Homemade Oatmeal Creme Pies.
Soft-baked and delicious Oatmeal Creme Pies are easy to make at home. None of the artificial stuff! They taste better than the original too.
I’m feeling sort of nostalgic today. Well, I was feeling it yesterday when I made these. And again today as I enjoy them.
I remember eating Little Debbie Oatmeal Creme Pies when I was little. Unwrapping and crumpling the wrapper between my fingers, trying desperately (and failing) to stuff the whole squishy soft cookie sandwich into my mouth all at once. I LOVED oatmeal creme pies! And definitely still do.
I haven’t had them in a long time – homemade cookies and cupcakes have taken precedence over my favorite mass-produced packaged snack, but that doesn’t mean I don’t remember how incredible they are. So… I set out to bake my own from scratch.
Little Debbie… Little Sally, whatever.
I made Oatmeal Pumpkin Creme Pies last fall and adored them. The oatmeal cookies are tiny, puffy, and very chewy. They have texture. I filled them with a pumpkin cream cheese frosting, one of the frostings I developed in my pumpkin rampage last September. This pumpkin version isn’t particularly a copycat recipe to Little Debbie, as the cookies had some texture and chew and they were very small in size.
Today’s oatmeal cookies are made with super soft, large, and delicate oatmeal cookies – full of brown sugar, molasses, and butter. The cookies melt in your mouth. I sandwiched them between a bright white vanilla creme center. They are much oat-ier than Little Debbie’s version. Sometimes I wonder where the oats are in hers!
Are you ready for these?
Let me begin by telling you how much butter you’ll need for this entire recipe. 2 and 1/2 sticks just for the cookies and 1 and 1/2 sticks for the creme filling. New Years resolutions can take the back seat! These are not a healthy cookie and I do not suggest making them into a healthy cookie. They are oatmeal creme pies, not diet food.
And are worth every single bite!
The source for this copycat recipe does not call for ground cloves, but I wanted to pack some flavor into the buttery oatmeal cookie. Paired with cinnamon, cloves are one of my favorite spices to bake with. I love how pungent it is in my Chocolate Gingerbread Bundt Cake.
Good to note: for the cookie’s proper texture and spreadability, it is imperative to use quick oats in these cookies. Old-fashioned whole rolled oats will not work. You want very fine, small pieces of oats in the dough. Since I prefer whole rolled oats in my granola recipes, my pantry is never stocked with the quick kind. I make my own quick oats if I need them for a recipe. For today, I measured 3 cups of whole rolled oats and pulsed them in the food processor 4-5 times. Now you have quick oats! Easy, right?
The cookie dough is quite thick; I had to stop the mixer after about 10 seconds to mix the rest by hand. Unlike most of my cookie recipes, this dough does not require chilling prior to baking. More often that not, I chill my cookie dough before baking since cold dough assures a thicker cookie. Little Debbie Oatmeal Creme Pies are not thick cookies, so not dough chilling is necessary. You want the cookies to spread and stretch out in the oven.
I used my favorite OXO large cookie scoop (thanks for the gift, Amy!) to scoop the cookies into uniform sized balls. Typically, I do not use a cookie scoop for my cookies. But I knew I needed one today since the cookies have to all be equal in size to sandwich together. If you do not have a cookie scoop, be sure to roll 2 Tablespoons of dough for each cookie.
Allow the cookies to cool completely before filling. The creme center is unlike many copycat creme center recipes I’ve found before. There is no shortening, marshmallow creme, corn syrup, or gelatin. I do not use shortening in my frosting recipes,; just not a fan of the texture!
My creme filling isn’t a dead ringer of Little Debbie’s, but it’s just perfect for us.
I am infatuated with these oatmeal creme pies! I can honestly say that they are one of the best cookies I’ve ever made. The taste comparison to Little Debbie’s version is uncanny!
They are soft, ultra-moist, and squishy like Miss Debbie’s. I made them large, reminiscent of the originals (2 Tablespoons of dough in each cookie – 4 in the whole cookie sandwich). When you eat one, the filling will squeeze out the sides – perfect for licking the creme around the edges. Get ready to have some sticky fingers.
Some of my cookies had a slight chew around the edges, Not much, but those were the ones I left in the oven for 11 minutes. The centers of the cookies will simply melt in your mouth. Soft cookies, creamy filling, brown sugar/molasses taste. Pure heaven right here.
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Homemade Little Debbie Oatmeal Creme Pies
They're better than the original!
Yield: 14-15 sandwiches
- 1 and 1/4 cups unsalted butter (2.5 sticks), softened to room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 Tablespoon dark molasses
- 1 and 1/2 cups all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups uncooked quick-cooking oats (NOT whole-rolled oats)
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
- 1 and 1/2 teaspoons vanilla extract
- pinch of salt, as needed
Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and 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. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 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.
For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.
cookies are adapted from myrecipes.com
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Here are my Oatmeal Pumpkin Creme Pies. I made them for a bake sale last September.
Try my Giant Oatmeal Creme Pie recipe next… it’s major!