Homemade Oatmeal Cream Pies with Italian Meringue Buttercream
Homemade oatmeal cream pies are everything you love about the classic childhood treat, only better! These soft, chewy oatmeal cookies are filled with homemade Italian meringue buttercream that tastes creamy but much less sweet than the marshmallow cream filling I’ve seen in other copycat recipes. These are made with real butter, brown sugar, old-fashioned oats, and a fluffy homemade buttercream and yes, oatmeal cream pies are worth making from scratch.
My kids love oatmeal cream pies from the grocery store. They were sweet, soft, and of course, they’re tempting when you wanted a little treat. However, homemade oatmeal cream pies take that familiar dessert to a whole new level. The cookies have a delicious cinnamon flavor, a tender center, and just enough chew from all those oats. Meanwhile, the Italian meringue buttercream adds a smooth, creamy filling without overwhelming the cookies with sweetness.
Here’s what makes this recipe especially fun: you get to make your own Italian meringue buttercream using egg whites, sugar, water, butter, and vanilla. Although the process takes a little more attention, the result is a fluffy, buttery filling that tastes like it came straight from a bakery.
Even better, you can make these oatmeal cream pies ahead of time for lunchbox treats, family gatherings, holiday cookie trays, or an afternoon baking project with the kids. Once you taste the homemade version, you aren’t going to want to go back to the packaged kind!
Why You’ll Love These Homemade Oatmeal Cream Pies
First, the oatmeal cookies have plenty of flavor all on their own. Brown sugar brings a deep, caramel-like sweetness, while cinnamon adds warmth to every bite. In addition, the generous amount of oats gives the cookies their familiar texture and makes them wonderfully chewy.
The filling is another thing that makes this recipe incredible. Many homemade oatmeal cream pie recipes use marshmallow fluff or marshmallow cream, but this version uses Italian meringue buttercream instead. The result is a filling that has a smooth, buttery consistency without the extra sweetness that can make some cream-filled cookies taste sugary.
You’ll also love knowing exactly what goes into your dessert. Real butter, eggs, vanilla, flour, oats, and simple pantry ingredients make up the cookies and filling. Instead of relying on a packaged filling, you’ll prepare everything right in your own kitchen.
Finally, these cookies are fun to make and even more fun to share. You can bake a batch for your family, wrap a few for friends, or tuck one into a lunchbox for a homemade surprise. Since the recipe makes about 24 sandwich cookies, you’ll have plenty to enjoy!
Ingredients for Oatmeal Cream Pies
This recipe has two parts: the oatmeal cookies and the Italian meringue buttercream filling. Gather your ingredients before starting so everything is ready when you need it.
For the Oatmeal Cookies
- Butter: Two cups of softened butter provide richness and help create tender cookies. Let the butter soften before mixing so it incorporates smoothly with the brown sugar.
- Brown sugar: Two and a half cups give the cookies their deep sweetness and help keep the centers chewy.
- Eggs: Four eggs bind the ingredients together and contribute to the cookies’ texture.
- Vanilla extract: Two teaspoons add a familiar bakery-style flavor that complements the brown sugar and cinnamon.
- Flour: Three cups provide structure so the cookies hold together around the filling.
- Cinnamon: Two teaspoons bring warmth and make these oatmeal cookies especially flavorful.
- Sea salt: Two teaspoons balance the sweetness and enhance the other ingredients.
- Baking soda: Two teaspoons help the cookies rise and spread as they bake.
- Oats: Six and a half cups give these cookies their signature oatmeal texture. They’re an important part of what makes an oatmeal cream pie taste like the classic treat.
For the Italian Meringue Buttercream Filling
- Egg whites: Three egg whites form the base of the meringue and create a light, fluffy texture.
- Sea salt: A quarter teaspoon balances the sweetness and brings out the buttercream’s flavor.
- Sugar: Three-quarters of a cup sweetens the filling and forms the syrup that makes the meringue.
- Water: One-third of a cup dissolves the sugar as you prepare the syrup.
- Butter: One cup of softened butter transforms the meringue into a rich, creamy buttercream.
- Vanilla extract: One teaspoon adds a lovely finishing flavor.
Because this recipe relies on butter for both the cookies and the filling, use high quality butter for the best results. Likewise, real vanilla extract adds a lovely flavor without requiring a long list of extra ingredients.
What Is Italian Meringue Buttercream?
Italian meringue buttercream is a frosting made by combining whipped egg whites with hot sugar syrup, then beating in butter. The result is a smooth, fluffy frosting with a rich buttery flavor.
Unlike a simple butter-and-powdered-sugar frosting, Italian meringue buttercream gets its structure from whipped egg whites and cooked sugar syrup. It tastes less sugary and is lighter in texture than American buttercream.
The process may sound intimidating if you’ve never made it before. However, it really is easy with a stand mixer and a candy thermometer to monitor the syrup.
You’ll heat the sugar and water until the syrup reaches 240°F. Meanwhile, the egg whites whip in the stand mixer until they become fluffy. Slowly adding the hot syrup while the mixer runs creates the meringue. Afterward, you’ll continue beating the mixture before gradually adding softened butter.
Although the filling requires more attention than opening a jar of marshmallow cream, the flavor is seriously worth the extra effort. It gives these homemade oatmeal cream pies a creamy, buttery center that is perfect sandwiched inside the cinnamon oatmeal cookies.
How to Make Homemade Oatmeal Cream Pies
Follow these steps to make the cookies and filling from scratch. The key is to give the dough time to chill and let the cookies cool completely before assembling your sandwiches.
1. Make the Oatmeal Cookie Dough
Start by adding the softened butter and brown sugar to the bowl of a stand mixer. Beat them together until the mixture becomes light and fluffy. This step helps combine the ingredients evenly and creates a good starting texture for the cookies.
Next, add the eggs and vanilla extract. Beat again until everything looks smooth and well combined.
Whisk in the flour, cinnamon, sea salt, and baking soda. Mix on low speed until the dry ingredients are just incorporated. Then add the oats and continue mixing on low until the dough comes together.
Avoid overmixing once the flour goes in. Instead, stop as soon as the ingredients are combined.
Cover the bowl and refrigerate the dough for one hour. This chilling time helps firm up the dough before baking and makes it easier to portion onto the baking sheets.
2. Bake the Oatmeal Cookies
Preheat your oven to 350°F while the dough chills, or wait until the chilling time is nearly finished. Line your baking sheets with parchment paper to help prevent sticking and make cleanup easier.
Scoop the dough into portions of about two tablespoons each. Place them evenly on the prepared baking sheets, leaving enough room for the cookies to spread. Plan for approximately 12 cookies per pan.
Bake for 12–14 minutes, or until the edges and tops begin to brown slightly. Keep an eye on them toward the end of the baking time because ovens can vary. You want the cookies baked through but still tender rather than overly crisp.
Once they’re ready, remove the pans from the oven and transfer the cookies to a cooling rack. Allow them to cool completely before adding the filling. If you spread buttercream onto warm cookies, the butter can soften too much and the filling may slide out.
3. Whip the Egg Whites
When the cookies are cooling, prepare the Italian meringue buttercream. Add the egg whites and sea salt to the clean bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed for about 10 minutes, until the egg whites are very fluffy. Meanwhile, prepare the sugar syrup so you can add it while the egg whites are ready.
A stand mixer makes this process easier because the egg whites need sustained whipping, and you’ll want both hands free to handle the hot syrup safely.
4. Prepare the Sugar Syrup
Add the sugar and water to a small saucepan. Bring the mixture to a simmer, allowing the sugar to dissolve as the syrup heats.
Use a candy thermometer to monitor the temperature carefully. The syrup is ready when it reaches 240°F. Avoid guessing based on appearance alone because the temperature is important for the consistency of the meringue.
Once the syrup reaches the correct temperature, keep the mixer running and slowly pour the hot syrup down the side of the mixing bowl into the whipped egg whites. Take care not to pour directly onto the whisk, which could splash the hot syrup.
Continue beating for another 10 minutes. The mixture should become thick, fluffy, and glossy as it cools.
5. Finish the Italian Meringue Buttercream
With the mixer still running, begin adding the softened butter two tablespoons at a time. Allow each addition to incorporate before adding more.
At first, the mixture may change texture as the butter blends into the meringue. Keep mixing and allow the buttercream time to come together. Once all the butter is incorporated, add the vanilla extract and beat until the filling becomes smooth and fluffy.
The finished buttercream should be creamy enough to spread onto the cookies. If it looks uneven while you’re adding the butter, give it a little more mixing time before deciding that something went wrong.
6. Assemble the Oatmeal Cream Pies
Once the cookies have cooled completely, turn half of them over so the flat bottoms face up. Spread the Italian meringue buttercream over the bottom of 24 cookies, distributing the filling evenly.
Place the remaining cookies on top, flat side down, and gently press each sandwich together until the filling reaches close to the edges. Don’t press too hard, or you’ll squeeze the cream out the sides.
You can serve the oatmeal cream pies immediately, or store them in an airtight container until you’re ready to enjoy them. For longer storage, wrap the assembled cookies and freeze them.
Tips for the Best Oatmeal Cream Pies
A few simple details can make the process easier and help your cookies turn out beautifully.
Soften the butter before mixing. Butter that’s too cold won’t blend easily with the brown sugar. On the other hand, melted butter changes the texture of the dough. Let it soften at room temperature until you can press it gently with your finger.
Don’t skip chilling the dough. Refrigerating the dough for an hour helps firm it up before baking. Since the recipe contains a generous amount of butter, that resting time is necessary for handling the dough and getting consistent cookies.
Watch the cookies near the end of baking. The edges and tops should be slightly browned after 12–14 minutes. Because the cookies continue to set as they cool, you don’t need to bake them until they’re dark or crunchy.
Use a candy thermometer for the syrup. Reaching 240°F is an important part of making the Italian meringue buttercream. A thermometer takes the guesswork out of the process and helps you get the syrup to the right temperature.
Add the butter gradually. Adding two tablespoons at a time gives the meringue time to incorporate the butter evenly. Keep the mixer running and be patient while the filling develops its smooth texture.
Cool the cookies completely. This is one step you don’t want to rush. Warm cookies can melt the buttercream, leaving you with a slippery filling instead of a neat sandwich cookie.
Can You Make Oatmeal Cream Pies Ahead of Time?
Absolutely! These homemade oatmeal cream pies are a great dessert to prepare ahead of a family gathering or busy week.
You can bake the cookies first, let them cool completely, and store them in an airtight container until you’re ready to make the filling and assemble the sandwiches. Alternatively, prepare the full recipe ahead and keep the assembled cookies chilled if you prefer a firmer filling.
If you’re baking for a party, making the cookies in advance gives you more time to focus on the rest of your menu. Just remember to account for the time needed to make the buttercream and let the cookies cool before assembly.
How to Store Homemade Oatmeal Cream Pies
Your assembled oatmeal cream pies can be stored in an airtight container at room temperature or wrapped and frozen.
For a more cautious storage approach, refrigerate the finished cookies in a covered container and let them sit out briefly before serving if you’d like the buttercream to soften.
To freeze them, wrap each sandwich cookie securely and place the wrapped cookies in a freezer-safe container. Thaw them in the refrigerator.
Frequently Asked Questions
Are homemade oatmeal cream pies better with buttercream?
That comes down to personal preference, but this recipe uses Italian meringue buttercream for a reason. The filling has a smooth, buttery flavor and is less intensely sweet than many marshmallow cream fillings. It complements the cinnamon oatmeal cookies without overpowering them.
Why does the oatmeal cookie dough need to chill?
Chilling the dough for one hour helps firm it up before baking. This makes it easier to portion and helps the cookies bake more consistently.
Can I make the Italian meringue buttercream without a stand mixer?
A stand mixer is strongly recommended because the egg whites need to be whipped for an extended period, and the hot syrup must be poured in slowly while mixing. A powerful hand mixer may work, but the process is more difficult to manage safely on your own.
How do I know when the sugar syrup is ready?
Use a candy thermometer and wait until the syrup reaches 240°F. Measuring the temperature is more reliable than judging the syrup by appearance.
Why is my buttercream not smooth?
Italian meringue buttercream can look uneven as the butter is incorporated. Continue beating and allow the mixture time to come together. Also, make sure the butter is softened rather than melted.
Can I freeze oatmeal cream pies?
Yes. Wrap the assembled cookies securely and store them in a freezer-safe container. Thaw them carefully before serving, and avoid repeated thawing and refreezing.
Homemade Oatmeal Cream Pies Worth Sharing
These homemade oatmeal cream pies take a familiar childhood dessert and make it even better with chewy cinnamon oatmeal cookies and a creamy Italian meringue buttercream filling. The cookies bring the brown sugar and oat flavor you remember, while the homemade filling offers a rich, buttery flavor.
Although making Italian meringue buttercream takes a little extra time, the process is simple when you follow the steps and use a candy thermometer. In return, you’ll have a homemade treat made with simple ingredients and a filling that doesn’t overwhelm every bite with sweetness.
Bake a batch for your family, share a few with friends, or freeze some for a future treat. These oatmeal cream pies are a fun way to bring a classic dessert into your own home!
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Oatmeal Cream Pies
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Ingredients
Oatmeal Cookies
- 2 cups Butter, softened
- 2½ cups Brown sugar
- 4 Eggs
- 2 tsp Vanilla extract
- 3 cups Flour
- 2 tsp Cinnamon
- 2 tsp Sea salt
- 2 tsp Baking soda
- 6.5 cups Oats
Italian Meringue Cream Filling
- 3 Egg whites
- 1/4 tsp Sea salt
- 3/4 cup Sugar
- 1/3 cup Water
- 1 cup Butter, softened
- 1 tsp Vanilla extract
Instructions
- In a large stand mixer, beat the butter and brown sugar until light and fluffy.
- Add the eggs and vanilla. Beat again until smooth.
- Add the flour, cinnamon, sea salt, and baking soda. Mix on low speed until just combined.
- Add the oats and mix again on low speed until combined.
- Cover and refrigerate the dough for one hour.
- Preheat the oven to 350℉.
- Line sheet pans with parchment paper.
- Place 2 tbsp dough balls evenly on the sheet pans. (approx. 12 per pan)
- Bake for 12-14 minutes or until edges and tops of the cookies are slightly browning.
- Remove from the oven to a cooling rack. Allow the cookies to cool while preparing the cream filling.
- In a stand mixer, using the whisk attachment, beat the egg whites and salt on high speed for 10 minutes.
- While the egg whites are beating prepare the syrup by bringing the sugar and water to a simmer in a small saucepan.
- Monitor the temperature of the syrup with a candy thermometer. It is ready to add to the egg whites when it reaches 240℉.
- While the egg whites are beating and very fluffy, slowly pour the syrup down the side of the mixing bowl into the egg whites. Continue beating for 10 minutes.
- Keep the mixer running and add the softened butter, 2 tbsp at a time.
- Add the vanilla extract and beat until smooth and fluffy.
- Spread cream filling onto the bottom side of 24 cookies and place the remaining cookies on top of each one. Can be served immediately, stored in an airtight container at room temperature, or wrapped and frozen.
Nutrition
