Frangelico Oatmeal Crème Pies with Frangelico-White Chocolate Filling

I’ve been thinking a lot lately about the memories and nostalgic feelings that food provokes in us. I think that aspect of food and breaking bread with friends and family is the root reason why I actually started this blog. I love nothing more than the smell of freshly baked cinnamon rolls on a spring Saturday morning because it takes me to my mom’s kitchen when I was a kid.

The smell of flour and egg being mixed together for homemade noodles makes me feel like I’m in my grandmother’s house. One bite into an oatmeal crème pie and my child-like innocence takes me back to grade school, sack lunches, tetherball at recess, and riding my bike to see my friends.

I miss simpler days but the notion that one bite of a homemade oatmeal crème pie can take me back there is exciting. And it does – takes me right back to my childhood.

Frangelico Oatmeal Crème Pies with Frangelico-White Chocolate Filling

Now, this specific oatmeal crème pie has grown up a bit. With a little added Frangelico, the oatmeal cookie turns into a chewy, nutty-flavored shell for the creamy, buttery, white chocolate filling, which also has a little hazelnut tone from extra Frangelico. I had to practice so much self-control while making – and photographing – these babies.


I was so excited about the white chocolate-Frangelico filling – it is a match made in heaven! Most people will automatically think to pair milk chocolate or dark chocolate with hazelnut but I went straight to white chocolate (as I normally do) and I am so glad I did! And you all know about my love for oatmeal cookies – the oatmeal was a great pair for the hazelnut liqueur.

I promise you, these will take you right back to your childhood!

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Frangelico Oatmeal Crème Pies with Frangelico-White Chocolate Filling

Yield: 12 crème pies

Total Time: 40 min

Soft and chewy oatmeal crème pies with a grown-up twist: creamy, buttery Frangelico-white chocolate filling


for the cookies:
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
3/4 tsp. sea salt
1/2 tsp. baking soda
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp. Frangelico
1/2 tsp. vanilla

for the filling
6 ounces white chips
1/2 stick butter, softened
1 Tbs. Frangelico
1 cup powdered sugar


Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper and set aside.

In a medium bowl, mix the oats, flour, sea salt, and baking soda and stir to combine.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. With the mixer on low, add the egg, Frangelico and vanilla to combine. Increase to medium speed and mix until the mixture is very fluffy and no streaks of fat remain.
Reduce the mixer speed to low and add the dry ingredients and mix just until they are fully incorporated. Scoop dough into 1-inch balls and place about about 2 inches apart on the cookie sheets.

Bake in the preheated oven for 8-10 minutes until the edges just begin to brown.
To make the frosting, melt the white chocolate chips in a double boiler or microwave in 30-second intervals until smooth. Set aside to cool completely.

Cream the butter until very fluffy. Add the melted & cooled white chocolate and Frangelico. Slowly mix in the powdered sugar in small batches until fully incorporated and fluffy. Add more powdered sugar to reach a thicker consistency.

Frangelico Oatmeal Crème Pies with Frangelico-White Chocolate Filling

Disclosure: this post is sponsored by Frangelico. All opinions are 100% my own, as always. Disclosure policy.