Get ready to revisit a beloved cafeteria treat with our irresistible Oatmeal Cream Pies. This recipe delivers that nostalgic flavor and perfectly soft texture of the bakery aisle favorite, right in your own kitchen, offering a delightful and straightforward way to satisfy those sweet cravings with a touch of homemade goodness.
Key Ingredients for Oatmeal Cream Pies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats (old-fashioned oats, not instant)
For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup milk (whole milk recommended)
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar, sifted
How to Make Oatmeal Cream Pies:
Whipping up these delightful Oatmeal Cream Pies is a breeze! In about 30 minutes of preparation and 10-12 minutes of baking per batch, you’ll create unbelievably tender, spiced oatmeal cookies sandwiching a luscious, sweet cream filling. The simplicity of the steps belies the incredible depth of flavor and satisfyingly soft texture that will have you reaching for another, making them perfect for a quick treat or a planned baking project.
Step-by-Step Instructions:
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures your cookies won’t stick and makes for easy cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside. This blend of spices is crucial for that authentic oatmeal cream pie flavor.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer (or a stand mixer with the paddle attachment) to beat the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla: Add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.
Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here; you want to avoid developing the gluten in the flour too much.
Fold in Oats: Gently stir in the rolled oats until they are evenly distributed throughout the cookie dough. The oats add that signature chewiness and texture to the cookies.
Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but not overly brown. They will continue to firm up as they cool.
Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cookies are fully cooled before assembling the cream pies.
Prepare the Cream Filling: While the cookies are cooling, prepare the cream filling. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the granulated sugar and packed light brown sugar, beating until well combined and fluffy.
Add Milk and Vanilla: Add the milk and vanilla extract to the butter mixture and beat until smooth and creamy.
Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until fully incorporated and the filling is smooth and spreadable. You may need to scrape down the sides of the bowl a few times. Continue beating on medium-high speed for an additional 1-2 minutes until extra light and fluffy.
Assemble the Oatmeal Cream Pies: Once the cookies are completely cool, pair up similar-sized cookies. Spread a generous dollop of the cream filling onto the flat side of one cookie, and then gently top with another cookie, pressing lightly to create a sandwich.
Chill and Serve: Place the assembled oatmeal cream pies on a parchment-lined plate or tray. Refrigerate for at least 30 minutes to allow the filling to set and the flavors to meld. This chilling step is essential for achieving the perfect texture.
Why You’ll Love This Oatmeal Cream Pies
You’ll fall head over heels for these homemade Oatmeal Cream Pies because they capture that quintessential soft, chewy oatmeal cookie with a delightful spice blend, perfectly complemented by a sweet, ethereal cream filling, reminiscent of a certain beloved snack cake but with a superior homemade touch. Making them yourself is incredibly cost-effective compared to buying pre-packaged versions, allowing you to enjoy this nostalgic treat without breaking the bank and indulge in a flavor that’s both comforting and deeply satisfying. The warm spices of cinnamon, nutmeg, and cloves baked into the tender oatmeal cookies, paired with that velvety smooth buttercream, create a flavor profile that’s pure bliss; it’s a wonderful alternative to a classic chocolate chip cookie when you’re craving something a little more nuanced and utterly delightful.
Forget those mass-produced versions and dive into the joy of creating these delightful treasures from scratch; they’re surprisingly simple to assemble and taste infinitely better. Gather your ingredients, put on some music, and let the aroma of baking spices fill your kitchen – you’ll be rewarded with a batch of heavenly oatmeal cream pies that are sure to become a new family favorite and a go-to for satisfying those sweet desires, so go ahead, bake a batch today and experience the magic firsthand!
Storing and Reheating Tips
To keep your delicious Oatmeal Cream Pies fresh and delightful, proper storage is key. Store the assembled pies in an airtight container in the refrigerator for up to 3-4 days. The cream filling is best kept chilled, so avoid leaving them at room temperature for extended periods. If you have a surplus and want to enjoy them for longer, you can freeze the assembled pies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. Frozen oatmeal cream pies will keep for up to 2 months. To serve frozen pies, simply let them thaw in the refrigerator for a few hours before enjoying. Reheating is generally not recommended as it can melt the cream filling, but if you wish to warm the cookie portion slightly, a very brief stint in a warm oven (not recommended for flavor or texture) or enjoying them at room temperature after thawing is best.
Final Thoughts
These homemade Oatmeal Cream Pies are a true testament to the magic of simple ingredients coming together to create something truly special. They offer a delightful taste of nostalgia with a superior homemade quality that’s both satisfying and utterly delicious. Give them a try; you won’t be disappointed by this comforting and classic treat!
Oatmeal Cream Pies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
- In a large mixing bowl, use an electric mixer (or a stand mixer with the paddle attachment) to beat the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, 1 cup granulated sugar, ½ cup packed light brown sugar
- Add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here; you want to avoid developing the gluten in the flour too much.1 ½ cups all-purpose flour
- Gently stir in the rolled oats until they are evenly distributed throughout the cookie dough.1 ½ cups rolled oats (old-fashioned oats, not instant)
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but not overly brown. They will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. It’s important that the cookies are fully cooled before assembling the cream pies.
- While the cookies are cooling, prepare the cream filling. In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the granulated sugar and packed light brown sugar, beating until well combined and fluffy.½ cup granulated sugar, ½ cup packed light brown sugar
- Add the milk and vanilla extract to the butter mixture and beat until smooth and creamy.¼ cup milk (whole milk recommended), 1 teaspoon vanilla extract
- Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until fully incorporated and the filling is smooth and spreadable. You may need to scrape down the sides of the bowl a few times. Continue beating on medium-high speed for an additional 1-2 minutes until extra light and fluffy.1 ½ cups powdered sugar, sifted
- Once the cookies are completely cool, pair up similar-sized cookies. Spread a generous dollop of the cream filling onto the flat side of one cookie, and then gently top with another cookie, pressing lightly to create a sandwich.
- Place the assembled oatmeal cream pies on a parchment-lined plate or tray. Refrigerate for at least 30 minutes to allow the filling to set and the flavors to meld. This chilling step is essential for achieving the perfect texture.