Soft Oatmeal Sandwich Cookies (Homemade Cream Pies)

These oatmeal sandwich cookies are my homemade take on the classic cream pies everyone remembers. They’re soft, chewy, and filled with a real vanilla cream that makes the store-bought kind taste flat.

Once you make them, you’ll see why I’ve stopped buying the packaged ones. The cookies stay tender for days, and the filling comes together in about five minutes.

What Makes These Oatmeal Cookies a Keeper

Most oatmeal cookies turn dry and crumbly after a day. These don’t. A blend of butter and shortening locks in moisture, and a spoonful of brown sugar and molasses gives them a deep, caramel-like chew.

The filling is a simple vanilla buttercream that never gets crunchy. It stays creamy even after the cookies have sat out, so every bite tastes fresh.

I pull them from the oven when the centers still look slightly underdone. They finish baking on the pan and set up soft and tender as they cool, which is the whole trick to a cookie that holds its shape without turning into a hockey puck.

Ingredients

For the cookies

• 1 ½ cups all-purpose flour: unbleached works great
• 1 ½ cups quick oats: not instant; this grain size keeps the cookies tender
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon: optional, but it adds a subtle warmth
• ½ cup unsalted butter, softened: let it sit at room temperature for 30 minutes
• ½ cup vegetable shortening: the key to a soft cookie; if you use all butter, they will be crisper
• 1 cup packed dark brown sugar: light brown sugar works in a pinch
• ½ cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 tbsp molasses: unsulphured for the best flavor and chew

For the filling

• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 2 to 3 tbsp heavy cream or whole milk
• 1 tsp vanilla extract
• Pinch of salt

Variations / Substitutions

• Swap the shortening: use all butter and know the cookies will spread more and end up crispier around the edges.
• Use marshmallow cream: replace half the powdered sugar in the filling with 1 cup of marshmallow fluff for a lighter, fluffier center.
• Change up the spice: add ¼ tsp nutmeg or cardamom along with the cinnamon, or leave the spice out entirely for a pure oatmeal taste.
• Make them dairy-free: use a plant-based butter stick and shortening; the filling works with a thick vegan butter and oat milk.
• If you like a cookie with a little more crunch, try my Classic Chocolate Chip Cookies.

How to Make Oatmeal Sandwich Cookies

Step 1: Mix the Dry Ingredients

Whisk the 1 ½ cups flour, 1 ½ cups quick oats, 1 tsp baking soda, ½ tsp salt, and the ½ tsp cinnamon (if using) together in a medium bowl. Set it aside.

The oats will look fine and powdery. That’s the quick oats doing their job; they dissolve just enough into the dough to keep the cookies from feeling heavy.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the ½ cup butter, ½ cup shortening, 1 cup brown sugar, and ½ cup granulated sugar with a hand mixer on medium speed. You want it light and fluffy, which takes about 3 minutes.

The mixture should look pale and feel spreadable, not gritty. If it still appears dark and dense, give it another minute of mixing. Scrape the sides once or twice so no butter clumps hide at the bottom.

Step 3: Beat in the Wet Ingredients

Add the 1 large egg, 2 tsp vanilla, and 1 tbsp molasses to the butter and sugar. Beat until the mixture is smooth and creamy, about 1 minute.

Scrape down the bowl again. The molasses will streak through the batter at first, then everything will turn a uniform soft caramel color. It adds a subtle depth and that classic oatmeal cookie chew.

Step 4: Make the Dough and Bake the Cookies

Pour the dry ingredients into the wet mixture and mix on low speed just until the flour disappears. Switch to a spatula and fold in the oats until you see no dry pockets. Cover the bowl and chill the dough for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Line two baking sheets with parchment. Scoop 1 ½ tablespoon mounds of dough onto the sheets, spacing them 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the tops look puffed and just set.

The centers will still look a little underdone, and that’s exactly what you want. Let them sit on the hot sheet for 5 minutes before moving them to a wire rack. They firm up without losing that soft bite.

Step 5: Whip the Filling and Sandwich the Cookies

In a clean bowl, beat the ½ cup softened butter for the filling until it is creamy and smooth. Add the 2 ½ cups powdered sugar, 2 tablespoons of cream, 1 tsp vanilla, and a tiny pinch of salt. Start on low so you don’t wear the sugar, then crank the speed to high and whip for 2 full minutes until it looks light and fluffy. If it feels too stiff, beat in the remaining 1 tablespoon of cream, a teaspoon at a time. Spread a generous spoonful onto the flat side of one fully cooled cookie, press a second cookie on top, and give a gentle squeeze.

The filling should be pillowy and easy to work with. It sets up just enough after an hour to hold the cookies together, but stays soft even after a few days on the counter.

A Few Notes Before You Start

• Softened butter is non-negotiable for both the cookies and the filling. Cold butter won’t cream properly, and the dough will be too stiff.
• Use a cookie scoop to portion the dough if you have one. Evenly sized mounds bake at the same rate and make sandwiches that match.
• If you want perfectly clean edges on the filling, pipe it on instead of spreading. A piping bag or a zip-top bag with the corner snipped off works well.
• Do not skip the salt in the filling. It cuts through the sweetness and makes the vanilla pop.

Bake times change a little depending on how big you scoop the dough.

Keeping the Cookies Soft

• Refrigerate: You can keep the assembled sandwich cookies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment paper between layers so they don’t stick.
• Reheating: For a just-baked feel, microwave one cookie for 10 seconds. The filling will get a little melty, and the oats will taste toasty again.

What to Serve With Oatmeal Sandwich Cookies

A tall glass of cold milk is the obvious choice, and for good reason. The cream filling and the soft oatmeal cookie seem made for it. If you prefer coffee, the vanilla cream balances the slight bitterness of a dark roast or a latte without being too sweet.

Frequently Asked Questions

Why did my cookies spread into flat pancakes?

The dough was likely too warm when it hit the oven. Even a 30-minute chill makes a big difference. If your kitchen is hot, pop the scooped dough onto the sheet pan and freeze it for 10 minutes before baking.

Can I freeze the assembled cookies?

Yes. Wrap each sandwich cookie individually in plastic wrap, then stash them all in a freezer bag. They keep for up to 2 months. Thaw them on the counter for 20 minutes before eating.

How do I avoid a gritty texture in the filling?

Sift the powdered sugar before you add it. Also, make sure the butter is fully softened and that you beat the mixture long enough; 2 full minutes on high usually does the trick.

How can I make these gluten-free?

Use a 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum, and certified gluten-free quick oats. The texture will be a bit more delicate, but the cookies still hold together as sandwiches.

Oatmeal Sandwich Cookies Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 ½ cups quick oats
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)
• ½ cup unsalted butter, softened
• ½ cup vegetable shortening
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 tbsp molasses
• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 2 to 3 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Method

 

1. Whisk flour, oats, baking soda, salt, and cinnamon (if using) in a bowl. Set aside.
2. Cream butter, shortening, brown sugar, and granulated sugar with a mixer until light and fluffy, about 3 minutes.
3. Beat in egg, vanilla, and molasses until smooth and creamy, about 1 minute. Scrape the bowl.
4. Add dry ingredients to the wet and mix on low. Fold in oats with a spatula. Chill dough 30 minutes. Preheat oven to 350°F (175°C). Scoop 1 ½ tablespoon mounds onto parchment-lined sheets. Bake 10 to 12 minutes until edges are golden. Cool on sheet 5 minutes, then transfer to a wire rack.
5. Whip softened butter for filling. Add powdered sugar, 2 tbsp cream, vanilla, and salt. Beat on low, then on high until fluffy, 2 minutes. Add more cream if needed. Spread on flat side of a cooled cookie and sandwich with another.

Notes

The 30-minute dough chill is not included in prep time, but it prevents the cookies from spreading too much. Store assembled cookies at room temperature in an airtight container with parchment between layers.