Okay let me paint the scene for you. I was absolutely obsessed with Little Debbie oatmeal cream pies growing up. Not when I was a little kid. No. Sixteen year old me had one in the glove compartment of my car at all times like it was a medical necessity. I lived five minutes from my high school and still couldn’t make it home without tearing into one. Fast forward to now. I haven’t touched an oatmeal cream pie in ten years because I burned myself out so badly. But these homemade salted caramel oatmeal cream pies rewrote the nostalgia in the best way. They have that same soft chewy oatmeal cookie vibe I loved growing up, but the salted caramel buttercream inside makes them feel like something you’d buy at a little bakery in the fall. Truly chef’s kiss. And yes I know I say this every time I make new cookies, but these might actually be my new favorite.
Ingredients:
- Unsalted butter is essential to both the cookies and the frosting because it creates that tender, chewy texture and gives a rich buttery flavor that ties everything together. Using unsalted lets you control the final amount of salt.
- Light brown sugar gives the cookies their soft chewy texture and that hint of warm molasses flavor that feels nostalgic and cozy.
- Granulated sugar helps the cookies spread slightly in the oven and balances the extra moisture from the brown sugar.
- Eggs give the cookies structure and softness. They help the cookies stay thick enough to hold together once they’re sandwiched.
- Vanilla extract adds warmth and depth to both the dough and the frosting. It brings all the flavors together.
- All purpose flour provides the foundation for the cookie dough. You need just enough to hold the oats and spices together without drying out the cookies.
- Baking powder gives the cookies a gentle lift so they don’t bake up too dense.
- Cinnamon brings warmth and that classic oatmeal cookie flavor.
- Nutmeg adds depth and a subtle cozy note that makes the cookies feel extra homemade.
- Salt balances the sweetness and enhances every other flavor.
- Cornstarch keeps the cookies soft and thick even after they cool. It’s the secret ingredient for that perfect bakery style texture.
- Old fashioned oats give the cookies their hearty chewy bite. They’re the star ingredient in oatmeal cookies and make the texture perfect for sandwich cookies.
- Powdered sugar helps create a smooth fluffy buttercream that pipes beautifully.
- Heavy cream adds richness and softens the buttercream to the right consistency.
- Salted caramel enriches the frosting with a deep warm caramel flavor that makes these cookies taste extra indulgent.
Why You’ll Love This Recipe
- The cookies stay soft and chewy for days which makes them perfect for make ahead dessert trays.
- The salted caramel buttercream is next level and honestly good enough to eat with a spoon.
- They feel nostalgic but way more grown up and elevated. A comfort bake in every way.
- You get 20 cookies and 10 giant sandwich cookie pies which means this recipe is big batch friendly and great for gifting.
- You can customize the filling, warm up the spices, or take out the caramel if you want to keep them classic.
Equipment Needed
- Stand mixer or hand mixer for creaming the butter and sugars.
- Large mixing bowl for whisking together the dry ingredients.
- Rubber spatula for folding in the oats without overmixing.
- Cookie scoop for evenly sized cookies so they bake consistently.
- Parchment paper or silicone baking mats to prevent sticking and help with even browning.
- Baking sheets for baking the cookies.
- Piping bag or an offset spatula for filling and assembling.
Substitutions and Modifications
- You can use quick oats if needed, but the cookies will be slightly softer and lighter.
- Add chocolate chips to the cookie dough for a chocolate caramel variation.
- Replace the caramel with marshmallow cream for a fluffier nostalgic filling.
- Use store bought caramel sauce to save time.
- Add a pinch of extra cinnamon or even a hint of cardamom for a warm spice twist.
Soft & Chewy Salted Caramel Oatmeal Cream Pie Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 3 cups old fashioned oats
- ¾ cup unsalted butter, room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- ¼ cup homemade salted caramel or store bought caramel for the frosting & an additional 1/4 cup sandwiched between each cookie
Instructions
Make the cookies
- Add your softened butter, light brown sugar, and granulated sugar to the bowl of your stand mixer. Beat on medium high speed for 2 minutes until light and fluffy.
- Add in the eggs and vanilla extract. Beat another 2 minutes until fully combined and smooth.
- In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt, and cornstarch.
- Add the dry ingredients to the mixer bowl and mix on low until just combined. Fold in the oats with a spatula.
- Scoop into large cookies using a cookie scoop. Arrange on a lined baking sheet.
- Bake at 350 for 11 to 13 minutes until the edges are set and the centers are slightly soft. If the cookies spread, use a small bowl to reshape them.
- Let the cookies cool completely on a wire rack before assembling.
Make the salted caramel buttercream
- In a clean bowl beat the butter for 2 minutes until creamy.
- Add the vanilla extract.
- Slowly add the powdered sugar on low speed then increase to medium high.
- Add 1 tablespoon of heavy cream at a time until you reach your perfect frosting consistency.
- Add salted caramel to taste and whip until smooth.
Assemble the cream pies
- Match cookies in pairs of similar size.
- Pipe or spread a generous layer of the caramel buttercream on the bottom of one cookie.
- Add a spoonful or drizzle of salted caramel directly on top.
- Gently press the second cookie over the filling to create a sandwich.
- Repeat with all cookies. Makes ten giant cream pies.
Video
- Store assembled cream pies in an airtight container at room temperature for up to 3 days.
- Refrigerate if your kitchen is warm, then let them soften at room temperature before eating.
- Freeze baked cookies without the filling, then assemble fresh when ready.
- Buttercream keeps in the fridge for up to 1 week or in the freezer for up to 1 month.
Tips & Tricks for the Best Cookies:
- If your cookies are spreading too much, chill the dough for 20 to 30 minutes before baking.
- Pull the cookies out when the centers look slightly underbaked. They set as they cool and stay perfectly chewy.
- If your frosting feels too thick, add an extra splash of cream. If it’s too thin, add 1 tablespoon of powdered sugar at a time.
- A piping bag makes assembly cleaner, but spreading with a knife totally works.
Frequently Asked Questions
Can I make these ahead of time?
Yes. The assembled cream pies stay soft for up to 3 days in an airtight container.
Can I freeze them?
Freeze the baked cookies without the filling. Assemble fresh the day you want to serve them.
Can I make them smaller?
Absolutely. Just reduce the bake time to 8 to 10 minutes.
Do I have to use homemade caramel?
Store bought caramel works. I just love the flavor of homemade caramel so much more.
Why are my cookies spreading too much?
Your butter may have been too soft or the dough wasn’t chilled long enough. Add an extra 10 minutes of chill time for the next batch.
Do you LOVE Cookies?! Check out More of my Favs:
Salted Caramel Apple Pie Cookies
Tiramisu Cookies with Mascarpone Frosting
The Absolute Best Brown Butter Chocolate Chip Cookies (With VIDEO)
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