Addictive Recipes from a Self-Taught Baker

Homemade Oatmeal Creme Pies

Soft-baked and delicious Oatmeal Creme Pies are easy to make at home!

Copycat Little Debbie Oatmeal Cream Pies by They even taste better than the originals! Recipe on

I’m feeling sort of nostalgic today. I remember eating Little Debbie Oatmeal Creme Pies when I was younger. 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 still have a giant oatmeal creme pie size spot in my heart for them.

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.

Copycat Little Debbie Oatmeal Cream Pies by They even taste better than the originals! Recipe on

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. Another thing? 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 They even taste better than the originals! Recipe on

Copycat Little Debbie Oatmeal Cream Pies by They even taste better than the originals! Recipe on

I used my favorite OXO large cookie scoop 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 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.


Homemade Oatmeal Creme Pies

They're better than the original!


  • 1 and 1/4 cups unsalted butter (2.5 sticks; 290g), softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon dark molasses
  • 1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups (240g) quick oats (not whole oats)

Creme Filling

  • 3/4 cup (1.5 sticks; 175g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, as needed


  1. Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
  4. 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. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
  5. Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners' sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 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 the cookies; top with remaining cookies, right side up.
  7. 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 creamy filling fresh.

Cookies are adapted from

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More oatmeal cookies:

Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies

Apple Cinnamon Oatmeal Cookies

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Magic 5 Cookies (butterscotch and coconut!)

Magic 5 Cookies on

Dark Chocolate Chunk Oatmeal Cookies

Soft and Chewy Dark Chocolate Chunk Oatmeal Cookies

Peanut Butter Cup Surprise Monster Cookies

Peanut butter cup monster cookies on

Soft Chewy Oatmeal Raisin Cookies

Soft chewy oatmeal raisin cookies on


  1. I was nervous to try these because I love the originals so much. I followed the recipe and only omitted the cloves, I didn’t feel like spending $5 on the only cloves I could find in the store. I had everything else on hand. The first batch was really thin. I refrigerated the rest of the dough for 30 minutes and that seemed to help. The third and final batch seemed to be the best, fancy that right? The creme filling was good, but I definitely prefer the original. I might have added a teaspoon too much heavy cream. I threw them in the fridge so that should help the cream stiffen up some. Overall a good oatmeal cream pie recipe! 

  2. Thanks so much!  I made these today, and they are just as good, if not better than the store bought version.  My family loved them!  Thanks for your great recipes, they never dissapoint.  

  3. Do you have a pumpkin cookie recipe to make these with also. I love the oatmeal pies!!!! Thought pumpkin would be great for fall.

  4. I think these oatmeal pies are so much better than the store bought ones. I haven’t store bought since a yr. or so. Thanks, and I love your recipes!

  5. Hi! I made these last weekend and they were a HIT!!!! Everyone was obsessed. I’m already back to make another batch. They were even better the second day – super soft, like the originals. I agree, they might be the best cookies I’ve ever made. Thanks so much for sharing!! xo

  6. Can this dough be frozen? I made these a few months ago and they are amazing. But they were super rich and we struggled to eat them all before they stopped being ‘fresh’.  I was hoping to freeze half the dough and possibly half the filling so we can enjoy these later without having to start from scratch. Thanks! Also, I’m a little short on butter. Do you think the cookie batter will suffer if it had only 2 sticks of butter instead of 2.5?

  7. I made these for Christmas this year and the first batch came out perfectly but all other batches wouldn’t spread. Any idea on what caused this? They also turned out dry and gritty. What did I do wrong? Any ideas would be helpful! 

  8. Unbelievably great. Doubled the recipe for a Christmas party and they were a huge hit! So nostalgic, fun and yummy. 
    This recipe is perfect, thank you!!! 

  9. Thank you for the cookie recipe and the inspiration to make the cream pies, but I have to agree with some others the “cream” is really more a frosting and isn’t really like the oatmeal cream pies you buy. However, I found a fix! If you’re looking for the more authentic filling try this: 2/3 cups crisco shortening, 1/3 evaporated milk, 3/4 cup granulated white sugar, 1 teaspoon vanilla and 1/2 teaspoon salt. Whip all ingredients together for 5 minutes, until light and fluffy and the sugar is no longer grainy.  I love the cookie recipe, just my personal preference for the filling. Thanks again.

  10. Your trick to making quick oats.. could I do the same using steel cut oats? 

  11. I just made these last week and they were delicious. The only changes I made was omit the cloves and I processed the oats in the food processor. They were actually better the following day for some reason and my husband loved them. Thank you for sharing this recipe!

  12. I loved the cookies to this recipe however the cream filling was WAY too sweet. I did make them according to the directions regardless. I will make the cream pies a lot smaller as well. For a fun trick I added some blue food coloring and they look amazing. I will try your other recipes!

  13. I made a bunch of oatmeal cream pie recipes and fillings yesterday to find our favorite oatmeal cream pie (including my favorite oatmeal cookie recipe from The Mixer Bible, Oatmeal Whoopie Pies from The King Arthur Flour Cookie Companion with their homemade marshmallow filling, Oatmeal Whoopie Pies from The Pioneer Woman (adapted from The Best of Amish Cooking by Phillis Pellman Good), and yours. For the fillings, I did the KAF one, America’s Test Kitchen Family Cookbook’s Whoopee Pie filling and also their Quick and Rich Vanilla Frosting (nearly identical to your frosting here but with a little less sugar and vanilla), and Cook’s Country’s Miracle Frosting (a boiled milk frosting nearly identical to Ree’s suggested frosting), and also frosted some with plain marshmallow fluff. Sally, yours was definitely the closest to the taste of a Little Debbie!!! Your cookie with the Quick and Rich Vanilla Frosting, which like I said is just like yours with a little less vanilla and sugar, was actually the only one of the bunch that tasted like a Little Debbie and was possible to eat (I thought that the other cookies weren’t quite soft/spread enough for this sandwich, so the frosting was all over the place, and fluff/marshmallow versions are incredibly messy to eat). Sadly, I realized that the Little Debbie’s I remember from 20 years ago are a little too sweet for my taste now, but if anyone wants the homemade version, I highly recommend your recipe! The cloves, brown sugar and molasses in your cookies were so much more flavorful than the other versions I tried, and the softness and thin spread of the cookie was perfect for a frosting sandwich cookie, which is harder to eat than it sounds. Yours works! Bakers shouldn’t expect an exact replica, but it’s a very delicious ode to a wonderful childhood memory! And hats off to you, Sally.

  14. I made these with my 1.5 yr old (such a helper!) and they are so good! I love the spiciness of the clove, it was just right. I made them a bit smaller (because a little of this cookie goes a long way!) and I ended up with 20 sandwiches. They are gooey and soft, just like the little debbie version. The directions were clear and they were easy to make…it’s much more difficult to teach my toddler moderation. 🙂 Thanks for this great recipe!

  15. Can these be frozen? Thank you!

  16. Hi Sally these look so delicious and I can’t wait to make them this weekend! What do you think about using your marshmallow frosting ( the one you use for your spiced pumpkin cupcakes) for these cookies instead?

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