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Homemade Oatmeal Cream Pies are made with soft and chewy oatmeal cookies sandwiched with a sweet and creamy filling. A great sweet treat everyone you know will love!
Did you ever eat Little Debbie snacks as a kid? Or maybe you still do? I have to say, growing up Little Debbie Oatmeal Cream Pies were my favorite! I was so happy when there was a box in the cupboard! It wasn't very often, but when it was there, I was so happy!!! As you all know, this blog is mostly about HOMEMADE recipes, so it's only logical for me to make my own version of one of my favorite childhood treats!
How To Make Homemade Oatmeal Cream Pies
Don't feel intimidated about making homemade versions of your favorite foods! This recipe is not at all hard, just a few extra steps to make it a cookie sandwich!
Oatmeal Cookie Ingredients
- 1 cup salted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups unbleached all purpose flour
- 3 cups quick cooking oats
Cream Filling Ingredients
- 6 tablespoons salted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons water
How to Make the Oatmeal Cookies
Preheat the oven to 350° and line cookie sheets with parchment paper. Like I say over and over, first, gather all your ingredients. Then get your mixer or hand beaters ready to work.
In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. This takes about 2-3 minutes. After that, add eggs one at a time beating well after each egg. Then beat in the honey and vanilla.
Next add the salt, baking soda, flour and oats and beat on low speed just until it is all incorporated. Let the cookie dough rest for 10 minutes. Letting the cookie dough rest assures the oats are absorbing the butter so the texture of the cookie is perfect!
Now, after the dough has rested, scoop cookie dough using a medium size scoop and place them 2 inches apart on cookies sheets.
Finally, bake the cookies for 10-12 minutes until edges are starting to turn golden but not crispy. Let cookies cool on pan for 5 minutes then remove to wire rack or counter to cool completely.
This recipe will make approximately 38 cookies depending on the size of your cookie scoop.
How to Make the Creamy Filling
In a medium mixing bowl or stand mixer, beat together the butter, powdered sugar and vanilla until no longer crumbly. Add the water to reach your desired consistency and beat for 2-3 minutes. The filling should be creamy but a touch thick.
Time to Assemble the Sandwiches
Once the cookies are completely cooled, turn half of them over.
You can either use a spoon for the filling, or put the filling into a pastry or zip top bag. I prefer a zip top bag, it makes the process easier and quicker. Snip the corner of the bag and pipe the filling on the cookies you turned over leaving a ¼ in edge. Leaving an edge provides room for the filling to spread a bit when you make the sandwich. Take the other half of the cookies and place them on top of the filling making cookie sandwiches or Homemade Oatmeal Cream Pies!
Ta-Da!!! That's all there is to it! Just a few extra steps and you can have a childhood treat in your hand while you reminisce about being a kid!
Here are some more oatmeal recipes you might like!
Strawberry Rhubarb Oat Bars
Oatmeal Raisin Cookies
No Bake Chocolate Raisin Cookies
Blueberry Cereal Bars
Oatmeal Fruit Bars
Homemade Granola
Banana Chocolate Chip Oat Squares
Let me know how much you love these Homemade Oatmeal Cream Pies in the comments below. Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing!
Pin the recipe for later!
Homemade Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup salted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups unbleached all purpose flour
- 3 cups quick cooking oats
Cream Filling
- 6 tablespoons salted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons water
Instructions
Oatmeal Cookies
- Preheat oven to 350° and line cookie sheets with parchment paper.
- Cream together butter and sugars until light and fluffy, 2-3 minutes.
- One at a time, add eggs, beating well after each egg.
- Beat in honey and vanilla.
- Add the salt, baking soda, flour and oats. Mix on low until fully incorporated.
- Let the cookie dough rest 10 minutes.
- Using a medium scoop, place cookies 2 in apart on cookie sheets.
- Bake for 10-12 minutes, just until the edges are starting to golden.
- Let cookies cool for 5 minutes on pan, then remove to wire rack or counter to cool completely.
Cream Filling
- Beat together butter, powdered sugar and vanilla until no longer crumbly.
- Add a little water at a time to achieve desired consistency.
- Beat filling until creamy and slightly thick, 2-3 minutes.
Assemble Sandwiches
- Turn half of the cooled cookies over.
- Place the filling in a pastry or zip top bag and snip the corner. (Or you can spoon the filling)
- Pipe the filling on the turned over cookies leaving a ¼" edge.
- Top with remaining cookies and gently make a sandwich.
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