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+ servings

Oatmeal Cream Pies

A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.
Course Snack
Cuisine American
Prep 30 minutes
Cook 12 minutes
Total 45 minutes
Servings 15 to 18 cookie sandwiches
Calories 339 kcal
Author Michelle


For the Cookies:

  • cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter at room temperature
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups old-fashioned rolled oats

For the Filling:

  • 8 ounces cream cheese at room temperature
  • 6 tablespoons powdered sugar


  1. Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
  3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
  4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Oatmeal Cream Pies
Amount Per Serving
Calories 339 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 70mg23%
Sodium 159mg7%
Potassium 132mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 22g24%
Protein 4g8%
Vitamin A 615IU12%
Calcium 47mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.