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This homemade oatmeal cream pies recipe is made with soft, chewy and spiced oatmeal cookies sandwiched together with a tasty vanilla buttercream.
Cookies are hard to beat when it comes to dessert - from ginger cookies to pecan sugar cookies to brown butter chocolate chip cookies.
But there are certain cookies you usually just buy at the store and Little Debbie Oatmeal Cream Pies are at the top of the list.
However I'm all about trying to recreate recipes with homemade versions. This came about as my sister-in-law requested cream pies for her birthday.
Luckily my mom at Heartsong Cookies has a fantastic oatmeal cookie. I just adapted that to create an even softer cookie to replicate the Little Debbies.
But let's be honest, what makes these cookies is the cream filling. Since you're making them yourself, you can put as much or as little cream as possible in the middle.
So if you are feeling a little nostalgic, this homemade oatmeal cream pies recipe should be at the top of your list.
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Recipe Ingredients
- Unsalted butter - the base for the cookies and cream filling.
- Dark brown, light brown, granulated sugar - the combination of sugars creates just the right flavor.
- Vegetable oil - adds a little extra moistness which helps the cookies spread.
- Vanilla extract - enhances the flavor.
- Eggs - binds everything together.
- All-purpose flour - creates the right chew for the cookies.
- Baking soda - helps the cookies rise.
- Ground cinnamon - adds some spice.
- Salt - enhances the flavor.
- Quick oats - can also use old-fashioned oats.
- Powdered sugar - sweetens the cream filling.
- Heavy cream - things out the filling to be able to spread.
Step-by-Step Instructions
- Beat the butter, sugars, oil and vanilla extract in stand mixer with paddle attachment on medium-high speed for 1 minute. Add eggs and beat until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add the flour mixture to the mixer on load speed, mixing util combined. Add the oats and mix until incorporated.
- Scoop out the dough with a cookie scoop and place 3 inches apart.
- Bake for about 11 minutes at 350°F or until golden and firm along the edges. You want to cool the cookies for 5 minutes on the sheet before transferring to a cooling rack.
- Beat the butter on medium-high speed in the stand mixer until light and fluffy. Add the sugar and beat for 1 minute and then add the cream and extract, beating on high for an additional 2-3 minutes.
- Spread some of the cream filling on the flat side of half of the oatmeal cookies.
- Put remaining cookies on top to create a sandwich.
Quick Oats vs. Old-Fashioned Oats
Quick oats are partially cooked and rolled thinner than old-fashioned oats, which makes them perfect for this homemade oatmeal cream pies recipe.
For that chewy texture you are looking for, quick oats is the way to go, but you can use old-fashioned oats in a pinch.
You could also make your own version of quick oats by taking rolled oats and pulsing them in the food processor 4-5 times. No they aren't partially cooked but they are smaller which is more important.
How Much Cream Filling
I mentioned before, but the great thing about homemade cream pies is you control the amount of cream. Just keep in mind if you like a lot of buttercream, you might need to double the recipe!
And as far as spreading, I've used both a pastry bag and piped on and just spread on with an offset spatula. I've found the spatula works best. Then just squish the cookies together and let a little filling ooze out!
How to Store
These cream pies are best if stored in an airtight container at room temperature for up to 3 days. You can also keep in the fridge for a week.
If you want to freeze, they will last about a month, but just let come to room temperature before eating. Don't heat them up as the buttercream will melt.
Pro Tips/Recipe Notes
- You can replace the vegetable oil with coconut or canola oil
- Use a cookie/ice cream scoop to create evenly sized cookies.
- Let the oatmeal cookies cool completely before spreading the filling.
Other Dessert Recipes
- Homemade Oreos
- Cherry Macarons
- Chocolate Peanut Butter Banana Breakfast Cookies
- Gingerbread Cookies
- Nutella Biscuits
- Chocolate Sugar Cookies
If you’ve tried this oatmeal cream pies recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter, at room temperature
- ½ cup dark brown sugar
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups quick oats
Cream Filling
- ¾ cup unsalted butter, at room temperature
- 2 ½ cups powdered sugar
- 2 tbsp heavy cream
- 1 ½ tsp vanilla extract
Instructions
Oatmeal Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugars, vegetable oil and vanilla extract. Beat on medium-high speed for about 1 minute, or until light and fluffy.
- Add the eggs and beat until combined.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Slowly add to the mixer on low speed and mix until everything is just combined. Add in the oats and mix until just incorporated.
- Use a medium cookie scoop to scoop out dough and place 3 inches apart as they spread. Bake for 10-12 minutes or until golden just along the edges. Allow the cookies to cool on sheet for 5 minutes before transferring to a cooling rack.
Cream Filling
- Using a stand mixer fitted with a paddle attachment, beat butter on medium-high speed for about 5 minutes or until light and fluffy. Add the powdered sugar and beat on medium speed for about 1 minute.
- Add the heavy cream and vanilla extract, beating on high for 2-3 minutes until fluffy. If filling is too thick, add heavy cream 1 tsp at a time.
- To assemble the cookies, spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
Notes
- You can replace the vegetable oil with coconut or canola oil
- Use a cookie/ice cream scoop to create evenly sized cookies.
- Let the oatmeal cookies cool completely before spreading the filling.
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