These homemade oatmeal cream pie sandwich cookies are so chewy, creamy, and nostalgic! This recipe will take you back to a childhood favorite, that your whole family will LOVE! Best of all these are egg-free and easy to make! These cookies are crunchy on the outside, and chewy on the inside. Then stuffed with creamy vanilla buttercream filling! A mouth-watering favorite!
These cookies are the hit of every barbeque, holiday, and family get-together! They also travel really well in an air-tight container and make the perfect addition to your holiday cookie box!
The other best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed! Perfect quick treat to prepare when you have unexpected guests or for those late night cookie cravings!
For another delicious cookie recipe, see my Molten Chocolate Lava Cookies!
Ingredient Notes
To make these delicious oatmeal cream pie cookies, you will need the following ingredients:
Oatmeal Cookie:
- Butter-Unsalted butter is preferred for this recipe. However, if you only have salted butter, just omit the added salt in this recipe.
- Brown sugar-This recipe also works with coconut sugar but dark brown sugar that is packed is preferred for this recipe.
- Granulated sugar-You can also substitute for your preferred sweetener at this step as well!
- Flax egg-To make a flax egg, mix 1 tablespoon ground flax seed meal and 2 tablespoons of water. Mix well. Let sit for 5 minutes until thickened. Done!
- Vanilla extract-You can also use vanilla bean paste as well!
- Dark molasses-Don’t skip the dark molasses in this recipe! This gives the oatmeal cookies their nostalgic flavor!
- All-purpose flour-You can also substitute with King Arthurs 1:1 gluten free flour for a gluten-free option.
- Baking powder-The baking powder will help your cookies rise! Don’t skip this part.
- Baking soda-The baking soda will help your cookies rise and bake evenly, especially without an egg in this recipe, we need this step.
- Salt-If using unsalted butter, definitely add kosher or sea salt to the cookie batter.
- Cinnamon-The cinnamon gives the perfect amount of warm spice to this cookie recipe.
- Oats-Quick-cooking oats are preferred for this recipe, but feel free to use any oats.
Cream filling:
- Butter-Unsalted butter is preferred for this recipe. However, if you only have salted butter, just omit the added salt in this recipe.
- Vanilla extract-You can also use vanilla bean paste as well!
- Powdered sugar-Feel free to use your preferred powdered sweetener substitute in this step as well!
- Milk-Feel free to use your preferred milk for this recipe, I used whole milk!
See recipe card for additional details and quantities.
Step-by-Step Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make these delicious oatmeal cream pie cookies:
Preheat the oven to 375°F. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy.
Slowly add the flax egg, vanilla, and molasses. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until just combined.
On low speed, add a third of the oat mixture to the creamed butter mixture, at a time, mixing until just combined until all of the oat mixture is added.
Using a small cookie scoop, form the dough balls and place them about 2 inches apart on a baking sheet (10 cookies per sheet). Refrigerate the cookies for at least 20 minutes. One sheet at a time, bake the cookies for 10-12 minutes or until lightly golden.
In a stand mixer fitted with the paddle attachment, cream the butter on high speed until fluffy, about 3 to 4 minutes. Add in the vanilla. On low speed, slowly beat in the powdered sugar, about ¼ cup at a time. Then add in the milk. Continue mixing until creamy and fully combined.
When the cookies are cooled completely. Take a cookie, add a tablespoon of buttercream filling to the bottom of the cookie. Then add another cookie on top of the cream filling, pushing down until the cream filling is evenly dispersed. Then you have the perfect oatmeal cream pie sandwich cookie.
Hint: Make sure you refrigerate the cookies for at least 20 minutes in the fridge until just before baking. This will help the cookies stay together, and not spread out too much on the baking sheet.
Oatmeal Cream Pie Substitutions
While this recipe is super delicious, and perfect already, these homemade cookies are extremely versatile and has substitutions to easily make this recipe gluten-free, or vegan!
- Gluten-free- To make this recipe gluten-free, use King Arthurs 1:1 gluten free flour for delicious gluten-free option.
- Vegan-Make these cookies vegan but substituting vegan butter, and vegan milk!
Oatmeal Cream Pie Variations
There are a wide variety of fillings that you can use to stuff these cookies if you do not want the vanilla buttercream filling (which is preferred for this recipe):
- Ice cream: Stuff these oatmeal cream pie cookies with ice cream instead of cream filling, to make a fun oatmeal cookie ice cream sandwich!
- Marshmallows: Substitute marshmallow fluff for the cream filling for a fun, sweet treat!
- Smores: Make smores out of your oatmeal cookies by adding a chocolate bar and marshmallows, and heating under the broiler for less than a minute!
Equipment
For this recipe, you will need a few pieces of equipment. You will need a stand mixer, or hand mixer, a medium-sized mixing bowl, and at least 1 large baking sheet!
For the stand mixer, ensure that you use a paddle attachment for both the cookie dough and buttercream frosting.
Storage
You can store your baked cookies in an air tight container in the fridge for up to 2 weeks! You can also store your baked cookies in the freezer for 3-4 months. Consuming your cookies sooner rather than later will ensure more freshness!
The other best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed so that you can have freshly baked cookies on demand!
Top tips
- The best part about these cookies is you can make the dough ahead of time, store them in the freezer, and defrost the cookies to bake as needed!
- You can also substitute with King Arthurs 1:1 gluten free flour for a gluten-free option.
- Make sure you refrigerate the cookies for at least 20 minutes in the fridge until just before baking. This will help the cookies stay together, and not spread out too much on the baking sheet.
- Make sure your cookies are completely cooked before stuffing with cream filling.
Frequently Asked Questions (FAQs)
Oatmeal cream pie filling is typically made of butter, powdered sugar, vanilla, and milk to make a buttercream filling. Some oatmeal cream pies may also contain marshmallow fluff combined with the buttercream ingredients.
The thickener that is commonly used in oatmeal cream pies is typically flour and egg for the cookie batter. The common thickener for the cream pie filling is typically butter and powdered sugar.
Related
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Other Recipes
These are some of my other favorite recipes on my site:
Homemade Oatmeal Cream Pie Recipe
Equipment
- 1 Baking sheet
- 1 Stand mixer or hand mixer With a paddle attachment
- 1 Small ice cream scoop optional
Ingredients
Oatmeal Cookie
- 1 1/4 Cups Unsalted butter Room temperature
- 1 Cup Brown sugar Packed
- 1/2 Cup Granulated sugar
- 1 Flax egg 1 tbsp ground flax mixed with 2 tbsp water, then sit for 5 minutes to thicken
- 2 Tsp Vanilla extract
- 1 Tsp Dark molasses
- 1 1/2 Cups All-purpose flour
- 1/2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Salt Kosher preferred
- 1/4 Tsp Cinnamon
- 3 Cups Oats Quick-cooking preferred
Filling
- 3/4 Cups Unsalted butter Room temperature
- 1 Tsp Vanilla extract
- 2 1/2 Cups Powdered sugar
- 1 Tbsp Milk
Instructions
Oatmeal Cream Pie
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Prep your flax egg by combining 1 tbsp of ground flax with 2 tbsp of water. Mix well. Then set aside for 5 minutes to allow to thicken.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes. Add the flax egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until just combined. On low speed, add a third of the oat mixture to the creamed butter mixture, at a time, mixing until just combined until all of the oat mixture is added.
- Form the 1 1/2 tablespoons of dough balls and place them about 2 inches apart on a baking sheet (8 cookies per sheet). Refrigerate the cookies for at least 20 minutes, until just before baking.
- One sheet at a time, bake the cookies for 10-12 minutes or until lightly golden. Let the cookies cool on the baking sheet placed on top of a wire rack for 30 minutes.
- In a stand mixer fitted with the paddle attachment, cream the butter on high speed until fluffy, about 3 to 4 minutes. Add in the vanilla. On low speed, slowly beat in the powdered sugar, about 1/4 cup at a time. Then add in the milk. Continue mixing until creamy and fully combined.
- When the cookies are cooled completely. Take a cookie, add a tablespoon of buttercream filling to the bottom of the cookie. Then add another cookie on top of the cream filling, pushing down until the cream filling is evenly dispersed. Then you have the perfect oatmeal cream pie sandwich cookie. Continue until you have finished the rest of the sandwich cookies.
Hands down these are the best oatmeal cookies ive ever eaten!!!