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    Home » Cookies

    Homemade Oatmeal Creme Pies

    By Mike Johnson ⁠— April 30, 2020 (Updated April 24, 2024) — 12 Comments

    4.74 from 15 votes

    These tender, easy-to-make Homemade Oatmeal Creme Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • Homemade Oatmeal Creme Pies
    • Ingredients Needed for Homemade Oatmeal Creme Pies
    • How to Make Homemade Oatmeal Creme Pies
      • The Cookie Dough Is Sticky
      • Measure the Cookie Dough
      • Cool the Cookies Completely & Then Pair Them
    • How to Store Homemade Oatmeal Creme Pies
      • Can I freeze Homemade Oatmeal Creme Pies?
    • Tips For Making Homemade Oatmeal Creme Pies
    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling

    Homemade Oatmeal Creme Pies

    These homemade oatmeal cream pies are quite possibly the cookie you didn’t know you needed in your life…but trust me, you do. They are everything you WANT a Little Debbie to be: perfectly soft, lightly spiced oatmeal cookies with a creamy, buttery filling that doesn’t squeeze out of the cookie sandwich. I’m telling you, these are THE BEST.

    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling

    Ingredients Needed for Homemade Oatmeal Creme Pies

    These homemade oatmeal creme pies don’t require a ton of ingredients; here’s what you’ll need to make them:

    • Butter: The one and only. You’ll need it for the dough and the filling.
    • Dark brown sugar: The extra molasses in the sugar spikes these cookies with a more complex depth of flavor. It also helps make the cookies unbelievably soft.
    • Granulated sugar: This helps balance the brown sugar and contributes to the cookies spreading to the perfect thickness.
    • Eggs: These help with the structure and overall stability of the cookies.
    • Vanilla extract: It enhances all the other flavors in the recipe. Leaving it out will result in cookies that taste a little bland.
    • All-purpose flour: Only 1.5 cups of all-purpose flour is needed, making these the perfect treat to indulge in if you’re trying to ration the flour you currently have!
    • Baking soda: Helps to create a soft, slightly fluffy cookie.
    • Salt: Like vanilla, it’s a flavor enhancer. Don’t forget it!
    • Cinnamon: YUM.
    • Cloves: DOUBLE YUM. Also totally optional; feel free to replace with 1/4 teaspoon of cinnamon.
    • Old-Fashioned Oats: I prefer using old-fashioned oats as it gives you a chewier texture; however, you can use quick oats if that’s all you have on hand. The final look and texture of the cookie will be different, but still delicious!

    The creme filling is also truly unforgettable! It's just butter, powdered sugar, heavy cream, and vanilla bean paste. YES, PLEASE.

    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling

    How to Make Homemade Oatmeal Creme Pies

    These oatmeal creme pies are ridiculously easy to make!

    • Preheat the oven to 350°F.
    • Beat together the butter and sugars until pale and fluffy.
    • Stir in eggs and vanilla extract.
    • Whisk together flour, oats, baking soda, salt, cinnamon, and cloves, then add in the dry ingredients and mix until well combined.
    • Shape dough into balls, then bake for 12 to 14 minutes.
    • Completely cool before spreading with buttercream filling.

    Here are a few notes/tips to help ensure your cookie-making success!

    The Cookie Dough Is Sticky

    This cookie dough is thick and quite sticky. Don’t let that worry you, though! It yields a very soft, delicious cookie! Below is a photo of how the dough should look once it’s finished mixing.

    Oatmeal Creme Pie Cookie Dough

    Measure the Cookie Dough

    Use a large 2-tbsp cookie scoop to measure out each cookie. If you want smaller cookie sandwiches, feel free to use a medium cookie scoop instead and lower the bake time to 10-12 minutes!

    Oatmeal Creme Pie Cookie Dough

    Cool the Cookies Completely & Then Pair Them

    I think this is the fun part… finding the perfect match for each cookie! Make sure to allow them to rest on the baking pan for about 3 minutes before you remove them, and let the cookies cool completely before filling them.  The cookies are extremely fragile when they first come out of the oven and will instantly break if you attempt to remove them before they’ve set!

    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling

    How to Store Homemade Oatmeal Creme Pies

    These cookies can be stored at room temperature for 1 or 2 days, but I highly recommend storing them chilled in an airtight container. They will keep for 3-4 days when stored properly in the fridge!

    Can I freeze Homemade Oatmeal Creme Pies?

    Yes! If you want to freeze them, simply put them on a baking sheet and place the sandwiched Homemade Oatmeal Creme Pies in the freezer. Once they are frozen, transfer to a plastic bag or freezer-safe airtight container to store. When you would like to enjoy them, remove from the freezer and let them sit at room temperature until thawed (about 1 hour)!

    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling

    Tips For Making Homemade Oatmeal Creme Pies

    • This dough doesn’t require any chilling time; you can bake it as soon as you mix it up! Because there’s no chill time, these cookies spread while baking... so make sure you give them ample room when placing them on the pan!
    • Don’t overbake the cookies. The edges should be slightly brown and crispy, but the centers will be soft and chewy.
    • If any cookies look misshapen after baking, use a round biscuit/pastry cutter to gently scoot the edges in and reshape while still warm on the pan.
    • Make sure the cookies are completely cool before filling them with the vanilla bean creme filling; otherwise it will melt!
    • Leave room around the edges of the cookies when you pipe/spread the filling on. When you press another cookie on top, the filling will spread to the sides.
    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling
    Homemade Oatmeal Creme Pies with Vanilla Bean Creme Filling
    Print Recipe
    4.74 from 15 votes

    Homemade Oatmeal Creme Pies

    These tender, easy-to-make Homemade Oatmeal Creme Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day.
    Prep Time45 minutes mins
    Cook Time15 minutes mins
    Total Time1 hour hr
    Course: Dessert
    Cuisine: American
    Keyword: Cookies, Oatmeal Creme Pies
    Servings: 10 cookie sandwiches
    Calories: 708kcal
    Author: Mike Johnson

    Ingredients

    For the Oatmeal Cookies:

    • 225 g unsalted butter room temperature
    • 220 g light brown sugar
    • 100 g granulated sugar
    • 2 large eggs
    • 2 teaspoon vanilla extract
    • 190 g all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon coarse sea salt
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • 240 g old-fashioned oats

    For the Vanilla Bean Creme Filling:

    • double vanilla buttercream
    Metric - US Customary

    Instructions

    To Make the Oatmeal Cookies:

    • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter, light brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 2 minutes. Add in the eggs and the vanilla and mix until combined, scraping down the sides as needed. Set aside.
    • In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats together. With the mixer on low, slowly add the oat mixture to the wet ingredients, mixing until just combined. (The dough will be thick).
    • Using a large cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2.5 inches between each cookie (they will spread as they bake). Bake for 12-14 minutes, or until lightly golden brown around the edges. Allow cookies to sit on the pan for about 3 minutes before removing them to a wire rack to cool completely. While the cookies cool, prepare the double vanilla buttercream for the filling.
    • To fill and assemble, pipe or spread about 1½ tablespoons of creme filling on the bottom side of half of the cookies; top with the remaining cookies, right side up.

    Notes

    The oatmeal creme pies will stay fresh and soft at room temperature for 2 days in an airtight container. Alternatively, store in an airtight container in the refrigerator for up to 4 days.

    Nutrition

    Serving: 1cookie sandwich | Calories: 708kcal | Carbohydrates: 93g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 269mg | Potassium: 159mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1062IU | Calcium: 51mg | Iron: 2mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    Filed Under

    CookiesOats
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    Comments

      4.74 from 15 votes (14 ratings without comment)

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

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      Recipe Rating




    1. Megan

      June 08, 2023 at 2:21 pm

      5 stars
      Excellent recipe and delish! I DID put my dough in the fridge for an hour before baking. I added maple extract to my filling - too good !

      Reply
    2. Chelsea Perkins

      March 07, 2023 at 3:10 pm

      Did not have good luck with this recipe, I think that the dough definitely need to be chilled before baking! The flavor was really good but they spread so flat across the entire pan. Going to try a different website and recipe unfortunately.

      Reply
      • Mike Johnson

        March 07, 2023 at 4:52 pm

        So sorry to hear you didn't have luck with this recipe but I can assure you that these cookies need zero chill time! From what you described, it sounds like either too much sugar was used (an issue you'd run into if you aren't using a scale) or your butter might have been *too* softened (if we're being technical, the precise temperature should be between 63 and 68 degrees — where it's cool to the touch, but your finger can leave an indent). Best of luck with your next try! 🙂

        Reply
    3. Emily

      November 03, 2020 at 2:50 pm

      Okay, this was THE BEST cookie dough that I have ever tasted! My house smelled amazing and I was beyond excited until I went to take them out of the oven. They completely flattened into the shape of the pan. I must've done the conversion from grams into cups wrong? Could you help or offer any other thoughts? These are my dad's favorite and I'm motivated to get them right!
      Thank you so much!

      Reply
      • Michael Johnson

        November 03, 2020 at 3:22 pm

        The cup conversion is in the recipe card as well! At the bottom of the list of ingredients, you should be able to swap from metric to US customary. If they continue to come out flat, I would give your dough about an hour or two to chill in the fridge. You can also try adding an additional tablespoon or two of flour!

        Reply
    4. Alex Nebel

      July 10, 2020 at 9:12 pm

      Hey Mike,

      Just made these and love the flavor, however, mine came out super flat.

      Any tips?

      Reply
      • Michael Johnson

        July 13, 2020 at 6:48 pm

        These cookies are pretty flat! You could always scoop the dough out into balls and chill them for about 15-20 minutes before baking to make them slightly thicker!

        Reply
    5. Mariah

      May 05, 2020 at 12:44 am

      Made these and absolutely loved them! Was curious if there would be any reasonable way to make them gluten free for a friend?

      Reply
      • Michael Johnson

        May 06, 2020 at 10:54 pm

        Bob's Red Mill has a gluten-free 1-to-1 baking flour that would work perfectly in place of the all-purpose flour!

        Reply
      • Michael Johnson

        May 06, 2020 at 10:54 pm

        Also, so glad you enjoyed!!

        Reply
    6. Vivian

      April 30, 2020 at 5:46 pm

      Can’t wait to make this recipe! A couple quick questions— would we be able to use regular granulated sugar instead of golden sugar? And do you have any non-dairy alternatives for the heavy cream (such as almond milk)?

      Reply
      • Michael Johnson

        April 30, 2020 at 7:12 pm

        Granulated sugar would work just fine! And almond milk will work as well, you'll just want to really beat the heck outta that buttercream to get it super fluffy. 🙂

        Reply

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