Homemade Oatmeal Cream Pies pair two soft oatmeal cookies with fluffy cream filling for sandwich cookies everyone loves! The chewy oatmeal cookies are a favorite by themselves but the sandwich cookies will satisfy all your nostalgic cravings.
Some recipes use marshmallow fluff or marshmallow creme for filling but we love these sandwich cookies with a simple delicious buttercream filling. The homemade version of these oatmeal cream pie cookies are a fun surprise in a lunch box, after school treat or a cozy dessert on a chilly day.
The thin chewy oatmeal cookies make a perfect cookies for a sandwich cookie. Just the right thickness and texture. With just a hint of cinnamon they have a homey flavor. Add the creamy filling and they become exciting sweet treats everyone wants to gobble up.
We know you’ll love these Little Debbie Oatmeal Cream Pie copycats!
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What are Oatmeal Cream Pies?
If you’ve eaten Little Debbie’s oatmeal cream pies then you already know what a delicious dessert this is! Two soft molasses oatmeal cookies filled with vanilla buttercream for a perfect sandwich cookie.
The texture and homey flavors make these cookie sandwiches a favorite any time.
Recipe Ingredient Notes
Unsalted butter. You’ll use 1 1/2 cups (3 sticks) of unsalted butter. Start with with softened butter both for the cookies and the filling.
All-Purpose Flour. Regular or gluten-free measure-for-measure all purpose flour can be used. We use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.
Unsweetened cocoa powder. Be sure to use unsweetened cocoa and not sweetened cocoa powder.
Old-fashioned oats. Also called rolled oats. You can use regular or gluten-free rolled oats. These will be lightly pulsed in a food processor before making the oatmeal cookie dough.
Granulated sugar and light brown sugar. Both types of sugar are used in these chewy cookies.
Molasses. This sweetener gives the cookies a deep homey flavor.
Taste: These are very similar to the real thing. The cookies bake on the flatter side and have a chewy texture. The filling is sweet so make sure there isn’t more than about 1 tbsp of filling in each cookie to keep it from being too sweet. It’s a nice vanilla cream flavor. The filling will set over time and won’t be sticky.
How to make Oatmeal Cream Pies
Printable recipe card at the end of the blog post.
These are very similar to the real thing. The cookies bake on the flatter side and have a chewy texture.
The filling is sweet so make sure there isn’t more than about 1 tablespoon of filling in each cookie to keep it from being too sweet. It’s a nice vanilla cream flavor. The filling will set over time and won’t be sticky.
STEP 1. Preparation
Preheat oven to 350 degrees F. Spray a baking sheet with a non-stick cooking spray.
STEP 2. Make the delicious oatmeal cookies
Using a food processor, pulse the oats a few times just to break up the texture (photos 1-2). Don’t completely mix it into a powder form. Set aside.
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the butter, brown sugar, white granulated sugar, eggs, molasses, and vanilla extract until combined (photo 3).
In another mixing bowl, whisk together the dry ingredients: flour, cinnamon, cocoa powder, baking soda, and salt (photo 4).
Add the dry mixture into the wet mixture and mix just until combined (photo 5). Using a spoon or spatula, fold in the oats (photo 6).
STEP 3. Bake and Cool
Using a medium cookie scoop, scoop dough onto the prepared cookie sheet (photo 7). Place cookies 3 inches apart (photo 8); the cookies will spread.
Bake for 9-10 minutes; just until the edges crisp up. The middle may still look wet; do not overbake.
Allow the cookies to sit on the sheet for 5 minutes. Move to a cooling rack until completely cooled (photos 9-10).
STEP 3. Make filling
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the powdered sugar, butter (1/2 cup – 1 stick), heavy cream, and vanilla extract (photo 11) until smooth and creamy (photo 12).
STEP 4. Assemble
Spread 1 tablespoon of filling onto the back of one cookie (photos 13-14), top with another cookie and lightly press together. Do this to the rest of the cookies.
Variations
How to add raisins. Raisins would be a delicious addition to these cookies. Because the cookies bake on the flatter side it would be best to either chop them up some or pulse them with the oats to break up the size. Fold them in with the oats on the last step.
How to Store
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for best results (flavor).
Frequently Asked Questions
Yes! Wrap each one individually and place into a freezer safe airtight container or freezer bag. Freeze for 2-3 months. Thaw in the refrigerator and serve at room temperature.
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Recipe
Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 ½ cups old fashioned oats pulse chopped in food processor
- 1 cup (2 sticks) unsalted butter softened
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 ½ teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Filling
- 1 ½ cups powdered sugar
- ½ cup (1 stick) unsalted butter softened
- 1 tablespoon heavy cream
- 2 teaspoons vanilla extract
Instructions
Make the oatmeal cookies
- Preheat oven to 350 degrees F. Spray a cookie sheet with a non-stick cooking spray.
- Using a food processor, pulse the oats a few times just to break up the texture. Don’t completely mix it into a powder form. Set aside.1 ½ cups old fashioned oats
- In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the butter, brown sugar, white sugar, eggs, molasses, and vanilla extract until combined.1 cup (2 sticks) unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 tablespoon molasses, 2 teaspoons vanilla extract
- In another bowl, whisk the flour, cinnamon, cocoa powder, baking soda, and salt. Add the dry mixture into the wet mixture and mix just until combined. Using a spoon or spatula, fold in the oats.1 2/3 cup all-purpose flour, 1 ½ teaspoon ground cinnamon, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt
- Using a medium cookie scoop, scoop dough onto the prepared cookie sheet. Place cookie dough 3 inches apart because the cookies will spread.
- Bake for 9-10 minutes; just until the edges crisp up. The middle may still look wet; do not overbake.
- Allow the cookies to sit on the sheet for 5 minutes. Move to a cooling rack until completely cooled.
Prepare the filling
- In a large bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the powdered sugar, butter, heavy cream, and vanilla extract until smooth and creamy.1 ½ cups powdered sugar, ½ cup (1 stick) unsalted butter, 1 tablespoon heavy cream, 2 teaspoons vanilla extract
- Spread 1 tablespoon of filling onto the bottom of one cookie, top with another cookie and lightly press together. Do this with the rest of the cookies.
Notes
- The cookies bake on the flatter side and have a chewy texture.
- The filling is sweet so make sure there isn’t more than about 1 tablespoon of filling in each cookie sandwich to keep it from being too sweet. It’s a nice vanilla cream flavor.
- The filling will set over time and won’t be sticky.
Ruby says
These oatmeal cream pies are so good! Love the fluffy cream filling.
Cynthia says
These are yummy! We love the chewy texture and the creamy filling. Perfect for lunch boxes!
Angela says
YUM! My most favorite childhood treat ever! Love that I can make this at home 🙂
Jen says
Thank you so much for this easy to follow recipe!! I love that it is so easy to make!
Jill says
These are sure a hit in my house. Homemade always tastes better than store bought to me too!