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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 9

Cooling Time (estimate) + filling time 30

Total Time 1 4

Servings sandwich cookies (30 oatmeal cookies)

Calories 386kcal

Author Toni Dash

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