How To Make Boneless Oatmeal Cream Cookies (Homemade Oatmeal Cream Pies)

This post is all about the chewiest and gooey oatmeal cream cookie recipe.

There’s something about biting into a soft, chewy oatmeal cookie sandwiched with rich, sweet cream filling that feels like pure childhood nostalgia.

If you grew up loving those classic Little Debbie Oatmeal Creme Pies, you’re going to fall hard for this homemade version — but even better because it’s made from scratch, no preservatives, and boneless (which means no raisins or nuts sneaking in to ruin that perfect bite).

Today, I’m sharing my go-to Boneless Oatmeal Cream Cookies Recipe — a soft, chewy cookie packed with warm cinnamon, rich maple syrup, and dark brown sugar, all hugging a light, fluffy vanilla cream filling. It’s the perfect cozy treat to bake on a weekend or anytime you’re craving something sweet and nostalgic.

@bykimberlyfaye Nostalgic Oatmeal Cream Cookies | Full recipe on ByKimberlyFaye.com 🤍👩🏻‍🍳 #oatmealcookies #oatmealcreamepie #oatmealcreamepie #oatmealcookies #cookiesoftiktok #cookierecipe ♬ original sound – Crazy Hippo Crochet

Why “Boneless”?

Before we dive in, you might be wondering — what exactly makes these cookies “boneless”? It’s a fun way to say: No raisins. No nuts. Just pure cookie perfection. We’re skipping the usual mix-ins so you get that soft oatmeal cookie texture without the unexpected crunch or chew of anything extra.

These cookies are perfect for anyone who: Loves a classic oatmeal cookie without the fuss, craves a rich, buttery cream filling and wants an easy homemade version of the iconic oatmeal cream pie 🙂

Ready? Let’s get baking!

Boneless Oatmeal Cream Cookies Ingredients

Here’s what you’ll need for both the cookies and that dreamy cream filling. Simple pantry staples, but combined? Magic.

Cookie Ingredients:

• 1 ¼ cups (150g) all-purpose flour
• ⅔ cup (70g) quick oats (for that perfect chewy texture)
• ¾ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ cup (113g) unsalted butter, softened
• ¾ cup (165g) dark brown sugar, packed (for deep, caramel flavor)
• ¼ cup (50g) granulated sugar
• 1 tablespoon maple syrup (adds richness and depth)
• ½ teaspoon salt
• 1 large egg
• 2 teaspoons vanilla extract

Cream Filling Ingredients:

• ½ cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons heavy cream (for that ultra-creamy texture)
• 1 teaspoon vanilla extract

How To Make Oatmeal Cream Cookies (Step-by-Step)

Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. You’ll want your butter softened for both the cookies and the cream, so set it out early.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Quick oats
• Baking soda
• Cinnamon
• Salt

Set this bowl aside. This mix is what gives your cookies that perfect soft chew without becoming cakey.

Step 3: Cream the Butter & Sugars

In a large mixing bowl, beat together:

• Softened butter
• Dark brown sugar
• Granulated sugar

Beat for 2-3 minutes until the mixture is light and fluffy. This step is essential — it creates those air pockets that make your cookies perfectly soft.

Step 4: Add Egg, Syrup and Vanilla

Once your butter and sugars are creamed, add:

• Egg
• Maple Syrup
• Vanilla extract

Mix until everything is fully combined. The maple syrup deepens the flavor and adds moisture, giving these cookies that classic oatmeal cream pie richness.

Step 5: Combine Wet & Dry

Slowly mix the dry ingredients into the wet, just until combined. Don’t overmix — you want the dough soft but not tough.

Step 6: Scoop & Bake

Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on your prepared baking sheets. Gently flatten the tops slightly with your hand or the back of a spoon.

Bake for 9-11 minutes, until the edges are golden but the centers are still soft — they’ll set as they cool.

Step 7: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They need to cool completely before you add the filling (trust me, it’s worth the wait).

Making the Cream Filling

While your cookies cool, it’s time to whip up the dreamy filling.

Step 1: Beat the Butter

In a clean mixing bowl, beat the softened butter until smooth — about 2 minutes.

Step 2: Add Powdered Sugar

Gradually add the powdered sugar, mixing slowly at first (unless you want a powdered sugar explosion!) until fully incorporated.

Step 3: Add Vanilla & Cream

Add the vanilla extract and heavy cream, then beat on medium-high speed until the mixture is fluffy and spreadable — about 2-3 minutes.

Pro Tip: If your filling feels too thick, add a tiny splash more cream. If it’s too thin, add a little extra powdered sugar until you get that perfect fluffy texture. I also let this sit in the fridge and let the cookies cool down before assembling them together, otherwise your cookies will melt 🙂

Assemble the Oatmeal Cream Cookies

Now comes the fun part — making those sandwich cookies!

1. Match your cookies into pairs based on size.
2. Spread or pipe a generous layer of cream filling on the bottom side of one cookie.
3. Top with the second cookie and gently press to spread the filling to the edges.

Repeat until you’ve got a tray full of dreamy, cream-filled oatmeal cookies!