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Oatmeal raisin cream pies pair crisp-edged, chewy spiced cookies with a tangy vanilla bean cream cheese filling.
Know Before You Scroll
What You’ll Need
Rolled oats, raisins, brown sugar, butter, warm spices, cream cheese, confectioners’ sugar, and vanilla bean paste.
Flavor Profile
Brown sugar and oats with sweet raisins, warm cinnamon, ginger and nutmeg, balanced by tangy vanilla bean cream cheese.
Difficulty Level
Easy. The only real challenge is waiting for the cookies to cool before you start assembling.
Equipment Needed
Mixing bowls, electric mixer, baking sheets, parchment paper, cookie scoop, and wire cooling rack.
Top Tip
Don’t assemble the cream pies until shortly before serving. The moisture in the cream cheese filling will soften the cookies as they sit.
Time-Saving Tips
Bake the cookies ahead and refrigerate the filling separately for up to 4 days. Take the filling out 20–30 minutes before assembling.
Ingredient Swaps
Love a raisin-heavy oatmeal cookie? Increase the raisins from ¾ cup to 1 cup.
I love a good oatmeal raisin cookie, but sandwich two of them around vanilla bean cream cheese filling and they become something completely different.
The cookies have crisp edges, chewy centers, plenty of oats and raisins, and just enough cinnamon, ginger, and nutmeg to give them some warmth. The filling is deliberately not too sweet, so you still get that little tang from the cream cheese along with the vanilla.
In The Test Kitchen
I started with my tried-and-tested oatmeal cookie base rather than developing another cookie from scratch. Because these were going to become sandwich cookies, though, I made a few intentional changes.
I replaced the chocolate with raisins and kept them to ¾ cup. That’s enough to get raisins throughout the cookies without making them so chunky that two cookies and a filling become difficult to eat.
I also added cinnamon, ginger, and nutmeg. Cinnamon does most of the work here, with just a little ginger and nutmeg behind it. You get that warm oatmeal raisin flavor without the cookies tasting heavily spiced.
The biggest change is size. My regular oatmeal cookies are big. For these, 1½ tablespoons of dough gives you a cookie that’s substantial enough to stay chewy in the middle but not enormous once you sandwich two together.
And then there’s the filling. I kept the confectioners’ sugar fairly low on purpose. Between the brown sugar and raisins, the cookies are already plenty sweet. The cream cheese should bring some tang to balance them rather than simply adding another layer of sugar.
Ingredient Notes
Old-Fashioned Rolled Oats
Best Choice
Old-fashioned rolled oats give these cookies the chewy texture I’m after.
Substitutions
I wouldn’t substitute instant or quick-cooking oats here. They absorb moisture differently and won’t give you quite the same texture.
Raisins
Best Choice
Regular seedless raisins work perfectly, and there’s no need to soak them first. I actually prefer the extra chew they bring to these cookies.
Substitutions
You can increase the raisins to 1 cup if you like your oatmeal cookies really loaded with them.
Cream Cheese
Best Choice
Use full-fat block cream cheese. It makes a thicker, more stable filling than spreadable tub-style cream cheese.
Substitutions
I don’t recommend low-fat or whipped cream cheese here because the extra moisture can make the filling too loose.
Vanilla Bean Paste
Best Choice
Vanilla bean paste gives the filling a rich vanilla flavor and those lovely little vanilla flecks.
Substitutions
Pure vanilla extract will work if that’s what you have. Use the same amount.
The full, printable recipe card is below the step-by-step instructions. Keep reading for the mixing, baking, and assembly stages.
How To Make Oatmeal Raisin Cream Pies
1
Make The Cookie Dough
Beat the softened butter and brown sugar until creamy and slightly lighter in color. Add the eggs one at a time, followed by the vanilla.
Whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg together in a separate bowl. Add them to the butter mixture and mix just until combined.
2
Add The Oats And Raisins
Stir in the rolled oats and raisins until they’re evenly distributed through the dough. Don’t overmix once everything comes together.
Cover the dough and refrigerate it for 30 minutes. This helps control the spread and gives you thicker, chewier centers.
3
Portion And Bake
Scoop the chilled dough into 1½-tablespoon portions and place them about 2 inches apart on parchment-lined baking sheets.
Bake at 350°F for 8–10 minutes. Look for lightly golden, set edges with centers that are still soft. They’ll continue to set on the hot baking sheet, so don’t wait for the middle to look completely done.
Leave them on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
4
Make The Vanilla Bean Cream Cheese Filling
Beat the softened butter until creamy, then beat in the confectioners’ sugar until smooth.
Add the cream cheese, vanilla bean paste, and salt and mix just until everything comes together. Don’t keep beating once it’s smooth—overworking cream cheese can make the filling loose.
Refrigerate until you’re ready to use it.
5
Assemble Just Before Serving
Take the filling out of the refrigerator 20–30 minutes before you plan to assemble the cookies. It should be creamy and easy to spread or pipe but still thick enough to hold its shape.
Pair similarly sized cookies together. Spread or pipe enough filling onto the flat side of one cookie to create a visible layer, then gently top with the second cookie. You want enough filling to balance the cookies without so much that it squeezes out with every bite.
6
Serve & Enjoy
Serve and enjoy every last cookie
Recipe
Oatmeal Raisin Cream Pies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
For The Oatmeal Raisin Cookies
- 12 tablespoons unsalted butter (softened)
- 1¾ cups packed light brown sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1¼ cups old-fashioned rolled oats
- ¾ cup raisins
For The Vanilla Bean Cream Cheese Filling
- 8 oz full-fat block cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- ½ cup confectioners’ sugar (sifted)
- 1 teaspoon vanilla bean paste
- ¼ teaspoon fine salt
Instructions
For The Oatmeal Raisin Cookies
- Beat the butter and brown sugar until creamy and slightly lighter in color.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the butter mixture and mix just until combined. Stir in the oats and raisins until evenly distributed.
- Cover and refrigerate the dough for 30 minutes. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the chilled dough into 1½-tablespoon portions. Arrange them about 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are set and lightly golden but the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For The Vanilla Bean Cream Cheese Filling And Assembly
- To make the filling, beat the butter until creamy. Add the confectioners’ sugar and beat until smooth.
- Add the cream cheese, vanilla bean paste, and salt. Beat just until smooth and combined. Avoid overmixing. Refrigerate until needed.
- About 20–30 minutes before serving, remove the filling from the refrigerator to soften slightly.
- Pair similarly sized cookies. Spread or pipe the filling onto the flat side of one cookie, using enough to create a visible layer. Top with the second cookie and press gently.
Tips
Chill Time: 30 minutes
Cook Time: 8–10 minutes per batch
Servings: About 14–16 cream pies
Difficulty: Easy Baking time is 8–10 minutes per batch. Allow the cookies to cool completely before filling.
Erren’s Top Tips
- Watch the edges, not just the clock. The cookies are ready when the edges are set and lightly golden but the centers are still soft. That’s how you get crisp edges without losing the chewy middle.
- Keep the cookies the same size. Even portions aren’t just about even baking here—they also make it much easier to find matching sandwich-cookie pairs.
- Don’t soak the raisins. There’s already plenty of moisture in these cookies, and regular raisins add a nice bit of chew.
- Don’t overbeat the filling. Once the cream cheese goes in, mix only until smooth. Too much beating can make cream cheese filling runny.
- Don’t assemble them ahead if you want crisp edges. Moisture from the cream cheese filling gradually softens the cookies. Keep the cookies and filling separate and sandwich them shortly before serving.
- Give cold filling a little time. Take it from the refrigerator 20–30 minutes before assembling so it’s easy to spread without putting too much pressure on the cookies.
- Filling consistency: Use full-fat block cream cheese and mix it in only until smooth. If the filling becomes too soft, refrigerate it until firm enough to spread or pipe.
Variations & Add-Ins
Extra Raisins: I use ¾ cup because I think it gives the best balance for a sandwich cookie, but if raisins are your favorite part, increase them to 1 cup. A Little More Cinnamon: If you prefer a more pronounced cinnamon flavor, you can add a little extra without changing the cookie’s structure. Vanilla Extract: Don’t have vanilla bean paste? Replace it with the same amount of pure vanilla extract. You’ll lose the vanilla flecks, but the filling will still taste great.Storage & Freezing
Storing The Cookies Store the unfilled oatmeal raisin cookies in an airtight container at room temperature for up to 4 days. Keep the cream cheese filling separately in an airtight container in the refrigerator for up to 4 days. Take it out 20–30 minutes before assembling. Storing Assembled Cream Pies Once filled, the cookies need to be refrigerated because of the cream cheese filling. Just keep in mind that the cookies will soften as they sit with the filling. That’s not necessarily a bad thing—it gives them more of that classic soft oatmeal cream pie texture—but for the crisp-edged version I prefer, assemble them shortly before serving. Freezing The unfilled oatmeal raisin cookies freeze well. Once completely cool, freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and make the cream cheese filling fresh when you’re ready to serve them.
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FAQs
Why did my oatmeal cookies spread too much?
Make sure you chill the dough for the full 30 minutes and don’t put cookie dough onto a baking sheet that’s still hot from the previous batch. Butter that’s too warm can also cause excess spreading.
Can I make the cookies ahead?
Absolutely. In fact, that’s how I’d do it for a party. Bake the cookies ahead and store them airtight at room temperature. Make the filling and refrigerate it separately, then assemble the cream pies shortly before serving.
Can I assemble oatmeal cream pies the day before?
You can, but the texture will change. The cream cheese filling transfers moisture to the cookies, making them softer. If you prefer a soft, classic cream-pie texture, that’s fine. For crisp edges and chewy centers, wait until shortly before serving.
Why is my cream cheese filling runny?
Make sure you’re using full-fat block cream cheese, not cream cheese from a tub. Also, don’t overbeat it. Add the cream cheese last and stop mixing as soon as the filling is smooth.
Can I use quick oats?
I recommend old-fashioned rolled oats. Quick oats have a finer texture and absorb moisture differently, so the finished cookie won’t have the same chew.
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