Do you remember the scent of freshly baked cookies in your home? It was like your grandmother’s apron wrapped around you. Homemade oatmeal cream pies take you back to those happy kitchen days. They mix laughter with the sweet smell of baked goods.
These treats not only bring back memories but also let you make new ones. This Homemade Oatmeal Cream Pies recipe celebrates the comfort of baked oats and a creamy filling. Unlike store-bought ones, these are made with love, so you can make them your own.
In this post, you’ll find tips, variations, and how to store them. This ensures your desserts are as enjoyable today as they were in the past.
Key Takeaways
- Homemade oatmeal cream pies bring back childhood memories and create new ones.
- These cream-filled oatmeal cookies are customizable and made with real ingredients.
- This recipe is easy to follow and yields a delicious snack for sharing.
- Store-bought versions can’t compare to the homemade goodness of these treats.
- You’ll discover tips for ingredient swaps and making smaller batches.
Introduction
Homemade oatmeal cream pies bring back happy memories of childhood. Maybe you remember the smell of your grandmother’s kitchen. It was filled with the sweet aroma of freshly baked cookies.
Those afternoons spent together were special. You would chat and enjoy cookies, making memories that last. These treats are more than just food; they carry warmth and nostalgia.
This recipe is special because of its chewy oatmeal cookies and creamy filling. It’s a treat that’s different from store-bought ones. Every bite is a taste of love and effort, giving you flavors that can’t be found elsewhere.
In this post, you’ll learn how to make your own oatmeal cream pies. You’ll get tips for perfecting the recipe and ideas for customizing them. Plus, you’ll find ways to keep your treats fresh for longer. Get ready to make your kitchen a place of comfort and joy!
Why Homemade Oatmeal Cream Pies Are Better Than Store‑Bought
Homemade oatmeal cream pies are unmatched in desserts. Store-bought versions, like Little Debbie’s, are easy but lack the homemade charm. Your homemade oatmeal cookies are softer, offering a richer chew that store-bought snacks can’t match.
Comparison to Little Debbie’s versions (texture, real ingredients)
Little Debbie’s snacks are convenient but often taste bland. They might remind you of childhood, but their texture is lacking. Homemade snacks, on the other hand, have a better texture and taste. You control the ingredients, ensuring every bite is a delight.
Benefits of homemade—no preservatives, customizable flavors
Homemade oatmeal cream pies offer more than just taste. They’re free from preservatives and artificial flavors found in store-bought snacks. Making your own allows you to choose healthier ingredients and flavors. You can add chocolate chips or use different sweeteners, making each pie unique to your taste.
Recipe Overview & Stats
Get ready to dive into the delightful world of homemade oatmeal cream pies. This segment provides an essential overview of your upcoming baking adventure. With a total yield of 16 delicious sandwiches, you can easily share these sweet treats with friends and family. Below, find some key details that will help you navigate the cooking process seamlessly.
Yield: 16 sandwiches
Prep time, cook time, total time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 10 minutes | 25 minutes |
Approximate calories per serving
Each homemade oatmeal cream pie sandwich contains approximately 150 calories. This makes them a delightful indulgence that won’t derail your day.
Homemade Oatmeal Cream Pies Recipe
Making your own oatmeal cream pies is simpler than you might think. This treat combines chewy oatmeal cookies with a creamy filling. Follow these easy steps to make a batch of homemade desserts that bring back childhood memories.
Ingredients You’ll Need
- For the Oatmeal Cookies:
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
- For the Cream Filling:
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3-4 cups powdered sugar (330-440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
1. Preheat the oven to 350°F (180°C). Line cookie sheets with silicone baking mats or parchment paper.
2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
3. Mix in molasses, vanilla extract, and eggs until creamy.
4. Turn off the mixer and add flour, cinnamon, baking soda, and salt. Mix by hand briefly, then use the mixer on low speed until incorporated.
5. Stir in the oats.
6. Shape the dough into 1 to 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared cookie sheets.
7. Bake one sheet at a time in the middle of the oven for 9-11 minutes, until the tops are set.
8. Cool the cookies on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Cream Filling:
1. In a large bowl, beat the butter until fluffy.
2. Cut the cream cheese into pieces and beat it into the butter.
3. Add 1 1/2 cups of powdered sugar, vanilla, and salt. Start mixing on low speed, then increase to medium until incorporated.
4. Gradually beat in the remaining powdered sugar until desired sweetness. Add cream if the frosting is too thick.
Assembling the Cookies:
1. Frost the bottom of a cooled cookie with 1 to 1.5 tablespoons of frosting.
2. Sandwich another cookie on top, bottom facing down.
Tips, Tricks & Variations
Want to make your homemade oatmeal cream pies your own? There are many ways to do it. You can make fewer cookies for a small party or try new ingredients. Here are some tips to help you.
Halving recipe for smaller batch
To bake a smaller batch, just cut each ingredient in half. This is great for trying new things or for a small treat. You’ll enjoy your cookies without having too many.
Ingredient swaps
Try new flavors by swapping ingredients. Use honey instead of sugar for a natural taste. Or, use quick-cooking oats for a softer cookie. Adding more butter can make them even richer.
No chilling required vs optional chilling
You can bake the cookies right away if you’re short on time. But, chilling the dough for 30 minutes can make them chewier. It lets the flavors mix better.
Make-ahead & freezing instructions
There are many make-ahead options. You can make the cookies and filling ahead of time. Or, freeze the sandwiches for up to three months. Wrap each pie in plastic wrap to keep it fresh. Just thaw at room temperature when you want one.
| Tip | Details |
|---|---|
| Halving Recipe | Perfect for small gatherings or quick cravings. |
| Ingredient Swaps | Use honey or different oats for varied textures. |
| Chilling Options | No chilling required. Optional chilling for enhanced flavor. |
| Make-Ahead & Freezing | Wrap cookies individually, freeze up to 3 months. |
Storage & Freezing
Keeping your homemade oatmeal cream pies fresh is easy. Follow these storage tips to enjoy them for days. Here’s how to keep them delicious.
Store at room temperature in airtight container (2–3 days)
For a short time, store pies in an airtight container at room temperature. They stay fresh for 2 to 3 days. This way, the flavors blend perfectly, making each bite tasty.
Refrigeration option for longer life; serving recommendation (bring to room temp)
For longer storage, refrigeration is a good choice. Pies can last up to a week in the fridge. Just let them warm up to room temperature before eating for the best taste and texture.
Freezing procedure: wrap, freeze, thaw before serving
Freezing is the best way to keep pies for a long time. Wrap each pie in plastic wrap, covering all edges. Put them in a freezer-safe bag or container for up to 3 months. To enjoy, thaw them in the fridge or at room temperature for a few hours. Freezing makes preparing these treats easy!
Conclusion
As you finish your journey with homemade oatmeal cream pies, it’s clear they’re more than just a treat. They bring back happy memories from your childhood. These desserts remind you of grandma’s kitchen, offering comfort and warmth.
These pies satisfy your sweet tooth and let you relive old times. They also create new memories with your loved ones. It’s a special way to share joy and tradition.
Making these pies lets you add your own special touch. You can change the oatmeal cookies and the creamy filling. This makes every bite uniquely yours.
If you love classic cookie recipes, don’t miss our chocolate chip cookies — another favorite that pairs perfectly with milk and childhood memories. For cream lovers, our strawberry crunch cheesecake delivers fruity, creamy layers that feel just as indulgent. And if you’re looking for more easy desserts that store well, check out the no-bake Oreo cheesecake — it’s perfect for prepping ahead and freezing, just like these oatmeal pies.
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter 226 grams, softened
- 1 cup brown sugar 200 grams, packed
- 1/2 cup granulated sugar 100 grams
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour 250 grams
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
For the Cream Filling:
- 3/4 cup unsalted butter 168 grams, softened
- 2 ounces cream cheese 57 grams, full-fat, brick style
- 3-4 cups powdered sugar 330-440 grams
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream if needed
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, vanilla extract, and eggs until creamy.
- Turn off the mixer and add flour, cinnamon, baking soda, and salt. Mix by hand briefly, then use the mixer on low speed until incorporated.
- Stir in the oats.
- Shape the dough into 1 to 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared cookie sheets.
- Bake one sheet at a time in the middle of the oven for 9-11 minutes, until the tops are set.
- Cool the cookies on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Cream Filling:
- In a large bowl, beat the butter until fluffy.
- Cut the cream cheese into pieces and beat it into the butter.
- Add 1 1/2 cups of powdered sugar, vanilla, and salt. Start mixing on low speed, then increase to medium until incorporated.
- Gradually beat in the remaining powdered sugar until desired sweetness. Add cream if the frosting is too thick.
Assembling the Cookies:
- Frost the bottom of a cooled cookie with 1 to 1.5 tablespoons of frosting.
- Sandwich another cookie on top, bottom facing down.
Notes
- To make a smaller batch, halve the recipe.
- Molasses can be substituted with honey for a different flavor.
- Measure flour carefully to avoid dry cookies.
- Quick oats are preferred, but rolled oats can be used.
- Cream cheese can be replaced with more butter.
- Cookies can be made ahead and stored at room temperature or frozen.
- Store cookies in an airtight container at room temperature or in the fridge.
