Cinnamon Sugar Oatmeal Cream Pies

After so many fails, I got this Cinnamon Sugar Oatmeal Cream Pie recipe right just in time for Thanksgiving — and they were a hit! This recipe is an amalgamation of recipes I found online and the tweaks I made that made them work best for me. Thin and crispy edges but soft and chewy in the middle, just how I like it! ⁣Here’s a reel on exactly how I make them.


+ 1.5 cups all purpose flour (I used Bob’s Red Mill gluten free)⁣
+ 3 cups oats ⁣
+ 1 cup butter - room temp but still hard-ish (if it’s too soft they’ll spread too much)⁣
+ 2 eggs⁣
+ 1 cup light brown sugar ⁣
+ 1/2 cup granulated sugar ⁣
+ 1 tbsp cinnamon - extra for topping ⁣
+ 1 tbsp vanilla extract ⁣
+ 1/2 tbsp ginger (not absolutely necessary but I like the little spice) ⁣
+ 3/4 tsp baking powder⁣
+ 1/2 tsp baking soda ⁣
+ 1/2 tsp salt unless using salted butter⁣
+ Add raisins, cranberries, chocolate chips, nuts etc. if desired!⁣


1. Preheat oven to 350˚F.
2. Combine flour, baking powder, baking soda, cinnamon, ginger, salt and set aside.
3. In a mixing bowl, cream butter, brown sugar and granulated sugar - then add eggs and vanilla.
4. Add flour mixture and blend with mixer. Then, add oats and blend with mixture. ⁣
5. Scoop about 1.5 inch balls onto lined baking sheet, about 12 per sheet (recipe makes 24).⁣
6. Bake for about 10-12 minutes in middle rack, remove when they’re browning around edges but still soft in the middle - put on a cooling rack.⁣
7. Right when they come out of the oven, sprinkle cinnamon sugar mixture in top (just combine equal parts cinnamon and sugar).⁣
8. Let cool and frost. For frosting I used vanilla but I like them better with buttercream! Minimalist baker has an easy recipe or you can just buy it.