Better Than the Original Oatmeal Cream Pies
If you’ve been following along on Instagram or here on the blog, you already know that I’ve been on a mission to recreate all my favorite childhood recipes, giving them a better-for-you twist. I’ve been blown away by how much you all have loved my Better-For-You Hamburger Helper and Homemade Zebra Cakes. So, I knew I had to keep the series going with another classic treat, and oatmeal cream pies were at the very top of my list!
This version has everything you remember about the classic snack, featuring soft, chewy oatmeal cookies infused with warm cinnamon flavor and a fluffy cream filling. However, unlike the pre-made options that are full of unnecessary ingredients, my recipe comes together with simple, wholesome ingredients. They’re truly SO much better than the packaged option and are fun to assemble. My littles love getting to spread the icing and make their own sandwiches!
Why You’ll Love This Recipe
- Better-For-You Twist – Made with simple ingredients like oats, almond flour, and cottage cheese, these have a little boost of protein without sacrificing any of the classic flavor.
- Texture – The cookies bake up perfectly soft and chewy with a classic oatmeal cookie texture that’s oh-so satisfying, and the cream filling is thick, fluffy, and completely irresistible.
- Family Favorite – Handheld, fun to assemble, and absolutely delicious, these homemade oatmeal cream pies are always a hit with both kids and adults!
- Make Ahead Friendly – Leftovers store well, making for the perfect lunchbox or addition or afternoon snack everyone will look forward to eating.
RELATED: Healthy Oatmeal Chocolate Chip Cookies
Ingredients
Oatmeal Cookies
- Butter – I always use unsalted butter, so I have better control over the flavor of the cookie dough. Use dairy-free or vegan butter if needed.
- Cottage Cheese – Whole milk cottage cheese is best.
- Milk – Whole milk creates the best taste and texture, but any dairy or non-dairy milk will work.
- Vanilla
- Egg
- Dark Brown Sugar – Adds sweetness and a subtle molasses taste while contributing to the soft, chewy texture we want.
- Leaveners – Use both baking powder and baking soda for super soft, fluffy cookies.
- Spices – Salt, ground cinnamon, and ground nutmeg add depth, enhance the sweetness, and create the classic warm taste oatmeal cream pies are known for.
- Oats – Make sure to use old-fashioned rolled oats, NOT quick oats or steel-cut oats. Look for certified gluten-free oats if needed.
- Flour – I use a combination of all-purpose flour and almond flour to give the cookies structure while keeping them soft. Use a 1:1 all-purpose gluten-free flour if you need to keep your homemade oatmeal cream pies gluten-free.
Creme Filling
- Unsalted Butter – Use dairy-free butter, if needed.
- Powdered Sugar (Confectioners’ Sugar) – Melts into the frosting, sweetening the flavor without making the texture grainy.
- Vanilla
- Milk – Use any regular or non-dairy milk you have on hand.
How to Make Homemade Oatmeal Cream Pies
This recipe honestly couldn’t get any easier to make. All you need is a few minutes of prep time and a bit of patience. Gather two large baking sheets, a blender, a large bowl, a cookie dough scoop, a wire rack, and a stand mixer or hand mixer before you begin. Here’s how to make the best Homemade Oatmeal Cream Pies Recipe:
- Combine wet ingredients – Blend the wet ingredients for the cookie dough in a blender until smooth.
- Add dry ingredients – Transfer the wet ingredients to a large bowl, and whisk in the brown sugar, leaveners, spices, and salt. Then fold in the rolled oats, all-purpose flour, and almond flour just until combined.
- Portion – Use a cookie dough scoop to portion the dough, rolling it into balls, and placing it on parchment paper-lined baking sheets. Lightly press on the cookies to flatten them slightly. They don’t spread much in the oven!
- Bake – Transfer the cookies to the oven, and bake just until the edges are set and they’re lightly golden.
- Cool – Let the oatmeal cookies cool on the pan slightly. Then, transfer them to a wire rack to cool completely.
- Make the creme filling – While the cookies cool, beat the butter with an electric mixer until smooth. Then, add the remaining ingredients, and beat again until the mixture is light and fluffy.
- Assemble the cookies – Spread or pipe a generous amount of icing onto the bottom of half of the cookies. Place a second plain cookie on top, and press gently to seal the sandwiches. Enjoy!
Tips
- Blend the wet ingredients well. Make sure the cottage cheese mixture is fully blended with no lumps. This gives the cookies a smooth texture and prevents any curdled bits in the batter.
- Avoid overbaking. The cookies should look just set and lightly golden around the edges when you pull them from the oven. They’ll continue to firm up as they cool, so slightly underbaking keeps them soft and chewy.
- Keep the cookies uniform. Use a cookie scoop or measure out the dough evenly so the cookies are similar in size. This promotes even baking and makes assembling the sandwiches much easier.
- Create perfectly circular cookies. As soon as you pull the oatmeal cookies from the oven, use a mug or cookie cutter to swirl around the edges, creating perfect circles.
- Let the cookies cool completely. If they’re even a little warm, the filling will melt and slide off!
You’ll Also Love: Spiced Oatmeal Molasses Cookies
Variations
Maple Cream Filling. Add a splash of maple extract to the filling, or replace a bit of the milk with maple syrup for a warmer, fall-inspired taste.
Chocolate Chip Oatmeal Cream Pies. Stir mini chocolate chips into the cookie dough for a fun, slightly more indulgent version.
Raisin Oatmeal Cream Pies. Mix raisins into the cookie dough for a classic oatmeal raisin flavor that pairs perfectly with the cream filling.
Pumpkin Spice Version. Add a few tablespoons of pumpkin puree, and swap the spices for pumpkin pie spice for a seasonal variation.
Lighter Filling Option. Swap part of the butter in the filling with Greek yogurt or cream cheese for a slightly healthier option.
How to Store
Homemade oatmeal cream pies store super well! Once assembled, transfer them to an airtight container or sealable bag. They will keep at room temperature for up to 1 day or in the fridge for up to 4-5 days. You can also freeze leftovers for 2-3 months!
To serve, thaw frozen oatmeal cream pies in the fridge or at room temperature. If thawing in the fridge, bring the cookies back to room temperature before serving for the best texture.
Fun Copycat Recipes To Try
- Copycat KFC Bowl
- Copycat Chipotle Corn Salsa
- Copycat Costco Heavenly Hunks
- Copycat Chipotle Chicken Bowls
- Spicy Southwest Salad Recipe (Chick-Fil-A Copycat)
- Chick-Fil-A Spicy Chicken Sandwich Recipe
Healthy Desserts with Cottage Cheese
- Cottage Cheese Ice Cream
- Cottage Cheese Protein Brownies
- Cottage Cheese Chocolate Chunk Cookies
- Cookie Dough Cottage Cheese Bites
- Healthier Lemon Posset
- Healthy Strawberry Cottage Cheese Ice Cream
Looking for more? Find 35+ cottage cheese recipes!
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Homemade Oatmeal Cream Pies
Equipment
- 2 Large Baking Sheets
Ingredients
- 1/2 cup unsalted butter (melted)
- 2/3 cup 4% cottage cheese
- 1/4 cup milk of choice
- 1 Tablespoon vanilla extract
- 1 large egg
- 1 cup packed dark brown sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup almond flour
Creme Filling
- 1/2 cup unsalted butter (at room temperature)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons milk of choice
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Combine the melted butter, cottage cheese, milk, vanilla, and egg in a blender and blend until smooth.
- Transfer to a large bowl and add the brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk until smooth.
- Mix in the rolled oats, flour and almond flour using a wooden spoon or rubber spatula.
- Scoop 2 tablespoons of dough and roll into a ball and place onto the baking sheet. Repeat until you have about 14-16 cookies on each pan. Lightly press down each cookie so they’re a bit flatter.
- Repeat the above process with the remaining cookie dough on the second baking pan.
- Bake one pan at a time for 10-12 minutes or until the cookies are lightly golden.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
- To make the Creme Filling, beat the butter in a bowl of an electric mixer fitted with a paddle attachment (or handheld mixer) on medium speed for 1 minute or until smooth.
- Add in the powdered sugar, vanilla and milk and beat for an additional 3 minutes until nice and fluffy. Begin on low speed, and increase to medium-high speed once the confectioner sugar is incorporated.
- Spread or pipe a generous amount of icing onto the bottom of half of the cookies. Place a plain cookie right on top of the filling to form the cookie sandwiches and press down. Enjoy!
Video
Notes
- If you want thick cookies, do not press them down before baking. For thin, more spread out cookies with a thicker middle, press the cookies down evenly before baking!
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