These homemade oatmeal cream pies are chewy and soft oatmeal cookies that are sandwiched together with decadent vanilla buttercream. These cookies have a chewy texture with slightly crispy edges.
If you like making cookies during the holiday season, you should check out our favorite cookies recipes like our chewy chocolate chip cookies, chocolate crinkle cookies, no-bake cookies, and our M&M cookies!
Why this recipe works
- They are extremely easy to make.
- you don't need to chill the cookie dough.
- Extra chewy and soft and filled with a delicious filling.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookie tray for Christmas.
- Made with simple ingredients!
Before you start to make these cookies, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Rolled oats- also known as old fashion oats, keep their shape during baking. Make sure your use gluten-free oats if you need gluten-free granola.
Cinnamon- optional, but gives a delicious flavor to these cookies.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- you will need 1 large egg yolk for this recipe. The egg yolk adds chewiness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the vanilla buttercream
Butter- use unsalted butter at room temperature.
Vanilla extract- for extra flavor.
Salt- to balance the sweetness.
Add the flour, baking soda, and oats to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour).
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Make the vanilla buttercream
Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
Add the powder sugar, vanilla extract, and pinch of salt, and mix well until smooth.
Pipe the filling on each cookie focusing on the middle part of the cookie so that when you top it with the second cookie, your filling won’t come out of the sides.
After piping the filling, top with another cookie and press it together until the filling is spread to the sides.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Be patient! I know it’s extremely tempting to fill these cookies as they are pulled out of the oven, but let these cookies cool for at least 30 minutes so the filling won’t melt.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Yes! The cookies are made with oatmeal. You can use instant oatmeal or rolled oats. We used rolled oats for this recipe.
Store these in an airtight container in the fridge for up to 3 days. If you would like to store it for longer, you can freeze it in an airtight freezer-friendly container for up to 2 months.
We love freezing this cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Dairy-free- it’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
Filling- swap the vanilla buttercream with marshmallow buttercream or marshmallow fluff!
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
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Homemade Oatmeal Cream Pies
- 115 g Butter
- ½ cup Granulated sugar
- ⅔ cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 1 ½ cups Rolled oats
- 1 ¼ cups Flour
- ¾ teaspoon Baking soda
- 115 g Butter
- 240 g Powder sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Salt
- 1-2 tablespoon Milk
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a big mixing bowl, add the room temperature butter, brown sugar, and granulated sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the egg, egg yolk, vanilla extract, salt, and cinnamon, and mix until well combined.
- Add the flour, baking soda, and oats to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour).
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 9-11 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the vanilla buttercream:
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add the powder sugar, vanilla extract, pinch of salt, and mix well until smooth.
- Pipe the filling on each cookie focusing on the middle part of the cookie so when you top with the second cookie, your filling won’t come out of the sides.
- After piping the filling, top with another cookie and press it together until the filling is spread to the sides.