I’m excited to share a nostalgic twist on the classic oatmeal cream pie—soft, chewy oatmeal cookies sandwiching a creamy, slightly tangy filling. It’s the perfect homemade take on an old favorite. Homemade Oatmeal Cream Pies

Why You’ll Love This Recipe

I adore how the quick oats create a chewy, comforting texture in every bite. The blend of brown sugar, cinnamon, and molasses adds warm, sophisticated flavor, and the creamy filling—enriched with cream cheese—balances sweetness without being overly sugary. I love that you can make these from scratch and still get that nostalgic, store-bought vibe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all‑purpose flour
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
3 cups quick oats
¾ cup unsalted butter, softened (for filling)
2 ounces cream cheese, softened (for filling)
3–4 cups powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
¼ teaspoon salt (for filling)
1 tablespoon cream, if needed (for filling)

directions

Preheat the oven to 350 °F (180 °C) and line baking sheets.
In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Beat in molasses, vanilla, and eggs until the mixture is smooth.
Add flour, cinnamon, baking soda, and salt; mix until just combined.
Stir in the quick oats until evenly incorporated.
Scoop out dough portions (about 1–1½ tablespoons each) and place them 2 inches apart on the baking sheets.
Bake for 9–11 minutes, until the tops appear set. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
To make the filling: beat softened butter until fluffy, add cream cheese, then gradually mix in powdered sugar, vanilla, and salt. If the filling seems too thick, stir in cream to reach your desired consistency.
Spread about 1–1½ tablespoons of filling on the bottom of one cookie and sandwich it with another cooled cookie.

Servings and timing

Makes about 16 sandwich cookies (32 individual cookies)
Prep time: approximately 20 minutes
Bake time: 9–11 minutes per batch
Assembly time: about 10 minutes after cooling
Total time: around 40–50 minutes

Variations

Substitute honey for molasses to create a milder, sweeter flavor profile.
Omit cream cheese and increase butter in the filling for a classic buttercream frosting.
Add spices like nutmeg or cloves for a spiced, gingerbread-inspired twist.
Pulse half the oats to a smaller texture and leave the rest whole for a mix of chewiness and softness.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, I refrigerate them for up to 5 days. They also freeze well—either as assembled sandwiches or just the cookies. I thaw them at room temperature before enjoying.

FAQs

How can I make smaller batches?

I often halve the recipe, since both the dough and filling freeze nicely. I just pull out what I need and set the rest aside for later.

Can I use rolled oats instead of quick oats?

Yes—I like to pulse the rolled oats once or twice so the cookies hold together well and have a consistent, chewy texture.

Do I need to chill the dough?

I don’t find chilling necessary. The dough is easy to handle and the cookies bake up soft and chewy without it.

How do I tell when the cookies are done?

When the centers look a bit underbaked and soft, I pull them out—they’ll firm up as they cool, giving the perfect chewy texture.

Can I prep in advance?

Absolutely. I shape and chill the dough balls for up to 3 days or freeze them for up to a month. Baked cookies keep for a couple of days at room temperature or up to 5 days in the fridge.

Conclusion

I love how these oatmeal cream pies blend nostalgic charm with easy homemade goodness. They’re chewy, flavorful, and satisfy that creamy-sweet craving in the best way. I hope I’ve inspired you to try making them, and can’t wait to hear how you enjoy—or tweak—them!