Oatmeal Cream Pie Cookies – Soft Sandwich Cookies With Cream Filling

You’ve had oatmeal cream pies before. Maybe from a box. Maybe from a bakery. But once you make them at home, warm, soft, and filled with cream you whipped yourself, it’s hard to go back. These are the kind of cookies that don’t just sit on a plate. They vanish.

And the addition of Nutella? That wasn’t part of the original plan. It started as an experiment one rainy afternoon, and now I can’t make these without it. The soft oats, the light vanilla filling, and that rich swipe of Nutella create a layered cookie with just the right mix of chew and sweetness.

This recipe walks you through each step so you can recreate that warm, bakery-level texture in your own kitchen. You’ll leave with cookies that store well, serve beautifully, and taste like nostalgia with a spoonful of something extra.

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Ingredients for the Best Oatmeal Cream Pie Cookies with Nutella

Start with softened butter, both brown and granulated sugar, and two eggs. This gives the base its moisture and chew. Vanilla adds depth to the cookie dough, and a mix of flour, baking soda, baking powder, cinnamon, and salt helps balance structure and flavor.

Rolled oats bring everything together. I’ve tried quick oats, but they make the cookies flat and sandy. Stick with old-fashioned rolled oats. They give that hearty texture that holds up to the filling.

For the cream, use more softened butter, powdered sugar, heavy cream, and vanilla. You’ll beat this into a soft, spreadable layer. And then there’s the Nutella. You don’t need to use a piping bag for it, just a spoon or offset spatula.

If you like your cookies with seasonal warmth, try Pumpkin Oatmeal Cookies next. They share the same oat base but bring a fall spice that works beautifully.

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How to Make Oatmeal Cream Pie Cookies That Stay Soft

Cream the butter and sugars until pale and fluffy. Don’t rush this part. It sets the base for a soft cookie. Add the eggs one at a time. Stir in vanilla, then slowly add your dry mixture.

Once the flour’s folded in, the dough might feel thick. That’s when you fold in the oats. It’ll look dense, but it bakes into something soft with just the right chew.

Scoop your dough onto parchment-lined trays, and press each mound slightly. This helps the cookies bake evenly and gives them a good surface for sandwiching later. Bake until just golden at the edges.

Let them cool fully before you even think about assembling. Warm cookies will melt your filling and make a mess.

If you want something with a salty-sweet contrast, the Peanut Butter Oatmeal Cookies Recipe is a great follow-up.

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Cream Filling and Nutella: How to Layer Without Leaks

Beat your butter first. Then add powdered sugar gradually, keeping the speed low. Stir in vanilla and a touch of cream until the filling becomes smooth and fluffy. Add another teaspoon of cream if it’s too thick. You want it to hold its shape but still spread easily.

Pair the cookies by size. This makes the sandwiches neater. I always spread the Nutella first, about a tablespoon, then spoon or pipe the cream over it. Press down with a second cookie to seal the layers.

If your kitchen is warm, refrigerate the assembled cookies for ten minutes before serving. This helps set the filling and keeps things tidy.

For a cookie that uses ripe fruit and spices, I often recommend my Spiced Banana Oatmeal Cookies. They’re just as soft, but naturally sweet.

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A Quick Comparison: Nutella vs Ganache for Filling

I’ve tested both. Ganache is smoother but more sensitive to temperature. It softens too quickly in warm kitchens and turns firm in the fridge. Nutella holds up better and spreads straight from the jar.

So unless you’re serving immediately at a cooler event, I suggest using Nutella. It gives consistent results without extra prep.

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Serving and Storage Tips for Oatmeal Cream Pie Cookies

These cookies can sit out for a few hours if your kitchen isn’t too hot. Serve at room temperature for the best bite. Cold cookies taste dull, and the filling won’t feel right on the tongue.

If you need to make them ahead, store unfilled cookies in an airtight tin for up to 2 days. Assemble the day you plan to serve. That keeps the layers fresh and the texture balanced.

Once assembled, they’ll last about 3 days in the fridge. Just remember to let them sit out for 10 to 15 minutes before serving.

These cookies also freeze well. Stack them with parchment in between and thaw slowly in the fridge overnight.

For something classic that always gets requested, the Oatmeal Raisin Cookies are a solid go-to.

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Final Thoughts: Save and Share Your Oatmeal Cream Pie Cookies

There’s something quietly comforting about baking these at home. You control the texture. You pick the size. You get to decide how thick that Nutella layer should be.

And if you make them once, you’ll start making them often. I keep a batch in the freezer for friends, school bake sales, and late night cravings. They’re soft, filled, familiar, and just different enough to remember.

📌 Save this to your cookie board for later.

💬 Let me know in the comments if you tried these, or if you have your own twist. I read every one.

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