Go Back
+ servings
bite taken out of oatmeal cream pie on top of 3 cookeis

Oatmeal Cream Pies

These cream pies are made with soft, chewy and spiced oatmeal cookies sandwiched together with a tasty vanilla buttercream.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 16 large cookies
Calories 460kcal
Author Ryan Beck


Oatmeal Cookies

  • 1 cup unsalted butter, at room temperature
  • ½ cup dark brown sugar
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick oats

Cream Filling

  • ¾ cup unsalted butter, at room temperature
  • 2 ½ cups powdered sugar
  • 2 tablespoon heavy cream
  • 1 ½ teaspoon vanilla extract


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 teaspoon 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.


  • 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.


Serving: 1cookie | Calories: 460kcal | Carbohydrates: 57g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 113mg | Potassium: 12mg | Fiber: 2g | Sugar: 39g