Oatmeal Creampie Recipe
This is the ultimate creampie recipe. Or as I like to call it, DREAMpie. Try it and see!
Recipe:
Ingredients for the Cookies
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup firmly packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 cups quick or old-fashioned oats (quick oats often yield a softer cookie, which is great for a cream pie)
Ingredients for the Cream Filling
• ¾ cup (1.5 sticks) unsalted butter, softened
• 2 ½ cups confectioners' sugar (powdered sugar), sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk or half-and-half (add more slowly for desired consistency)
Instructions
Step 1: Make the Cookies
• Preheat & Prep: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
• Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes). This is a key step for soft cookies!
• Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract until just combined.
• Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Mix: Slowly add the dry mixture to the wet ingredients and mix on low speed until just combined. Do not overmix.
• Stir in Oats: Stir in the 3 cups of oats until they are evenly distributed.
• Scoop and Bake:
For large cookies, use a 3-tablespoon scoop (or a large ice cream scoop) and drop dough onto the prepared sheets. Bake for 13-15 minutes.
For the more traditional smaller size, use a 1.5-tablespoon scoop (or medium cookie scoop) and bake for 10-12 minutes.
Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Cream Filling
• Beat Butter: In a clean bowl, beat the softened butter on medium-high speed for about 5 minutes until it is very light and fluffy.
• Add Sugar and Vanilla: Gradually beat in the sifted confectioners' sugar and vanilla extract until smooth.
• Adjust Consistency: Add the milk (or half-and-half) one tablespoon at a time, beating until the filling is smooth, creamy, and holds its shape.
Step 3: Assemble the Pies
• Once the cookies are completely cool, flip half of them over (bottom-side up).
• Spread a generous dollop of cream filling onto the flat side of a cookie.
• Top with a second cookie, pressing down gently to form the sandwich.
• Enjoy immediately or store in an airtight container!
When I first started baking oatmeal cream pies, I wanted that perfect balance: cookies that were soft and chewy, not hard and crumbly, and a cream filling that was truly luscious and didn't taste like pure sugar. It took some experimenting, but I finally cracked the code to what I now affectionately call my 'DREAMpie' recipe! One of the biggest questions I get is, 'How do you get them so creamy?' It all comes down to a couple of key steps. First, don't rush the butter! For the cookies, creaming the butter and sugars until light and fluffy for at least 3 minutes isn't just a suggestion – it's crucial for that tender, soft texture. For the filling, beating the softened butter on its own for a full 5 minutes until it's super pale and airy makes all the difference. This incorporates so much air, giving you that melt-in-your-mouth, cloud-like consistency. And always, always sift your confectioners' sugar. No one wants lumps in their creamy filling! If you find your filling is too thick, add milk or half-and-half just a tiny bit at a time until it reaches your desired spreadable, yet firm, consistency. I usually aim for something that holds its shape but is still easy to spread. Another thing people ask about is how this recipe can be 'quick'. While baking always takes a little love, I've found ways to make this recipe surprisingly efficient. Using quick oats, as mentioned in the recipe, definitely contributes to a softer cookie faster than old-fashioned oats for some ovens. But beyond that, having all your ingredients at room temperature before you start saves so much time – no waiting for eggs or butter to soften. I also find that lining multiple baking sheets with parchment paper in advance means I can rotate them in and out of the oven seamlessly. If you're really short on time, you can even make the cookie dough ahead of time and chill it for up to 3 days, then just scoop and bake when you're ready for fresh cookies. The filling also comes together in a flash once the butter is properly beaten. These aren't just any oatmeal cream pies; they are truly quick to assemble and yield such a wonderfully creamy result, making them perfect for last-minute treats or impressing guests. I've even made mini versions using a smaller scoop for parties, and they disappear in minutes! There's something so comforting about biting into a homemade cookie sandwich, and once you try this recipe, I bet it'll become your 'DREAMpie' too. Don't be afraid to experiment with a sprinkle of flaky sea salt on top of the finished pies for a gourmet touch, or even a tiny pinch of nutmeg in the cookie dough for extra warmth. Enjoy every delicious, creamy bite!
What's the difference between the chilled dough and say room temp? I am not a baker but I'm learning. respectfully ❤️