Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Crispy on the outside and creamy on the inside, these homemade oatmeal cream pies are the best you’ll ever have. After making them dozens of times, I’ve perfected the recipe to give you that perfect crispy texture and rich, creamy filling. The trick I discovered is using a combination of butter and shortening in the dough. This keeps the cookies crispy even after they’ve been filled. Keep reading for my best tips on making these better-than-store-bought treats. If you love recipes like this, you’ll also enjoy Crispy Oven Baked Sweet Potato Fries (40 minutes) and Savory Garlic Pork Bites: An Easy Flavor Explosion.
Why This Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought Is Pure Comfort
- Crispy on the outside, creamy on the inside
- Better than store-bought
- Easy to make with simple ingredients
- Perfect for any occasion
What You'll Need for Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Eggs
- Butter
- Shortening
- Vanilla extract
- Salt
- Baking soda
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Oats: Use old-fashioned oats for the best texture.
- Butter: Using a combination of butter and shortening keeps the cookies crispy.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the dough a breeze → See on Amazon
- Piping Bags — Makes filling the cream pies easy and neat → See on Amazon
How to Make Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- Make the cookie dough: Cream together butter, shortening, and sugars. Add eggs and vanilla, then mix in dry ingredients.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the cookies: Preheat the oven to 350°F (175°C). Roll out the dough and cut into circles. Bake for 10-12 minutes.
- Make the cream filling: Beat together butter, shortening, and powdered sugar. Add vanilla and milk, then beat until smooth.
- Assemble the cream pies: Pipe the cream filling onto half of the cookies and sandwich with the remaining cookies.
Cook's Tips for Perfect Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
- : For even baking, chill the cookie dough for at least 1 hour before rolling it out.
- Common mistake and fix: If the cookies are spreading too much, chill the dough for longer or add a bit more flour.
- : To prevent the cream filling from becoming too soft, use a 1:1 ratio of butter to shortening.
- : For a fun twist, add a spoonful of your favorite jam or jelly to the cream filling before sandwiching the cookies.
Storing & Reheating Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week Make-ahead tip: The cookie dough can be made up to 2 days ahead and refrigerated
Freezing Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Freeze unfilled cookies for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 300°F (150°C) for 5-10 minutes Microwave: Reheat in the microwave for 10-15 seconds
Recipe Notes
- Chef tip: For a fun twist, add a spoonful of your favorite jam or jelly to the cream filling before sandwiching the cookies.
- Best substitution: You can substitute the shortening with more butter, but the cookies may not be as crispy.
- Make-ahead: The cookie dough can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the cookies are spreading too much, chill the dough for longer or add a bit more flour.
Want to level up this recipe?
Silicone Baking Mats — Prevents the cookies from sticking and ensures even baking → Check price on Amazon
Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought
Ingredients
Main Ingredients
- Oats
- All-purpose flour
- Brown sugar
- Granulated sugar
- Eggs
- Butter
- Shortening
Seasonings
- Vanilla extract
- Salt
- Baking soda
Optional Toppings
- Powdered sugar for dusting
Instructions
- Make the cookie dough: Cream together butter, shortening, and sugars. Add eggs and vanilla, then mix in dry ingredients.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Bake the cookies: Preheat the oven to 350°F (175°C). Roll out the dough and cut into circles. Bake for 10-12 minutes.
- Make the cream filling: Beat together butter, shortening, and powdered sugar. Add vanilla and milk, then beat until smooth.
- Assemble the cream pies: Pipe the cream filling onto half of the cookies and sandwich with the remaining cookies.
Notes
- Chef tip: For a fun twist, add a spoonful of your favorite jam or jelly to the cream filling before sandwiching the cookies.
- Best substitution: You can substitute the shortening with more butter, but the cookies may not be as crispy.
- Make-ahead: The cookie dough can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the cookies are spreading too much, chill the dough for longer or add a bit more flour.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week
- Freezer: Freeze unfilled cookies for up to 3 months
- Oven reheat: Reheat in the oven at 300°F (150°C) for 5-10 minutes
- Microwave reheat: Reheat in the microwave for 10-15 seconds
- Make ahead: The cookie dough can be made up to 2 days ahead and refrigerated
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 12g
- Carbs: 28g
- Fiber: 1g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought FAQs
Yes, you can make the cookie dough up to 2 days ahead and assemble the cream pies the day you want to serve them.
This could be due to overbaking or not using enough butter in the cream filling. Make sure to keep an eye on the cookies while they're baking and use a 1:1 ratio of butter to shortening in the cream filling.
Yes, you can freeze unfilled cookies for up to 3 months. Thaw them in the fridge overnight before filling and assembling.
While you can make cookies in the air fryer, the cream filling may not set properly. It's best to stick to the traditional oven method for this recipe.
Store them in an airtight container in the fridge for up to 1 week. This will keep the cookies crispy and the cream filling fresh.
A Warm Final Note
I can’t wait for you to try Crispy Homemade Oatmeal Cream Pies – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
