Homemade Oatmeal Creme Pies

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

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

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 sallysbakingaddiction.com. They even taste better than the originals! Recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com. They even taste better than the originals! Recipe on sallysbakingaddiction.com

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

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 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.

ENJOY!

Print

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

Description

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


Ingredients

  • 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 (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
  • salt, to taste

Instructions

  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.

Notes

  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 on sallysbakingaddiction.com

Magic 5 Cookies (butterscotch and coconut!)

Magic 5 Cookies on sallysbakingaddiction.com

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 sallysbakingaddiction.com

Soft Chewy Oatmeal Raisin Cookies

Soft chewy oatmeal raisin cookies on sallysbakingaddiction.com

233 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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 😉

  7. 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!

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

    1. Nothing it’s just the texture is not going to be good that’s all. I advise you to purchase the quick cooking oats which tends to be broken up if you were to use whole oats the cookie would just be too tough and chewy also the oats will be hard in the cookie

  9. 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!
    Win!
    …then again, I have yet to try a “Sally” recipe that isn’t simply fantastic. : )

  10. 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.

  11. 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.

  12. 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!

  13. 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.

      1. Have you tried a dark grade of maple syrup for a molasses substitute? We make maple syrup and reserve the darkest we make for our own use instead of molasses. Grade A Very Dark Color, Strong Taste Maple Syrup (also know as Grade C or Cooking Grade) this is not pancake syrup or delicately flavored at all. 

  14. 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!! 🙂

  15. 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!

    https://kcolescreativecorner.wordpress.com

  16. 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!

  17. 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! 🙂

  18. 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! 

    1. I was wondering what you used instead of oats.  I work at our church’s food bank and we have a lot of clients who are gluten intolerant.

  19. 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. 

  20. 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!!

    1. Marianne, you can keep this cookie dough in the fridge for a day or two. Let it sit on the counter for 20-30 minutes before rolling– it will be a little stiff.

  21. 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! 

  22. I baked these this weekend. The cookies didn’t spread very much and were thick and dry. The flavor was amazing but it was a “Little Debbie” fail for me. Where did I go wrong? 🙁

      1. I thought I followed it exactly. I did use whole oats that I put in the food processor. I will have to try it again and be more precise. I will also buy some quick oats! 🙂 They were still yummy though!
        Thanks 🙂

  23. 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!

  24. 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! 

  25. 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,
    Chris

  26. 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! 

  27. 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.  

1 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×