eagerly waiting to dig in. These Oatmeal Cream Pies are more than just a dessert; they’re a little piece of home and happiness in every bite.
Why You’ll Love Homemade Oatmeal Cream Pies
- Nostalgic Flavor: These Oatmeal Cream Pies perfectly capture the beloved taste of the classic snack, with an even richer, homemade touch.
- Soft and Chewy: The cookies have a perfectly soft and chewy texture that melts in your mouth.
- Creamy Filling: The marshmallow cream filling is sweet, fluffy, and the perfect complement to the oatmeal cookies.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have these delicious treats ready in no time.
- Customizable: Add your favorite mix-ins like raisins, chocolate chips, or even a hint of cinnamon for a personal twist.
Ingredients Notes For Homemade Oatmeal Cream Pies
- Oats: Use old-fashioned rolled oats for the best texture. Quick oats can make the cookies too soft.
- Butter: Unsalted butter gives you control over the saltiness. Make sure it’s softened for easy mixing.
- Brown Sugar: Adds a rich, molasses-like sweetness that pairs perfectly with the oats.
- Flour: All-purpose flour works best for this recipe, giving the cookies the right structure.
- Marshmallow Fluff: This is key for the creamy filling. You can make your own, but store-bought works perfectly.
- Vanilla Extract: A touch of vanilla enhances the flavor of both the cookies and the cream filling.
Step-by-Step Recipe for Homemade Oatmeal Cream Pies
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the oats.
- Bake the Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the marshmallow fluff and vanilla extract. Beat until smooth and fluffy.
- Assemble the Pies: Spread a generous amount of filling onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies and filling.
- Serve and Enjoy: Enjoy these Oatmeal Cream Pies fresh, or store them for later.
Storage Options
- Refrigerate: Store the assembled cream pies in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the cookies (without the filling) for up to 2 months. Thaw and fill when ready to serve.
- Reheat: If desired, enjoy the cookies slightly warm by microwaving for 10-15 seconds before serving.
Variations & Substitutions
- Add Mix-Ins: Stir in chocolate chips, raisins, or chopped nuts for extra flavor and texture.
- Make it Vegan: Substitute the butter with vegan butter and use a vegan marshmallow cream for a plant-based version.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
Frequently Asked Questions
Yes! The filling can be made up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before assembling the pies.
You can reduce the sugar slightly, but it may affect the texture of the cookies. For a less sweet option, try using a sugar substitute like coconut sugar.
For softer cookies, slightly underbake them by 1-2 minutes. They will continue to cook as they cool on the baking sheet.
Wrap each Oatmeal Cream Pie individually in wax paper or plastic wrap, then place them in a decorative tin or box for gifting.
Quick oats can be used in a pinch, but the texture will be slightly different—less chewy and more cake-like.
Wrap each Oatmeal Cream Pie individually in wax paper or plastic wrap, then place them in a decorative tin or box for gifting.
Quick oats can be used in a pinch, but the texture will be slightly different—less chewy and more cake-like.
Homemade Oatmeal Cream Pies
Ingredients
- Oatmeal Cookies
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 2 cups old-fashioned rolled oats
- Cream Filling
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1-2 tablespoons milk optional, for desired consistency
Instructions
- Make the Oatmeal Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs, one at a time, then add the molasses and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Oats: Stir in the rolled oats until evenly distributed throughout the dough.
- Scoop and Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the Cream Filling
- Cream Butter and Shortening: In a large mixing bowl, beat the softened butter and vegetable shortening together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the filling is light and fluffy. If the filling is too thick, add milk 1 tablespoon at a time until you reach the desired consistency.
- Assemble the Oatmeal Cream Pies
- Match Cookies: Pair up the cooled cookies based on similar size.
- Fill the Cookies: Spread a generous amount of cream filling onto the flat side of one cookie, then top with the matching cookie, pressing gently to create a sandwich.
- Serve: Enjoy your homemade oatmeal cream pies immediately or store them in an airtight container for later.
