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. 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. Linda Sue Cato says:

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

    1. Sure do! I would use these pumpkin oatmeal cookies.

  4. Linda Sue Cato says:

    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. 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!!! 

  7. 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.

  8. 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!

  9. Kelley Campbell says:

    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!

  10. 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.

  11. 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!

  12. Made these and they were so good. I did however make a few changes adding coconut oil for 1/4 cup of the butter and subbing 1/4 cup of coconut sugar for 1/4 cup of the brown sugar, also used almond flour for 1/2 cup of the flour. I soaked 1/2 cup of raisins in 1/4 cup boiling water then drained and ground them in the food processor, it added a certain flavor that I really liked. All that to say my husband really liked them!! That you for giving us a good recipe.

    1. So glad you tried the oatmeal creme pies and your changes sound great. Thanks Kathy!

  13. Could you use regular oats instead of quick oats?

    1. Hi Kelly! I recommend quick oats. You want very fine, small pieces of oats in the dough. You make my own quick oats by pulsing whole oats in a food processor/blender 4-5 times.

  14. I have been making these for several years now. My family loves them filled but my husband also declares them the best oatmeal cookie he’s ever had.

    I always have trouble getting them mixed properly. Even mixing literally by hand at the end, I’d have dry cookies in the first batch and spread out super thin in the last. Obviously my butter wasn’t mixing well.

    This time I added the flour et al. and mixed then scraped well, THEN added the oatmeal. They’re gorgeous. 3 dozen of the exact same size and shape cookies. Yum! No changes necessary. Recipe is perfect the way it is.

  15. This Recipe was really good, not at all time consuming. I did end up using single cream instead of double cream but it still still whipped with the butter. The only thing is that the recipe is a little sweet, so if you don’t particullary have a sweet tooth add less vanilla extract in the filling and/or remove some sugar.

  16. I was wondering if you had ideas how to make the crème cinnamon flavored. My sister loves strong cinnamon and I’m making these for her.

    1. Hi Trish! I recommend adding 1/2 teaspoon of ground cinnamon to the cream filling.

  17. I have made these little bits of heaven many, many times and they always turn out soft and moist and puffy. However, when I made them to give away (figures!) they are thin and crispy and the creme filling was like snow ice. They are both still good, but not perfect like before. The only two things I did differently then before was I used real unsalted butter, not margarine like I usually have on hand and I used a baking sheet with a silicone mat instead of my stoneware. Any ideas what might have happened? These are my Granny’s favorite cookie and I can’t be showing up at her house on Christmas with flat, crispy cookies instead of my usual delish ones. Thanks!!

  18. I make these delicious cookies all the time! My sister in law requests them for her birthday and I am also required to bring them to every camping trip. So much better than little Debbie, my friends and family call me big Deborah!

  19. Diane Tompkins says:

    I can’t wait to make these. They look delicious. By the way do you have a recipe for Little Debbie Raisin crème pies? Thank you so much.

  20. Dawn Woodward says:

    I thought these would need to be refrigerated since the filling is made with cream.

    1. Hi Dawn! A couple days at room temperature is perfectly fine, but of course, store how you feel comfortable.

  21. I just made these oatmeal cookies and I must say they are delicious; soft and chewy. I love the icing/cream filling just the way you wrote. The only problem I had was that the cookies over spread even with me using a small cookie scoop. I just took a biscuit cutter and made perfectly round cookies. I will definitely make them again.

  22. Emily Smith says:

    Love your recipes; your gingerbread cupcakes we’re my favorite holiday bake of the year. Thinking of making these chocolate flavored with a coffee filling. Any idea of how much cocoa powder to add and flour to subtract? Thanks!

    1. Hi Emily! I wish I could help, but I haven’t tested a chocolate variation of these. Let me know if you do! I would start with a small substitution (like 1/3 cup or so).

  23. Can these be baked in a 13×9 pan to make bars and then ice the top, or in two smaller round pans to make a giant one? I only have a toaster oven and my sheet trays don’t fit in it

    1. Hi Jenny! You can prepare this cookie dough in a 9×13 inch baking pan, yes. I’m unsure of the bake time though.

  24. Just wanna say thank you because this has been my go to recipe since 2014. I’ve made and shared this recipe countless times, because these are a huge hit with everyone. And because I’m a 22 year old man, this has been a pleasant surprise for others.

    I personally just keep them as cookies and frost the tops completely because there is always enough frosting. Nevertheless, seriously, thank you for sharing this wonderful recipe.

  25. Awesome awesome awesome recipe- I always make these for gatherings because I know they will be a huge hit!!! People LOVE them!!!

    1. I’m thrilled that these have been such a hit, Haley!

  26. Made these for a bake sale. They were a hit!! Would definitely make again.

  27. These are delicious but my cookies turned out kind of crispy. I’m not complaining, but when I make them again (AND I WILL MAKE THEM AGAIN!) I’d like them to be softer like Little Debbie’s. Did I overcook? Make them too small?

    1. Hi Kristen! If the cookies are crispy, they are likely over-baked. Remove from the oven once those edges set. The centers will still look soft, but will set as the cookies cool.

  28. These are going to be my new go to holiday cookie. They are delicious!

  29. Would it be possible to freeze these?

    1. Hi Savannah, 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.

  30. what is the carb content of a serving of this deliciousness??

    1. Hi Joshua, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

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