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. Hi Sally,

    I used this recipe without the cream to make regular oatmeal cookies and used a cookie scoop for measuring. The cookies were shaped in balls and never spread out after 20 minutes in the oven. The dough was pretty dry…I could get the ball together, but it wasn’t always easy, especially at the end. Everything was mixed well and the tase was delicious, but they never spread into cookies. Any advice would be much appreciated!

  2. Wow! These were SO GOOD! Saving this recipe for the regular rotation. They really do spread a lot into the perfect thinness for a sandwich so listen to Sally and don’t crowd the baking sheet!

  3. I had a craving for an oatmeal cookie and these did not disappoint. The icing is very sweet, and I love icing, eating one is a lot. The recipe worked great! No scoop, used country crock baking sticks (package said great for fluffy cakes and chewy cookies I was sold; no butter available due to Covid-19), and on a silicone mat.

  4. LOVE these. Just made them + they turned out perfect. Will make again and even wrote about them on my blog (www.refinedpeddler.com). Thanks for the recipe!

  5. These were a huge hit! I love them. I did change one thing up and substituted the molasses for honey because I didn’t want to pay $6 for a pint of it at my local grocery store to only then use 1 tablespoon of it. The honey was a great substituted. I will be making these again very soon!

  6. I made this cookie for the first time, it a double batch cuz it was going to be for lots of people and I accidentally added 4 1/2 cups of sugar instead of the needed 3 (I was adding extra molasses instead of doing brown sugar because I tend not to buy brown sugar). They ended up spreading a lot more than they shut off and they were really thin, almost like lace cookies.
    They tasted great though, kind of like a spicy caramel, really chewy and yummy.
    I did not feel them with cream because I did not think that they were structurally sound enough to withhold that.
    I still have them away tho!!!

  7. Adriana Martinez says:

    I made 2 recipes and this one was the winner by a land slide. And they’re definitely better than the packaged version.

  8. Do you think this recipe wiping work with a flax egg instead?? I’m plant based and really want to make these!

    1. I haven’t tested it, but let me know if you do! Here are all of my egg free baking recipes if you’re interested.

  9. Seriously delicious. My husband loved them. Made no changes except to add a little ground cloves cause we like a little spice. But omg, so stinking good.

  10. Mine spread A LOT! I did the recipe twice! I thought I had done a mistake the first time. And followed recipe exactly and still spread the second time around! So sad! Taste is great though.

  11. Can I freeze the cookies without the creme? Or can I freeze them at the dough level if not?

    1. Hi Amy, 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.

  12. Kayla Marie says:

    These were amazing! I’m having my third in a few weeks and I was wondering if you had any oatmeal cookie recipes that could be frozen? I love oatmeal, it helps keep me full and I’d love to have some that I can make and freeze to eat after getting home. Do you have any recommendations?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kayla, We have so many! Oatmeal Raisin Cookies, Chocolate Chunk Oatmeal Cookies, and Zucchini Oatmeal Chocolate Chip Cookies are just a few. For more options simply type “oatmeal cookies” into the search bar at the top of this page. Each recipe has make ahead and freezing directions in the recipe notes.

  13. OMG these are so so good!! I liked the texture better after the cookies have cooled in the fridge for awhile. So yummy!!

  14. What a fantastic recipe!!! The oatmeal cookies on their own are easily the tastiest and best oatmeal cookies I have EVER MADE! I made my Creme pies slightly smaller than the recipe called for so I had about 30 pies total. I’ll definitely make these again! Highly recommend!

  15. This is my first time ever not being happy with the way one of your recipes came out. The dough was too stiff so it didn’t spread thin, cooked up crispy rather than soft or chewy, and was not as salty as I would have liked. The temp was too high so I dropped it down to 350 after the first tray and then dropped the time down by two minutes which made the last 3 trays better but they were still far from perfect. I did enjoy the cream but without the soft cookie to accompany it, I did not get any of the nostalgia that I was hoping for.

  16. Cookies came out perfect. Not a fan of the filling at all unfortunately. Was really super sugary sweet. I double check to make sure u followed the recipe correctly, & I did. The recipe overall was good just wish the creme had a lighter less sugary flavor.

  17. Quite possibly the best oatmeal cookie I’ve ever made. This recipe is fantastic!

  18. I made your oatmeal cookies and in the notes it said they were adapted from this recipe. My husband loves Oatmeal Cream Pies so I gave it a shot. I changed nothing about the recipe except that I made them half the size (1 tablespoon per cookie instead of 2) based on some comments saying they were too large and lowered the baking time to 7 min because of this. I ended up with 30 cream pies. THIRTY! Is this a problem? Absolutely not! I gave some to my coworkers and they said “oh my god these are delicious” and asked about the recipe. I let my friend have some and, even though she’s on a diet, she ate three of them. My husband took at least six to work with him. I’m down to 1/3 of the pies and they’ve only existed for 9 hours (and I was at work for 5 of those)! I thought I’d overbaked them based on their color, but they are incredibly soft and the cream is just the right sweetness. I didn’t overload the cookies, but I kept the excess cream in case anyone wanted extra. Fantastic recipe. Wouldn’t change any of the ingredients. Loved it!

  19. Hi there, I am beyond frustrated. I have made these cookies 3 times. The first, they spread a fair amount but were fine. The second and third times they spread like wildfire to the unusable point. What on earth can I be doing wrong? I consider myself a pretty good baker and know all the tips and tricks when baking. I have checked my oven temperature. My ingredients are all fresh. My gut is telling me too much butter but this is the same as the Magnolia bakery cookies and its the same amount of butter. I’m so frustrated. Anyone else have this problem? I use SOOOOO many of your recipes so thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Katherine, thanks so much for your note and for giving this recipe a try. It sounds like your butter may be just a bit too warm which is causing the extra spread. We share more on what room temperature butter really means here. These cookies do spread a bit, but hopefully this (and our tips on improving your next batch of cookies) will help reduce the excess spread next time!

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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