Ah yes—Oatmeal Cream Pies! Soft, chewy oatmeal cookies sandwiched with a sweet, fluffy cream filling. 🍪✨ They’re nostalgic, comforting, and surprisingly easy to make at home.
Here’s a classic recipe:
Oatmeal Cream Pies
Ingredients
Cookies
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 eggs
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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3 cups old-fashioned rolled oats
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Optional: 1/2 cup raisins or chocolate chips
Cream Filling
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1/2 cup (1 stick) unsalted butter, softened
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1 1/2 cups powdered sugar
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1 tsp vanilla extract
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2–3 tbsp marshmallow fluff (for fluffiness)
Instructions
1️⃣ Make the Cookies
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Preheat oven to 350°F (175°C).
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In a bowl, cream together butter and sugars until fluffy.
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Beat in eggs and vanilla.
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In another bowl, mix flour, baking soda, salt, and cinnamon.
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Gradually add dry ingredients to wet mixture.
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Stir in oats (and raisins or chocolate chips if using).
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Drop 2 tbsp scoops onto a parchment-lined baking sheet, spacing 2 inches apart.
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Bake 10–12 minutes, until edges are lightly golden. Cool completely.
2️⃣ Make the Filling
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Beat butter until creamy.
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Gradually add powdered sugar.
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Mix in vanilla and marshmallow fluff until smooth and fluffy.
3️⃣ Assemble the Pies
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Spread or pipe cream filling onto the bottom of one cookie.
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Top with a second cookie, pressing gently.
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Repeat for all cookies.
Tips
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Soft cookies are key: don’t overbake.
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Chill filling slightly if it’s too soft to pipe.
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Can be stored in an airtight container for 3–5 days or refrigerated for longer.
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Optional: roll edges in mini chocolate chips or sprinkles for a fun twist.
If you want, I can also give a lighter version with oat flour and less sugar that’s still creamy and nostalgic, perfect for everyday treats.
Do you want me to share that version too?