Homemade Little Debbie 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. 

Homemade Oatmeal Creme Pies - I think they're better than the original!

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 a runt.  Unwrapping and crumpling the cello wrap 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 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.

Homemade Oatmeal Creme Pies - better than the original with none of those artificial ingredients.

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?

Homemade Oatmeal Creme Pies - I think they're better than the original!

Homemade Oatmeal Creme Pies - I think they're better than the original!

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.

Cream together your butter, sugar, and brown sugar. I highly suggest using dark brown sugar in these cookies. You want all of the moisture and softness you can get – dark brown sugar brings more of the two than light brown sugar.

Next, mix in your egg, vanilla extract, and your molasses.  The source for this recipe does not call for molasses.  I added it for two reasons: (1) more moisture so we get a soft, squishy cookie like Little Debbie and (2) a darker brown cookie, again… just like Little Debbie’s.

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

Next, combine your dry ingredients.  Flour,  baking soda, salt, cinnamon, ground cloves, and quick oats.  Let’s back up for a second.  Are you measuring your flour correctly?  Make sure you are doing so because this cookie recipe is very precise.

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.

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.

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

Combine the wet and dry ingredients with your mixer.  The 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 m 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 3 Tablespoons of dough for each cookie.

The cookies only take about 10 minutes to bake.  Be sure to watch them. I left one batch in for 11 minutes and they were fine.  My oven is sort of wonky sometimes, so I advise you stay at the 10 minute mark.  The cookies will spread and they’ll be darker around the edges when they are done.

The cookies will be VERY soft when you remove them from the oven. That is OK.

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

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, I like marshmallow fluff on my peanut butter sandwiches, and I just didn’t want corn syrup or gelatin in my recipe.

My creme filling isn’t a dead ringer of Little Debbie’s, but it’s just perfect for us. The filling is quite simple to make – 1.5 sticks softened butter to start.  Whip the butter around a few times with your mixer.  Add 3 cups powdered sugar – no need to sift.  Mix on medium speed for 1 – 2 minutes.  Pour in 3 Tablespoons of heavy cream and 1.5 teaspoons of vanilla extract.  Mix on high for 3-4 minutes.  I added a pinch of salt to the buttercream to balance the sweetness.

Spread on the bottom of one cooled cookie (pictured above) and sandwich with another. Easy peasy.

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

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 (3 Tablespoons of dough in each cookie – 6 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.

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

How to make Little Debbie Oatmeal Creme Pies at home. They're better than the original!

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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 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
  • 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)

Creme Filling

  • 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 3 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

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Here are my Oatmeal Pumpkin Creme Pies. I made them for a bake sale last September. :)

Oatmeal Pumpkin Creme Sandwiches

If you like oatmeal cookies as much as I do, you’ll love these too:


Soft-Baked Monster Cookies

Soft-Baked Monster Cookies


Brown Butter Milky Way Oatmeal Cookies

Milky Way Brown Butter Oatmeal Cookies


Chewy Pumpkin Oatmeal Cookies 

Favorite Pumpkin Oatmeal Cookies



159 Responses to “Homemade Little Debbie Oatmeal Creme Pies.”

  1. #
    Christiposted August 6, 2013 at 1:09 pm

    I made these this past weekend and they were DELICIOUS! The texture and softness of the cookies were spot on to Little Debbie’s. The creme was different, but still delicious and so much full of flavor! My husband brought them to work and they were gone in an instant. I’m not usually one to bake a lot, but after making these I’m on a baking kick! You recipe was amazing and detailed which made it so easy to follow.


    • Sallyreplied on August 6th, 2013 at 4:36 pm

      Hi Christi! I’m so glad these were such a hit! I love making them. Oatmeal creme pies are the best!


  2. #
    Vanessaposted August 7, 2013 at 10:06 am

    I made these for a bbq and they were the hit of the party! Thank you for such a fantastic recipe, I have a feeling I’ll be making this again soon.


    • Sallyreplied on August 7th, 2013 at 10:12 am

      That’s great Vanessa! I love these cookies – and they are always a huge hit!


  3. #
    Jenposted August 13, 2013 at 3:36 pm

    I felt like a professional baker!!! These turned out so awesome! They could have been sitting in the most famous bakery ever. They looked fabulous! The cookie did not fall apart and the creme was just the right texture. Everyone loved them. Thanks for another great recipe!


    • Sallyreplied on August 13th, 2013 at 7:00 pm

      That’s great Jen! I love these cookies – they are always a win for me! Thanks for reporting back, I love to hear about it from readers!


  4. #
    Emily Annposted August 26, 2013 at 11:18 am

    Oh. My. Gosh.
    These cookies are amazing!! There gonna be my Go 2 oatmeal cookie now! And if I wanna add raisins, I will!
    I decided to just put some chocolate peanut butter frosting on them bc I didn’t feel like making the vanilla creme, and omg Sally, you would love it with the peanut butter chocolate frosting! There so good!
    Thanks again for an amazing recipe!


    • Sallyreplied on August 26th, 2013 at 6:00 pm

      oooo chocolate PB frosting on them sounds amazing! As does the raisins, of course. Thanks for reporting back Emily!!


      • Emily Annreplied on August 27th, 2013 at 1:08 pm

        Well I ended up making your frosting! I just couldn’t resist and everyone loved them..I did a few with the chocolate peanut butter frosting, but it wasn’t the same!
        Thanks again for the amazing recipe!
        I love oatmeal cookies..there my all time favorite cookie :)

        • Sallyreplied on August 27th, 2013 at 2:21 pm

          They are my favorite too. Glad you tried my frosting!

  5. #
    Sarahposted October 22, 2013 at 7:26 am

    I am an American expat, living in the Netherlands and had the worst craving for a Little Debby Oatmeal Cream pie one day, which of course you can’t buy here. So I searched and found your recipe and MAN, it was such a huge HIT!

    The cookies are absolutely perfect. I didn’t have molases, so subbed honey and they turned out so beautiful and tender. Next time I make them, and there WILL be a next time for sure, I will roll them in one inch balls and flatten them a little as mine didn’t spread out as much as I thought they would. People here tend to like smaller portions than in the U.S. so the first batch I made were way big (I didn’t mind though!) so one inch balls will be perfect for them.

    I also used your cream filling recipe and added some cinnamon to it and an extra tablespoon of cream (as I think the cream here is a bit different than heavy cream in the U.S.). It was absolutely delicious and everybody at the office loved them. That ones a keeper! I think next time I may try to fill them with a whoopie pie cream recipe that I have for a bit lighter taste and see how that goes too.

    Thanks so much for sharing this recipe! I will never have to crave Oatmeal Cream Pies again!


    • Sallyreplied on October 22nd, 2013 at 9:56 am

      Hi Sarah! I am thrilled that you loved this little taste of America. I would dearly miss little debbie oatmeal creme pies if I moved out of the country. They have always been a favorite store-bought treat. I loved reading about the changes you made to adapt to what you had on hand. I think you’ll really enjoy the molasses next time. And yes, these cookie sandwiches are HUGE! Best to go a little smaller if that is what folks are used to over there. We like things big in America, don’t we? Thank you so much for taking the time to report back Sarah!


  6. #
    Reneeposted November 14, 2013 at 4:26 pm

    I wrote that comment about the Monster cookies can they be doubled?Sorry forgot wich recipe I was looking at lol.


    • Sallyreplied on November 14th, 2013 at 4:38 pm

      The monster cookies may be doubled, yes.


      • Reneereplied on November 14th, 2013 at 6:56 pm

        Thank you for such a quick reply.This is my first time on your blog and i’m finding it very hard too leave lol.Everything from the Monster cookies too the Andes mint fudge to the powdered donut holes look so AMAZING.I love how sharp and bright your pictures are.It makes the food so much more appetizaing.Well i am gonna go but will probably be back first thing tommorrow morning lol.Thanks for an amazing stroll thru your recipes.

  7. #
    Alicia Mposted November 16, 2013 at 11:40 am

    Thanks for the wonderful recipe. I baked them one Sunday. My coworkers and children had them the next day. They received rave reviews. I added your link to my blog post about these.


  8. #
    Barb J.posted December 1, 2013 at 5:52 pm

    PLEASE!!!! We people who like cruncy NOT soft cookies would like some recipes!!! We love how your cookies look but are craving cruncy!!


    • Sallyreplied on December 1st, 2013 at 6:24 pm

      Hi Barb. This is my personal blog and I post recipes that I like. Feel free to search the internet for crunchy cookies.


  9. #
    Krysposted December 2, 2013 at 2:16 pm

    Does anyone know if these can be put in the freezer? Trying to find things to premake for my daughters lunches and she LOVES the lil Debbie ones — but I want them to last longer than a couple days. Didn’t know if anyone had tried to freeze them yet!


    • Sallyreplied on December 2nd, 2013 at 2:22 pm

      Hi Krys – I have froze these cookies with luck! I let them thaw in the refrigerator overnight. I wouldn’t suggest keeping them in the freezer for more than a month though.


  10. #
    Leigh Pogueposted December 22, 2013 at 11:04 am

    These sound amazing along with your chc. Chip cookie dough fudge that I’m going to make if it will quit raining! Our parents are coming in for christmas and we all love to eat cookie dough,in the raw! So I know they will love it! Also have to make my usual sweet potato pies that everyone loves plus my chocolate velvet cake ( like red velvet cake but slightly different)! Thanks for all your (hip extending yet yummy) inspiration !!! Love your blog!!!


    • Sallyreplied on December 22nd, 2013 at 1:57 pm

      Your chocolate red velvet cake sounds incredible Leigh! I have recently discovered how much I love red velvet cake. Hope everyone loves that chocolate chip cookie dough fudge. :) Happy holidays!


  11. #
    Cymoneposted January 2, 2014 at 4:16 pm

    Sooooo, I made these cookies for New years annnnnd three more times since them and its only been two days! LOOOOOOOVE THEM!!!!!!!! I am obsessed with oatmeal cream pies and now I can make my own! I use cream cheese buttercream as a filling because thats all i had laying around (not literally, haha) and I know the world stopped with every bite! THANKS AGAIN :]


    • Sallyreplied on January 2nd, 2014 at 5:26 pm

      So glad you love these so much! And I don’t blame you for making them so many times in only 2 days. They are incredible!


  12. #
    ccposted January 8, 2014 at 8:30 pm

    I actually just used this recipe for the cream filling. Which was awesome. I made chocolate chip cookie cream pies. they were so good with your cream filling. to die for. will never buy another store bought cream pie again. look forward to making some of your other recipes. thank you


    • Sallyreplied on January 10th, 2014 at 6:53 am

      I love this cream filling! I have to try it in between chocolate chip cookies. Because that sounds incredible! Thanks so much for reporting back.


  13. #
    ccposted January 12, 2014 at 8:55 pm

    so I have went back and made this cream again…only this time I made sugar cookies and made the cream a strawberry cream with strawberry flavoring instead o vanilla. thanks again for the recipe.


  14. #
    Jennposted January 19, 2014 at 9:55 pm

    These are not anything at all like a Little Debbie Oatmeal Creme Pie. Trust me before you waste your time and money, especially if you buy all organic ingredients. We have cut out processed foods from our diet for about a year now. However, my five year old son still remembers Little Debbie Oatmeal Creme Pies. So he helped me make these. We followed the recipe exactly. He politely ate most of his but I could tell that he was not impressed. When I ate what was left of his, I understood. The cookie tastes mostly of sugar crystals and the icing is basically buttercream frosting. I won’t be making these again and it makes me sad to throw out all the cookies because of how much it cost to make them. Lesson learned, I should have looked for a recipe that actually had comments/reviews from people who actually tried the recipe instead of the ones on here that just say how good they look and how much they love Little Debbie’s.


    • Sallyreplied on January 20th, 2014 at 8:51 am

      Hey Jenn! I can count about 20 comments here with good reports back. Sorry you disliked them!


  15. #
    MJposted January 31, 2014 at 7:57 am

    I have made these three times (about to be four as I am making them this weekend) and they are a huge hit! I have taken to making minis as the cookie itself is so filling and they are simply perfect. I´m an expat living in Madrid and you don´t get oatmeal cookies here, let alone ones with such a delicious filling, and people flip out when they taste them. So thanks for this great recipe!!


    • Sallyreplied on January 31st, 2014 at 10:00 am

      Happy you love them MJ! They are always a hit with my friends and family too. I make them all the time. I need to try them as mini oatmeal creme pies next!


  16. #
    Hallieposted January 31, 2014 at 11:30 am

    I have to report back on the smashing success of this recipe.

    My husband requested that I find a recipe for oatmeal creme pies, so I tried yours. He and I were both huge fans … as was the entire staff of the organization he works for. But that was only the beginning.

    He and I work with people coming out of a rough time (addiction, prison, homelessness, etc), and so I brought some of these cookies to the guys at our weekly meeting. Didn’t think anything of it. The next week when I walked in, three of them immediately found me and said, very seriously, that those were the most amazing cookies they’d ever had. And that I just HAD to make more for them!

    Which brings me to a request: they want the original, but also a chocolate creme filling. How would I ‘convert’ this creme recipe to chocolate-flavored?

    Thank you for this fantastic recipe!


  17. #
    ashleyposted January 31, 2014 at 2:33 pm

    Can I use light coconut milk instead of heavy cream? Recipe looks amazing by the way you are such a great baker!


    • Sallyreplied on January 31st, 2014 at 3:45 pm

      You sure can. Enjoy!


  18. #
    Rachaelposted February 7, 2014 at 7:49 am

    Hi Sally!

    I want to make these over my break for my boyfriend. He is absolutely crazy about those Little Debbie pies (and so am I), and I figured these would be a nice treat! :) I was curious though if I could just use regular milk in the cream filling.

    I was also curious as to the texture differences between this one and your over-sized cream pie :). The over-sized one (based on the pictures) seems to be more flat/less thick and doesn’t look as oat-y…it seems to resemble the original Little Debbie more closely. This one seems a bit more thick and oat-ier with more texture if you know what I mean, haha. (BUT BOTH LOOK DELICIOUS, don’t get me wrong!) Could you down size the other recipe if you wanted a texture closer to that over-sized cooke?


    • Sallyreplied on February 7th, 2014 at 1:26 pm

      Hey Rachael! Both recipes are actually quite similar in taste and texture. The large cookie isn’t as flat as these, actually. And these seem a bit oat-ier because I used store-bought quick pats. In the single serve recipe, I made my own and probably ground them up to be finer than store-bought. Anyway, I love them both! Feel free to make either recipe (you could use the other recipe to make 2 cookie sandwiches or 4 small cookie sandwiches) Let me know how it goes!


      • Rachaelreplied on February 7th, 2014 at 8:24 pm

        Great, so if I do not have heavy cream, what could I use as a substitute for the cream in the middle?

  19. #
    Lauren Harbitposted February 7, 2014 at 10:03 am

    I made these the other night and OMG they are literally my FAVORITE recipe from all of yours that I’ve tried so far! I didn’t have heavy cream and I know the 3/4 milk with 1/3 cup of butter works, but with all the butter in the recipe I didn’t have enough to make the heavy cream substitute. So, I used sour cream. They turned out great and I didn’t have any trouble with the consistency or anything! :)

    Sally, you have a freaking gift – these are amazing, and thank you in advance for the 10 pounds I’m about to gain from eating the rest of these cookies.


    • Sallyreplied on February 7th, 2014 at 1:24 pm

      Lauren, what a compliment!!! Reading this made my day – though it’s Friday and that already has me smiling. But still. So glad you love these. Thanks for taking the time to report back! Sorry for the weight. :-/


      • Lauren Harbitreplied on February 7th, 2014 at 2:43 pm

        Hehe I’ll just run more so I can eat more. :)

  20. #
    Lindsay Leeposted February 12, 2014 at 9:27 pm

    YUM YUM YUM!!! These were so good! They were better than the little debbie oatmeal creme pies for sure! These didn’t last longer than a day at my house. My 8 year old daughter helped me make these we had such a blast! It was so cute we were in the grocery store shopping after we made these when she spotted a box of Little Debbie Oatmeal Creme Pies. She said, “Who needs those when you can make them yourself.” It was so cute she was so proud that she could make them at home. She even took one to her best friend at lunch so she could try them. Her friend was very impressed and loved them! That night her best friends mom called to find out where I found the recipe for them because her daughter just kept going on and on about how awesome they were! =) You are a hero at our house Sally! We are having so much fun making and eating your recipes!


    • Sallyreplied on February 13th, 2014 at 9:21 am

      Lindsay, this comment ABSOLUTELY made my morning. Heck, it made my whole week. Your adorable daughter!! So proud of making these cookie pies at home. How amazingly adorable. :) And thanks for passing along my website to her friend’s mother! I’m so glad you took the time to report back. Thank you – so so much!


  21. #
    Mona,kentuckylady717posted February 15, 2014 at 3:23 pm

    Can’t wait to try one of these….Little Debbie Oatmeal Pies have always been my favorite too….love them….so can’t wait to try your recipe……been eating
    these for as long as I can remember…..over 20 plus yrs…..not saying anymore lol,,,,,,more yrs. than I care to admit :)just found your blog and already loving it…..


  22. #
    Rachaelposted February 24, 2014 at 8:21 am

    Hi Sally!
    You asked me to report back if I tried these, and I did! They were a smashing hit! I was so pleased with the way that these came out. My friend I made them for says that the ones I made tasted better than the originals and my roommate loved them too! Even my grandmother who isn’t the biggest fan of oatmeal cookies gobbled hers down. I was so happy with this recipe and the smell while they were baking, oh my! It took all my will power not to eat the dough! The filling was perfect: light and delicious. Even my picky boyfriend fell in love with these!! So thank you for the amazing recipe, I will be making these again FOR SURE.


    • Sallyreplied on February 24th, 2014 at 2:11 pm

      I’m VERY happy to read this, Rachael! Thank you so much for taking the time to let me know how much you all loved these oatmeal creme pies. They are a favorite of ours!! You might be making them quite often considering how much you loved them. ;)


  23. #
    Christineposted March 3, 2014 at 7:40 pm

    Made these today for the snow day! They are so good! My husband raved about them and my brother said they were better then Little Debbie’s. Will def be making them again!!! I do have one question – the cookie part was a tad greasy (still very tasty though), any recommendations on that for next time or are they supposed to be that way? Can’t wait to get your cookbook in the mail. :)


    • Sallyreplied on March 3rd, 2014 at 7:42 pm

      Hey Christine! So happy these cookies were a hit! No, the cookies aren’t supposed to be greasy. How about you add another 1/4 cup of flour. That would help! I’m very glad you are excited about my cookbook!


  24. #
    Afifahposted March 4, 2014 at 11:41 pm

    Hi Sally… the pies look yuuuummm….. One question, can i skip the molasses? I’m not sure where to buy any of it. Or any substitution that could easily reached?


    • Sallyreplied on March 5th, 2014 at 9:23 am

      You could skip the molasses, yes. Perhaps replace with honey. You will lose a lot of the signature Little Debbie Oatmeal Creme Pie flavor though. But I’m sure they will still be fantastic!


  25. #
    Ellaposted March 11, 2014 at 3:23 pm

    Hi Sally, I was wondering if I could substitute the filling you use in your oreo recipe for the creme filling in this one. Do you think it would work?
    Thanks, Ella :)


    • Sallyreplied on March 11th, 2014 at 6:24 pm

      That would be just fine. In fact, I think they taste pretty similar!


  26. #
    Karenposted March 19, 2014 at 10:40 am

    I also love Little Debbies and these look SO Good!!!! The amount of butter in them makes me hesitate:( how many sandwiche cookies does this recipe make? I’m hoping lots so there’s not so much butter in each one! :/


    • Sallyreplied on March 19th, 2014 at 3:15 pm

      Hi Karen! These oatmeal creme pies are certainly a treat and you can’t really get around all the butter if you want an authentic taste. This recipe makes 15 sandwiches as stated. Enjoy!


  27. #
    Stephposted March 19, 2014 at 11:16 am

    These are delicious! I made them for my office for Pi Day last week. Thanks for the recipe!


  28. #
    Taraposted March 22, 2014 at 10:42 pm

    I made these tonight and let me tell you…….they were THE BEST cookies I have EVER had!! My man loved them too =) thank you so much for an amazing recipe I will definitely be making over and over again for years to come!!


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