Homemade Oatmeal Crème Pies

Ah, Homemade Oatmeal Crème Pies! 😍 Soft, chewy oatmeal cookies sandwiched with a sweet, creamy filling—like a nostalgic bakery treat you can make at home. Here’s a full recipe:

Homemade Oatmeal Crème Pies

Yields: ~12 pies | Prep Time: 20 min | Cook Time: 12–15 min

Ingredients

For the Oatmeal Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 3 cups old-fashioned oats

For the Crème Filling:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/4 cup vegetable shortening (optional, for fluffiness)

• 1 1/2 cups powdered sugar

• 1 1/2 tsp vanilla extract

• 2–3 tbsp marshmallow fluff (optional, for extra creaminess)

Instructions

1. Make the Cookies:

   • Preheat oven to 350°F (175°C).

   • In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.

   • Beat in eggs one at a time, then add vanilla extract.

   • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

   • Gradually mix dry ingredients into wet mixture.

   • Stir in oats until evenly combined.

2. Bake the Cookies:

   • Scoop dough (about 1 ½ tbsp per cookie) onto a parchment-lined baking sheet, spacing ~2 inches apart.

   • Flatten slightly with the back of a spoon.

   • Bake 10–12 minutes until edges are golden but centers are soft.

   • Cool completely on a wire rack.

3. Make the Crème Filling:

   • Beat butter and shortening until creamy.

   • Gradually add powdered sugar, beating until smooth.

   • Mix in vanilla and marshmallow fluff (if using) until fluffy.

4. Assemble the Oatmeal Crème Pies:

   • Spread or pipe filling onto the bottom side of one cookie.

   • Top with a second cookie, pressing gently to form a sandwich.

   • Repeat with remaining cookies.

5. Optional:

   • Roll edges in additional powdered sugar for a classic bakery look.

   • Chill 10–15 min to firm the filling before serving.

✨ Tips & Variations:

• For a chewier cookie, substitute 1/2 cup flour with oat flour.

• Add raisins, chocolate chips, or chopped nuts to the cookie dough for variety.

• For a lighter filling, skip the shortening and just use butter + powdered sugar + marshmallow fluff.

• Store in an airtight container for up to 5 days; they also freeze well.

If you want, I can also give a “super soft, bakery-style” version where the cookies stay extra chewy and the filling is perfectly fluffy—basically like the commercial pies, but homemade.