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4.8 from 51 votes

Homemade Oatmeal Cream Pies

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra-chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch!

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings: 12 sandwiches
Course: Dessert
Cuisine: American

Ingredients

For the cookies:
  • 1 3/4 cups (222 grams) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) lightly packed dark brown sugar
  • 2 large eggs, at cool room temperature
  • 1 large egg yolk, at cool room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (270 grams) old-fashioned rolled oats
For the filling:
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions

Make the cookies:
    Cup of Yum
  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
  4. Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
  5. Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Make the filling:
  1. Mix all ingredients together with an electric mixer on low until combined, then beat on medium-high speed until light, fluffy, and smooth, about 5 minutes.
  2. Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.