Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Make the best homemade oatmeal cream pies with this easy, from-scratch recipe. After making these many times, I’ve discovered the trick to perfectly crispy cookies and creamy filling. The warm, gooey centers and melty buttercream will make your family beg for more. Keep reading for my tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these Honey Peach Cream Cheese Cupcakes next and Pair these cream pies with Ultimate Chicken Caesar Wraps for a delicious meal.
Why This Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought Is Pure Comfort
- Crispy, chewy oatmeal cookies
- Creamy, velvety buttercream filling
- Easy to make from scratch
- Better than store-bought
What You'll Need for Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Cream cheese
- Powdered sugar
- Vanilla extract
- Salt
- Cinnamon (optional)
- Optional: Chocolate chips (optional)
- Optional: Sprinkles (optional)
📝 Ingredient Notes
- Old-fashioned oats: Do not use quick-cooking oats.
- Cream cheese: Ensure it's at room temperature for smooth buttercream.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes creaming butter and sugar effortless. → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and ensures even baking. → See on Amazon
How to Make Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Prepare cookie dough: Cream butter and sugars, add eggs and vanilla, then mix in dry ingredients.
- Chill dough: Chill the dough for at least 1 hour to prevent cookies from spreading too much.
- Bake cookies: Scoop dough, bake at 350°F (175°C) for 10-12 minutes, then cool.
- Make buttercream: Cream cream cheese and butter, add powdered sugar and vanilla, then beat until smooth.
- Assemble cream pies: Spread buttercream on one cookie, sandwich with another, and enjoy!
Cook's Tips for Perfect Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Common mistake and fix: Don't overmix the dough to prevent tough cookies. Mix just until combined.
- Pro tip: Use a cookie scoop for evenly sized cookies and to ensure consistent baking time.
- Pro tip: For a fun twist, add a spoonful of your favorite jam or Nutella to the buttercream before sandwiching the cookies.
Storing & Reheating Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store assembled cream pies in an airtight container in the fridge for up to 5 days. Make-ahead tip: Make cookies and buttercream up to 2 days ahead. Assemble before serving.
Freezing Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Freeze unfilled cookies for up to 3 months. Thaw before assembly.
How to Reheat Without Drying It Out
Oven: No need to reheat. Enjoy at room temperature. Microwave: No need to reheat. Enjoy at room temperature.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Replace the cream cheese with an equal amount of mascarpone cheese for a richer buttercream.
- Make-ahead: Assembled cream pies can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, chill the dough for longer or add a bit more flour to the dough.
Want to level up this recipe?
OXO Good Grips Cookie Scoop — Ensures perfectly portioned cookies for even baking and a professional look. → Check price on Amazon
Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Ingredients
Main Ingredients
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Cream cheese
- Powdered sugar
Seasonings
- Vanilla extract
- Salt
- Cinnamon (optional)
Optional Toppings
- Chocolate chips (optional)
- Sprinkles (optional)
Instructions
- Prepare cookie dough: Cream butter and sugars, add eggs and vanilla, then mix in dry ingredients.
- Chill dough: Chill the dough for at least 1 hour to prevent cookies from spreading too much.
- Bake cookies: Scoop dough, bake at 350°F (175°C) for 10-12 minutes, then cool.
- Make buttercream: Cream cream cheese and butter, add powdered sugar and vanilla, then beat until smooth.
- Assemble cream pies: Spread buttercream on one cookie, sandwich with another, and enjoy!
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Replace the cream cheese with an equal amount of mascarpone cheese for a richer buttercream.
- Make-ahead: Assembled cream pies can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, chill the dough for longer or add a bit more flour to the dough.
Storage
- Fridge: Store assembled cream pies in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfilled cookies for up to 3 months. Thaw before assembly.
- Oven reheat: No need to reheat. Enjoy at room temperature.
- Microwave reheat: No need to reheat. Enjoy at room temperature.
- Make ahead: Make cookies and buttercream up to 2 days ahead. Assemble before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 2g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought FAQs
Yes, you can make the cookies and buttercream up to 2 days ahead. Assemble before serving.
Overbaking is the most common reason for dry cookies. Keep an eye on them and remove from the oven when the edges are lightly golden.
Yes, you can freeze assembled cream pies for up to 2 months. Thaw in the fridge overnight before serving.
While you can cook the cookies in the air fryer, the buttercream filling may not set properly. It's best to stick with the traditional oven method for this recipe.
Mascarpone cheese is the best substitute for cream cheese in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Homemade Oatmeal Cream Pies – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
