Homemade Oatmeal Cream Pie Recipe

We had our monthly church potluck last night. Baptist churches are known for eating a lot, and we proudly live up to that stigma-  we love feeding each other and fellowshipping over a plate of delicious food. It’s always fun to see what dishes people show up with and it is never disappointing (except when no one makes the pimento cheese sandwiches that the pastor asked for). This month, I had planned to make my No-Bake Chocolate Oatmeal Cookies… but then a craving for a homemade oatmeal cream pie hit so I changed those plans last minute. 

I almost cried when I took a bite because these sandwich cookies are so similar to the Little Debbie oatmeal cream pies that I grew up with. The nostalgia hit me right in the mouth and I immediately knew this recipe would be a new staple in our home. I’m so happy to share this recipe with you and I hope you love it as much as we did!

Homemade Oatmeal Cream Pie Recipe

Makes ~24 cookies

This homemade version of your favorite chewy oatmeal cookies are guaranteed to satisfy your sweet tooth and your craving for nostalgia. 

Ingredients:

Soft Oatmeal Cookies

• 2 cups sugar
• 4 TBSP Molasses
• 1 cup unsalted butter (room temperature)
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 1 cup quick oats
• 1 ½ tsp baking soda
• 1 tsp salt

Sweet Cream Filling

• ¾ cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 8 TBSP heavy cream (add more or less for consistency)
• 1/8 tsp salt
• 2 tsp vanilla extract

Instructions:

STEP 1:

Preheat the oven to 350° F. Place parchment paper on a cookie sheet (or two).

STEP 2:

Add white sugar and molasses to a bowl and mix together with a fork until combined. Mix it like you are cutting butter into flour. You could also use dark brown sugar (2 cups) here, but I like to make my own. 

STEP 3:

Add brown sugar (sugar/molasses mix) and room temperature butter to a stand mixer with a paddle attachment. Beat for about 3 minutes. Scrape the sides and beat for one more minute. The batter should be light & fluffy at this point. 

STEP 4:

Add the eggs (best at room temperature) and vanilla to the batter and mix.

STEP 5:

Use a separate bowl to mix the flour, quick oats, baking soda, and salt together. Slowly add the dry ingredients into the batter and mix until combined. Don’t add too much at once or the flour will puff up in your face- ask me how I know. 

STEP 6:

Scoop ½ a TBSP of dough and drop onto your prepared baking sheets. If you want large cookies, use 1 TBSP. The dough should be in a ball shape and each one should be about 2 inches from the next. The dough will spread out on its own while baking so there is no need to flatten. 

STEP 7:

Pop them in the oven and bake for 8-10 minutes. Just until the edges are beginning to turn a golden brown. You want to center to be baking and a little puffy, but underdone so they will be chewy. 

STEP 8:

Remove the cookies from the oven, wait a couple of minutes, and move them to a wire rack. I place a piece of parchment paper over the wire rack to make sure the cookies don’t sink into the wires since they are still very soft. Start your next batch if you weren’t able to fit them all in the oven at once. 

STEP 9:

Make your cream filling while the cookies are cooling. Add all filling ingredients into a stand mixer (using the whisk attachment this time) and beat on low speeduntil the icing is fluffy. It should be thick, but not so thick that it is difficult to pipe. Add a little more cream if it is too thick for your liking, just be careful that you don’t make it runny.  

STEP 10:

Add the filling into a piping bag or a sandwich bag with a hole cut in the corner. Pipe the filling onto the back of half the cookies and push the other half of the cookies on top to make cookie sandwiches.

STEP 11:

You can store these homemade oatmeal cream pies in an airtight container for a week, but I don’t think you will have any need for that because these things are SO good that they will go fast.