Sweet caramel cream sandwiched between lightly salted caramel chunk oatmeal cookies. These Salted Caramel Oatmeal Cream Pies are an extra special take on a classic treat!

Five salted caramel oatmeal cream pies on a wire cooling rack.

The Oatmeal Cream Pie of My Dreams

Y’all, I took the classic oatmeal cream pie and kicked it up a notch. These Salted Caramel Oatmeal Cream Pies taste AMAZING. The cookies are loaded with little bits of caramel and sprinkled with a little sea salt to complement the sweetness of the creamy caramel filling. It’s a cookie eating experience like none other!

Two oatmeal cream pies stack on each other in the middld of a white plate. The top cream pie has a bite out of it.

The Fun and The Yum

These were so delicious the first time I made them that I knew it would be the perfect recipe to bake for my first baking demo at the great State Fair of Texas!

When I was asked to bake a few recipes in the Celebrity Chef Kitchen at the State Fair, I knew I wanted them to be extra special and original. So I went with these delicious Salted Caramel Oatmeal Cream Pies along with my crowd-pleasing Root Beer Float Cupcakes. The audience of a couple hundred sweet and smiling faces seemed to love them, as there was not one sample left when the baking was done! And boy was it fun!

The sweet and salty combo of these cream pies will have you begging for more!

Salted Caramel Oatmeal Cream Pies

Classic Oatmeal Cream Pies

If you’re craving the classic, my original Oatmeal Cream Pies are a homemade version of a nostalgic lunchbox treat!

Oatmeal Cream Pies by The BakerMama

What Do I Need to Make Salted Caramel Oatmeal Cream Pies?

(see recipe card for measurements and details)

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Quick-cooking oats
  • Baking soda
  • Ground cinnamon
  • Salt
  • Caramel Bits or chopped caramels
  • Coarse sea salt
  • Caramel ice cream topping
  • Powdered sugar (confectioner’s sugar)
  • Two baking sheets
  • Parchment paper
  • Wire cooling rack
  • Electric mixer fitted with paddle attachment
All the ingredients for salted caramel cream pies in small glass dishes a white counter.

How to Make Salted Caramel Oatmeal Cream Pies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the egg and vanilla and beat until fluffy.
  • In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.
Steps to make salted caramel oatmeal cream pies.
  • Gradually add the dry ingredients to the butter mixture and beat until well combined. Stir in the caramel bits until evenly distributed.
  • Using a small cookie scoop, scoop tablespoon-size portions of dough onto the prepared cookie sheets a few inches apart from each other. Using the bottom of a lightly greased glass, press each scoop of dough until it’s flat and about 2 inches in diameter. Sprinkle each cookie with a pinch of sea salt.
  • Bake 10-12 minutes or until cookies are just starting to brown. Transfer cookies to a wire rack to cool completely.
Steps to make Salted Caramel Oatmeal Cream Pies.
  • While cookies are cooling, prepare the caramel filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and caramel topping until smooth. Add the sea salt and then the powdered sugar, one cup at a time, until well combined. Turn the mixer speed to high and beat the filling until thick and fluffy, about 2 minutes. (If the filling is too thin, add additional powdered sugar, 1 tablespoon at a time, until thick and fluffy.)
Powdered sugar in a mixing bowl with cream filling.
  • Turn half of the cookies over and spread with the filling.
An oatmeal cream pie without its top sitting on a small white plate.
  • Top with another similar sized cookie and enjoy!
Three salted caramel oatmeal cream pies on a wire cooling rack.

More Cookie Sandwiches to Smile About

How to Store Salted Caramel Oatmeal Cream Pies

Store oatmeal cream pies in an airtight container at room temperature for up to one week.

An overhead view of six oatmeal cream pies on a wire cooling rack.

If you make these Salted Caramel Oatmeal Cream Pies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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Five oatmeal cream pies on a wire cooling rack.

Salted Caramel Oatmeal Cream Pies

  • Author: Maegan – The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Yield: 30
  • Category: Dessert

Description

Classic oatmeal cream pies made extra special with the ever so amazing…salted caramel! These cookies are loaded with little bits of caramel and are sprinkled with a little sea salt to complement the sweetness of the caramel filling.


Ingredients

Cookies:

  • 3/4 cup (1 and 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 and 1/2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 (11-ounce) bag caramel bits (about 1 and 1/2 cups chopped caramels)
  • coarse sea salt, for sprinkling

Caramel Filling:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup caramel ice cream topping (12 ounce jar)
  • 1 teaspoon coarse sea salt
  • 3 and 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the egg and vanilla and beat until fluffy.
  3. In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Gradually, add the dry ingredients to the butter mixture and beat until well combined. Stir in the caramel bits until evenly distributed.
  4. Using a small cookie scoop, scoop tablespoon-size portions of dough onto the prepared cookie sheets a few inches apart from each other. Using the bottom of a lightly greased glass, press each scoop of dough until it’s flat and about 2 inches in diameter. Sprinkle each cookie with a pinch of sea salt.
  5. Bake 10-12 minutes or until cookies are just starting to brown. Transfer cookies to a wire rack to cool completely.
  6. While cookies are cooling, prepare the caramel filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and caramel topping until smooth. Add the sea salt and then the powdered sugar, one cup at a time, until well combined. Turn the mixer speed to high and beat the filling until thick and fluffy, about 2 minutes. (If the filling is too thin, add additional powdered sugar, 1 tablespoon at a time, until thick and fluffy.)
  7. Turn half of the cookies over and spread with the filling. Top with a similar size cookie.

 

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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