Homemade Oatmeal Cream Pies


Some things in life are worth making homemade. Over the last few years, I’ve tried making a lot of things homemade, and I’ve found that some things are totally worth it, but some things are seriously not worth it at all. Last year I tried making homemade water kefir, and it was so high maintenance (constantly having to remake sugar water and wait two days, switch out the water, repeat), and honestly kind of weird so we didn’t even want to try it.

After that attempt, I decided that paying $2.99 for a Kevita water kefir drink when we want one is mega worth it. I also refuse to make homemade laundry detergent. I know some people swear by it, but there are so many great-working natural laundry detergents. The recipes for making it homemade are so time-consuming with grating the soap that I would rather cut back in other areas of our budget to just buy it.

These homemade oatmeal cream pies are DEFINITELY worth making. The cookies are crispy on the outside but soft and chewy on the inside, the cream filling is so creamy and indulgent. I use my oatmeal cookie recipe paired with Sally’s Baking Addiction’s recipe for the cream filling (Sally is a baking genius!). Oatmeal cookies were the first baked good I ever made for Aaron (they’re one of his favorite cookies), and they quickly became my “signature” cookie. I’ve changed up the recipe some since then, and in Aaron’s opinion, they’re the best oatmeal cookie out there.

The shredded coconut is optional but highly recommended. You can’t taste the coconut at all, but it adds chewiness and texture. Browning the butter is pretty important though so I wouldn’t skip that step. It’s not as fancy as it sounds, trust me. It will be easier if you use a stainless steel pan though because you’ll be able to see the browned bits a lot easier.

To brown butter, first, you simply put the unwrapped butter in your pot over medium-low heat. Using a whisk, move the butter around so it melts evenly. It’ll start getting bubbly and then foamy. After a minute or so the foam will start to settle down. Keep whisking and watching, because after a few more minutes you’ll start to see little browned pieces at the bottom of the pan. I leave it on for maybe 10-20 more seconds, whisking constantly, and then pull it off the heat. You’ll want to do this pretty quickly though because it can go from browned to burnt real quick. Pour it into a glass or metal bowl and let cool a little while you prepare the dry ingredients.

Yield: Approx. 26 cream pies

Homemade Oatmeal Cream Pies

Thick cream sandwiched between two chewy, flavorful oatmeal cookies. Move over, Little Debbie. Cream recipe is from www.sallysbakingaddiction.com.

prep time: 1 hour and 20 minscook time: 30 minstotal time: 1 hours and 50 mins


For the Cookies
  • 1 cup unsalted butter

  • 1.5 cups all-purpose flour

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 cup brown sugar, packed

  • 1/2 cup white sugar

  • 2 eggs, lightly beaten

  • 1 tsp pure vanilla extract

  • 2 tbsp water

  • 1 cup shredded coconut, optional (unsweetened for less sugar, but sweetened is fine too)

  • 3 cups old fashioned oats or quick oats (not instant or steel cut!)

For the Filling
  • 1.5 sticks (3/4 cup) unsalted butter, softened to room temp

  • 3 cups powdered sugar

  • 3 tbsp heavy whipping cream (or heavy cream)

  • 1.5 tsp vanilla extract

  • Pinch of salt


  1. Brown the butter first, over medium-low heat. Once the brown bits form, remove from heat and let cool a little in a glass or metal bowl while you prepare the dry ingredients.

  2. Place the flour, salt, baking soda, nutmeg, and cinnamon together in a medium-sized bowl, and whisk together.

  3. Put the butter (and the delicious brown bits) into a large bowl. Add both sugars (you can get away with using all of just white sugar if it’s all you have, but they won’t have as full of a flavor or be as moist and chewy). Whisk until smooth, which will probably be about 2-3 minutes (a mixer, whether handheld or standing, would make this process less painful to your forearms). Add the eggs and vanilla extract, and then beat or whisk for 3 more minutes until it’s light and smooth.

  4. Next, add the flour mixture to the sugar mix plus the water, either using a wooden spoon or your mixer on low (if using a standing mixer use the paddle attachment). Don’t overmix, it will make the cookies tough; you just want it to come together.

  5. Stir in (or mix on the lowest setting) the coconut and oats.

  6. If you gave yourself enough time, cover the bowl with plastic wrap and chill for about an hour or up to 1.5 days if you’re better at time management than I am. See notes below for what I typically do.

  7. Preheat the oven to 350 degrees. Using a cookie scooper or tablespoon, scoop some dough up and then loosely roll it in your hand so they’re more uniform, and then place on lined baking sheets. You’ll want to keep them 2 inches or so apart.

  8. Bake at 350 degrees for about 10 minutes (time varies oven to oven and also based on the size of your cookies so I would start checking around the 7-8 minute mark). You’ll know they’re done when they start looking golden brown around the tops and edges. Let them cool on the pan for a minute or two, and then transfer to a cooling rack.

  9. While the cookies cool, make the cream filling. Place the butter in your (now clean) standing mixer bowl, (or a large bowl if you’re using a hand mixer), and put on the paddle attachment. Whip the butter on medium-high for about 2 minutes, and then lower the speed to low and alternate between adding the powdered sugar and whipping cream. Add in the vanilla extract and salt and beat on high for 4-5 minutes, until light, fluffy, and delicious. Scrape the sides of the bowl as necessary.

  10. Transfer filling to a decorator’s frosting bag (or a ziplock bag with one corner cut off), squeeze it down to the end, and get ready to pipe those cookies!

  11. Pipe a generous amount of filling on the center of a cookie, and then top with a similar-sized cookie and push down until filling squishes out towards the sides. Do this to the remaining cookies, and you’re done! Yum!!


Chilling the dough: Full disclosure: I rarely do the recommended chilling time for cookies, because I typically decide I want to make something impulsively and therefore never have enough chilling time. Chilling will help firm the dough up so you get less spread in the oven, but honestly a lot of times I skip the chilling or I’ll pop them into the freezer for 15 minutes to firm it up a tad first. I also live at a higher altitude (Colorado) so I have no idea if sea level plays into chilling time at all. 

Storage: I recommend storing cream pies in an airtight container on the counter for a day or so, but always pop them in the fridge if it’s going to be overnight or longer. Take out 20-25 minutes before serving so they’ll come to room temp. When stored in the fridge, they should last 3-4 days. You can always make the cookies a day or two ahead of time, and then fill them the day you need them. Cookies without the filling will last 4-5 days in an airtight container on the counter.
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What do you like to make homemade? What do you prefer to just buy pre-made? Let us know in the comments or on Instagram or Facebook. If you make these, take a pic and tag us on Instagram @thefloralwreathblog, we’d love to see them!

Have a delicious Monday, and Be Blessed!

Prefer to make something pumpkiny? Check out our delicious Pumpkin Cheesecake recipe!

Prefer buying treats but DIYing home projects? Check out how we renovated our kitchen!