Inspired by the nostalgic Little Debbie oatmeal cream pies, these sandwich cookies are soft, chewy cookies with a creamy filling that make you go back for more.
If you grew up in the 1930's and in the United States, you'll know how amazing and nostalgic these oatmeal cream pies are. I didn't grow up in the 1930's and had to do some research while writing this post but I was born in the 90's and these little Debbie treats are truly childhood memories.
Fun Fact: Oatmeal cream Pies were the very first snack cake invented, and it was made during the middle of the great depression.
Now I can't replicate the store-bought version. The preservatives and all the unnatural flavorings that are in these oatmeal cream pies I simply don't have in my pantry. But this homemade oatmeal cream pie recipe is amazing. It's much better than the store-bought oatmeal cream pies, and you might find yourself making them every weekend or every day no judgment here.
If you love this oatmeal cream pies and you're a pumpkin spice fan, make sure to check out my pumpkin oatmeal cream pies. And if you're really feeling adventurous try my small batch cosmic brownies!
Why You'll Love This Recipe:
- Nostalgic Flavors: The memories of choosing which little Debbie treat box you wanted. This homemade version captures that same nostalgic taste but with a much better homemade taste.
- Customize: You can easily add raisins or chocolate chips to this recipe.
- Perfect for Sharing: It's a great dessert for a gathering, and definitely crowd pleasers. Oatmeal cream pies are ideal for sharing with friends and family or just indulging in them all by yourself.
Oatmeal Cream Pies Key Ingredients and Substitutions:
- Flour: Just regular all-purpose flour works well with this recipe.
- Oats: You can use old-fashioned rolled oats or quick oats, but I like the texture of using both in the recipe. It's a perfect blend that gives you texture and still keeps it soft.
- Spices: Cinnamon and a pinch of cloves add warmth and depth of flavor to the cookies. Feel free to adjust the amounts to suit your taste.
- Dark Brown Sugar: Light Brown sugar can be used as a substitute, but dark brown sugar provides a darker and more molasses flavor to the cookies.
- White Sugar: A blend of white sugar and brown sugar provides the perfect texture for these tender oatmeal cookies.
- Butter: Unsalted butter lends richness to both the cookies and the creamy filling.
- Powdered Sugar: Also known as confectioner's sugar, this ingredient sweetens the filling and helps achieve a smooth consistency.
- Vanilla Extract: Pure vanilla extract enhances the flavor of both the cookies and the filling.
- Vanilla Bean Paste: I love the speckles of the vanilla bean in vanilla frosting. It provides an extra boost of vanilla flavor also.
How to make Oatmeal Cream Pies:
Preheat the Oven to 350F and line two baking sheets with parchment paper. Set aside until needed.
In a medium bowl, whisk together the flour, oats, baking soda, and cinnamon, cloves and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars.
Beat at medium speed until light and fluffy, about 4 minutes.
Add the eggs one at a time and vanilla and beat until well combined.
Scrape the sides of the bowl down with a rubber spatula during mixing, as needed.
With the mixer on low speed, slowly add in the flour mixture and mix just until combined.
Using a small ice scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
Place one sheet into the preheated oven and bake for 10 to 12 minutes. Or until the cookie edges are golden brown.
Let the cookies cool on the cookie sheet for a few minutes. Then transfer to a wire rack to cool completely.
Vanilla Bean Filling:
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes on medium-high speed.
With the mixer on low speed, gradually add the powdered sugar and heavy cream.
Add the in the vanilla bean paste and vanilla extract. Once combined, beat on medium speed until fluffy, about 1 minute.
Place filling in a piping bag with a large round tip.
Oatmeal Cream Pies Assembly:
Match the cookies and set them side by side.
Pipe a dollop of the vanilla bean filling on the bottom half of the cookies. Top with another cookie and press down gently.
Storage:
Oatmeal cream pies can be stored in an airtight container for up to 3 days. But I find they taste best on the first and second day.
Wrap the oatmeal cream pies individually in plastic wrap and store them in a freezer-safe container and freeze for up to 3 months.
Prepping Ahead of Time:
If you're making these for a party the cookies can be baked on one day and the cookies can be filled the next day.
You can also make these ahead of time and freeze them.
Oatmeal Cream Pies Baker's Tips:
- Uniform Cookies: Use a cookie scoop or tablespoon to portion out the dough for uniform cookies that will make assembling the pies easier. Once the cookies come fresh out of the oven take a round cookie cutter or round bowl and scoot the cookies slowly over the cookies in a circular motion to get perfectly round cookies.
- Room Temperature Ingredients: Ensure that your butter, eggs, and any dairy ingredients are at room temperature before starting to bake. This will result in a smoother, more evenly textured dough.
- Measuring with a scale: Consistency! If you find yourself baking delicious cookies the first time and the second time around the cookies and it's not the same, it might be due to improper measurements. But with a scale you will measure correctly almost every time.
- Tough Cookies: One of the biggest tips I can give new bakers or even if you're a seasoned baker and have trouble making cookies. Once the eggs are added to the butter and sugar mixture just mix until it's combined. Over-whipping the egg and butter mixture tends to create a tough and cakey cookie texture. Once the wet ingredients are mixed in with the dry ingredients you want to mix as less as possible. So mix just until the cookie dough is combined.
- Preheated Oven: Make sure your oven is heating up to the right temperatures, using an oven thermometer will help you understand hot spots in your oven.
Troubleshooting:
Flat Cookies: If your cookies turn out flat, try chilling the dough for 15 to 30 minutes before baking. This will also help develop a thicker cookie.
Crumbly Dough: If your dough is too crumbly you may have added too much dry ingredients and it may need a bit more moisture. Try adding a splash of milk or water, a teaspoon at a time, until the dough comes together.
Oatmeal Cream Pies (Better than Store Bought)
Ingredients
Oatmeal Cookie Dough
- 2 sticks Unsalted Butter Room Temperature
- 1 cup Dark Brown Sugar
- ½ cup Sugar
- 2 large Eggs Room Temperature
- 1 ½ cup All Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Cloves
- 2 cups Quick Instant Oats
- ½ cup Rolled Oats
Vanilla Bean Filling
- 2 sticks Unsalted Butter Room Temperature
- 2 cups Powdered Sugar
- 2 tablespoon Heavy Cream
- ½ tsp Vanilla Bean Paste
- 1 ½ teaspoon Vanilla Extract
Instructions
- Preheat the Oven to 350F and line two baking sheets with parchment paper. Set aside until needed.
Oatmeal Cookie Dough
- In a medium bowl, whisk together the flour, oats, baking soda, and cinnamon, cloves and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars.
- Beat at medium speed until light and fluffy, about 4 minutes.
- Add the eggs one at a time and vanilla and beat until well combined.
- Scrape the sides of the bowl down with a rubber spatula during mixing, as needed.
- With the mixer on low speed, slowly add in the flour mixture and mix just until combined.
- Using a small ice scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
- Place one sheet into the preheated oven and bake for 10 to 12 minutes. Or until the cookie edges are golden brown.
- Let the cookies cool on the cookie sheet for a few minutes. Then transfer to a wire rack to cool completely.
Vanilla Bean Filling
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes on medium-high speed.
- With the mixer on low speed, gradually add the powdered sugar and heavy cream.
- Add the in the vanilla bean paste and vanilla extract. Once combined, beat on medium speed until fluffy, about 1 minute.
- Place filling in a piping bag with a large round tip.
Assembly:
- Match the cookies and set them side by side.
- Pipe a dollop of the vanilla bean filling on the bottom half of the cookies. Top with
Notes
Oatmeal cream pies can be stored in an airtight container for up to 3 days. But I find they taste best on the first and second day.
Wrap the oatmeal cream pies individually in plastic wrap and store them in a freezer-safe container and freeze for up to 3 months.
