These oatmeal cookie sandwiches bring back so many memories from my childhood. One bite of these cookies and you will fall in love!–Danielle Rye

Oatmeal Cream Pie FAQs

What is the best type of cinnamon for baking?

There are two main types of cinnamon: Ceylon and cassia, both made from the bark of trees. Which cinnamon is best depends on what you are making and your personal preference. If you’re sensitive to spices or desire a mellow flavor, choose Ceylon as it is the mildest option. If, on the other hand, you’re wanting a serious cinnamon punch, reach for cassia cinnamon. You can find cassia labeled as Saigon (Vietnamese) or Korintje (Indonesian) cinnamon.

How does the type of baking sheet I use affect my cookies?

There are a lot of things to keep in mind when selecting the right cookie sheet for your cookies.

First, there are a lot of cookie/baking sheets to avoid: If your sheet has high sides, that can affect your cookies’ ability to properly rise. Dark sheets can absorb too much heat, making your cookies burn or bake too quickly. Sheets that are super shiny can reflect heat and prevent cookies from browning evenly. Thin cookie sheets can warp in the oven, making things cook unevenly or run together. Insulated cookie sheets can make cookies spread too quickly, resulting in cookies with thin, crispy edges, or they could prevent your cookies from browning altogether. 

Cooking/Baking sheets to choose: We recommend a heavy-gauge, dull (not shiny) aluminum cookie sheet that is at least 15- by 12-inches (38- by 30-cm). Your cookies need elbow room. That space allows heat to circulate around the dough, cooking them evenly, and the weight of the pan pretty much guarantees that it’ll brown your baked goods to perfection, without warping.

A stack of homemade oatmeal cream pies on a sheet of parchment with a few more scattered around

Homemade Oatmeal Cream Pies

5 / 3 votes
These oatmeal cookie sandwiches bring back so many memories from my childhood. One bite of these cookies and you will fall in love!
David Leite
Servings20 sandwich cookies
Calories341 kcal
Prep Time40 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes


For the oatmeal cookies

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups quick-cooking oats
  • 2 sticks (8 oz) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon unsulphured molasses
  • 2 teaspoons vanilla extract

For the vanilla buttercream frosting

  • 1 1/2 sticks (6 oz) unsalted butter, at room temperature
  • 2 1/4 cups confectioners’ sugar
  • 3 tablespoons heavy whipping cream or whole milk
  • 1 1/2 teaspoons vanilla extract


Make the oatmeal cookies

  • Preheat the oven to 350°F (180°C). Line three rimmed baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Stir in the quick-cooking oats.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together until well combined, about 2 minutes.
  • Mix in the eggs, molasses, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Add the dry ingredients to the mixer and stir until just combined.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave 1 1/2 to 2 inches (4 to 5 cm) between each cookie.
  • Bake until the tops of the cookies are set and the edges are lightly browned, 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer to a wire rack to cool completely.

Make the vanilla buttercream frosting

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth, 2 to 3 minutes. Add the confectioners’ sugar, 1/2 cup (60 g) at a time, mixing in each addition until well combined, then mix in the last 1/4 cup (30 g) of confectioners’ sugar until fully combined.
  • Splash in the whipping cream and vanilla extract and continue mixing until well combined.
  • Once the cookies have cooled completely, spread or pipe the frosting on the flat side of half of the cookies, then top with the other half of the cookies.
  • Store the cookies in an airtight container in the refrigerator for up to 5 days and bring to room temperature before serving.
Live Well Bake Cookies Cookbook

Adapted From

Live Well Bake Cookies

Buy On Amazon


Serving: 1 sandwich cookieCalories: 341 kcalCarbohydrates: 43 gProtein: 3 gFat: 18 gSaturated Fat: 11 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 64 mgSodium: 141 mgFiber: 1 gSugar: 30 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Danielle Rye. Photo © 2021 Danielle Rye. All rights reserved.

Recipe Testers’ Reviews

My love of oatmeal cookies drew me to this recipe. They were delicious! The buttercream used to sandwich them together made them a little decadent, adding a fancy factor to the humble oatmeal cookie. 

These cookies had just the right amount of chewiness and spices and the buttercream filling added another layer of flavor and moistness to this treat. My diehard oatmeal cookie taste testers loved them. The recipe was easy to follow and scoop out, making perfect identically sized cookies to sandwich together. The ONLY negative thing I can state about these is the size, they are quite a mouthful for me, but may not be for other cookie lovers. But, that certainly is not a negative that would keep me from making this recipe again. I’d be tempted to try adding raisins to the dough, because oatmeal raisin are a huge favorite of my family. I highly recommend these to any oatmeal cookie fan.

I admit that there was hesitation before making this homemade oatmeal cream pies recipe – was it going to be too time consuming? Guess what? Nope! It was quick, simple to make, and consisted of everyday ingredients! And, even having to substitute a few ingredients (regular oats, Irish butter, and vanilla bean paste) they turned out absolutely delicious!! I always love and appreciate a recipe that can adapt to a few substitutions!

I ended up making the oatmeal cookie batter and having to rest it in the fridge overnight – no time to bake them off. Instead of regular butter, I used unsalted Irish butter for the filling. It was creamy and quite yummy.

Because the filling is raw, I chose to use vanilla bean paste instead of extract. I increased the amount to 2 tsp to enhance the flavor. I also added a pinch of salt to balance the sweetness.

Because the time to make them was pretty quick, ingredients I’d have on-hand or easy to get, and customizable, I will for sure be making these again. I might add some chopped nuts and/or flaky salt to the cookies. Hmmm…it’s nice to have options.

I used sweet cinnamon in this recipe. It gave my baking a nice aroma while the biscuits were cooking and cooling. I would make the biscuits again. They were tasty both filled and unfilled. I was able to fill all of my pairs and had a little icing left over which I will use as the frosting for some cupcakes.

These delicious homemade oatmeal cream pies are a double treat. The cookies alone are quite delicious. Crisp on the edges and soft in the middle. The buttercream filling takes them to another level. The ingredients are staples and the recipe comes together quickly so they are easy to bake up anytime and are certainly special enough for guests. Be aware that they are very sweet, so one cookie is plenty for a serving. They are perfect with a cup of coffee. My daughter suggested dipping half of the cookie in dark chocolate to balance some of the sweetness of the filling. I think I will try that the next time. If the buttercream is simply too much, just make the cookies! 

At first, these little cream pies were not going to be a Tester’s Choice for me. They were way too sweet for my liking and they needed a little something to make the favor of the cookie stand out. The buttercream overpowered the cookie. I had some buttercream left over so I made another half batch of cookies, eliminating the granulated sugar and adding 1/4 teaspoon each of allspice and cloves. Those couple of changes made all the difference for me (except I may reduce the amount of vanilla to a teaspoon in the buttercream next time). The cookies were soft and cakelike, and were the perfect accompaniment to the buttercream filling. That little bit of extra spice really balanced out the flavors.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Woke up this morning and decided the stormy day needed cookies. Have had these pinned so they were up.
    I don’t like to make cookies but love to eat cookies and these were much easier than I thought they’d be. But storms and heat alerts so not going out.
    Easy to mix, cookie scoop, three trays, into the oven all at the same time! Cool, make filling, counted wrong so half of one to test.

    1. Wonderful, Carlin! Stormy days are always the best baking days. We are so pleased you enjoyed these.