Description
These Homemade Oatmeal Cream Pies are the nostalgic treat you didn’t know you needed—chewy oatmeal cookies paired with a fluffy vanilla cream filling. They taste just like the classic lunchbox favorite but with a fresh, bakery-style upgrade. Perfect for snacks, gifts, or cozy desserts that wrap you in sweetness.
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1 cup packed brown sugar
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½ cup granulated sugar
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1 tbsp molasses
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2 tsp vanilla extract
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2 large eggs
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2 cups all-purpose flour
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½ tsp ground cinnamon
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1 tsp baking soda
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¼ tsp salt
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3 cups quick oats
For the Cream Filling:
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¾ cup unsalted butter, softened
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2 oz full-fat cream cheese
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3–4 cups powdered sugar
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1 tsp vanilla extract
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¼ tsp salt
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1 tbsp cream (if needed)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Beat butter, brown sugar, and granulated sugar until fluffy. Mix in molasses, vanilla, and eggs until smooth.
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Stir in flour, cinnamon, baking soda, and salt. Fold in quick oats to form a thick dough.
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Scoop 1 to 1.5 tablespoons of dough per cookie onto baking sheets, spacing 2 inches apart.
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Bake 9–11 minutes until tops are just set. Cool on the tray for 10 minutes, then transfer to a rack.
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Make the filling: Beat butter until fluffy, then add cream cheese. Slowly mix in powdered sugar, vanilla, and salt. Add cream to thin if needed.
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Spread or pipe 1–1.5 tablespoons of filling on half the cookies, then top with remaining cookies to form sandwiches.
Notes
Molasses adds that signature rich flavor—don’t skip it.
Chill the dough briefly if cookies spread too much.
Use a cookie scoop for uniform cookie sizes.
Filling can be made ahead and stored in the fridge.
Let cookies cool fully before assembling to avoid a messy fill.
- Prep Time: 20 minutes
- Cooling Time: 29 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American