These Chewy Egg Nog Oatmeal Cream Pies are the ultimate holiday treat! Soft, spiced oatmeal cookies with a festive twist of egg nog baked right into the dough. They’re sandwiched with a rich egg nog buttercream that adds sweetness to every bite. Perfect for gifting, cookie trays, or savoring with a mug of hot cocoa by the tree.
A Quick Look At The Recipe
Recipe: Chewy Egg Nog Oatmeal Cream Pies
Ready In: 1 hour 40 minutes
Serves: 12 sandwich cookies
Staple Ingredients: Butter, egg nog, flour, granulated sugar, vanilla extract.
What Makes It Special: classic chewy oatmeal cookies get a spiced spin but mixing egg nog right into the cookie dough! These are sandwiched together with an egg no filled buttercream that adds a creamy richness to this decadent dessert.
If you’re a fan of sandwich cookies, you’ll love these Snickerdoodle Cookie Sandwiches or my Oatmeal Creme Pies with Maple Ganache. This Egg Nog Coffee cake is another seasonal favorite I know you’ll love!
Try all of my Cookie or Dessert Recipes for more inspiration! Find all of my Christmas recipes here for more inspiration.
Why You’ll Love These
- Soft and Chewy: The oatmeal cookies are soft, chewy, and filled with hints of cinnamon, nutmeg, and vanilla, mimicking the flavors of eggnog.
- Eggnog Cream Filling: The creamy filling is rich and smooth, infused with real eggnog for an indulgent, holiday-inspired twist on the traditional oatmeal cream pie filling.
- Perfect for Gifting: These oatmeal cream pies make a great homemade gift during the holidays, offering a unique take on a beloved classic.
- Simple Ingredients: Made with everyday baking ingredients like oats, butter, flour, sugar, and eggnog, these treats are easy to whip up and perfect for any holiday gathering.
- Make Ahead: These oatmeal cream pies can be made in advance and stored for several days, making them a convenient treat to serve at holiday parties or as an after-dinner snack.
Key Ingredients
This easy sandwich cookie recipe is made with simple ingredients, many you might already have on hand in your fridge or pantry. If there is a substitution for an ingredient, you’ll find it below:
- Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine and make sure the butter is softened at room temperature. You will need butter for the cookies and the frosting.
- Powdered sugar: I do not recommend swapping any other type of sugar for this recipe. Powdered sugar creates light and fluffy buttercream frosting.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, it helps the egg to incorporate better into the dough.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Vanilla bean paste can also work.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Egg Nog: this is used to thin out the buttercream and create a light, airy frosting while adding the perfect hint of spice and richness. Whole milk or half and half will work.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this. Other sugars can impact the dough differently and change how the cookie bakes and rises.
- Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
- Oats: old fashioned or quick oats work for this recipe.
How to Make The Cookie Sandwiches
Let’s talk a little about how to make the Chewy Egg Nog Oatmeal Cream Pies (The printable instructions are in the recipe card below.)
Quick Overview:
- Combine melted butter and sugars. Add in eggs, egg nog, and vanilla.
- Mix in dry ingredients and oats. Chill dough.
- Scoop and bake cookie dough. Let cool completely.
- Make frosting, frost cookies, and sandwich.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
- In a large mixing bowl combine melted butter and sugars, whisk to combine. Add in the eggs, vanilla, and egg nog.
3. Add the dry ingredients into the wet ingredients, mix well. Fold in the oats. Cover and chill dough for 1 hour.
4. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
5. Using a portion scoop, scoop even sized scoops of cookie dough – about 1 1/2 ounces each. Arrange evenly on a lined cookie sheet, leaving 2-3″ between each cookie. Bake for 9-12 minutes until golden brown. Allow to cool for a few minutes on the sheet pan then transfer to a wire rack to cool completely.
6. Repeat in batches until all the dough is used. Let cookies cool completely before frosting.
For The Frosting:
7. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.
8. Add in 2 cups of powdered sugar, beat on low until fully incorporated then increase speed to medium. Add in two more cups of powdered sugar, and egg nog, beat on low speed again until the powdered sugar is incorporated.
9. If the frosting is too thick, thin with a little extra egg not. If it is too thin, add in additional powdered sugar until desired consistency is reached.
10. Pipe or spread the frosting between two cooled oatmeal cookies, sandwich and repeat. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.
Related Cookies Recipes
If you have a sweet tooth, you will love these other cookies, perfect for weekend baking or a large gathering!
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Rachel’s Chef Tips
- Allow dough to chill, this lets the fat set up so cookies do not spread too thin.
- If chilling dough overnight, allow to come to room temperature before scooping.
- Do not overcrowd baking sheets, allow space for these cookies to spread and not stick together
- Start with less time and add baking time as needed so cookies stay chewy
- Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles
Storage & Serving
Storage:
Keep the assembled cream pies in an airtight container in the refrigerator for 2-3 days. Because of the egg nog buttercream, they’re best stored chilled to maintain freshness and prevent the filling from softening too much.
Freezing:
You can freeze the cookies and buttercream separately, then assemble when ready to serve. Freeze the cookies in an airtight container or freezer bag for up to 2 months. Freeze buttercream in a sealed container for up to 3 months, then thaw and re-whip before using.
Serving:
For the best texture and flavor, let the cream pies sit at room temperature for 10–15 minutes before serving so the buttercream softens slightly and the cookies become perfectly chewy again.
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for an hour, if you do not chill this dough – the cookies could spread into each other.
The egg nog filling is a simple buttercream made with butter, powdered sugar, and AE Dairy egg nog. The butter is creamed until light and fluffy and mixed with powdered sugar. Egg nog adds the perfect hint of spice and rich, creamy texture.
Egg nog is rich, creamy, and perfectly spiced. It is similar to custard or a melted vanilla shake.
Yes! You can bake the cookies and make the buttercream up to 2 days in advance. Store them separately, then assemble the cream pies the day you plan to serve them.
Yes, for best texture, freeze the cookies and buttercream separately. The cookies can be frozen for up to 2 months, and the buttercream for up to 3 months. Thaw, re-whip the frosting, and assemble before serving!
Chewy Egg Nog Oatmeal Cream Pies
Ingredients
For the Frosting:
- 1 cup Unsalted butter, softened
- 4-5 cups Powdered sugar
- 2-3 tbsps AE Dairy Egg nog
For the Oatmeal Cookies:
- 2 1/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Ground cinnamon
- 1 cup Unsalted butter, melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 1 tbsp AE Dairy Egg nog
- 2 cups Old-fashioned rolled oats
Instructions
For the Oatmeal Cookies:
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.2 1/4 cups All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt, 1 tbsp Ground cinnamon
- In a large mixing bowl combine melted butter and sugars, whisk to combine. Add in the eggs, vanilla, and egg nog.1 cup Unsalted butter, 1 cup Granulated Sugar, 1 cup Light brown sugar, 2 whole Eggs, 1 tbsp Vanilla extract, 1 tbsp AE Dairy Egg nog
- Add the dry ingredients into the wet ingredients, mix well. Fold in the oats. Cover and chill dough for 1 hour.2 cups Old-fashioned rolled oats
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Using a portion scoop, scoop even sized scoops of cookie dough – about 1 1/2 ounces each. Arrange evenly on a lined cookie sheet, leaving 2-3" between each cookie. Bake for 9-12 minutes until golden brown. Allow to cool for a few minutes on the sheet pan then transfer to a wire rack to cool completely.
- Repeat in batches until all the dough is used. Let cookies cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.1 cup Unsalted butter
- Add in 2 cups of powdered sugar, beat on low until fully incorporated then increase speed to medium. Add in two more cups of powdered sugar, and egg nog, beat on low speed again until the powdered sugar is incorporated.4-5 cups Powdered sugar , 2-3 tbsps AE Dairy Egg nog
- If the frosting is too thick, thin with a little extra egg not. If it is too thin, add in additional powdered sugar until desired consistency is reached.
- Pipe or spread the frosting between two cooled oatmeal cookies, sandwich and repeat. These are best enjoyed the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.
Notes
- Chill the dough: A short chill (30-60 minutes) helps the cookies hold their shape and stay chewy.
- Watch the bake time: Pull the cookies when the edges are just set, they’ll finish setting as they cool, keeping the centers soft.
- Use room temp butter: This helps the buttercream whip up light and fluffy.
- Pipe or spread carefully: Add an even layer of buttercream to avoid it squishing out when sandwiched.
- Let them rest: After assembling, chill the cream pies for 30 minutes to help them set for cleaner bites.
Nutrition
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Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
Taste like the Little Debbie Oatmeal Creme Pies but better!
Thank you, Trevor. Glad to hear!