Oatmeal Cream Pie Cookies With That Just-Right Chew
This Oatmeal Cream Pie Cookie Recipe isn’t playing around. It’s soft, chewy, and smacks of sweet nostalgia with every bite. Think school lunch vibes, but way better because you don’t have to trade your pudding for one. These cookies walk that fine line between snack and full-blown treat without breaking a sweat. Once they hit the counter, don’t expect them to last long.
Ingredients
To make Oatmeal Cream Pie Cookies, cream together 1 cup of softened unsalted butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Beat in 2 eggs and 2 teaspoons of vanilla extract. In a separate bowl, whisk 1.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt, then gradually mix into the wet ingredients. Fold in 3 cups of quick oats, then scoop and bake the cookies. For the filling, beat 3/4 cup softened unsalted butter with 2.5 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk until fluffy, then spread between two cooled cookies.
Get the Recipe: Oatmeal Cream Pie Cookies
Make the Dough
Whisk together flour, baking soda, cinnamon, and salt in a bowl. In a separate bowl, beat butter and sugars until fluffy. Add eggs and vanilla, then mix in the dry ingredients. Stir in the oats until well combined. Chill the dough in the fridge for 30 minutes.
Scoop and Bake
Preheat oven to 350°F and line baking sheets with parchment. Scoop chilled dough onto sheets and bake for 13–15 minutes. Cool on the pan for 5–10 minutes before transferring to a wire rack.
Prepare the Filling
Beat butter for about 5 minutes. Gradually add powdered sugar, then mix in vanilla and milk. Continue beating until the filling is smooth and creamy.
Assemble Sandwiches
Transfer the filling to a piping bag. Pipe onto the flat side of one cookie, then sandwich with another cookie, flat sides together. Repeat with remaining cookies.
Variations and Substitutions
Customize these nostalgic treats to suit your taste or dietary needs. For a twist, mix in raisins, chopped dates, or mini chocolate chips to the oatmeal cookie dough. Use maple syrup or coconut sugar instead of brown sugar for a natural sweetener option. The classic cream filling can be swapped with marshmallow fluff, whipped cream cheese, or even a dairy-free frosting for a vegan version. Want a spiced flavor? Add cinnamon, nutmeg, or a dash of clove to the dough for extra warmth.
Tips and Tricks
To keep your oatmeal cream pie cookies soft and chewy, don’t overbake them—pull them from the oven when the edges are just set and the centers still look a little underdone. Let them finish cooking on the tray. For that classic nostalgic texture, use quick oats instead of old-fashioned ones, and be sure your brown sugar is packed tight for extra moisture. Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much. When making the cream filling, beat the ingredients until light and fluffy—this makes for a smooth, marshmallow-like center. Once assembled, store the cookies in an airtight container at room temp for up to three days, or refrigerate if you want them to firm up a bit more.
Get the Recipe: Oatmeal Cream Pie Cookies
