Oatmeal Cookie Cream Pies

Erin McDowell

Remember back in the day when you’d open your lunch box to find an individually wrapped snack cake waiting for you? You just knew all of your friends were jealous as you pushed your carrot sticks aside to gobble it up. We can’t turn back time, but we can offer you this recipe for oatmeal cookie cream pies, and that’s kind of the next best thing.

For the ultimate chewy texture, be careful not to overbake the cookies—when the edges are just golden, they’re ready. The silky vanilla cream can be piped with a piping bag (if you’re fancy), but an offset spatula does the job just fine.

Time to relive the glory days.

Chocolate Chip Cookie in a Mug


Chewy Oatmeal Cookies

2 sticks unsalted butter, at room temperature

1 cup light brown sugar

½ cup granulated sugar

2 eggs, at room temperature

1½ teaspoons pure vanilla extract

2 cups all-purpose flour

2¼ cups old-fashioned oats

1¼ teaspoons baking soda

1 teaspoon fine sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

Vanilla Cream

1 stick unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract


1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Make the Chewy Oatmeal Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both of the sugars on medium speed until light and fluffy, about 5 minutes.

3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Add the vanilla and mix to combine.

4. In a medium bowl, mix the flour with the oats, baking soda, salt, cinnamon and ginger to combine. Add the flour mixture to the butter mixture; mix on low speed until fully combined.

5. Using an ice-cream scoop (or two spoons), make 1-inch balls of dough and place them on the baking sheet, leaving at least 1 inch of space between each ball to allow room for the cookies to spread as they bake.

6. Bake the cookies until they are golden around the edge, 8 to 10 minutes. Cool completely.

7. Make the Vanilla Cream: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the cream cheese on medium speed until well combined. Add the confectioners’ sugar and vanilla, then mix until smooth.

8. Turn half the cookies over (flat-side up) and spoon 2 to 3 tablespoons of filling into the center of each cookie. Top with another cookie (flat-side down) and press lightly to spread the filling evenly. The cookies can be kept in an airtight container for up to five days.

Erin McDowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...
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