Crispy Oatmeal Cream Pies – Better Than Takeout
Crispy oatmeal cream pies are a classic treat that’s surprisingly easy to make at home. After making these many times, I’ve perfected the recipe to ensure your cream pies are always crispy on the outside and soft on the inside. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Creamy Swirl Ice Cream Bread Treat.
Why This Crispy Oatmeal Cream Pies – Better Than Takeout Is Pure Comfort
- Crispy oatmeal cookies filled with creamy homemade frosting
- Better than store-bought or takeout
- Easy to make with simple ingredients
- Perfect for parties, potlucks, or gifts
What You'll Need for Crispy Oatmeal Cream Pies – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Quick-cooking oats
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Heavy cream
- Powdered sugar
- Salt
- Vanilla extract
- Optional: Sprinkles
📝 Ingredient Notes
- Quick-cooking oats: Do not use old-fashioned oats as they will not give the same texture.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures even mixing and saves time → See on Amazon
- Cookie scoop — Helps portion dough evenly → See on Amazon
How to Make Crispy Oatmeal Cream Pies – Better Than Takeout
- Prepare the dough: In a large bowl, combine flour, oats, baking soda, and salt. In another bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the cookies: Using a cookie scoop, drop rounded dough onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the filling: In a large bowl, beat heavy cream until stiff peaks form. Gradually add powdered sugar and beat until smooth. Add vanilla and beat until combined.
- Assemble the cream pies: Spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies.
Cook's Tips for Perfect Crispy Oatmeal Cream Pies – Better Than Takeout
- : For even baking, use a cookie scoop to portion the dough.
- Common mistake and fix: If your cookies are spreading too much, chill the dough for longer or add a little more flour.
- : For a smooth filling, sift the powdered sugar before adding it to the cream.
Storing & Reheating Crispy Oatmeal Cream Pies – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made up to 2 days ahead and refrigerated. Filling can be made up to 1 day ahead and stored in the refrigerator.
Freezing Crispy Oatmeal Cream Pies – Better Than Takeout
Freeze assembled cream pies for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: For a fun twist, add a spoonful of jam or preserves to the filling before sandwiching the cookies.
- Best substitution: No substitutions for the oats are recommended for this recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 325°F (165°C).
Want to level up this recipe?
Piping bag and tips — Makes it easy to pipe the filling onto the cookies → Check price on Amazon
Crispy Oatmeal Cream Pies – Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Quick-cooking oats
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Heavy cream
- Powdered sugar
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Sprinkles
Instructions
- Prepare the dough: In a large bowl, combine flour, oats, baking soda, and salt. In another bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour or up to 2 days.
- Preheat the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the cookies: Using a cookie scoop, drop rounded dough onto prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the filling: In a large bowl, beat heavy cream until stiff peaks form. Gradually add powdered sugar and beat until smooth. Add vanilla and beat until combined.
- Assemble the cream pies: Spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies.
Notes
- Chef tip: For a fun twist, add a spoonful of jam or preserves to the filling before sandwiching the cookies.
- Best substitution: No substitutions for the oats are recommended for this recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 325°F (165°C).
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze assembled cream pies for up to 2 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Dough can be made up to 2 days ahead and refrigerated. Filling can be made up to 1 day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Oatmeal Cream Pies – Better Than Takeout FAQs
Yes, see the storage notes for make-ahead tips.
This could be due to overbaking or not chilling the dough long enough. Make sure to follow the recipe instructions closely.
Yes, see the storage notes for freezing instructions.
No, this recipe is not suitable for the air fryer.
You can substitute heavy cream with an equal amount of sour cream or Greek yogurt.
A Warm Final Note
I can’t wait for you to try Crispy Oatmeal Cream Pies – Better Than Takeout 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!
