Oatmeal Cream Pies – Soft, chewy oatmeal cookies sandwiched with a smooth vanilla buttercream. Inspired by a classic snack cake, but baked fresh at home for a far superior treat.
These oatmeal cream pies recall the boxed treats of childhood, but homemade they are softer, fresher, and even more satisfying. Two tender oatmeal cookies are joined by a silky vanilla buttercream filling—perfect for lunchboxes, bake sales, or a cozy Sunday of baking.
If you love oatmeal cookies (with or without raisins), these sandwich cookies will become a family favorite. The cookie dough is lightly spiced with cinnamon for warmth, while the filling is a classic buttercream that balances sweetness and creaminess.
They’re ideal for packing in lunchboxes, sharing with neighbors, or keeping on hand for cravings. These cookies stay tender and maintain their texture when stored in an airtight container. They’re easy to make and worth every minute.
Below is a clear, streamlined recipe that makes about 14 sandwich cookies. Follow the instructions for even baking and a smooth filling—use a cookie scoop for consistent portions and avoid crowding the pans so the cookies bake evenly.
Oatmeal Cream Pies
Ingredients
Cookies:
- 1 cup (226 g) unsalted butter (2 sticks), softened
- ¾ cup (150 g) brown sugar, gently packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (180 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups (240 g) quick or old-fashioned oats (or a mix of both)
Cream Filling:
- ¾ cup (150 g) unsalted butter (12 Tbsp), softened
- 2½ cups (330 g) powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk (plus more if needed)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add eggs and vanilla, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture until nearly combined.
- Fold in the oats and mix until incorporated. Scrape the bowl and mix another 10 seconds to ensure an even dough.
- Scoop cookie dough into 2 Tablespoon portions and place 6–8 per baking sheet, leaving space to spread. Bake 11–12 minutes or until the edges are lightly golden. Let rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- For the cream filling: beat the butter in a large bowl with an electric mixer until light and fluffy. Add the powdered sugar and mix until fully incorporated. Add vanilla and milk and beat until the frosting is light and fluffy. Add more milk, 1 teaspoon at a time, if needed to reach the desired consistency.
- Assemble the sandwiches by piping or spreading the filling onto the bottoms of half the cookies, then topping with the remaining cookies. Store in an airtight container.
Notes
- Use a cookie scoop for uniform cookies. Do not place more than 8 dough portions on a tray at once to ensure even baking and prevent overcrowding.
- Store finished sandwich cookies in an airtight container to keep them soft and fresh.
- Credit: recipe adapted from My Baking Addiction.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your results—these cookies are best enjoyed with friends and family.