Learn how to make from scratch oatmeal creme pies that are the perfect dessert to bring to a party or even just to have for as a little dessert after dinner. These cookies are chewy, but have the perfect crunch that will make you want to have them around often.
I love these oatmeal creme pies so much. I have always loved the Little Debbie Oatmeal Creme Pies (guilty pleasure), but honestly nothing beats this recipe right here. The chewiness of the cookie with the softness from the creme brings this cookie beautifully together.
As soon as you bite into the cookie you get a bit of crunch, then the silhouette of the creme, and then you taste this explosion of cinnamon, oats, and sweetness from the sugar.
I’ve caught my husband going for thirds, and he is not a sweets person whatsoever. Shh, don’ tell him I told you that.
WHY OATMEAL CREME PIES?
There are many reasons to love oatmeal creme pies but here are a few reasons why they are the best:
- Easy Recipe: Oatmeal creme pies are a lot more simple than you think. They are pretty much made just like a regular cookie with some tweeks and then add in a simple frosting recipe.
- Universal: You can have these cookies with the creme or without. Either way they taste absolutely amazing!
- Delicious: okay, I may be biased, but I TRULY love this recipe so much. It’s just so delicious that I really want you to try it.
HOW MANY OATMEAL CREME PIES DOES THIS RECIPE MAKE?
This will make about 10-15 pies or 20-30 cookies!
WHY YOU SHOULD NOT LEAVE YOUR COOKIES OUT
I have to tell you a funny story since it goes along with why I am telling you to not leave your cookies out for long.
I went to a party with some friends and I brought these cookies. When they came out of the oven, they were soft, chewy, and absolutely delicious. I’ve made this recipe countless times, and have never had an issue with them. The window was opened near them, so the wind was slightly blowing on them – no problem at all!
I took them to the party and when I pulled them out I was proud. I knew these cookies were delicious and I knew the girls would love them.
Wellllll, when everyone bit into them they were as hard as a rock. Woof.
It was embarrassing but it was a good lesson to learn when it came to watching how much air hits the cookies after they are out of the oven. Watch your cookies!
HOW TO STORE YOUR COOKIES SO THEY DON’T DRY OUT
I recommend storing them in a ziplock bag with a piece of bread in it. The bread will absorb any of the air that might slip into the bag, keeping your cookies fresh.
HOW DO I STORE COOKIE DOUGH IN THE FREEZER?
I do not like to bake a whole bunch of cookies all at once because it is normally just my husband and I. We do not need a ton of cookies made at one time, therefore I will freeze the rest of the dough.
I will usually wrap the dough up in parchment paper, and then wrapped with plastic wrap. I will then store it in a freezer bag and label the freezer bag with the type of dough it is and date.
Put it in the freezer until you’re ready to use it again.
HOW LONG WILL THE COOKIE DOUGH LAST IN THE FREEZER?
The cookie dough can last up to 6 months in the freezer without getting freezer burn as long as it is stored correctly.
HOW TO STORE THE CREME IN THE FREEZER
I use the same method for storing the creme/frosting as I do the cookies. I normally will store them in the same freezer bag to keep the cookies and creme together.
HOW LONG WILL THE CREME LAST IN THE FREEZER?
The creme can last up to 6 months in the freezer without getting freezer burn as long as it is stored correctly.
HOW MUCH OATS SHOULD I USE?
I have found that adding 3 cups of oats makes the cookies more stiff. I prefer to add 2 – 2 1/2 cups of oats, but you may add up to 3 cups if you so choose!
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WHAT TYPE OF BUTTER DOES THE RECIPE CALL FOR
For this recipe I used my butter that I made from our raw milk.
You can access that recipe here: Raw Milk Butter
You can also choose to use pasteurized butter – whatever your preference is!
SUPPLIES YOU WILL NEED
Dough Scraper (a.k.a silicone spatula)
Parchment Paper
INGREDIENTS YOU WILL NEED FOR OATMEAL COOKIES
1 & 1/4 cup Butter
1 cup White Sugar
1 cup Brown Sugar
2 Farm Fresh Eggs
2 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
2-3 tsp Cinnamon
1 tsp Molasses or Local Maple Syrup
2 -3 cups Oats
INGREDIENTS YOU WILL NEED FOR THE CREME
2 1/2 cups Powdered Sugar
1 cup Butter
1 tbsp Milk
1 tsp Vanilla
HOW TO MAKE THE OATMEAL COOKIE
1. Set butter out to naturally soften. Set oven to 350 degrees.
2. Add butter, white sugar, and brown sugar to the KitchenAide Mixer and mix well.
3. Add in the eggs and mix well. Scrape sides to make sure everything is mixed well together.
4. Add in the Vanilla to the mixture and mix well once more.
5. In a separate bowl, add in flour, baking soda, salt and cinnamon. Stir together.
6. Slowly add the flour mixture into the wet mixture. I usually have the KitchenAide Mixer running at a slow speed while I slowly add in the flour mixture.
7. After it is mixed thoroughly, add in the maple syrup or molasses. I usually use maple syrup but either works perfectly!
8. Slowly add in the oats and gently stir to mix together.
9. Put parchment paper on a cookie sheet. I find the cookies do so much better when baked on parchment paper.
10. Scoop out the dough about 1-inch around on the cookie sheet. Leave about 1-2 inch room between each cookie.
11. Bake in the oven for about 10-12 minutes.
12. Pull the cookies out of the oven. Once they are cooled, they are ready to eat!
HOW TO MAKE THE CREME FOR THE PIES
1. Set out butter to soften.
2. Add butter and powdered sugar to KitchenAide Mixer. Mix slowly and well.
3. Add in milk and vanilla. Mix well. Scrape sides to make sure it is all mixed together well.
4. Once everything is done it is time to make the pies!
HOW TO PUT THE OATMEAL CREME PIES TOGETHER
1. Flip the cookie so it is facing the bottom part.
2. Spread a spoonful of the buttercream onto the bottom part of cookie, evenly across the cookie.
3. Take another cookie and place it on the creme.
4. You got yourself a delicious Oatmeal Creme Pie!
Oatmeal Creme Pies
Ingredients
Oatmeal Cookies
- 1 1/4 cup Butter
- 1 cup White Sugar
- 1 cup Brown Sugar
- 2 Farm Fresh Eggs
- 2 tsp Vanilla
- 2 cups Flour
- 1 tsp Baking Soda`
- 1 tsp Salt
- 2-3 tsp Cinnamon
- 1 tsp Molasses or Maple Syrup
- 2-3 cups Oats
Creme
- 2 1/2 cups Powdered Sugar
- 1 cup Butter
- 1 tbsp Milk
- 1 tsp Vanilla
Oatmeal Creme Pies
- 2 whole Cookies
- 1 spoonful Creme
Instructions
Oatmeal Cookies
- Set butter out to naturally soften. Set oven to 350 degrees.
- Add butter, white sugar, and brown sugar to the KitchenAide Mixer and mix well.
- Add in the eggs and mix well. Scrape sides to make sure everything is mixed well together.
- Add in the Vanilla to the mixture and mix well once more.
- In a separate bowl, add in flour, baking soda, salt and cinnamon. Stir together.
- Slowly add the flour mixture into the wet mixture. I usually have the KitchenAide Mixer running at a slow speed while I slowly add in the flour mixture.
- After it is mixed thoroughly, add in the maple syrup or molasses. I usually use maple syrup but either works perfectly!
- Slowly add in the oats and gently stir to mix together.
- Put parchment paper on a cookie sheet. I find the cookies do so much better when baked on parchment paper.
- Scoop out the dough about 1-inch around on the cookie sheet. Leave about 1-2 inch room between each cookie.
- Bake in the oven for about 10-12 minutes.
- Pull the cookies out of the oven. Once they are cooled, they are ready to eat and/or for the creme!
Creme (Buttercream)
- Set butter out to soften.
- Add butter and powdered sugar to KitchenAide Mixer. Mix slowly and well.
- Add in milk and vanilla. Mix well. Scrape sides to make sure it is all mixed together well.
- Once everything is done it is time to make the pies!
Oatmeal Creme Pies
- Flip the cookie so it is facing the bottom part.
- Spread a spoonful of the buttercream onto the bottom part of cookie, evenly across the cookie.
- Take another cookie and place it on the creme.
- You now got yourself a delicious Oatmeal Creme Pie!
PIN FOR LATER
