These homemade oatmeal cream pies bring together soft cookie sandwiches filled with fluffy cream, making for a delightful baked dessert recipe. The addition of Hershey’s cinnamon chips adds a warm touch, turning simple oatmeal snack cookies into a crowd favorite. If you love easy baking recipes with a tasty twist, this oatmeal cream pie recipe is sure to become a new staple.
Homemade Oatmeal Cream Pies
Course: DessertCuisine: AmericanDifficulty: Medium30
minutes40
minutes1
hour10
minutesThese homemade oatmeal cream pies are irresistibly delicious, featuring a secret ingredient—Hershey’s cinnamon chips—that adds the perfect blend of spice and sweetness.
Ingredients
1 cup unsalted butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 large eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey’s)
2 cups confectioners’ sugar
½ cup unsalted butter, softened
1 tablespoon heavy whipping cream, more as needed
1 teaspoon vanilla extract
Directions
- Preheat your oven to 350 degrees F.
- In a large bowl, cream together the softened butter, brown sugar, white sugar, eggs, molasses, and vanilla extract using an electric mixer until it’s nice and creamy.
- In another bowl, mix together the flour, cinnamon, baking soda, and salt.
- Stir this into your creamed mixture until everything is well combined.
- Fold in the rolled oats and cinnamon chips.
- Drop tablespoonfuls of the dough onto ungreased baking sheets, making sure to space them out a bit.
- Bake in the preheated oven until the edges start to brown — about 10 to 12 minutes.
- Once they’re done, transfer the cookies to wire racks to cool.
- In the bowl of a stand mixer, combine the confectioners’ sugar, softened butter, heavy cream, and vanilla extract. Beat on high speed until fluffy and light — about 2 to 3 minutes.
- Once the cookies have cooled completely, spread about 1 teaspoon of the cream filling over half of the cookies.
- Top with the remaining cookies to make delightful sandwiches.
What You’ll Need
Gather these ingredients and tools to create your homemade oatmeal cream pies:
- 1 cup unsalted butter (softened)
- ¾ cup packed dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup cinnamon chips (such as Hershey’s)
- 2 cups confectioners’ sugar
- ½ cup unsalted butter (softened for filling)
- 1 tablespoon heavy whipping cream (more as needed)
- 1 teaspoon vanilla extract (for filling)
- Electric mixer
- Mixing bowls
- Baking sheets
- Wire racks for cooling
Detailed Cooking Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Cream together the softened butter, brown sugar, white sugar, eggs, molasses, and vanilla extract in a large bowl using an electric mixer until creamy.
- In another bowl, mix the flour, ground cinnamon, baking soda, and salt.
- Stir the dry mixture into the creamed mixture until well combined.
- Fold in the rolled oats and cinnamon chips until evenly distributed.
- Drop tablespoonfuls of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for about 10 to 12 minutes, or until the edges begin to brown.
- Transfer the cookies to wire racks and let them cool completely.
- While the cookies cool, prepare the filling by combining the confectioners’ sugar, softened butter, heavy cream, and vanilla extract in a stand mixer bowl.
- Beat the filling mixture on high speed for 2 to 3 minutes until it is fluffy and light.
- Once the cookies are fully cooled, spread about 1 teaspoon of the cream filling on half of the cookies.
- Top the filled cookies with the remaining cookies to form sandwiches.
Tips & Tricks
- For a chewier texture, chill the dough for about 30 minutes before baking.
- If you don’t have cinnamon chips, try adding chopped pecans or walnuts for crunch and flavor.
- Store leftover oatmeal cream pies in an airtight container at room temperature for up to 3 days.
- To make ahead, prepare the dough and filling separately, then assemble the pies on the day you’re serving them.
- Adjust the filling sweetness by adding more or less confectioners’ sugar based on your taste preference.
You Might Also Like
- Delicious Cinnamon Roll Cake Recipe
- Delicious Strawberry Cheesecake Dump Cake Recipe
- Creamy White Chicken Chili Recipe
- Decadent French Toast Casserole with Apples and Raisins for Happy Mornings
- Bang Bang Chicken Bowl Recipe with Air Fryer
Frequently Asked Questions
The middle of an oatmeal creme pie contains a smooth, sweet creme filling that balances the soft oatmeal cookie layers on each side.
Oatmeal Cream Pies typically contain oats, flour, sugar, vegetable oil, eggs, and a sweet creme filling made with sugar, corn syrup, and shortening.
The icing in an oatmeal cream pie is a soft, marshmallow-like creme that is smooth and sweet, giving a light texture to the treat.
Little Debbie Oatmeal Creme Pies are popular because of their soft, chewy oatmeal cookies paired with the creamy, sweet filling that creates a satisfying flavor and texture contrast.
Save This Recipe for Later
If you enjoyed this recipe, consider saving it for later or sharing it with friends who might love it too!
Pin it here
