Can I use old-fashioned oats?

Quick oats will give the sandwich cookies the best texture. If you only have old-fashioned rolled oats, which is what I usually use in my oatmeal raisin cookies , give them a few pulses in your food processor to break them down.

What if my filling is too thick?

If it’s too thick, add a little more cream, one teaspoon at a time. If it’s too thin, beat in a bit more powdered sugar until it’s fluffy.

How do I get perfectly round cookies?

Use a large (3–4 inch) round cookie cutter to gently shape them while they’re still warm from the oven.

Homemade Oatmeal Creme Pies

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by Haley // February 17, 2026

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Soft, chewy oatmeal cookies sandwiched with a fluffy vanilla crème filling, these homemade oatmeal creme pies are pure nostalgia in every bite. With cozy cinnamon, hearty oats, and a cloud-like center, they’re even better than the boxed version.

Oatmeal creme pies stacked in a white dish.

Oatmeal creme pies take me straight back to childhood lunchboxes and after-school snacks. They were right up there with Pop-Tarts and honeybuns, the kind of snack you couldn’t wait to unwrap. Making them from scratch brings all that nostalgia back, but with even better flavor and that soft, homemade texture. If you love recreating classic childhood favorites at home, this one is such a fun (and delicious) place to start.

Table of Contents

Why You’ll Love This Recipe

Soft, chewy, and perfectly spiced. The oatmeal cookies bake up tender with warm cinnamon flavor and just the right amount of chew.
That fluffy homemade filling. The vanilla crème is light, creamy, and generously sandwiched between every cookie. No skimping here!
Better than Little Debbie’s. You get all the wonderful flavor you remember, but fresher, softer, and made completely from scratch.
Perfect for sharing (or not!). Great for lunchboxes, bake sales, or an after-school treat, and they stay delicious for days.

Ingredient Notes

Bowls with quick oats, sugar, flour, powdered sugar, eggs, vanilla and cinnamon.

Oatmeal Cookies

All-purpose flour: Gives the cookies structure while keeping them soft and tender. Be sure to spoon and level for best results.
Baking soda: Helps the cookies spread and creates that perfectly chewy texture.
Salt: Balances the sweetness and enhances all the flavors.
Spices: Ground cinnamon and ground cloves add warm, cozy flavor that makes these taste just like the classic.
Unsalted butter: Use room temperature butter so it creams properly with the sugars.
Brown sugar: Adds moisture and chewiness thanks to the molasses.
Granulated sugar: Helps the cookies spread and gives lightly crisp edges.
Eggs: Bind everything together and add richness. Room temperature eggs mix in more evenly.
Vanilla extract: Rounds out the flavors and enhances the sweetness.
Quick oats: The key to that soft, classic texture. Quick oats work best here for a tender cookie.

Crème Filling

Unsalted butter: Beat until light in color for a fluffy, smooth filling.
Powdered sugar: Creates that sweet, creamy texture. Sift if lumpy.
Heavy cream: Adjusts the consistency and makes the filling extra smooth.
Vanilla extract & salt: Brings classic flavor to the crème center.

Refer to the recipe card for the ingredient measurements and details.

Recipe Variations

Chocolate-dipped. Dip the finished sandwiches halfway in melted chocolate for an extra indulgent treat.

Mini version. Make smaller cookie sandwiches for bite-sized treats, perfectly portioned for parties.

Add mix-ins. Stir in chocolate chips, raisins, or chopped nuts into the cookie dough for added texture.

Spiced twist: Add a pinch of nutmeg or ginger to the cookie dough for a warmer, spicier flavor.

How to Make Oatmeal Creme Pies

The process of mixing and scooping dough for oatmeal cookies.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and granulated sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla. Beat until combined. Scrape down the sides and the bottom of the bowl.
With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix just until combined (avoid over mixing—it’s okay if there are a few flour pockets.) Add oats and mix until incorporated.
Scoop 2 tablespoons of dough onto the prepared cookie sheet, spacing at least 3 inches apart. Bake 10–12 minutes, until edges are light brown. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Mixing the filling and adding it to the cookies.

While the cookies cool, beat butter on medium-high until light, about 3 minutes. On low, gradually add powdered sugar and mix until combined. Add 1 tablespoon heavy cream, vanilla, and salt, then beat on medium-high until fluffy. If too thick, stir in another tablespoon of cream.
Once the cookies are cooled, pipe or spread crème filling on the flat side of half the baked cookies. Top with remaining cookies to form sandwiches.

Expert Tips

Use room temperature ingredients. Butter and eggs mix more evenly when they’re not cold, giving you a smoother dough and fluffier filling.

Don’t over-mix the cookie dough. Over-mixing can make cookies tough, stop as soon as the dry ingredients are incorporated.

Scoop consistently. Using the same size scoop ensures all cookies bake evenly and sandwich perfectly.

Cool completely before filling. The crème filling will melt if cookies are warm, so be sure they’re completely cooled before assembling.

Oatmeal cream pie cookies served with a glass of milk.

Make Ahead and Storage Tips

Make-ahead. Oatmeal cream pies can be assembled up to 48 hours in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving for the best flavor and texture.

Filling storage. The creamy filling can be made ahead and kept in an airtight container in the fridge for up to 1 week. Bring to room temperature and beat briefly before assembling.

Storing baked pies. Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing. Freeze individual pies for up to 1 month. Wrap each pie tightly in plastic wrap, then place in a zip-top freezer bag. Thaw in the refrigerator overnight or at room temperature for a couple of hours before serving.