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+ servings

Lemon Raspberry Oatmeal Creme Pies

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 22 cookies


Wet Ingredients

  • 1 1/4 ( 2.5 sticks) cups unsalted butter softened to room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon extract
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoons lemon zest
  • 3 1/2 cups uncooked quick-cooking oats NOT whole-rolled oats*

Raspberry Filling

  • 3/4 (1.5 sticks) cup unsalted butter softened to room temperature,
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup fresh raspberries, pureed and strained of seeds
  • 1/2 teaspoons vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/8 salt plus more to taste


  • Cookies:
  • Wet Ingredients: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, lemon juice, lemon extract and vanilla, scraping down the sides as needed. Set aside.
  • Dry Ingredients: In a medium-sized bowl, add the flour, baking soda, salt, cinnamon, and cloves and whisk to combine. Add the quick oats and lemon zest and whisk to combine.
  • With the mixer running on low, slowly add the Dry Ingredients to Wet Ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.
  • Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough at least 2 inches apart.
  • Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  • Raspberry Filling: With a stand or handheld mixer, beat butter until smooth. Add 2 cups confectioners' sugar, pureed raspberries, vanilla extract, lemon extract and salt. Beat on low just until combined. Add 1 1/2 cups more confectioner’s sugar and beat on high for 3-4 minutes until fluffy. Add more powdered sugar if frosting is too thin, or add heavy cream or milk (a teaspoon at a time) if it is too thick. Taste and add a pinch or two of salt as desired.
  • Spoon 1 1/2 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies right side up and push down to spread filling.
  • Devour.


*Old-fashioned whole rolled oats will not work in this recipe. You can make you own quick oats by measuring 3 cups of whole rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.
**Total time does not include the multiple batches of cookies as that will vary upon individual oven.
***Store cookies in an airtight container at room temperature for two days then store in the refrigerator.
****To freeze, wrap each cookie individually in plastic wrap and add to a freezer bag and seal. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter for 15-20 minutes.