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Tessa’s Recipe Rundown
Taste: They taste like your childhood, but better! Not quite as sweet, with classic oatmeal cookie flavor, a hint of cinnamon, and vanilla filling.
Texture: My favorite part! Soft, chewy oatmeal cookies with a light, creamy filling.
Ease: So easy! Simple pantry ingredients, no chilling, and ready in about 35 minutes.
Why you’ll love this recipe: These are always a hit! Plus, filling the cookies and pressing them together is half the fun.
Move over, Little Debbie. These Homemade Oatmeal Cream Pies are about to become your new best friend.
I like to call these the “grown-up” of Oatmeal Creme Pies. With no artificial flavorings, these copycat cookie sandwiches are made with ingredients that you may already have in your pantry.
Remember how thin and squishy the store-bought cookies were? These babies are thick and chewy with a hint of spice from the cinnamon and chock full of the creamiest, smoothest buttercream frosting.
These came out incredible!!! They’re super chewy and delicious! I even added a little fluff to the filling and it came out amazing!
I think you’re going to love these Homemade Oatmeal Cream Pies. Or Oatmeal Creme Pies. However you spell it 😉
Tessa’s Tips
Measure your flour correctly: For the best texture, use a digital kitchen scale to measure your flour. Too much flour can make these cookies dry and prevent them from spreading. If you don’t have a scale, use the spoon and level method instead.
Don’t reduce the sugar: Sugar does more than just sweeten these cookies, it helps create the soft, chewy texture. Learn all about sugar’s role in baking here.
Don’t Overbake: The cookies should still look a little wet on top when you pull them out of the oven. They will finish cooking with the residual heat.
Eggs: This recipe uses two large eggs plus one egg yolk, lending moisture and richness to the dough. This makes these cookies softer and chewier.
Sprinkle of Science
If your cookies end up flat, butter that was too warm is likely the culprit. When creaming butter and sugar, your butter should be at a COOL room temperature. 67°F is perfect – or even a couple degrees cooler if your kitchen is very warm. If your butter is too warm, your cookies will spread into flat puddles.
Just take a look at the cookie comparison on right.
Storage & Make ahead
Room Temperature: Store the assembled cookie sandwiches in an airtight container for up to 2 days.
Fridge: Store in an airtight container for up to 3 days. Let come to room temperature before serving.
Freeze: Wrap Oatmeal Cream Pies individually in plastic wrap and store inside an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight, then let come to room temperature before serving. You can also scoop the cookie dough into balls and freeze those. Learn how to freeze cookie dough and bake from frozen here.
Frequently Asked Questions
I prefer old-fashioned rolled oats, which give the cookies that characteristic craggly look, chewiness, and flavor. But readers have used quick oats with success!
You can, just keep in mind it’ll change the texture and add a little more height to your cookies.
No! These cookies can be baked right away. If you do refrigerate the dough, use it within 48 hours since oats absorb moisture. Chilled dough will result in slightly thicker cookies.
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Ingredients
For the cookies:
- 1 3/4 cups (222 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups (270 grams) old-fashioned rolled oats
For the filling:
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- Pinch of fine sea salt
Instructions
Make the cookies:
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
- Using a spoon or cookie scoop, drop balls of dough onto prepared baking sheets. For smaller cookies similar in size to store-bought Oatmeal Cream Pies, use a medium cookie scoop (1 1/2 tablespoons). For larger bakery-style cookies, use a large cookie scoop (3 tablespoons). Space cookies 6 per half-sheet pan and flatten slightly with the palm of your hand.
- Bake smaller cookies for about 10 minutes or larger cookies for about 12 minutes, until the edges are lightly browned and the centers have just set. Cookies will be slightly delicate while warm. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Make the filling:
- Mix all ingredients together with an electric mixer on low until combined, then beat on medium-high speed until light, fluffy, and smooth, about 5 minutes.
- Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container at room temperature for up to 1 day or in the fridge for up to 2 days. Let come to room temperature before serving.
More Recipes You’ll Love:
- Cosmic Brownies
- Oatmeal Chocolate Chip Cookies
- Monster Cookies
- Bourbon Rye Oatmeal Chocolate Chunk Cookies
- Homemade Marshmallow Fluff
Originally published in 2021. Recipe instructions updated in 2026 for improved clarity. Photos by Ashley McLaughlin.
Hi, Im really excited to try these. I was wondering if they freeze well?
Hi Carly! Tessa actually talks about this in the pink tip box, above the recipe! The answer is yes! Wrap the finished Oatmeal Cream Pies individually in plastic, then store in an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight, then let come to room temperature before serving. I hope that helps 🙂
These came out incredible!!! They’re super chewy and delicious! I even added a little fluff to the filling and it came out amazing!
Do you have a recipe Oatmeal Raisin Cookies?
Hi Tina! Feel free to use our Oatmeal Chocolate Chip Cookie recipe and substitute the chocolate chips for raisins 🙂 Enjoy!
Delicious! Full disclosure, I used some leftover frosting from another recipe to fill these. But nonetheless, the cookies are delicious! So chewy and very sweet.
The cookies were super good. I’m not sure I would fill them again. Such a big sandwich and soooo sweet. But fun to try something new.
can this measurement be clarified please, 1 1/2 sticks of butter does not equal to 170 grams. Which one is should i do for the recipe?
Thank you 🙂
Hi Laura! There are 113 grams in one stick of butter, so 170 grams in 1 1/2 sticks of butter. You can follow either measurement for these cookies. Hope you enjoy your oatmeal cream pies!
The creme is a little sweet but its yummy
Super good cookie. I would make just the cookie and eat it it’s so good. They are super sweet though with the icing so I would rather make a bunch of smaller ones because I have a hard time eating even half of one this big due to the sweetness.
So glad you enjoyed this recipe, Amanda! With oatmeal cookies, you want to be careful using a 2 tsp scoop or smaller as you run the risk of the cookies drying out and crumbling due to the oatmeal soaking up all the moisture, so make sure to bake for a couple minutes less depending on the size scoop you use 🙂
sorry for my silly comment about printing….. I hadn’t noticed you already have this button…. (forget my comment)
So excited for you to try these! Please let us know what you think 🙂
Iíll try to bake them this weekend, they look so yummy…. I am not american, I am European (Portuguese) so I’m not familiar with these cookies, but I am dying to taste them…. thanks for sharing… By the way is there a PRINT button? It makes things so much quick and easier to print and copy to keep the recipe in my recipe dossier for further bakings
These cookies were amazing! I added 1/4 cup if dried cranberries because I’m looking at making something like this for Thanksgiving!
If I make these again, I’ll cut the cookie size in about half because they make ginormous cookie sandwiches! My husband thought they were perfect size though!
Oooo adding cranberries would make them that much chewier, delish!! So happy you both enjoyed this recipe 🙂
These were super easy to make with ingredients I had laying around the kitchen. I tend to make bigger cookies (not like that’s a bad thing ) so I ended up getting 16 cookies so 8 sandwiches and then cut those in half to bring to work for everyone. I’m not kidding when I say I intended to only have one bite and ended up eating three. Everyone at work loved them and said they put the little Debbie ones to shame.
Amazing! So happy to hear that! I agree, this homemade version is SO SO good! Thanks so much for sharing, Alyssa 🙂