Name: Oatmeal Cream Pie Delight
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup rolled oats; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup (1/2 stick) unsalted butter, softened; 1 cup powdered sugar, sifted; 1 teaspoon vanilla extract; 1–2 tablespoons milk or cream

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Oatmeal Cream Pie Delight brings a nostalgic twist to the beloved classic. Imagine soft, spiced oatmeal cookies sandwiching a luscious vanilla cream filling—perfect for cozy afternoons or any time you're craving a sweet treat. This recipe is sure to transport you to simpler times, while delivering a deliciously comforting dessert.

Oatmeal Cream Pie Delight

Ingredients

1 cup rolled oats

¾ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup (1 stick) unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Filling:

¼ cup (½ stick) unsalted butter, softened

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1–2 tablespoons milk or cream

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg.

In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.

Bake for 10–12 minutes, or until the edges are golden and the centers have set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

While the cookies cool, prepare the filling: beat the softened butter until creamy, then add the powdered sugar and vanilla extract. Gradually add milk or cream, one teaspoon at a time, until the filling reaches a smooth, spreadable consistency.

To assemble, pair the cookies by size. Spread about 1½ tablespoons of the cream onto the flat side of one cookie, then gently sandwich with its partner. Repeat with the remaining cookies.

Chill the assembled pies in the refrigerator for 15–20 minutes to set the filling.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 1 hour (including chilling)

Servings: 10 pies

Calories: Approximately 180 kcal per pie

Variations

Chocolate Chip Oatmeal Cream Pies: For a fun twist, fold in a handful of chocolate chips into the dough before baking.

Nutty Variation: Add finely chopped nuts like walnuts or pecans to the oatmeal cookie dough for extra texture and flavor.

Spiced Filling: To enhance the filling, add a pinch of cinnamon or nutmeg for a spiced variation.

Dairy-Free: Swap the butter for a dairy-free alternative and use a non-dairy milk like almond or coconut milk for the filling.

Storage/Reheating

These oatmeal cream pies can be stored in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, refrigerate them, where they will stay fresh for up to 1 week. If you’d like to enjoy them warm, gently microwave them for a few seconds to soften the filling.

FAQs

How do I know when the cookies are done baking?

The cookies should have golden edges and set centers. If you press lightly on the center, it should not be too soft, but the edges should still have a slight crispness.

Can I freeze the cookies before assembling?

Yes! You can freeze the oatmeal cookies after they’ve cooled. Just store them in a single layer or in an airtight container for up to 2 months. When ready, let them thaw before assembling with the cream filling.

Can I make these oatmeal cream pies without an electric mixer?

Yes, you can use a handheld whisk and a bit of elbow grease to cream the butter and sugars. It will take a bit longer, but the results will be just as delicious.

How do I prevent the cookies from spreading too much while baking?

Make sure the dough is chilled for about 10–15 minutes before baking, and try not to overmix the dough. This will help the cookies hold their shape during baking.

Can I make a larger batch of the filling?

Absolutely! You can double or triple the filling recipe if you want a thicker layer of cream between the cookies, or just to make more pies.

Conclusion

Oatmeal Cream Pie Delight is the ultimate nostalgic treat with a modern twist. It’s a perfect combination of chewy, spiced oatmeal cookies and a sweet, creamy filling that’s sure to delight anyone who takes a bite. Whether I’m making them for a family gathering, an afternoon snack, or just to treat myself, they always hit the spot.

Recipe:

Oatmeal Cream Pie Delight

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Author: Cheryl
Total Time: 1 hour (including chilling)
Yield: 10 pies
Diet: Vegetarian

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Description

Oatmeal Cream Pie Delight brings a nostalgic twist to the beloved classic with soft, spiced oatmeal cookies sandwiching a luscious vanilla cream filling.

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
Bake for 10–12 minutes, or until the edges are golden and the centers have set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
While the cookies cool, prepare the filling: beat the softened butter until creamy, then add the powdered sugar and vanilla extract. Gradually add milk or cream, one teaspoon at a time, until the filling reaches a smooth, spreadable consistency.
To assemble, pair the cookies by size. Spread about 1½ tablespoons of the cream onto the flat side of one cookie, then gently sandwich with its partner. Repeat with the remaining cookies.
Chill the assembled pies in the refrigerator for 15–20 minutes to set the filling.