Homestead Oatmeal Cream Pie
Soft Oatmeal Cookies
These bake up soft and stay that way.
Ingredients
* 1 cup unsalted butter, softened
* 1 cup light brown sugar
* ½ cup granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2 cups all-purpose flour
* 1 tsp baking soda
* 1 tsp cinnamon
* ½ tsp salt
* 3 cups old-fashioned oats
Instructions
1. Cream butter and sugars until light.
2. Beat in eggs and vanilla.
3. Mix in flour, baking soda, cinnamon, and salt.
4. Fold in oats.
5. Scoop about 2 tablespoons per cookie.
6. Bake at 350°F for 9–11 minutes until the edges are set but the centers are still soft.
7. Cool completely before filling.
Shelf-Stable Cream Filling
This filling is similar to what commercial oatmeal cream pies use.
Ingredients
* 1 cup high-ratio shortening (or regular vegetable shortening)
* 4 cups powdered sugar
* 2 tbsp marshmallow creme (optional, for texture)
* 2 tbsp heavy cream or water
* 2 tsp LorAnn Butter Bakery Emulsion (or vanilla butter & nut flavoring)
* 1 tsp clear vanilla extract
* Pinch of salt
Instructions
1. Beat shortening until fluffy (3–4 minutes).
2. Slowly add powdered sugar.
3. Mix in marshmallow creme, flavorings, salt, and cream until smooth and fluffy.
4. Pipe generously onto one cookie and top with another.
Baking oatmeal cream pies at home has become one of my favorite kitchen adventures, especially when striving for that perfect soft texture and nostalgic flavor. One of the key tips I've learned is to measure the oats carefully and use old-fashioned oats rather than quick oats since they provide the ideal chewiness and hold together well when baked. When creaming the butter and sugars, make sure to beat them until light and fluffy; this aerates the dough and contributes to the soft texture of the cookies. In addition, folding in the oats gently helps maintain the tender structure. Baking time is crucial—overbaking can dry out your cookies, so aim for edges that are just set with centers slightly soft. Cooling completely before adding the cream filling is another small but important step to prevent melting and keep the pies looking neat. For the filling, I found that the shelf-stable cream filling recipe using high-ratio shortening produces the fluffiest results that still hold up at room temperature, making it perfect for gifting or storing. Adding marshmallow creme is optional but highly recommended as it adds a light, cloud-like texture reminiscient of commercial oatmeal cream pies. If you don’t have LorAnn Butter Bakery Emulsion, a combination of vanilla and butter flavor extracts works well too, so feel free to tailor to your taste. When piping the filling between the cookies, be generous to achieve that classic creamy sandwich effect. This homemade version of the Homestead Oatmeal Cream Pie brings back comforting vibes of childhood snacks with the added benefit of knowing exactly what goes into your treat. It’s a versatile recipe that inspires creativity—consider adding raisins or nuts for variations. Enjoy baking and sharing this cozy delight!