Oatmeal Raisin Cream Pies

Two oatmeal cream cookies stacked behind a third cookie broken in half to show the creamy filling.

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Crisp-edged, chewy oatmeal raisin cookies warmly spiced with cinnamon, ginger, and nutmeg, sandwiched with tangy vanilla bean cream cheese filling.

Course Dessert

Keyword Oatmeal Raisin Cream Pies

Prep Time 25

Cook Time 10

Chill Time 30

Servings cream pies

Calories 388

Author Erren Hart

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

US Customary - Metric

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.

Video

Notes

Prep Time: 25 minutes
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.

Nutrition