Oatmeal cookie cream pie pairs chewy, cinnamon-scented oatmeal cookies with a cool vanilla cream filling for a dessert that slices like an icebox cake. Bake the cookies until just set, then sandwich them with a simple whipped cream and cream cheese filling; chilling softens the cookies slightly while keeping their oat-rich flavor.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (about 50 g without shell), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (188 g) all-purpose flour, spooned into the cup and leveled
- 1 teaspoon (5 g) ground cinnamon
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) fine salt
- 2 cups (180 g) old-fashioned rolled oats
- 8 ounces (227 g) full-fat cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract, for the filling
- 1 cup (240 ml) cold heavy cream
Instructions
- Prepare the dough. Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla until combined. In a separate bowl, whisk the flour, cinnamon, baking soda, and salt. Add the dry mixture to the butter mixture and mix just until no dry streaks remain. Fold in the oats.
- Shape and bake the cookies. Scoop the dough into 16 portions, about 2 tablespoons (30 g) each, and space them at least 2 inches (5 cm) apart on the sheets. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look just set. The cookies will firm as they cool, so avoid waiting for them to become deeply browned.
- Cool completely. Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. Let them cool fully, about 25 minutes. Warm cookies can melt the filling and make the pie slide, so do not assemble until they are at room temperature.
- Make the cream filling. Beat the cream cheese, powdered sugar, and filling vanilla in a clean bowl until smooth, scraping down the sides as needed. In another bowl, whip the cold heavy cream to medium-stiff peaks. Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until no white streaks remain. Stop mixing once it is even to keep the filling airy.
- Assemble the pie. Choose 8 cookies of similar size for the bottom layer and arrange them snugly in a circle on a flat serving plate, with their edges touching. Spread half the filling over them, reaching close to the edges. Add the remaining 8 cookies in a second layer, centered over the gaps in the bottom layer, and cover with the rest of the filling. Smooth the top, or leave it softly swirled.
- Chill to set. Cover the pie without pressing plastic wrap onto the filling. Refrigerate for at least 4 hours, until the filling is firm enough to hold a slice. For cleaner cuts, chill overnight. Slice with a sharp knife, wiping the blade between cuts.
Tips
- Measure flour by spooning it into the cup and leveling it off; packing the cup can make the cookies dry and dense. A kitchen scale is the most consistent option.
- Use old-fashioned rolled oats for a chewy bite. Quick oats can be used in the same weight, but they produce a softer, less distinct texture; steel-cut oats are not suitable here.
- If the cookies spread too much, check that the butter was softened but not melted, and chill the scooped dough for 20 minutes before baking. Bake a test cookie if your oven tends to run hot.
- Make sure the cream cheese is softened and the whipping cream is cold. Cold cream cheese can leave lumps, while warm cream whips poorly. If the filling becomes loose, refrigerate it for 15–20 minutes before assembling.
Serving Suggestions
Serve the pie cold, cut into wedges with a thin, sharp knife. It is rich enough on its own, but a small spoonful of unsweetened berries or sliced strawberries adds a bright contrast. For a simple finish, dust the top lightly with cinnamon or scatter a few oats over the filling just before serving. If adding a topping, keep it modest so the cookie-and-cream layers remain easy to slice.
Variations
For a maple note, replace 1 tablespoon (15 g) of the powdered sugar with 1 tablespoon (15 ml) pure maple syrup; the filling will be a little softer, so chill it well. Add ⅓ cup (55 g) mini chocolate chips to the cookie dough for a chocolate-studded version, or fold ½ teaspoon (2 g) ground cinnamon into the filling for a stronger spice flavor. To make individual portions, sandwich a spoonful of filling between pairs of cooled cookies and refrigerate them for at least 2 hours; this uses the same ingredients but will not form a sliced pie.
Storage and Reheating
Because the filling contains dairy, refrigerate the assembled pie within 2 hours of serving. Keep it covered in the refrigerator and eat within 3 days for the best cookie texture; the cookies soften as they absorb moisture from the filling. This pie is served chilled and should not be reheated. You can freeze individual slices, tightly wrapped, for up to 1 month; thaw them overnight in the refrigerator. The texture of the cream filling may be slightly less smooth after freezing.
Frequently Asked Questions
Can I make the oatmeal cookies ahead?
Yes. Bake the cookies up to 2 days ahead, cool them completely, and store them in an airtight container at room temperature. Make the filling and assemble the pie no more than a day before serving, then keep it refrigerated.
Can I use store-bought oatmeal cookies?
Yes, provided they are sturdy enough to support the filling. Use 16 medium cookies of similar size, around 2½–3 inches (6–8 cm) across. Since packaged cookies vary in sweetness and thickness, check the pie after 3 hours of chilling and allow more time if it still feels loose.
Why is my filling runny?
The cream may not have been whipped to medium-stiff peaks, or the cream cheese may have been too warm. Chill the filling for 15–20 minutes, then gently fold it again if needed. Do not beat it aggressively after adding the whipped cream, which can cause it to lose volume.
How do I keep the pie from sliding apart?
Use completely cooled cookies, spread the filling evenly, and arrange the cookies close together with their edges touching. A full 4-hour chill is important; overnight chilling makes the layers even easier to cut. Serve straight from the refrigerator rather than letting the pie sit out for a long time.
Can I make this without cream cheese?
You can omit the cream cheese and powdered sugar and whip 1½ cups (360 ml) cold heavy cream with 3 tablespoons (24 g) powdered sugar and 1 teaspoon (5 ml) vanilla to stiff peaks. The filling will be lighter and less tangy, and the pie will be more delicate, so chill it overnight before slicing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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