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Oatmeal Creme Pies

 You won't believe how easy it is to make homemade oatmeal creme pies!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 20 creme pie cookies
Author Chelsea


Oatmeal Cookies

  • 16 tablespoons (2 sticks, 1 cup) unsalted butter, softened to room temperature
  • 1 cup light brown sugar, lightly packed
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 and 1/2 teaspoon pure vanilla extract
  • 2 cups white all-purpose flour (spooned and leveled*)
  • 2 cups QUICK oats (not old fashioned oats)
  • 1 teaspoon EACH: baking soda, baking powder, ground cinnamon
  • 1/4 teaspoon nutmeg, optional
  • 1/2 teaspoon fine sea salt

Creme Filling

  • 12 tablespoons (3/4 cup, 1 and 1/2 sticks) unsalted butter, at room temperature
  • 2 and 3/4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2-3 tablespoons heavy cream, depending on desired consistency


Oatmeal Cookies

  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or a silpat liner (very important for these cookies!)
  • In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and creamy. Beat in the eggs and vanilla extract.
  • In another bowl, mix together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until combined.
  • Combine the wet and dry and mix until JUST combined. The dough may seem a little wet, but the oats will absorb a lot of the moisture. Cover and place in the fridge for 20 minutes. Meanwhile, prepare the creme filling frosting.
  • Form 6 balls of about 1 and 1/2 tablespoons (30g) of dough (you should get around 38 cookie dough balls) and then slightly flatten the balls. Place very spaced out (these spread a lot) on the baking sheet. Bake for 6-10 minutes (watching carefully) until lightly golden brown at the edges. Be careful to not over bake; these are best slightly under baked. Remove and allow to cool completely. 

Creme Filling/Frosting

  • In a large bowl, beat together the room temperature butter (do not melt!) and 1 cup (95g) powdered sugar. Add in the vanilla and salt. When smooth, add the remaining 1 and 3/4 cup (165g) powdered sugar and beat until smooth. Add the heavy cream as needed. Add up to 1/2 cup additional powdered sugar for a thicker filling.
  • Once the cookies are COMPLETELY cooled, frost one side of each cookie with the creme filling. Sandwich the two together and enjoy! These are best enjoyed within 1-3 days.