Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

Make the best homemade oatmeal cream pies with this easy, from-scratch recipe. After making these many times, I’ve discovered the trick to getting that perfect crispy texture and creamy filling. Keep reading for my best tips on how to make these cozy treats better than store-bought. If you love recipes like this, you’ll also enjoy Crispy Polish Sausage Potato Skillet and Creamy Crack Chicken Pasta That's Better Than Takeout.

What You'll Need for Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk or cream
• Optional: additional powdered sugar for dusting

How to Make Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

1. Prepare the cookie dough: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla extract. In another bowl, combine the flour, oats, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
2. Chill the dough: Cover the bowl and refrigerate the dough for at least 1 hour or up to 24 hours. This helps with rolling and prevents the cookies from spreading too much.
3. Preheat the oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
4. Roll and cut the cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut out circles using a 2-inch cookie cutter. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the cookies: Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the cream filling: In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract and milk or cream, one tablespoon at a time, until the desired consistency is reached.
7. Assemble the cream pies: Once the cookies are completely cool, pipe or spread the cream filling onto the flat side of one cookie and sandwich with another cookie. Dust with additional powdered sugar if desired.

Storing & Reheating Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store assembled cream pies in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cookie dough can be made up to 24 hours in advance and refrigerated. The cream filling can be made up to 3 days in advance and stored in the refrigerator.

Freezing Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

Freeze assembled cream pies in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

How to Reheat Without Drying It Out

Oven: Not applicable – serve at room temperature. Microwave: Not applicable – serve at room temperature.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: For a dairy-free version, substitute the butter with vegan butter and use a dairy-free milk or cream in the cream filling.
• Make-ahead: Assembled cream pies can be made up to 1 day in advance and stored in the refrigerator.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the cream filling is too thin, add more powdered sugar. If it's too thick, add more milk or cream, one tablespoon at a time, until the desired consistency is reached.

Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

12 cream pies

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Seasonings

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk or cream

Optional Toppings

• additional powdered sugar for dusting

Instructions

1. Prepare the cookie dough: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla extract. In another bowl, combine the flour, oats, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
2. Chill the dough: Cover the bowl and refrigerate the dough for at least 1 hour or up to 24 hours. This helps with rolling and prevents the cookies from spreading too much.
3. Preheat the oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
4. Roll and cut the cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut out circles using a 2-inch cookie cutter. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the cookies: Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the cream filling: In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract and milk or cream, one tablespoon at a time, until the desired consistency is reached.
7. Assemble the cream pies: Once the cookies are completely cool, pipe or spread the cream filling onto the flat side of one cookie and sandwich with another cookie. Dust with additional powdered sugar if desired.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: For a dairy-free version, substitute the butter with vegan butter and use a dairy-free milk or cream in the cream filling.
• Make-ahead: Assembled cream pies can be made up to 1 day in advance and stored in the refrigerator.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the cream filling is too thin, add more powdered sugar. If it's too thick, add more milk or cream, one tablespoon at a time, until the desired consistency is reached.

Storage

• Fridge: Store assembled cream pies in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze assembled cream pies in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
• Oven reheat: Not applicable – serve at room temperature.
• Microwave reheat: Not applicable – serve at room temperature.
• Make ahead: The cookie dough can be made up to 24 hours in advance and refrigerated. The cream filling can be made up to 3 days in advance and stored in the refrigerator.

Nutrition Per Serving

• Calories: 220
• Protein: 2g
• Fat: 10g
• Carbs: 32g
• Fiber: 1g
• Sugar: 18g
• Sodium: 100mg
• Cholesterol: 30mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!