Homemade Oatmeal Creme Pies

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

stack of 2 oatmeal creme pies

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.

oatmeal creme pies

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.

stack of 2 oatmeal creme pies

oatmeal creme pies on a baking sheet

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.

oatmeal creme pies on a baking sheet

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.


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stack of oatmeal cream pies

Homemade Oatmeal Creme Pies

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 14-15 cookie sandwiches
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft-baked and delicious oatmeal creme pies are easy to make at home. They’re better than the original!


  • 1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, 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 (188g) 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
  • salt, to taste


  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.


  1. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  2. Cookies are adapted from myrecipes.com.

Keywords: oatmeal creme pies

More oatmeal cookies:

Apple Cinnamon Oatmeal Cookies

apple cinnamon oatmeal cookies with maple icing on a baking sheet

Magic 5 Cookies (butterscotch and coconut!)

magic 5 oatmeal cookies

Peanut Butter Cup Surprise Monster Cookies

overhead image of monster cookies with one cookie broken in half showing a peanut butter cup inside

Soft Chewy Oatmeal Raisin Cookies

oatmeal raisin cookies


Comments are closed.

  1. 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!

    1. 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!

  2. 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.

    1. 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. 😉

  3. 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. 🙂

    1. 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!

  4. 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 🙂

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

  5. 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!!

  6. 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!

    1. 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!

  7. 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!

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

  8. 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!

  9. 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!

    1. 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!

  10. 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!

  11. 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!

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

  13. 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!

  14. 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!

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

  15. 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!

  16. 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!

  17. 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 😉

  18. 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!

  19. 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. : )

  20. 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!

  21. 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?

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

  22. Lillian Rose says:

    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!

  23. 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! 🙂

  24. 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! 

  25. 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. 

    1. half and half works in a pinch!

  26. Hi Sally, I’ve been following your blog for over a year now and have made so many of your recipes… They are always a hit! I made this recipe today for the first time, and I was feeling a little lazy so I spread all of the cookie dough into a parchment lined 9 X 13 pan and baked it for 25 minutes at 350 in my convection oven. I just spread the frosting over the whole thing when they cooled, and voila, oatmeal cream pie bars! They turned out excellent, thicker than baking them into cookies. I figured I’d share this for other readers who want to make these, but are crunched for time. Thanks for another great recipe!!

  27. Fun to make. Easy to follow. Made them as gifts, I couldn’t be happier. Only thing I changed is adding cinnamon to the creme filling.
    Thank you for the recipe! 

  28. YUM!!!!  These were so close to the real thing.  I enjoyed the flavor and the texture.  I used less cinnamon and a little nutmeg.  Delicious!

  29. My goodness!  These are amazing!  I followed a suggestion and flattened the dough with my palm before baking and the cookies spread perfectly. I used the same size scoop for the filling and it was just the right amount. I may try to make them a little  smaller next time as they are very sweet and rich!  A winner for sure!  Thank you Sally! 

  30. Really looking forward to making this recipe. However, I’d love to add some raisins; how much would you suggest I add?

    Thanks in advance,

    1. I’d add 1 cup to the cookie dough.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally