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    Home » Recipes » Desserts (Baked) » Cookies » Oatmeal Cream Pies

    PUBLISHED: November 11, 2022 • By Toni Dash 5 Comments

    Oatmeal Cream Pies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    oatmeal cream pies stacked with blue glass of milk.

    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.

    stacked oatmeal cream pies with blue jar of milk.

    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!

    Jump to:
    • What are Oatmeal Cream Pies?
    • Recipe Ingredient Notes
    • How to make Oatmeal Cream Pies
    • Variations
    • How to Store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    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

    oatmeal cream pies labelled ingredients.

    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.

    oatmeal cream pies in a pile with middle showing.

    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.

    oatmeal cream pies recipe steps 1-4.

    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).

    oatmeal cream pies recipe steps 5-8.

    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).

    oatmeal cream pies recipe steps 9-12.

    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).

    oatmeal cream pies recipe steps 13-14.

    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.

    oatmeal cream pies in a line close up.

    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

    Can I freeze these Oatmeal Cream Pies?

    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 stacked with blue glass of milk.

    Oatmeal Cream Pies

    If you love Little Debbie Oatmeal Cream Pies, this copycat recipe will become a favorite! Chewy soft oatmeal cookies with sweet vanilla cream filling!
    5 from 47 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 25 minutes
    Cook Time: 9 minutes
    Cooling Time (estimate) + filling time: 30 minutes
    Total Time: 1 hour 4 minutes
    Servings: 15 sandwich cookies (30 oatmeal cookies)
    Calories: 386kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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.
    Variation
    Add some raisins to the cookies.  Because the cookies bake on the flatter side it would be best to either chop them up some or pulse them with the coats to break up the size. Fold them in with the oats on the last step.
    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 store
    Store covered in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before enjoying for best taste.

    Nutrition

    Calories: 386kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 129mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 643IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Ruby says

      November 11, 2022 at 7:44 am

      5 stars
      These oatmeal cream pies are so good! Love the fluffy cream filling.

      Reply
    2. Cynthia says

      November 11, 2022 at 7:39 am

      5 stars
      These are yummy! We love the chewy texture and the creamy filling. Perfect for lunch boxes!

      Reply
    3. Angela says

      November 11, 2022 at 7:35 am

      5 stars
      YUM! My most favorite childhood treat ever! Love that I can make this at home 🙂

      Reply
    4. Jen says

      November 11, 2022 at 7:25 am

      5 stars
      Thank you so much for this easy to follow recipe!! I love that it is so easy to make!

      Reply
    5. Jill says

      November 11, 2022 at 7:05 am

      5 stars
      These are sure a hit in my house. Homemade always tastes better than store bought to me too!

      Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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