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. 

Copycat Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com. They even taste better than the originals!

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.

Copycat Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com. They even taste better than the originals!

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?

How to make Copycat Little Debbie Oatmeal Creme Pies at home. My readers say these are even 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.

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.

Copycat Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com. They even taste better than the originals!

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.

Copycat Little Debbie Oatmeal Cream Pies by sallysbakingaddiction.com. They even taste better than the originals!

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Homemade Little Debbie Oatmeal Creme Pies

Print Recipe

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)

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 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

© 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


Try my Giant Oatmeal Creme Pie recipe next… it’s major!

This recipe makes 1 Giant Oatmeal Creme Pie - like Little Debbie, but bigger and better!




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

  1. #
    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!


  2. #
    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 :)

  3. #
    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!


  4. #
    Reneeposted November 14, 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.


  5. #
    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.


  6. #
    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.


  7. #
    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!


  8. #
    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!


  9. #
    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.


  10. #
    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!


  11. #
    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!


  12. #
    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?

  13. #
    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.


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

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


  14. #
    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!


  15. #
    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…..


  16. #
    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. 😉


  17. #
    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!


  18. #
    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!


  19. #
    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!


  20. #
    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!!


  21. #
    Andreaposted April 28, 2014 at 6:34 pm

    I am excited about trying this recipe. I am having a bake sale this weekend and I think these would be a big hit, they have gotten such great reviews. Do you think these can be made in a whoopie pan?


    • Sallyreplied on April 28th, 2014 at 8:26 pm

      I’ve never tried baking the cookies in a whoopie pie pan – I’m sure it would be just fine though. I’m unsure of the bake time. Have fun at the bake sale!


  22. #
    Michelleposted May 24, 2014 at 7:32 am

    I haven’t tried these yet but I plan to very soon!! I just wanted to say you are awesome getting back to everyone who took the time to write a comment for your recipe. Pretty Awesome!! And all your recipes look amazing!


    • Sallyreplied on May 25th, 2014 at 8:02 am

      Thanks Michelle – I appreciate that! Enjoy these cookies.


  23. #
    Janeposted June 4, 2014 at 3:54 pm

    Hi there!
    I was wondering what will happen if I use the old fashioned rolled oats instead of quick cooking oats? We are gluten-free, and we only buy old fashioned rolled oats. :)

    Thank you!


    • Sallyreplied on June 4th, 2014 at 3:56 pm

      Simply pulse your GF whole oats in the blender or food processor about 5-6 times to create quick oats. You need powdered quick oats for this recipe. Enjoy!


  24. #
    Ericaposted June 6, 2014 at 5:29 pm

    I love love love soft cookies. I’m trying this recipe this weekend :)


  25. #
    Ashleigh Bposted June 15, 2014 at 7:00 pm

    Oh my gosh, these look so delicious!!! How do you think browning the butter for the cookies would affect them??? Over the past year, I have been on a brown butter kick, and have been wanting to try it for pretty much every recipe I prepare! I am just curious as to how you think they would turn out! Thanks!!!


  26. #
    Denaposted June 26, 2014 at 3:24 pm

    Sally- These are the best, absolute most amazing oatmeal creme pies, EVER! I love baking delicious treats that have no artificial anything!! I can’t thank you enough for all of your great recipes, keep it up, Girl!


    • Sallyreplied on June 26th, 2014 at 5:24 pm

      Thanks Dena! I appreciate the kind words. I love these oatmeal creme pies too!


  27. #
    Bettyposted July 12, 2014 at 9:11 am

    I made these yesterday for my boyfriend’s birthday, as Little Debbie creme pies are his favorite. I’m not sure where I else I may have deviated from the recipe, but I did scoop 2T of dough instead of 3T. The resulting cookies were very flat, but the flavor and softness was still great. The boy took a bite on his way out the door and I could hear him groaning in ecstasy all across the yard. This recipe is that good. Thanks for posting!


  28. #
    laurenposted July 31, 2014 at 8:23 pm

    Do you have any suggestions for a substitute for the molasses?


  29. #
    Phillipposted August 10, 2014 at 10:41 am

    Hi Sally!
    A coworker introduced me to you site earlier this week. Guess which recipe of yours I tried first… Little Debbie Oatmeal Creme Pies! And they are delicious!
    I’m so glad I shared my love of baking with my coworker, otherwise I may never have found this gem of a site. Everything looks so yummy and I can’t wait to try something else next weekend!
    Thank you for sharing all these recipes!


    • Sallyreplied on August 10th, 2014 at 8:33 pm

      Thanks so much Phillip! I’m so happy you were referred to my blog and recipes. I love these oatmeal creme pies! Let me know what you try next. Thank you for the sweet comment!


  30. #
    Kelseyposted August 14, 2014 at 8:50 pm

    I just finished making these! The only change I made was substituting honey for the molasses because it’s what I had on hand. I also made a mixture of mini sandwiches and regular sized ones. They’re absolutely delicious! The cookies are soft and chewy, and the frosting is light and fluffy. Thanks for the wonderful recipe!


  31. #
    Mandiposted August 19, 2014 at 2:26 pm

    WOW. These are amazing. My son requested Oatmeal “Whoopie Pies” for his back to school cookie. I can’t wait until he gets home to taste them. Super easy to make and taste out of this world! The oatmeal cookie part alone is great if you don’t want to mess with the cream filling. Thanks for the recipe!


  32. #
    chellyposted August 25, 2014 at 12:30 pm

    Made these for a cookout this past weekend. AMAZING!!! There is not one thing I would change.


  33. #
    Christineposted October 20, 2014 at 4:30 pm

    I loved this recipe! They turned out great! I made the first batch with 2 tablespoons of cookie dough and they were really big so I made the next batch using just one tablespoon (i double my batch because I love to share!) and they came out just about the same size as a little debbies. In my opinion the smaller ones were the perfect size since these are pretty sweet.
    I do have a question, has anyone used less sugar in their cookie dough? I am thinking about trying it with less sugar next time since the sweet cookies and sweet cream filling was a bit to sweet for me.
    Also i left them out overnight and the cookies softened a little making them absolutly perfect! So if they feel to firm the first day leave the out overnight if you can resist them for a whole day!


  34. #
    Meganposted December 10, 2014 at 2:26 pm

    Do you have a suggestion for making mini cookies for multiple holiday cookie tray? Should I just use 1 tablespoon drops of the cookie dough? Thanks so much! I’m excited to try these!


    • Sallyreplied on December 10th, 2014 at 3:24 pm

      Yep, that measurement sounds good. The bake time will be slightly less.


  35. #
    Deirdre Reid @ Grabbing the Gustoposted December 13, 2014 at 9:26 am

    I have some overbaked (dry) little pistachio spritz cookies I need to enhance so I’m thinking about turning them into a sandwich cookie with a vanilla cream filling. Softening my butter right now to make your filling recipe!


  36. #
    Sarahposted December 15, 2014 at 3:16 pm

    Hi! I made these the other night and OMG! they were amazing!!! My husband can’t stop eating them! I love your detailed instructions and tips. Love your website! Thank you! :) Merry Christmas!


  37. #
    Marionposted December 25, 2014 at 8:52 am

    Thanks to you I will NEVER buy another packaged cream pie! These are awesome & so easy to make. I’ve made them 3 times now & each time I have to make more due to demand. The first time, I didn’t get a crumb, the second time, I hid 2 & my son found them. Now, on Christmas day I’m about to put them in the oven & making so many that I WILL have @ least 1 for myself. You have made the perfect oatmeal cream pie,Little Debbie needs to be afraid! Merry Christmas!


  38. #
    Teporterposted January 22, 2015 at 6:18 pm

    What if I don’t have ground cloves? I only have cinnamon and allspice


  39. #
    Sarahposted January 24, 2015 at 7:51 pm

    These were really fun to make! Thanks for a great recipe – I am glad your creme filling was butter based and not made from shortening, ick! I have enjoyed every one of your recipes I’ve tried – and there have been many! My husband thinks your recipes are pretty great as well 😉


  40. #
    lauraposted January 25, 2015 at 10:19 pm

    So, I made these cookies and substituted gluten free flour and coconut sugar in the cookies & a splash of soy milk in the filling instead of heavy cream. They turned out AMAZING!!! Thanks for the great recipe!


  41. #
    danceswcooksposted January 27, 2015 at 12:55 pm

    Errrrrr, I never buy quick–cooking oats…What happens if you use the regular oats? Has anyone tried reg oats? Thanks.


  42. #
    julieposted February 11, 2015 at 5:30 pm

    Holy Moly.
    These were so easy and so delicious! My boyfriend loved oatmeal cream pies as a kid. I made these for his birthday and he loved them!
    …then again, I have yet to try a “Sally” recipe that isn’t simply fantastic. : )


  43. #
    porcheposted February 21, 2015 at 3:40 pm

    Wow, mine did not spread at ALL… granted I totally forgot 1 whole stick of butter for the batter. shocked at how much u have to use n how much butter just wasted. Anyways I wondered y it was so dry when I mixed it together LOL at that point I added the forgotten butter n mixed that into the batter. N batter still didnt spread. It’s funny these r exactly how thick I would love other recipes to turn out but the one time I need them flat they fluff up…. great. Major fail, taste okay but they don’t even look like urs or original creme pies. Made the frosting as it says n they just taste like really sweet thick frosting. Not really what I remember creme pies tasting like. Well I fault myself for forgeting some butter n i fault the show whisker wars for distracting me with their man beards. what a shame. I will try again.


  44. #
    porcheposted February 21, 2015 at 8:47 pm

    So they say if u can’t succeed try try again. N I did Just that, this time of course I followed it step by step. Not forgetting any ingredients and I have to say Im pretty disappointed not that they don’t taste really good, the cookie n icing together is flavorful n sweet. But that’s just it for me it’s two oatmeal cookies smooshed together with frosting In the middle. cookies didn’t spread out much, n the creme for the creme pie was just too much like sugary frosting. It’s a nice alternative to the original but for me it’s just not what I love about those store bought pies. I have a huge sweet tooth, but even these were too sweet for me to enjoy n that was purely because of the frosting. Weird cus there’s so many great reviews, n this is my second time making them, but they just weren’t my kind of creme pie. Would love to know how they make the original creme filling.


  45. #
    Keshiaposted March 22, 2015 at 3:29 pm

    The only thing I changed in this recipe was using honey in place of molasses. When baking I used two different sheets. For some reason all of the cookies on one sheet went flat and spread out all together. I think I put too many cookies on it. However, the other sheet of cookies turned out perfect! The icing turned out great too. I ended up having less cookies because of the first batch but the rest of them were seriously so good. My family had some and they absolutely loved them! I highly recommend making these and I will definitely be making them again!


  46. #
    christybposted May 22, 2015 at 2:29 am

    I would love to try theses cookies. they look incredible and the comments on them sound even better. I have most of the ingredients but molasses. can I leave it out or substitute it for a similar ingredient?


    • Sallyreplied on May 22nd, 2015 at 9:26 am

      The molasses really gives the cookies that special flavor. Keeping that in mind, you can leave it out. There aren’t any similar subs.


  47. #
    LaTriceposted May 24, 2015 at 9:55 pm

    Oh, my gosh!! I LOVE Oatmeal Creme Pies when I was growing up, and to this day, I still enjoy them. I’m looking forward to making this recipe!! :-)


  48. #
    Kennedy Coleposted May 29, 2015 at 9:22 am

    I love oatmeal crème pies! So naturally I’d love these. I’ll have to try them soon! You’re such an inspiration, Sally! Have a great day!



  49. #
    Lillian Roseposted June 3, 2015 at 9:43 pm

    Hello Sally! I don’t normally leave people comments on the recipes that I try, but I just wanted to thank you for sharing. My sweetheart and I just redid our kitchen and this was the first thing I made in it to christen it in. The man is addicted to Little Debbie’s Oatmeal Creme Pies, but with this recipe I think I may have turned him. This is definitely going to be a recipe to put in the recipe box! Thank you so much!


  50. #
    Sarahposted July 4, 2015 at 5:26 pm

    Thanks for sharing this fantastic recipe, Sally!  I loved oatmeal creme pies as a kid, and these were a delicious throwback! I brought them to a cookout today for July 4th and they were a huge hit!  Everyone loves a taste of their childhood, plus they were super easy to transport.  Another great recipe! :-)


  51. #
    Jordanposted August 10, 2015 at 9:17 am

    These are amazing! My sister who has celiac made the comment a few weeks ago that she hadn’t had an oatmeal creme pie in over 3 years since she’s been on a gluten free diet. I converted this recipe substituting gluten free flour and oats and it turned out perfectly! I took them over to her last night and I thought we were going to eat the entire batch! I will definitely be making these again! The filling is much better than the original! 


  52. #
    Emilyposted August 19, 2015 at 7:07 pm

    I know it’s mentioned in the recipe not to but do you think half and half would work instead on the heavy cream? I’ve made them before and know how delicious they are. I’d love to make them but I’m missing the heavy cream. 


    • Sallyreplied on August 19th, 2015 at 7:23 pm

      half and half works in a pinch!


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