Homemade Oatmeal Cream Pies — Bake-Ahead Batches

These nostalgic treats are chock-full of real oats, studded with nuts and raisins, and filled with a simple cream-cheese frosting that's just sweet enough.

Related To:

Oatmeal Cream Pies

When I was little my neighborhood block was my universe. My best friend lived next door. We played kickball on the street in front of the house and explored the woods behind; our driveway was the best racecourse that any daredevil biker could hope for.

My dear friend Doris also lived on my block. She probably had a good 50 years on me, but that didn’t stop us from becoming close. She was kind and extremely gracious, considering that I would drop in on her without notice whenever it pleased me. My own grandmother lived 8,000 miles away, but Doris was nearby and I was grateful for her company. We’d play checkers and drink lemonade for hours. I loved our chats, and I loved her smile.

But that wasn’t all. Doris had the best snacks around — Little Debbie everything! She had crispy and crackly Star Crunch, dense and fudgy brownies, and my personal favorite, plenty of Oatmeal Creme Pies. Even today when I see those boxes in the supermarket, I’m immediately whisked back to the time when I’d sit on Doris’ fuzzy, teal couch in front of the glass coffee table considering my next checkers move with a mouthful of sugar.

Now I make my oatmeal cream pies from scratch. The cookies are chock-full of real oats and studded with nuts and raisins. The cream is a simple cream-cheese frosting that's just sweet enough. Keep the cookies in the fridge in an airtight container so the filling stays firm, but let them stand at room temperature for a few minutes before eating. And make sure to start a game of checkers at the same time. They’ll taste even better that way.

Get the Recipe: Oatmeal Cream Pies

Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She is the author of The New Sugar and Spice (Ten Speed Press), a baking cookbook combining family stories and food history with recipes that reimagine dessert as a more balanced mix of sugar and spice. Her second book, Gluten Free for Good (Clarkson Potter), comes out in August 2016. She blogs about dessert at Love, Cake.

Next Up

Why Are My Cookies Flat? How to Prevent Spreading

Here's how to stop your cookies from spreading.

Do You Really Need to Bake with Vanilla Extract?

No — but there are some key caveats.

How to Proof Yeast

A guide to when you need to test yeast and how to do it.

This Shapeshifting Cake Batter Is the Ultimate Party Trick

With this genius base recipe, if you can make one cake flavor, you can make six — and just by adding, never subtracting or swapping.

What Is Yeast?

And what is yeast used for?

How to Make Sourdough Starter

Our step-by-step guide makes tackling this days-long process way less intimidating.

Everything You've Ever Wanted to Know About Making a Bundt Cake

Including how to make sure it releases in one beautiful piece.

Homemade Rainbow Cookies Are How I’m Honoring Christmas Tradition

I made the best of extra holiday time by recreating a family classic — and learned a few tricks along the way.