Homemade Oatmeal Cream Pies

These Homemade Oatmeal Cream Pies are a fun, easy treat made with soft oatmeal cookies sandwiched with a fluffy buttercream filling. This homemade version brings all the nostalgic flavor you love with a fresh baked touch. They are perfect for sharing, packing in lunches, or enjoying as a sweet dessert.

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This post was originally posted on 6/2/2020 and updated on 3/25/2026.

I have been baking cookies like these for years, from childhood favorites to recipes I have perfected for my own family. I have tested batches again and again to get the cookies soft and the filling just right. My kids are always eager taste testers, and these are one treat they never say no to. Recipes like this are my favorite because they are classic, dependable, and always a hit.

Oatmeal Cream Pies Recipe Ingredients

• Salted Butter
• Dark Brown Sugar
• White Sugar
• Large Eggs
• Honey
• Pure Vanilla Extract
• Salt
• Baking Soda
• Unbleached All Purpose Flour
• Quick Cooking Oats
• Powdered Sugar

How To Make Oatmeal Cream Pies

1. First, preheat the oven to 350°F and line a couple cookie sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the softened butter, dark brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes.
3. After that, add eggs one at a time beating well after each egg.
4. Then beat in the honey and vanilla extract.

5. Now add the dry ingredients: salt, baking soda, all purpose flour and quick oats and mix on low speed just until it is all incorporated.
6. 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!
7. Once the dough has rested, scoop cookie dough using a medium size scoop, or 2 tablespoons, and place them 2 inches apart on cookies sheets.
8. Lightly flatten the tops of the cookie dough scoops.

9. Bake the cookies in preheated oven on center rack for 10-12 minutes until edges are starting to turn golden but not crispy and the center no longer looks glossy.
10. Let cookies cool on pan for 5 minutes then remove to wire rack or counter to cool completely.

Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.

How to Make Buttercream Filling

1. Once the cookies are cooled, make the frosting. Using the stand mixer, beat the softened butter until creamy.
2. Add the powdered sugar and vanilla extract. Beat on low speed until mixed together and no longer crumbly. Add the water 1 tablespoon at a time until you reach your desired consistency.
3. Then bump up the speed and beat for 1-2 minutes until light and fluffy.

4. Turn over half of the cookies and using a large cookie scoop (approximately 3 tablespoons) scoop the filling on to the cookie bottoms. Alternately, you can use a piping bag or zip top bag and snip the corner of the bag and pipe the filling on the cookie bottoms leaving a ¼ inch edge. Leaving an edge provides room for the filling to spread a bit when you make the sandwich.
5. Take the other half of the cookies and place them on top of the filling making cookie sandwiches!

If you love sandwich cookies, you will definitely want to try my Chocolate Whoopie Pies, Chocolate Peanut Butter Whoopie Pies, and these Ice Cream Cookie Sandwiches. Each one is packed with flavor and just as fun to make as they are to eat!

Storing Oatmeal Cream Pies

Storing: Place oatmeal cream pies in an airtight container between layers of wax paper. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.

Freezing: These cookie sandwiches freeze well! Place the oatmeal cream pies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Or you can individually wrap the oatmeal cream pies in plastic wrap and then place in freezer container or freezer bag. Label, date and freeze for up to 4 months.

Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.

Tips for Homemade Oatmeal Cream Pies

• Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Read the recipe from start to finish before you start. Again, I am speaking from experience.
• Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
• If you need to use old fashioned rolled oats, you can pulse them in the food processor a few times to break them down just a bit so the texture of the cookie can stay the same.
• Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
• If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
• For best results don't over bake the cookies. Over baking will cause the cookies to be dry and crumbly.
• Using a large scoop for the filling will make sure each oatmeal cream pie has the same amount of filling.

More Oatmeal Cookie Recipes:

• Iced Oatmeal Cookies
• Chocolate Chip Oatmeal Cookies
• Monster Cookies
• Oatmeal Raisin Cookies
• Cowboy Cookies
• Oatmeal Coconut Cookies
• Oatmeal Scotchies