Oatmeal cream pies evoke fond memories for both children and adults. Soft, chewy oatmeal cookies paired with a luscious, creamy filling create the perfect blend of comfort and indulgence. While many enjoy the convenience of store-bought versions, homemade oatmeal cream pies provide unmatched flavor and freshness.
This recipe captures the essence of the classic treat while allowing room for customization. You can tailor the ingredients to suit your preferences, whether you’re baking for fun, preparing a nostalgic dessert, or creating a delightful gift for loved ones.
For a creative spin on stuffed dishes, see our recipe for Stuffed Bell Peppers Without Rice.
Ingredients for Oatmeal Cream Pies
Oatmeal cream pies are a delightful combination of two soft cookies and a creamy filling. To make these treats at home, you’ll need a few simple ingredients for both the cookies and the filling. Let’s take a closer look at what you’ll need and how to customize the recipe for different preferences.
Ingredients for the Oatmeal Cookies
The cookies are the star of this dessert. They need to be soft, chewy, and full of flavor. Here’s what you’ll use:
- Rolled Oats (1 ½ cups)
- Old-fashioned oats work best because they create the perfect chewy texture. However, quick oats are a good alternative if that’s what you have. Avoid steel-cut oats since they stay too firm.
- All-Purpose Flour (1 cup)
- This is the base of the dough. If you’re making a gluten-free version, use a gluten-free baking flour that works as a 1:1 substitute.
- Brown Sugar (¾ cup)
- Brown sugar not only makes the cookies sweet but also keeps them moist. Either light or dark brown sugar works.
- Granulated Sugar (¼ cup)
- This adds balance and helps give the cookies the right structure.
- Butter (½ cup, softened)
- Butter gives the cookies their rich flavor. If you need a dairy-free option, try vegan butter or coconut oil instead.
- Eggs (2 large)
- Eggs hold the dough together and make the cookies soft. If you’re avoiding eggs, flax eggs (1 tablespoon flaxseed + 2.5 tablespoons water per egg) are a great substitute.
- Vanilla Extract (1 teaspoon)
- Vanilla brings out the sweetness and adds flavor to the cookies.
- Cinnamon (1 teaspoon)
- A little cinnamon adds a warm, comforting taste that pairs well with the oats.
- Baking Soda (1 teaspoon)
- Baking soda helps the cookies rise and keeps them tender.
- Salt (½ teaspoon)
- Just a bit of salt balances the sweetness and enhances the other flavors.
Ingredients for the Cream Filling
The creamy filling takes these pies to the next level. It’s sweet, fluffy, and smooth. You’ll need:
- Butter (½ cup, softened)
- Butter creates the creamy base for the filling. For a dairy-free version, you can use vegan butter.
- Powdered Sugar (1 ½ cups)
- Powdered sugar sweetens the filling and gives it a smooth, silky texture.
- Marshmallow Fluff (1 cup)
- Marshmallow fluff adds lightness to the cream. If you prefer, you can make homemade fluff, but store-bought is easier.
- Vanilla Extract (1 teaspoon)
- Vanilla makes the filling more flavorful and balances the sweetness.
- Heavy Cream or Milk (1-2 tablespoons)
- This helps adjust the consistency of the filling. For a dairy-free option, you can use almond milk, oat milk, or coconut cream.
Substitutions and Dietary Adjustments
If you have specific dietary needs, you can easily modify this recipe:
- Gluten-Free: Use certified gluten-free oats and replace all-purpose flour with gluten-free baking flour.
- Vegan: Substitute butter with vegan butter, eggs with flax eggs, and milk with plant-based alternatives.
- Lower Sugar: You can reduce the sugar slightly or use a natural sweetener like monk fruit or stevia.
Once you’ve gathered these ingredients, you’re ready to start baking. In the next section, we’ll go step-by-step through the process to make sure your oatmeal cream pies turn out perfectly.
Making the Cream Filling
- Beat the Butter
- In a medium-sized mixing bowl, beat the softened butter with an electric mixer until it’s light and fluffy. This usually takes 2–3 minutes.
- Add the Powdered Sugar
- Gradually add the powdered sugar, mixing well after each addition. Be sure to start on low speed to avoid a sugar cloud.
- Incorporate the Marshmallow Fluff
- Add the marshmallow fluff to the bowl and beat until the mixture is smooth and creamy.
- Add Vanilla and Adjust Consistency
- Mix in the vanilla extract. If the filling is too thick, add 1–2 tablespoons of heavy cream (or non-dairy milk) to achieve a spreadable consistency.
Assembling the Oatmeal Cream Pies
- Pair the Cookies
- Match up cookies of similar sizes to create pairs. This ensures your pies look uniform.
- Spread the Filling
- Using a knife, small spatula, or piping bag, spread a generous layer of cream filling on the flat side of one cookie from each pair.
- Sandwich the Cookies
- Place the second cookie on top, pressing gently to spread the filling evenly.
- Serve or Store
- Your oatmeal cream pies are now ready to enjoy! If not serving immediately, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Homemade Oatmeal Cream Pies: Easy Instructions to Follow
1. Making the Oatmeal Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 3 cups rolled oats
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the rolled oats.
- Form Cookies:
- Use a tablespoon or small cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Mastering the art of rolling dough, as shown in our guide on How to Roll Out Flatbread, can help ensure your cookies are uniform.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Preparing the Cream Filling
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk (optional, for desired consistency)
Instructions:
- Cream Butter and Shortening:
- In a mixing bowl, beat together the butter and shortening until smooth and creamy.
- Add Sugar and Vanilla:
- Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract.
- Adjust Consistency:
- If the mixture is too thick, add heavy cream or milk, one tablespoon at a time, until the filling reaches your desired consistency.
- Set Aside:
- Keep the filling at room temperature while you prepare to assemble the pies.
3. Assembling the Pies
Instructions:
- Pair Cookies:
- Match up cookies of similar size to create pairs.
- Apply Cream Filling:
- Spread or pipe a generous amount of cream filling onto the flat side of one cookie in each pair.
- Sandwich the Cookies:
- Press the second cookie (flat side down) gently onto the filling to create a sandwich.
- Serve or Store:
- Serve immediately or store in an airtight container. If storing, place wax paper between layers to prevent sticking.
Tips and Tricks for Perfect Oatmeal Cream Pies
1. Achieving the Right Cookie Texture
- Measure Ingredients Accurately: Use the spoon-and-level method for flour to avoid dense cookies. Over-measuring can result in a tougher texture.
- Cream the Butter and Sugars Well: Properly creaming ensures the cookies are soft and have a nice, even crumb.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined to avoid developing too much gluten, which can make cookies chewy.
- Chill the Dough (Optional): If your dough feels too soft, chill it for 15-30 minutes to prevent spreading during baking.
- Monitor Baking Time: Slightly underbake the cookies (10-12 minutes) to maintain a soft and chewy center. The edges should be lightly golden, but the centers will still look slightly underdone—they will set as they cool.
- Use Rolled Oats: For the best texture, stick to old-fashioned rolled oats instead of quick oats, which can make the cookies too soft or gummy.
If you enjoy baking, our Stuffed Paratha Guide offers tips to perfect stuffed bread recipes.
2. Perfecting the Cream Filling
- Room Temperature Ingredients: Ensure the butter and shortening are softened for a smooth, fluffy filling. Cold ingredients can create lumps.
- Sift the Powdered Sugar: Sifting prevents lumps and ensures a velvety texture in the filling.
- Adjust Sweetness: Taste the filling as you mix. If you prefer a less sweet filling, reduce the powdered sugar slightly and balance it with a pinch of salt.
- Consistency is Key: If the filling is too runny, add more powdered sugar. If too thick, thin it with heavy cream or milk, one teaspoon at a time, until you reach a pipeable consistency.
Prevent moisture issues, as we discuss in our guide on Prevent Watery Stuffed Shells, for perfect baking results.
- Chill Before Assembly: If your kitchen is warm, refrigerate the filling for 10-15 minutes before assembling to keep it firm and stable.
3. Storing and Serving Tips
- Airtight Containers: Store the assembled pies in an airtight container to keep them fresh and soft. Layer parchment or wax paper between them to prevent sticking.
- Refrigerate for Longevity: If not consuming within 1-2 days, store the pies in the refrigerator. Let them sit at room temperature for 15-20 minutes before serving to soften.
- Freeze for Later: Wrap each pie individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature for about 30 minutes before eating.
- Serve with Care: These pies are best enjoyed slightly chilled or at room temperature. If serving at a gathering, keep them in a cool place to prevent the filling from melting.
FAQs About Oatmeal Cream Pies
1. Can I Make Them Gluten-Free?
Yes, oatmeal cream pies can be made gluten-free with a few substitutions:
- Use Gluten-Free Flour: Replace the all-purpose flour with a gluten-free 1:1 baking flour blend for best results.
- Check Your Oats: Ensure you use certified gluten-free rolled oats, as regular oats may be cross-contaminated with gluten.
- Monitor Dough Consistency: Gluten-free dough can sometimes be drier. If it seems crumbly, add 1-2 tablespoons of milk or water until it holds together.
- Test Baking Time: Gluten-free cookies may bake slightly faster or slower, so keep an eye on them to avoid overbaking.
2. How to Store Oatmeal Cream Pies?
- Short-Term Storage:
- Store assembled pies in an airtight container at room temperature for up to 2 days.
- Place parchment or wax paper between layers to prevent sticking.
- Refrigeration:
- For longer storage, refrigerate the pies in an airtight container for up to a week. Allow them to come to room temperature before serving.
- Freezing:
- Wrap each pie individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- To thaw, remove from the freezer and let them sit at room temperature for 30 minutes to an hour.
3. Best Way to Keep Them Fresh?
- Proper Airtight Sealing:
- Airtight containers or plastic wrap are essential to keep the cookies from drying out.
- For extra freshness, place a piece of bread or a damp paper towel (in a separate compartment) in the container to maintain moisture.
- Avoid Humidity:
- Keep the pies in a cool, dry place to prevent the cream filling from softening or melting.
- Assemble Close to Serving Time:
- If possible, store cookies and filling separately and assemble the pies shortly before serving. This prevents the cookies from absorbing moisture and losing their texture.
Conclusion
Oatmeal cream pies are the perfect treat that balances the comforting chewiness of oatmeal cookies with the rich, velvety sweetness of cream filling. From baking the cookies to assembling the pies, this recipe offers a straightforward process that even beginners can master. Whether you’re making them for a family gathering, a special occasion, or just a sweet indulgence for yourself, these pies are sure to impress.
Recap of the Recipe
- The Cookies: Soft, chewy oatmeal cookies with a hint of cinnamon and nutmeg, baked to perfection.
- The Filling: A fluffy, sweet cream that ties the whole treat together.
- The Assembly: Sandwiching the cookies with a generous layer of filling to create delightful, homemade pies.
Encouragement to Try Variations and Enjoy
Once you’ve mastered the classic recipe, don’t hesitate to get creative! Experiment with:
- Flavor Twists: Add raisins, chocolate chips, or coconut to the cookies for unique textures and tastes.
- Alternative Fillings: Try peanut butter cream, chocolate ganache, or a flavored buttercream for variety.
- Healthier Versions: Substitute some ingredients to make gluten-free, vegan, or reduced-sugar variations.
For a savory twist on stuffed recipes, try our Crab-Stuffed Portobello Mushrooms Recipe, a delightful appetizer.
Most importantly, enjoy the process and share your creations with loved ones. Baking is as much about the joy of making as it is about the joy of eating. So roll up your sleeves, preheat that oven, and treat yourself to a batch of irresistible oatmeal cream pies!