Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Crispy homemade oatmeal cream pies are the ultimate treat, and they’re surprisingly easy to make. After making these dozens of times, I’ve discovered the trick to getting that perfect crispy texture. Keep reading for my best tips and a step-by-step recipe. If you love recipes like this, you’ll also enjoy One-Pot Honey BBQ Sausage Pasta Recipe and Creamy Sundried Tomato 'Marry Me' Gnocchi.
Why This Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought Is Pure Comfort
- Crispy oatmeal cookies with a soft, chewy center
- Creamy, dreamy filling that's not too sweet
- Easy to make and perfect for any occasion
- Better than store-bought and free from preservatives
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 old-fashioned oats
- 1 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Optional: Powdered sugar, for dusting
📝 Ingredient Notes
- old-fashioned oats: Quick oats can be used as a substitute, but the texture will be slightly different.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time. → See on Amazon
- Piping bag — Makes it easy to pipe the cream filling onto the cookies. → See on Amazon
How to Make Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Make the cookie dough: Cream butter and sugar, add egg and vanilla, then mix in dry ingredients.
- Chill the dough: Chill the dough for at least 1 hour to prevent the cookies from spreading too much.
- Bake the cookies: Scoop dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Make the cream filling: Beat butter, shortening, and powdered sugar, then add vanilla and milk.
- Assemble the cream pies: Pipe or spread the filling onto one cookie and sandwich with another.
Cook's Tips for Perfect Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Common mistake and fix: Don't overmix the dough or the cookies will be tough. Mix just until combined.
- Pro tip: For a crispier cookie, use less butter and add an extra tablespoon of flour.
- Pro tip: To prevent the cookies from sticking, line your baking sheet with parchment paper.
Storing & Reheating Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Cookie dough can be made ahead and chilled for up to 2 days.
Freezing Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Freeze assembled cream pies for up to 2 months.
How to Reheat Without Drying It Out
Oven: Thaw in the fridge overnight, then reheat in a 300°F (150°C) oven for 10 minutes. Microwave: Microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, add a teaspoon of instant coffee to the cream filling for a mocha flavor.
- Best substitution: For a dairy-free version, use vegan butter and shortening in the cookie dough and cream filling.
- Make-ahead: Assembled cream pies can be made ahead and frozen for up to 2 months.
- Scaling: This recipe can be easily doubled or halved to make more or fewer cream pies.
- Troubleshooting: If the cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Want to level up this recipe?
Cookie scoop — Ensures evenly sized cookies for consistent baking. → Check price on Amazon
Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar, for dusting
Instructions
- Make the cookie dough: Cream butter and sugar, add egg and vanilla, then mix in dry ingredients.
- Chill the dough: Chill the dough for at least 1 hour to prevent the cookies from spreading too much.
- Bake the cookies: Scoop dough onto a baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Make the cream filling: Beat butter, shortening, and powdered sugar, then add vanilla and milk.
- Assemble the cream pies: Pipe or spread the filling onto one cookie and sandwich with another.
Notes
- Chef tip: For a fun twist, add a teaspoon of instant coffee to the cream filling for a mocha flavor.
- Best substitution: For a dairy-free version, use vegan butter and shortening in the cookie dough and cream filling.
- Make-ahead: Assembled cream pies can be made ahead and frozen for up to 2 months.
- Scaling: This recipe can be easily doubled or halved to make more or fewer cream pies.
- Troubleshooting: If the cookies are spreading too much, chill the dough for an additional 30 minutes before baking.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze assembled cream pies for up to 2 months.
- Oven reheat: Thaw in the fridge overnight, then reheat in a 300°F (150°C) oven for 10 minutes.
- Microwave reheat: Microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Cookie dough can be made ahead and chilled for up to 2 days.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 9g
- Carbs: 32g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought FAQs
Yes, the cookie dough can be made ahead and chilled for up to 2 days.
You may have used too much powdered sugar or not enough butter and shortening. Try adjusting the ratios and beating the filling for a longer period.
Yes, assembled cream pies can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
No, these cookies are best baked in the oven. The air fryer may not cook them evenly.
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze assembled cream pies for up to 2 months.
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!
