Best 5 Oatmeal Cinnamon Cream Pies Recipes

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Indulge in the delightful symphony of flavors with our irresistible Oatmeal Cinnamon Cream Pies! These charming treats are a harmonious blend of wholesome oats, aromatic cinnamon, and velvety cream, encased in a tender, flaky crust. Each bite is a textural delight, with the chewy oats providing a satisfying contrast to the smooth cream filling. Whether you prefer a classic rendition or crave a touch of decadence, our collection of recipes caters to every palate. From the simplicity of our basic oatmeal cream pie to the luxuriousness of our chocolate chip oatmeal cream pie, these culinary gems promise to tantalize your taste buds and leave you craving more. So, prepare to embark on a sweet journey as we unveil the secrets behind these delectable Oatmeal Cinnamon Cream Pies!

Let's cook with our recipes!

IRRESISTIBLE OATMEAL CREAM PIES



Irresistible Oatmeal Cream Pies image

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Provided by SavedByGrace

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 15

Number Of Ingredients 16

1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
  • Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
  • Drop tablespoonfuls of dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
  • Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
  • Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g

OATMEAL CINNAMON CREAM PIES



Oatmeal Cinnamon Cream Pies image

A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.

Provided by Kimberly

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 42m

Yield 30

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup butter
¾ cup dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups quick-cooking oats
2 teaspoons hot water
¼ teaspoon salt
1 (7 ounce) jar marshmallow cream
½ cup shortening
½ cup confectioners' sugar
¾ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  • Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  • Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  • Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  • Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  • Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  • Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 24.1 g, Cholesterol 28.7 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 155.8 mg, Sugar 14.3 g

OATMEAL CREAM PIES RECIPE BY TASTY



Oatmeal Cream Pies Recipe by Tasty image

Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff

Provided by Vaughn Vreeland

Categories     Bakery Goods

Time 30m

Yield 8 sandwiches

Number Of Ingredients 15

1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned oat, or quick oat
½ cup butter, softened
1 cup powdered sugar
1 tablespoon cream or milk
1 teaspoon vanilla extract
1 cup marshmallow fluff

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large bowl, mix the butter and brown sugar until well combined.
  • Add the molasses, vanilla, and eggs, and whisk thoroughly.
  • Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
  • Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
  • Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
  • Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
  • While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
  • Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
  • Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams

BROWN SUGAR OATMEAL CREAM PIES



Brown Sugar Oatmeal Cream Pies image

I loved getting oatmeal cream pies in my lunchbox, and my love for them has not changed as I've gotten older. This is my take on my classic childhood favorite-including that fluffy marshmallow cream filling instead.

Provided by Kardea Brown

Categories     dessert

Time 1h5m

Yield 12 cookies (1 1/2 cups filling)

Number Of Ingredients 18

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1/2 cup toasted sweetened coconut flakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (see Cook's Note)
Two 7-ounce jars marshmallow creme
1 cup (2 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
2 teaspoons butter extract
2 1/2 cups powdered sugar
1/2 teaspoon kosher salt (see Cook's Note)

Steps:

  • Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the butter and sugars together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
  • Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
  • Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  • Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the extracts, powdered sugar and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
  • To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.

OATMEAL CREAM PIES



Oatmeal Cream Pies image

My friend Sue always makes these cookies for the young people at her church in DeFuniak Springs, FL. She gave me the recipe; however, the copy was pretty light, so I googled "Oatmeal Cream Pies" and came up with almost the same recipe. It's one of Frank's four favorite cookie recipes, the other three being Chocolate Crinkles, his...

Provided by Sandy Young

Categories     Cookies

Time 10m

Number Of Ingredients 15

1 1/4 c butter, softened
1 c brown sugar, firmly packed
1/2 c granulated sugar
1 large egg
2 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 c quick-cooking oats
CREAM FILLING
1/2 c butter, softened
2 c sifted confectioners' sugar
1 - 2 Tbsp whipping cream (half-and-half cream or even milk may be used)
1 tsp vanilla extract

Steps:

  • 1. Preheat oven to 375.
  • 2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.
  • 3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375 for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
  • 4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up. Yield: Makes 3 dozen oatmeal cookies or 18 cream pies.
  • 5. Directions for cream filling: Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Tips:

  • Use old-fashioned oats: They provide a chewier texture than quick-cooking or instant oats.
  • Don't overmix the dough: Overmixing will make the dough tough.
  • Chill the dough before rolling it out: This will make it easier to work with and prevent the cookies from spreading too much in the oven.
  • Use a sharp knife to cut the cookies: This will prevent the edges from becoming ragged.
  • Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before filling them: This will prevent the filling from making the cookies soggy.
  • For a creamier filling, use heavy cream instead of milk.
  • For a more flavorful filling, add a teaspoon of vanilla extract or cinnamon.
  • Serve the cookies fresh, or store them in an airtight container at room temperature for up to 3 days.

Conclusion:

These oatmeal cinnamon cream pies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy oatmeal cookie crusts and creamy cinnamon filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these cookies a try.

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