Oatmeal Cream Pie Cookies: Soft, Chewy & Simply Delicious!

Oatmeal cream pies bring back childhood memories.

Soft, chewy cookies with a sweet, creamy center—what’s not to love?

They were a lunchbox favorite, a nostalgic treat that always hit the spot.

But homemade is better.

It has more flavor, better texture, and no preservatives.

These oatmeal cream pie cookies are fresh, rich, and made with real ingredients.

In this post, you’ll learn how to make them from scratch.

The result? A soft, chewy cookie with just the right amount of spice, sandwiched around a creamy, not-too-sweet filling.

Let’s get baking!

What Are Oatmeal Cream Pie Cookies?

Oatmeal cream pie cookies are two soft, chewy oatmeal cookies sandwiched together with a sweet, creamy filling.

They have a hint of cinnamon, brown sugar, and vanilla, giving them a warm, comforting flavor.

The cookies are slightly chewy, thanks to molasses, and use quick oats for a uniform texture.

The filling is smooth and creamy but not overly sweet, balanced by a touch of cream cheese.

These homemade cookies are inspired by the classic Little Debbie Oatmeal Creme Pies, a nostalgic snack many grew up eating.

While store-bought versions are soft and sweet, homemade ones have richer flavor, a better texture, and no preservatives.

They bring the same comforting taste but with real, high-quality ingredients that make them even better.

Why Make Them at Home?

Store-bought oatmeal cream pies are convenient, but homemade ones taste better and offer more control over ingredients.

When you bake them yourself, you know exactly what goes in—no preservatives, artificial flavors, or unnecessary additives.

The cookies are fresher, and the flavors are richer because they’re made with real butter, brown sugar, and vanilla.

Homemade oatmeal cream pies also let you customize the texture and taste.

Want a softer cookie? Add a bit more molasses.

Prefer a less sweet filling? Reduce the powdered sugar.

You can even experiment with add-ins like raisins, nuts, or extra spices.

Small adjustments make a big difference, allowing you to create the perfect cookie to match your preference.

Baking from scratch is rewarding.

The process is simple, but the results feel special.

Mixing the dough, watching the cookies bake, and sandwiching them together with a creamy filling is a satisfying experience.

Plus, the aroma of fresh oatmeal cookies filling your kitchen is reason enough to make them at home!

Ingredients Overview

Making oatmeal cream pie cookies from scratch requires simple pantry staples.

Each ingredient plays a key role in achieving the perfect balance of chewiness, sweetness, and flavor.

For the Cookies

• 1 cup (226g) unsalted butter, softened – Provides richness and ensures a soft, chewy texture.
• 1 cup (200g) packed brown sugar – Adds deep caramel-like sweetness and moisture.
• ½ cup (100g) granulated sugar – Helps balance the sweetness and contributes to a light crispness.
• 2 large eggs – Bind the ingredients together and add structure to the cookies.
• 2 teaspoons vanilla extract – Enhances the overall flavor for a classic homemade taste.
• 1 tablespoon molasses – Adds chewiness and a rich, deep sweetness. Too much can make the cookies spread too much.
• 2 cups (250g) all-purpose flour – Gives the cookies structure while keeping them soft.
• 1 teaspoon baking soda – Helps the cookies rise and spread properly during baking.
• ¼ teaspoon salt – Balances the sweetness and enhances other flavors.
• ½ teaspoon ground cinnamon – Adds warmth and depth to complement the oatmeal and molasses.
• 3 cups (255g) quick oats – Essential for achieving the right texture. Quick oats absorb moisture evenly and create a uniform cookie. Whole rolled oats will not work the same way.

For the Cream Filling

• ¾ cup (168g) unsalted butter, softened – Creates a smooth, creamy base for the filling.
• 2 ounces (57g) full-fat brick-style cream cheese – Balances the sweetness and adds a slight tangy richness.
• 3 to 4 cups (330-440g) powdered sugar – Sweetens the filling while keeping it light and fluffy. Adjust based on desired sweetness.
• 1 teaspoon vanilla extract – Adds classic flavor to the creamy filling.
• ¼ teaspoon salt – Enhances the sweetness by providing balance.
• 1 tablespoon heavy cream (if needed) – Loosens the filling for a smoother, more spreadable consistency.

Step-by-Step Recipe Instructions

Step 1: Preparing the Oatmeal Cookies

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking.
2. Cream the butter and sugars in a large bowl using a hand or stand mixer. Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step incorporates air and helps create soft cookies.
3. Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully mixed in for a smooth, even dough.
4. Mix in the vanilla extract and molasses until fully combined. The molasses adds chewiness and enhances the cookie’s flavor.
5. Whisk together the dry ingredients in a separate bowl. Combine the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can make the cookies tough, so mix only until no flour streaks remain.
7. Fold in the quick oats until evenly distributed. Quick oats are essential for the right texture, giving the cookies chewiness without making them too dense.
8. Scoop the dough using a cookie scoop or tablespoon, placing portions onto the prepared baking sheets about 2 inches apart. This spacing prevents cookies from spreading into each other.
9. Bake for 10-12 minutes or until the edges are lightly golden and the centers appear set. Avoid overbaking to keep the cookies soft.
10. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Adding the filling too soon will cause it to melt, so patience is key.

Step 2: Preparing the Cream Filling

1. Beat the softened butter in a medium bowl until creamy and smooth. A hand or stand mixer works best for this step.
2. Gradually add the powdered sugar, mixing on low speed to avoid spills. Increase speed once incorporated and beat until fluffy.
3. Mix in the vanilla extract and marshmallow fluff until the filling is light and smooth. The marshmallow fluff creates a soft, airy texture.
4. Adjust consistency if needed by adding heavy cream, one teaspoon at a time, until the filling is spreadable but not runny.

Step 3: Assembling the Oatmeal Cream Pies

1. Pair the cooled cookies based on similar sizes for even sandwiches.
2. Spread or pipe a generous amount of the cream filling onto the flat side of one cookie. A piping bag or spoon works well.
3. Place the matching cookie on top and press gently to create a sandwich. Be careful not to press too hard, or the filling may spill out.
4. Repeat with the remaining cookies and filling.
5. Your homemade oatmeal cream pie cookies are now ready to enjoy!

Tips for Success

Making oatmeal cream pie cookies at home is simple, but a few key techniques ensure the best results.

Follow these tips to get soft, chewy cookies with the perfect creamy filling.

Use Room Temperature Ingredients

Room temperature butter, eggs, and cream cheese mix more evenly and create a smoother dough and filling.

Cold butter won’t cream properly with sugar, leading to dense cookies.

Let the butter and eggs sit out for about 30 minutes before starting.

The cream cheese should also be soft to blend smoothly into the filling.

Avoid Overmixing the Dough

Overmixing develops too much gluten, which makes cookies tough instead of soft and chewy.

Mix the dough just until the ingredients are combined.

Once the flour is added, stir gently until no dry streaks remain.

Folding in the oats at the end prevents overworking the dough.

Use a Cookie Scoop for Even Sizes

A cookie scoop ensures uniform dough portions, so all cookies bake evenly.

This is especially important for sandwich cookies, where both halves need to be similar in size.

Evenly sized cookies also help prevent some from overbaking while others remain undercooked.

If you don’t have a cookie scoop, use a tablespoon and shape the dough by hand.

Let Cookies Cool Completely Before Adding the Filling

Warm cookies will melt the filling, making it runny and difficult to sandwich properly.

Allow cookies to cool for at least 20–30 minutes on a wire rack before assembling.

The filling should also be at the right consistency—soft enough to spread but firm enough to hold its shape once sandwiched.

Variations and Add-Ins

Oatmeal cream pie cookies are delicious as they are, but small changes can give them a unique twist.

Whether you want a bolder spice profile, extra texture, or a new filling, these variations let you customize the recipe to your liking.

Flavor Variations

For a deeper, spicier flavor, try adding a pinch of ground cloves or nutmeg to the cookie dough.

These warm spices complement the cinnamon and molasses, making the cookies taste even cozier.

If you enjoy a little natural sweetness, mix in finely chopped dried fruits like raisins or dates.

They blend well with the oatmeal and add a slight chewiness without overpowering the flavor.

Texture Add-Ins

If you like a bit of crunch, stir chopped nuts like pecans or walnuts into the dough.

They add a nice contrast to the soft, chewy cookies.

For a sweeter variation, mix in chocolate chips.

White chocolate, dark chocolate, or even cinnamon chips work well with the oatmeal base.

Alternative Fillings

The classic filling is sweet and creamy, but you can easily change the flavor.

Adding cocoa powder to the filling makes a rich chocolate version.

For a fruity twist, swirl in fruit preserves like raspberry, strawberry, or apricot.

This adds a tangy contrast to the sweet cookies and makes them taste even more unique.

Storage and Shelf Life

Oatmeal cream pies are best enjoyed fresh, but proper storage keeps them soft and flavorful for days.

If you plan to eat them within two days, store the assembled cookies in an airtight container at room temperature.

This prevents them from drying out while keeping the filling smooth.

For longer storage, refrigerate them for up to a week, ensuring they stay fresh.

Before serving, let them sit at room temperature for 15–20 minutes to soften the filling.

If you want to store them even longer, freezing is the best option.

Wrap each assembled cookie individually in plastic wrap to prevent freezer burn and keep them from sticking together.

Then, place them in a sealed container or freezer bag for up to two months.

When ready to eat, thaw them at room temperature for about 30 minutes before enjoying.

Conclusion

Homemade oatmeal cream pie cookies are soft, chewy, and packed with flavor.

They taste better than store-bought versions and let you control the ingredients.

With simple steps and a few key tips, you can make a batch that’s perfectly balanced and fresh.

Customize them with spices, add-ins, or different fillings to make them your own.

Store them properly to enjoy them for days or freeze them for later.

Once you try this homemade version, you’ll never go back to packaged ones!