350 Calorie Irresistible Oatmeal Cream Pies

Oh man, nothing takes me straight back to childhood instantly like an Oatmeal Cream Pie. You know the ones—that perfect marriage between a soft, slightly spiced oatmeal cookie and that sweet, glorious creamy center? It’s pure comfort food wedged between two chewy layers. Forget those hard, crumbly imitations you sometimes find! I spent what felt like years messing with ratios, trying to nail that exact texture: soft enough to bite through without crushing, but sturdy enough to hold that incredible filling.

Trust me when I say this version results in the best, most Irresistible Oatmeal Cream Pies A Sweet Delight you’ll ever make at home. We aren’t aiming for crisp edges here; we are aiming for pure, melt-in-your-mouth chewiness that makes you close your eyes when you take the first bite. Welcome to your new favorite recipe!

Why You Will Love These Irresistible Oatmeal Cream Pies A Sweet Delight

Honestly, these pies are everything a nostalgic cookie should be, and then some! I’ve tweaked this so many times searching for perfection, and I think I finally cracked the code. You’re going to adore how easy they are to pull together, too, which is always a win.

• They are unbelievably soft! I deliberately underbake them just a tiny bit, which keeps the oatmeal cookies perfectly moist, never rough or dry.
• The filling is quick magic. You mix it up in about five minutes, and it tastes way richer than anything store-bought. It’s pure vanilla buttercream goodness.
• The spice balance is spot on. Just the right hit of cinnamon to make that oatmeal flavor really sing without overpowering the sweetness.
• Seriously fast results! We’re talking about getting cookies baked and assembled in just over 30 minutes—that’s dessert sorted before you can even debate what to watch on TV.

If you love that chewy center and don’t have time for fussy techniques, this recipe is your new best friend.

Essential Ingredients for Irresistible Oatmeal Cream Pies A Sweet Delight

Okay, let’s talk about what goes into these beauties. Getting the ingredients right is half the battle for that perfect texture. I’ve broken this down below, separating the dough part from the luscious filling part, so you don’t get your measurements mixed up! You absolute need that standard recipe approach for something like this.

We’re making 18 sandwiches, so make sure you have enough!

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats

For the Cream Filling

• 1 cup powdered sugar (yes, a whole cup!)
• 1/2 cup (1 stick) unsalted butter, softened (for filling)
• 1 teaspoon vanilla extract (for filling)
• 2 tablespoons milk (for filling)

If you’re feeling ambitious or just curious about how other oatmeal treats come together, you should definitely check out my recipe for peanut butter oatmeal cookies sometime; they use oats but take things in a totally different direction!

Ingredient Notes and Substitutions for Irresistible Oatmeal Cream Pies A Sweet Delight

Don’t let anyone tell you to swap the oats! Trust me on this one: you absolutely must use old-fashioned rolled oats here. Quick oats (the instant kind?) will dissolve right into the dough, and you end up with a soft but bland cookie. We need that chewiness that only the big flakes provide. Instant oats make things gummy, and we definitely don’t want that texture disaster.

Also, the butter temperature for both the cookies and the filling is key. It needs to be softened—you should be able to press a finger into it easily—but it shouldn’t be greasy or melted. If the butter is too warm when you’re making the filling, it melts the powdered sugar right away, and you lose that airy texture we’re aiming for.

A quick note: salted butter is fine if you decide to use it, just omit the added salt in the cookie dry ingredients or drop it down to 1/4 teaspoon. I stick to unsalted because I like controlling the salt level precisely, especially when pairing it with that sweet filling!

Equipment Needed for Perfect Irresistible Oatmeal Cream Pies A Sweet Delight

You don’t need a professional setup for these pies, thank goodness! I usually just drag out my stand mixer because it saves my arm when creaming that butter and sugar, but honestly, a sturdy hand-held mixer or even just a powerful wooden spoon and some elbow grease will get the job done for the cookies.

Here’s the quick run-down of what you need sitting on your countertop ready to go:

• Large mixing bowl(s)
• Electric mixer (handheld or stand mixer) – highly recommended for creaming!
• Whisk for dry ingredients
• Rubber spatula for scraping down sides
• Baking sheets – you’ll need about two large ones since these bake in batches.
• Parchment paper – this is non-negotiable! It keeps things from sticking, especially with all that sugar.
• Wire cooling rack for when those cookies come out of the oven.
• A butter knife or small offset spatula for spreading the filling when you assemble them.

Make sure your mixer attachments are clean! We don’t want any stray bits of flour or sugar making their way over to the filling ingredients later on. A clean kitchen equals happy baking, I always say!

Step-by-Step Instructions to Make Irresistible Oatmeal Cream Pies A Sweet Delight

Alright, let’s get baking! I know getting the steps right is crucial, so I’ve laid this out exactly how I do it every single time to ensure we end up with 18 of the best sandwich cookies ever conceived. First things first: get that oven preheated to 350 degrees F (175 degrees C). Line those baking sheets with parchment paper—don’t skip this, or cleanup will be rough!

Baking the Soft Oatmeal Cookies

Grab your biggest bowl and cream together that full cup of butter with both the brown and white sugars until it’s light and fluffy, like pale whipped cream. Then, beat in your eggs one by one, making sure each one is incorporated before adding the next. Stir in that vanilla extract. In a separate bowl, whisk the flour, soda, and salt together—this prevents clumps! Now, add the dry mixture to the wet and mix *just* until no streaks of flour remain. The final step for the dough is folding in those 3 cups of rolled oats. You want to be gentle here; overmixing after the oats go in can make them tough.

Drop rounded tablespoons of dough onto your lined sheets, spacing them about 2 inches apart—they do spread a bit! Bake them for about 10 to 12 minutes. Pay attention to the edges; once they look lightly golden, pull them out. For that signature softness, I like to take them out right at the 10-minute mark and let them cool on the pan for 5 minutes before moving them to the rack. If they seem even slightly underdone, don’t panic, that just means they’ll be fudgier later!

Creating the Creamy Filling

While those beauties cool down completely (and you *must* let them cool!), let’s whip up the filling. This is so simple it almost feels like cheating. Put that half-stick of softened butter (the filling butter, remember?) into a clean bowl and beat it until it’s totally smooth—no lumps allowed! Now, slowly add that cup of powdered sugar, beating as you go. Keep mixing until it’s incorporated, and then keep going until the whole mixture looks brighter and definitely creamy. Finish it off by mixing in the vanilla and the 2 tablespoons of milk until everything is light and fluffy. Stop when it looks spreadable!

Assembling Your Irresistible Oatmeal Cream Pies A Sweet Delight

Now for the fun part—the assembly! Take one cooled cookie and spread a generous, even layer of that cream filling on the flat side. Don’t be shy; you want a good ratio! Take your second cookie and place it flat-side down right on top of the filling. Gently press them together—just enough so the filling squishes out the sides a tiny bit. That little squeeze means you’ve got the perfect amount! Seriously, finding a better sandwich cookie just isn’t possible. For more fun sandwich cookie ideas, try following the steps in my guide for how to make irresistible button cookies next time!

Tips for Success When Making Irresistible Oatmeal Cream Pies A Sweet Delight

I’ve learned a few tricks over the years—mostly through trial and error (and eating way too many test cookies!)—that make the difference between a good oatmeal cream pie and an absolutely legendary one. If you follow these few pointers, you’ll avoid common pitfalls and end up with bakery-quality treats every time.

First, let’s talk about the oatmeal again. Once you add those 3 cups of rolled oats to the batter, you must switch gears from mixing to folding. If you keep mixing with the electric mixer, you crush the oats and develop gluten in the small amount of flour present, which leads to a tough, cake-like cookie instead of a chewy one. Just use a spatula and fold until the dry streaks disappear. Seriously, that’s it!

My second big secret is temperature control for the assembly. You *must* ensure your cookies are completely cool before you try to sandwich them. If the cookies are even slightly warm, that beautiful, sweet buttercream filling—which is essentially just a fluffier frosting—will melt instantly. It will ooze everywhere, running out the sides before you can even press the cookie together. You’ll end up with sticky fingers and sad, flat pies.

Third, when you are making the filling, don’t rush the creaming. You want that 1/2 cup of butter to be truly light and almost white before you introduce the powdered sugar. That air you incorporate when creaming the butter is what makes the filling light and fluffy, rather than dense and greasy when it finally settles in the fridge. A light filling balances out that sturdy cookie perfectly.

Finally, when you press the sandwich together, it should be a gentle handshake, not a full-on squeeze! You just want enough pressure to make the filling spread evenly to the edges. If you press too hard, the filling will squirt out unevenly, and you’ll waste some of that sweet center. Think gentle closing, not flattening!

If you liked these tips for making the best oatmeal sandwiches, I bet you’ll also enjoy the process of achieving great results with my peanut butter oatmeal cookies recipe. It all comes down to technique!

Storage and Make-Ahead Tips for Irresistible Oatmeal Cream Pies A Sweet Delight

One of the best things about these Irresistible Oatmeal Cream Pies A Sweet Delight is that they are fantastic for making ahead of time! They actually taste even better the next day once the filling has thoroughly married with those spiced oatmeal layers. It’s perfect for holidays or when you just want to have dessert ready without the last-minute fuss.

If you’ve already assembled the pies—which, let’s be honest, you probably will because they are so tempting—you need to store them properly. Keep the assembled sandwiches in an airtight container. If you stack them, I highly recommend putting a small piece of parchment paper or wax paper between each pie so they don’t stick to each other in the fridge. They stay wonderfully soft this way for at least 3 to 4 days.

Now, what if you aren’t ready to fill them all at once? That’s smart planning! The oatmeal cookies themselves freeze beautifully. You can bake them all, let them cool completely—and I mean 100% cool—and arrange them in a large freezer-safe container, separating the layers with wax paper. They last great in the freezer for up to three months! Just pull out as many cookies as you need, let them thaw on the counter for about 30 minutes, make your quick filling, and assemble!

I wouldn’t recommend freezing the filling itself. Buttercream filling sometimes gets a slightly grainy texture once it thaws, though some people claim it works just fine. For the best taste and texture, I always make the filling fresh right before you are ready to sandwich that batch of cookies. Keep the ingredients on hand, and you can whip up the filling in five minutes flat!

Serving Suggestions for Your Sweet Treat

Now that you’ve got these utterly perfect, irresistibly chewy Oatmeal Cream Pies, the big question is: what are you going to wash them down with? Honestly, these treats are so rich and perfectly spiced that they really don’t *need* anything else, but I have a few favorite pairings that just elevate the whole experience.

If it’s a cozy afternoon, you absolutely cannot go wrong with a gigantic mug of hot coffee. The slight bitterness of the coffee cuts right through the sweetness of that buttercream filling, and the warmth makes the spices in the oatmeal cookie seem even more fragrant. It’s heaven, trust me!

If you’re serving these to the kids (or feeling extra nostalgic yourself), a tall, ice-cold glass of whole milk is the mandatory traditional choice. There’s just something about dunking that soft cookie edge into the milk that feels right. It softens the cookie just a fraction more, making the whole bite unbelievably tender.

For something a little different, especially if you made these on a warmer day, try an iced chai latte or even one of my creamy coconut oatmeal smoothies! The mild spice from the chai complements the cinnamon and nutmeg in the cookies perfectly, making the whole snack feel a bit more grown-up.

Whenever I take a plate of these to a gathering, I always make sure to have both coffee and milk available. People tend to gravitate towards one or the other, and it ensures everyone finds their perfect pairing for this sweet delight!

Frequently Asked Questions About Irresistible Oatmeal Cream Pies A Sweet Delight

I get so many questions about these pies, probably because everyone has tried that sad, dry version once and wants to know how to *really* make them soft! Here are the most common things folks ask me after going through the recipe.

Can I use quick oats instead of old-fashioned rolled oats?

Oh, please avoid the quick oats if you can! I really stress this because the texture is crucial for those Irresistible Oatmeal Cream Pies A Sweet Delight. Quick oats are processed differently; they are thinner and cook faster because they are partially cooked before you even buy them. If you use them in this recipe, the cookies will end up tasting softer, almost cakey, and they won’t have that wonderful, satisfying chew that makes an oatmeal cookie an oatmeal cookie. Stick to the old-fashioned rolled oats for that perfect texture!

How long do the assembled pies last? Can I leave them on the counter?

Since the filling is essentially a buttercream frosting, the pies are best kept cool, especially if the weather is warm. You can definitely store assembled pies in an airtight container at cool room temperature for about 2 days, but honestly, they taste best on Day 1 or Day 2. If you want them to last longer than that, pop them in the refrigerator! They’ll keep really well in the fridge for about a week, though I’ve never had any actually last that long—we always eat them faster than that!

I only have salted butter on hand. Can I substitute it?

Yes, absolutely! Don’t let a little salted butter stop you from making these amazing sweet treats. When you make the cookie dough, since the recipe calls for 1 cup of butter (2 sticks) plus 1/2 cup for the filling, that’s 1.5 cups total that might be salted. Regular salted butter usually has about 1/4 teaspoon of salt per 1/2 cup. So, if you use salted butter, I’d recommend reducing the added salt in the dry ingredients from 1/2 teaspoon down to just a tiny pinch, maybe 1/4 teaspoon. Then, skip the salt entirely in the filling, since powdered sugar is often slightly salted anyway. It works out just fine!

Why are my cookies spreading too much while baking?

This is usually down to a couple of things, both related to temperature. If your butter was too soft when you creamed it with the sugar, you incorporated too much air and it melts too fast in the oven, causing spreading. You want soft butter, but not greasy or melty butter! Also, make sure you chill your dough—even if the recipe doesn’t say so, dropping the dough balls in the fridge for 15 minutes before they hit the hot oven helps them hold their shape better. A slightly firmer dough equals a thicker, chewier cookie!

Estimated Nutritional Information

I know some of you are curious about the numbers, even if we aren’t exactly counting calories when we eat something this delicious! Please remember these numbers are rough estimates based on my ingredient ratios and the ingredients listed in the recipe. They can change based on how generous you are with the filling, which I fully support!

The following is calculated based on a serving size of one assembled pie:

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 4g
• Cholesterol: 50mg

They aren’t exactly diet food, but they’re made with wholesome oats, so that counts for something, right? Enjoy every single bite of these Irresistible Oatmeal Cream Pies A Sweet Delight!

Estimated Nutritional Information

I know some of you are curious about the numbers, even if we aren’t exactly counting calories when we eat something this delicious! Please remember these numbers are rough estimates based on my ingredient ratios and the ingredients listed in the recipe. They can change based on how generous you are with the filling, which I fully support!

The following is calculated based on a serving size of one assembled pie:

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 4g
• Cholesterol: 50mg

They aren’t exactly diet food, but they’re made with wholesome oats, so that counts for something, right? Enjoy every single bite of these Irresistible Oatmeal Cream Pies A Sweet Delight!

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