Discover the joy of making soft, chewy oatmeal cream pies recipe in your own kitchen. These nostalgic sandwich cookies feature two perfectly spiced oatmeal cookies hugging a rich, vanilla cream filling. This homemade version captures all the magic of your childhood favorite treats but tastes even better!
Why You'll Love This Oatmeal Cream Pies Recipe
Remember those packaged oatmeal cream pies from your lunchbox days? This homemade version takes those memories to new heights with real butter, premium vanilla, and freshly ground spices. The cookies stay perfectly soft for days (if they last that long!), and the cream filling has just the right balance of sweetness and vanilla. Perfect for holiday cookie platters, bake sales, or simply treating yourself to something special.
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Ingredients
the Oatmeal Cookies:
- 1½ cups unsalted butter, softened
- 2 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 cups old-fashioned rolled oats
the Cream Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
Preparing the Cookie Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the rolled oats until evenly distributed throughout the dough.
Baking the Cookies
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the palm of your hand.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Making the Cream Filling
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla extract, heavy cream, and salt.
- Beat on medium-high speed until light and fluffy, about 3-4 minutes.
Assembling the Cream Pies
- Match cookies of similar size into pairs.
- Transfer the cream filling to a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped off).
- Pipe about 2-3 tablespoons of filling onto the flat side of one cookie.
- Gently press the second cookie on top, flat side down, until the filling reaches the edges.
Hints and Tips
- For the best texture, don't overbake the cookies. They should look slightly underdone when you remove them from the oven.
- Using room temperature ingredients ensures everything mixes together smoothly.
- Chill the dough for 30 minutes if it's too soft to work with.
- A cookie scoop helps ensure uniformly sized cookies, which is important for sandwiching.
Dietary Benefits & Serving Suggestions
While these treats are definitely an indulgence, they're made with wholesome ingredients like rolled oats, which provide fiber and nutrients. Serve them with a cold glass of milk for the ultimate nostalgic treat, or pack them in lunch boxes for a special surprise.
Recipe Variations & Substitutions
- Make them gluten-free by using certified gluten-free oats and a 1:1 gluten-free flour blend
- Add ½ cup of raisins to the cookie dough for an extra chewy texture
- Try different spice combinations like pumpkin pie spice or apple pie spice
- For a holiday twist, add crushed peppermint to the cream filling
Equipment For Oatmeal Cream Pies Recipe
- Stand mixer or hand mixer
- Large mixing bowls
- Cookie sheets
- Parchment paper
- Cookie scoop (recommended)
- Wire cooling rack
- Piping bag and round tip (or zip-top bag)
Storage
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking. You can also freeze the assembled cookies for up to 3 months – wrap each one individually in plastic wrap and store in a freezer bag.
Top Tip
The key to perfectly soft and chewy oatmeal cookies is to slightly underbake them. Remove them from the oven when the edges are just set but the centers still look slightly puffy and underdone. They'll continue cooking on the hot baking sheet as they cool.
FAQ
What is the white stuff in oatmeal cream pie?
The white filling in oatmeal cream pies is a marshmallow-based cream made from butter, powdered sugar, vanilla, and marshmallow creme (also known as marshmallow fluff). In commercial versions like Little Debbie's, the filling contains vegetable shortening, corn syrup, and other stabilizers. The homemade version typically uses a buttercream base with marshmallow creme for that signature fluffy texture.
What are the ingredients in oatmeal cream pies?
Oatmeal cream pies consist of:
Cookies: Quick oats, flour, butter, brown sugar, eggs, molasses, cinnamon, salt, and baking soda
Filling: Marshmallow creme, butter, powdered sugar, and vanilla The commercial versions also include preservatives and stabilizers for shelf life. Each component works together to create the classic chewy cookie and creamy filling combination.
What happened to Lance oatmeal pies?
Lance oatmeal pies were discontinued in late 2021 as part of the company's product line optimization. Many fans of Lance's version have had to switch to other brands like Little Debbie or make homemade versions. Lance continues to produce other cookie and cracker products, but their oatmeal cream pies are no longer in production.
Does Nick Saban eat oatmeal creme pies?
Yes, Nick Saban, the University of Alabama's football coach, is known to eat two Little Debbie Oatmeal Creme Pies for breakfast every morning, along with a cup of coffee. This has become such a well-known part of his daily routine that it's frequently mentioned in sports media and has even been featured in commercials. It's been part of his morning ritual for many years.
HOW DID YOUR OATMEAL CREAM PIES RECIPE TURN OUT?
How did your Oatmeal Cream Pies Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of chewy, spiced oatmeal cookies and fluffy marshmallow cream filling that creates a nostalgic treat that's even better than the store-bought version. If you're a fan of classic cookie sandwiches, be sure to try our Hoe Cake Recipe next – another easy-to-make yet delicious treat!
Did you make this Oatmeal Cream Pies Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Some bakers have had great success adding maple extract to the filling, while others love incorporating cinnamon chips into the cookies. Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Oatmeal Cream Pies Recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Cookie sheets
- Parchment paper
- Cookie scoop (recommended)
- Wire cooling rack
- Piping bag and round tip (or zip-top bag)
Ingredients
the Cookies:
- 1½ cups unsalted butter softened
- 2 cups dark brown sugar packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 3 cups old-fashioned rolled oats
the Cream Filling:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Instructions
For the Cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and brown sugar until fluffy (3-4 minutes).
- Beat in eggs and vanilla.
- Mix flour, baking soda, cinnamon, salt, and nutmeg.
- Add dry ingredients to wet ingredients.
- Stir in oats.
- Drop rounded tablespoons of dough 2 inches apart.
- Bake 10-12 minutes until edges are golden.
- Cool completely on wire rack.
For the Filling:
- Beat butter until creamy.
- Gradually add powdered sugar.
- Mix in vanilla, cream, and salt.
- Beat until fluffy (3-4 minutes).
Notes
- Use room temperature ingredients
- Don't overbake cookies
- Let cookies cool completely before filling
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