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+ servings

Oatmeal Creme Pies Recipe

Kelly Hamilton
These Oatmeal Creme Pies are made with soft-baked, chewy oatmeal cookies and fluffy vanilla buttercream. They are the perfect dessert!
5 from 3 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 14 pies
Calories 531 kcal


Oatmeal Cookies

  • cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 cups quick oats
  • 1 cup unsalted butter , at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • tsp vanilla extract
  • 1 tbsp molasses

Buttercream Filling

  • ¾ cup unsalted butter , at room temperature
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp heavy whipping cream


  • Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, mix together flour, baking soda, salt, cinnamon, and oats. Set aside.
  • In a large bowl, beat the butter and sugars together until light and creamy. Add in the eggs, vanilla, and molasses. Mix until combined, scraping the sides of the bowl when needed.
  • Slowly add the dry ingredients to the wet ingredients. Your batter should be very thick and you might need to mix it by hand after it initally combines. Use a large cookie scoop (or two tablespoons worth) to scoop the dough, roll into a ball, and drop them onto your baking sheet. I put 6 cookies on at a time since they are larger and tend to spread out more.
  • Bake cookies for 9-10 minutes, until lightly golden brown around the edges. You don't want to overbake these because we want them to be soft. Allow them to cool on the baking sheet for about 5 minutes before moving them to a cooling rack.
  • For the filling: Using an electric mixer, beat the butter on medium speed until smooth, about 2 minutes. Mix in the powdered sugar, vanilla, and heavy cream until combined, and then beat on high speed for about 3-4 minutes. If the filling seems way too thick, add a couple more teaspoons of heavy cream. If it's too thin, add a tbsp of powdered sugar.
  • You can use either a piping bag/Ziploc bag to pipe the frosting, or just spread 1½ tbsp of creme onto the bottom half of the cookies; top with remaining cookies to make a sandwich.



  • This recipe makes super thick cookie dough, so use an electric mixer to help speed up the process. If you don't have one, no worries! You can totally make these by hand, it'll just take a little extra elbow grease.
  • A large cookie scoop (2tbsp) gives you pretty large cookies. If you want smaller oatmeal creme pies, just use a smaller cookie scoop or about 1 tbsp per cookie
  • Don't overbake the cookies because you want them to be easy to bite into with the filling. They might look under-baked when they first come out but they will continue cooking while they cool.
  • Use a piping bag and tip for a super pretty filling. I used a round tip but you could use a star tip as well. If you don't have a piping bag/tip you could also use a ziploc bag- just snip a small bit off the end and use that like a piping bag. You can also just use a knife to spread the buttercream onto the cookie sandwiches.
  • If the oatmeal creme pies are too warm and the icing is falling out while you take a bite, stick them in the fridge/freezer for a few minutes to harden up.
  • Store in an airtight container at room temperature for up to 2 days, then after that in the fridge to keep them fresh for up to 1 week. These can also be frozen for up to 1 month. 


Calories: 531kcalCarbohydrates: 72gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 89mgSodium: 193mgPotassium: 133mgFiber: 2gSugar: 49gVitamin A: 790IUCalcium: 40mgIron: 2mg
Keyword buttercream icing, oatmeal cookie recipe, oatmeal cookies, oatmeal cream pies, oatmeal creme pies
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