These oatmeal cream pies are wonderfully chewy with warm notes of cinnamon, brown sugar and vanilla. The filling is creamy and not overly sweet — a homemade, improved take on the classic Lil’ Debbie snack cake. 
The Best Homemade Oatmeal Cream Pies
Oatmeal cream pies are a beloved American treat: two soft, chewy oatmeal cookies sandwiched around a creamy filling. This homemade version keeps that nostalgic profile but boosts the flavor and texture. The cookies are richer and chewier, with molasses, cinnamon and brown sugar giving depth, while the filling gets a touch of cream cheese to make it velvety without being overly sweet.
Rather than a one-to-one copy, this recipe elevates the classic into a better, more balanced cookie sandwich you can make at home.
For the Oatmeal Cookies
The cookies are intentionally chewy so they hold up well as sandwich cookies. A tablespoon of molasses adds the signature flavor and chew, while brown sugar and vanilla round everything out. This recipe uses a bit more oats than some commercial versions for extra texture but still yields soft, tender cookies.
Oats: Use quick oats here. Their smaller size produces consistently shaped cookies that are ideal for sandwiching and capture the familiar texture of the original treat.
For the Cream Filling
The classic store version uses a marshmallow-style filling, but that can be very sweet. This version uses a vanilla buttercream with a small amount of cream cheese to add creaminess and balance. It isn’t a full cream cheese frosting — just enough to cut the sweetness and make the filling smooth and lush. It pairs perfectly with the warm spices in the cookies.
Cookie Baking Tips
- Use a cookie scoop to portion the dough so all cookies are uniform — much easier when you assemble sandwiches.
- Choose quick oats, not instant oats; instant oats are too fine and behave like flour.
- If you don’t have molasses, honey can be used as a substitute and still adds moisture and flavor.
- Let the cookies cool completely before frosting. Warm cookies will soften and melt the filling.
For more sandwich cookie ideas, try other recipes on your favorite recipe site, such as soft, chewy homemade Oreos or chocolate chip sandwich cookies.
Homemade Oatmeal Cream Pies
Equipment
-
Cookie Sheets
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
Cream Filling
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat brick style
- 3-4 cups powdered sugar (330-440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
Oatmeal Cookies
-
Preheat the oven to 350°F (180°C or 170°C fan). Line cookie sheets with silicone mats or parchment paper.
-
In a large bowl, beat the butter, brown sugar and granulated sugar until light and fluffy.
-
Mix in the molasses, vanilla and eggs until smooth and creamy.
-
Turn off the mixer and add the flour, cinnamon, baking soda and salt. Stir a few times by hand, then mix on low speed until incorporated to avoid flour dust.
-
Fold in the quick oats.
-
Form dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the prepared sheets. A cookie scoop helps; this yields about 32–34 cookies (16–17 sandwiches).
-
Bake one sheet at a time in the middle of the oven for 9–11 minutes, or until the tops look set.
-
Cool on the sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Frosting
-
Beat the butter in a large bowl until fluffy.
-
Cut the cream cheese into pieces and beat into the butter until smooth.
-
Add 1 1/2 cups powdered sugar, vanilla and salt. Start on low speed, then increase to medium until combined.
-
Beat in the remaining powdered sugar 1/2 cup at a time until you reach the sweetness and texture you want. If the frosting is too thick, add 1 tablespoon of cream to loosen it.
Assembling the Cookies
-
Place about 1 to 1.5 tablespoons of frosting on the bottom of one cooled cookie.
-
Top with a second cookie, bottom side down, and gently press to spread the filling to the edges.
Notes
- Smaller batch: You can halve the recipe easily to make fewer cookies.
- Molasses: Molasses gives that classic flavor; honey is an acceptable substitute.
- Flour: Measure flour accurately — whisk first, spoon into a measuring cup and level off or use a kitchen scale to avoid dry cookies.
- Oats: Quick oats are preferred here, but rolled oats will also work.
- Cream cheese: If desired, increase the butter instead of using cream cheese for a different filling texture.
- Make ahead: Cookies can be made 1–2 days ahead, stored in an airtight container at room temperature. They also freeze well for up to 2 months; thaw in the fridge and frost when ready to serve.
- Storage: Store in an airtight container at room temperature up to 3 days, or refrigerated up to 5 days.
- Nutrition: Nutrition details are estimates based on the recipe yielding 16 sandwiches and using all the frosting.