I still remember the Saturday my grandmother decided to improve on store-bought treats and made her own oatmeal cream sandwiches—only hers had a pile of cinnamon apples spooned into the middle. The whole kitchen smelled like warm sugar and woodsmoke, and I hovered so close the steam fogged my glasses. Years later I try to recreate that sticky, cozy feeling with these Cinnamon Apple Oatmeal Cream Pies: chewy oats flecked with cinnamon, little golden edges that whisper crisp, and a sweet apple-butter cream that melts when you bite it. If you love that warm, apple-pie-in-a-cookie vibe, this recipe feels like a hug you can eat.
Quick Facts
- Yield: Serves 12 (12 sandwiches)
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 35 minutes (plus cooling)
Why This Recipe is Awesome
These Cinnamon Apple Oatmeal Cream Pies combine chewy, slightly crisp oatmeal cookies with a bright, spiced apple cream. They deliver texture (chewy oats, pillowy filling), aroma (cinnamon and butter warming the kitchen), and that nostalgic sweetness everyone fights over. They stay simple—no fussy equipment—and they taste homemade, not factory-made. Also: who doesn’t love biting into a cookie that smells exactly like apple pie?
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground cinnamon
- 3 cups old-fashioned rolled oats
- Optional: 1/2 cup chopped walnuts or raisins
For the Filling (Apple Butter Cream):
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened (optional for tang)
- 2–3 cups powdered sugar, adjust for sweetness/consistency
- 1/3 cup apple butter (store-bought) OR 1/2 cup thick apple compote (see notes)
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Preheat the oven to 350°F. In a large bowl I cream the 1 cup butter with the brown and granulated sugar until fluffy—about 2–3 minutes on medium speed. The aroma of melting butter and sugar wakes up the kitchen and makes me impatient in a delightful way. Beat in the eggs and vanilla until glossy.
Step 2:
Whisk together the flour, baking soda, salt, and cinnamon in a separate bowl. Add the dry mix to the wet, stirring until almost combined, then fold in the rolled oats and any optional mix-ins. Avoid overmixing; you want tender chew, not a brick.
Step 3:
Scoop the dough with a tablespoon or small cookie scoop onto lined baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with your fingers—the cookies spread a bit but keep a soft dome. Slide the tray into the oven and bake for 10–12 minutes until the edges turn golden and the centers look set but still soft. Listen for a gentle crackle as they cool—music to a baker’s ears.
Step 4:
Remove cookies and let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely. While the cookies cool, whip the filling: beat the 1/2 cup butter and cream cheese until smooth, then add the apple butter, cinnamon, and vanilla. Gradually add powdered sugar until the filling holds its shape but stays spreadable. If you use warm or homemade compote, cool it thoroughly first to prevent a runny filling.
Step 5:
Pair cookies by size. Pipe or spoon about a heaping tablespoon of filling onto one cookie, then sandwich with its mate and press gently. Chill for 15–30 minutes if you want a firmer, easier-to-handle sandwich. The first bite should give a little crunch at the edge, then soft, cinnamon-laced oats and a sweet apple center—perfection.
Pro Tips
- Use old-fashioned rolled oats for the best chew; quick oats turn softer and limp the texture.
- If your filling seems too loose, add more powdered sugar or refrigerate for 20–30 minutes to firm up before sandwiching.
- Don’t overbake—pull the cookies when edges go golden and centers still look slightly underdone; they firm while cooling.
- If you want a gluten-free version, swap to a 1-to-1 gluten-free flour blend and check texture; you might need a touch more flour.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Replace apple butter with 1/2 cup thick apple compote made by cooking diced apples with 2 tbsp brown sugar and 1 tsp cornstarch until jammy—cool before using. This gives fresher apple notes.
- For dairy-free filling, swap butter and cream cheese for a dairy-free butter and 1/2 cup coconut cream (chilled), but expect a slightly different mouthfeel.
- Use quick oats if that’s all you have; the cookies will bake faster and feel softer.
Variations & Tips
- Add 1/2 tsp ground nutmeg or pumpkin spice to the cookie dough for autumnal warmth.
- Mix chopped toasted pecans into the dough for crunch and nuttiness.
- Swap apple butter for pear butter and add a splash of lemon for a bright twist.
- Make them kid-friendly by folding mini chocolate chips into the dough along with the oats.
- For a caramel twist, fold 2 tbsp dulce de leche into the filling instead of apple butter.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cookies up to 3 days ahead and store airtight at room temperature. Make the filling the day you assemble or keep it refrigerated for up to 5 days. For longer storage, freeze assembled sandwiches in a single layer, then stack in a container with parchment between for up to 1 month. Thaw in the fridge before serving.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking for even color. You’ll likely bake in batches, so keep scoops uniform to maintain consistent bake time.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and centers that look set but still slightly soft. The cookies will firm as they cool—don’t wait for deep browning or you’ll lose chew.
- What if I don’t have ingredient X?
- No panic. If you lack rolled oats, use quick oats and reduce bake time slightly. If you don’t have apple butter, simmer 1 cup peeled diced apples with 2 tbsp brown sugar and 1 tsp cornstarch until thick, then cool and use.
How I Like to Serve It
I serve these warm-ish at a casual brunch with strong coffee or a big mug of chai. They work wonderfully for school lunches (wrap individually) or on dessert plates with a scoop of vanilla ice cream for grown-up nostalgia. In fall, I pair them with apple cider; in spring I keep them lighter with herbal tea. They fit picnics, potlucks, and midnight snack runs equally well.
Notes
- Store assembled sandwiches in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
- If you make apple compote, cook until thick and cool completely before folding into the filling to avoid sogginess.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Cinnamon Apple Oatmeal Cream Pies! They’ll fill your kitchen with that warm, cinnamon-sugar smell and disappear faster than you expect.