Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched around a fluffy vanilla cream filling. Rolled oats and brown sugar give the cookies a warm, lightly caramelized flavor, while the sweet cream center adds a smooth contrast to their hearty texture.

This homemade version uses a simple cookie dough and a marshmallow-style buttercream filling. The cookies are baked just until the edges are set and the centers remain soft, then cooled completely before sandwiching so the filling stays neat.

Recipe at a Glance

Prep Time: 30 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 1 hour 12 minutes
Yield: 12 sandwich cookies
Difficulty: Intermediate

Why You Will Love This Recipe

Old-fashioned oats provide chew: Their texture gives the cookies the hearty bite associated with classic oatmeal cream pies.
Brown sugar adds moisture: It helps keep the cookies soft while contributing a warm molasses flavor.
A short bake preserves tenderness: The centers stay soft instead of becoming crisp or dry.
The filling is whipped until fluffy: Beating the butter and marshmallow cream creates a light texture that contrasts with the chewy cookies.
Cooling before filling protects the sandwich: Warm cookies can soften or melt the filling, making the finished pies difficult to handle.

What You Need Before You Start

2 large baking sheets
Parchment paper
Stand mixer or electric hand mixer
Large mixing bowl
Medium mixing bowl
Rubber spatula
2-tablespoon cookie scoop
Wire cooling rack
Piping bag or small offset spatula

Ingredients and Helpful Swaps

■ 1 cup unsalted butter, softened — 227 g
■ 1 cup packed light brown sugar — 200 g
■ 1/2 cup granulated sugar — 100 g
■ 1 large egg — about 50 g without shell
■ 2 teaspoons vanilla extract — 10 mL
■ 1 1/4 cups all-purpose flour — 150 g
■ 1 1/2 cups old-fashioned rolled oats — 135 g
■ 1 teaspoon baking soda — 5 g
■ 1/2 teaspoon ground cinnamon — 1.5 g
■ 1/4 teaspoon fine salt — 1.5 g
■ 1/2 cup unsalted butter, softened — 113 g
■ 1 1/2 cups powdered sugar — 180 g
■ 1 cup marshmallow creme — about 210 g
■ 1 teaspoon vanilla extract — 5 mL
■ 1 tablespoon heavy cream — 15 mL

How to Make Homemade Oatmeal Cream Pies

Prepare the oven and baking sheets. Preheat the oven to 350°F (175°C) . Line two large baking sheets with parchment paper.
Cream the butter and sugars. Beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2–3 minutes , until lighter in color and creamy. Scrape down the bowl as needed.
Add the egg and vanilla. Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and creamy. If it appears slightly curdled, continue mixing briefly; it will come together when the dry ingredients are added.
Combine the dry ingredients. In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.
Make the cookie dough. Add the dry mixture to the butter mixture and mix on low speed just until combined. The dough should be soft and scoopable, with the oats evenly distributed. Do not overmix.
Portion the cookies. Scoop the dough into 24 portions , about 2 tablespoons each. Place them on the prepared baking sheets, leaving at least 2 inches (5 cm) between portions. Gently flatten each portion slightly with your fingertips.
Bake. Bake for 10–12 minutes , rotating the baking sheet halfway through if needed. The edges should be set and lightly golden while the centers remain soft. Do not wait for the cookies to become completely firm in the oven.
Cool the cookies. Let the cookies cool on the baking sheets for 5 minutes , then transfer them to a wire rack. Cool completely, about 25 minutes , before adding the filling.
Make the cream filling. Beat the softened butter on medium speed for 2 minutes , until smooth and creamy. Add the powdered sugar gradually and beat on low until incorporated. Add the marshmallow creme and vanilla, then beat on medium-high for 2–3 minutes , until fluffy. Add the heavy cream and beat for another 30–60 seconds . The filling should be thick enough to hold its shape but soft enough to spread.
Assemble the cream pies. Match the cookies into pairs of similar size. Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie. Place a matching cookie on top and press gently until the filling reaches near the edges without squeezing out.
Let the filling set. Allow the assembled oatmeal cream pies to rest at room temperature for about 5 minutes before serving. This gives the filling a chance to settle while keeping the cookies soft.

Liza

Use softened butter, not melted butter, for the cookie dough so the cookies hold their shape.
Do not overbake the cookies. They should still look soft in the center when they leave the oven.

Storage and Make-Ahead Tips

Store assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days .
For longer storage, refrigerate them for up to 5 days . Separate layers with parchment paper to prevent the cookies from sticking together.
The unfilled cookies can be frozen in an airtight freezer-safe container for up to 3 months . Thaw them completely at room temperature before filling.

Liza's Best Kitchen Tips

Let the cookies cool completely before filling them; even slightly warm cookies can soften the cream.
Match cookies by size before filling for evenly shaped sandwiches.
If the filling is too soft, refrigerate it for 10–15 minutes before assembling.

FAQ

Can I use quick oats instead of old-fashioned oats?

Yes. Quick oats will work, but they produce a finer, softer texture with less chew.

Why did my oatmeal cookies spread too much?

The butter may have been too soft or the dough may have been warm. Make sure the butter is softened but still cool to the touch, and chill the dough for 15–20 minutes if it seems unusually loose.

Can I make the cookies ahead of time?

Yes. The baked cookies can be made a day ahead and stored in an airtight container.

Can I freeze homemade oatmeal cream pies?

Yes, but the best texture comes from freezing the cookies separately from the filling. Freeze the cooled cookies for up to 3 months, then thaw and assemble.

Why is my cream filling too runny?

The butter may have been too warm or too much cream may have been added. Chill the filling for 10–15 minutes, then beat it again until thick and fluffy.