Did you grow up eating Little Debbie snack cakes? Bring back those memories with this easy homemade Oatmeal Cream Pie recipe. These chewy oatmeal cookies sandwiched together with a fluffy cream filling will remind you of your favorite classic childhood treat.
About this Recipe
One of my favorite lunch box snacks when I was growing up were the Little Debbie Oatmeal Creme Pies. Sure I loved Zebra Cakes, Fudge Rounds, and Swiss Rolls, but I always reached to those soft and chewy oatmeal creme pie cookies first.
Even to this day, there is something so nostalgic about opening that crinkly cellophane wrapper and smelling the sweet oatmeal goodness of Little Debbie Oatmeal Creme Pies.
When I came across a recipe in an old church cookbook for homemade oatmeal cream pies I knew I had to try them right away. Our kids devoured the cream filled cookies and declared them better than the store bought treats. I call that a baking success!
What are Oatmeal Creme Pies?
If you did not grow up eating Little Debbie Oatmeal Creme Pies, they are two soft molasses oatmeal cookies sandwiched together with a fluffy marshmallow cream frosting. Each cookie is individually wrapped and available all year round.
Fun Fact! Oatmeal cream pies were the very first snack cake baked and packaged under the Little Debbie name.
Ingredients Needed
These easy copycat Little Debbie oatmeal cream pie cookies use basic pantry items. The oatmeal cookie dough is easy to mix together and does not require any chilling time before baking.
For the Oatmeal Cookies
- Butter & Shortening - this combination keeps the cookies from spreading too much.
- Sugar - granulated and brown sugar sweetens and adds a soft and chewy texture
- Molasses & Vanilla - adds flavor
- Eggs - gives the cookie dough moisture
- Flour - use the spoon and sweep method to add the right amount of flour
- Quick Oats - gives the cookies a chewy texture and makes them taste just like a Little Debbie cookie
- Baking Soda - helps the cookies spread, rise, and brown
- Cinnamon & Salt - adds spice and balances the sugar
For the Marshmallow Filling
- Marshmallow Cream - gives it that fluffy texture and sweetens the cream filling
- Shortening - keeps the frosting from being too soft and makes the frosting light and fluffy
- Vanilla & Salt - adds flavor and balances out the sugar
- Powdered Sugar - sweetens and thickens the frosting
How to Make
If you love Little Debbie Oatmeal Creme Pies, you are going to fall in love with this easy copycat recipe. The dreamy marshmallow cream filling and chewy oatmeal cookies will satisfy all your nostalgic cravings.
Oatmeal Cookies
- Beat together butter, shortening, and sugars.
- Add molasses, vanilla, and eggs and beat again.
- Stir together flour, salt, baking soda, and cinnamon and slowly mix that into the butter mixture.
- Add the quick oats and stir gently.
- Drop the cookie dough by spoonful onto baking sheets. You should get 48 cookies from this recipe.
- Bake until the edges are slightly brown. Remove and let cool on the pan for a few minutes, then place on a wire rack until cooled.
Oatmeal Creme Pie Filling
These homemade oatmeal creme pies have a slight crisp to the edges and a chewy center. They are the perfect cookie for sandwiching with marshmallow buttercream.
- Beat an entire jar of marshmallow cream with shortening, vanilla, and powdered sugar until fluffy.
- Add a little bit of salt water and beat until creamy.
- Spread the marshmallow cream filling on half of the cookies, then press the rest of the cookies on top.
Tips and Tricks
- You can use rolled or old fashioned oats in this recipe, but quick oats work best for the right texture. Pulse the rolled oats in a food processor to break them down into quick oats.
- This cookie dough does not require any chilling time. You can bake it as soon as you mix it up.
- Do not over bake the cookies. The edges should be slightly brown and crispy, but the centers will be soft and chewy.
- Make sure the cookies are completely cool before filling them with cream frosting.
- Match up two cookies of equal shape and size.
- Leave room around the edges of the cookies when you spread the filling on. When you press another cookie on top, the cream filling will spread to the edges.
FAQ'S
How do you store copycat oatmeal creme pies?
Store the oatmeal cream pies in a tightly sealed container for a few days. You can also keep them in the refrigerator if you are storing them longer than a few days. Let them come to room temperature before serving.
Can you freeze oatmeal cream pies?
Yes. You can fill the cookies, wrap them individually in saran wrap, then place in a large freezer safe ziplock bag. The homemade oatmeal cream pies will keep for 2-3 months. Remove from the freezer and let thaw before serving.
Do I have to use shortening?
No, you can also use all butter if you prefer, but the cookies may spread even more. I really do recommend the mixture of butter and shortening in order to achieve the perfect Little Debbie copycat.
More recipes using Little Debbie Snack Cakes
Other Copycat Recipes
- Red Velvet Oreo Cookies
- Chipotle Chicken Pasta - Cheesecake Factory copycat
- Rainbow Brownies - just like Little Debbie Cosmic Brownies
- Banana Twins
- Zebra Brownies
- Disney Cookies (Jack Jack Cookies)
- Pumpkin Cream Cold Brew
- Disney Dole Whip recipe
- Starbuck Matcha Green Tea recipe
- Mickey Mouse Rice Krispie Treats
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Recipe
Homemade Oatmeal Cream Pie Recipe
Bring back childhood memories with these easy Homemade Oatmeal Cream Pies. These chewy oatmeal cookies sandwiched together with a fluffy marshmallow frosting will quickly become your new favorite treat.
Ingredients
For the Cookies
- ½ cup unsalted butter
- ½ cup shortening
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cup quick oats
For the Filling
- 1 tablespoon hot water
- ½ teaspoon table salt
- 1 - 7 ounce jar marshmallow cream
- ½ cup shortening
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Beat butter, shortening, and both sugars until creamy.
- Add molasses, vanilla, and eggs and beat again.
- Stir together flour, salt, baking soda, and cinnamon. Slowly add the dry ingredients to butter mixture until combined.
- Stir in oats and drop by teaspoon on baking sheets. Bake for 10-12 minutes or until edges are lightly brown.
- Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.
- Dissolve the salt in the hot water and set aside.
- Beat the marshmallow cream, shortening, and vanilla until fluffy.
- Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
- Spread marshmallow frosting on one side of half the oatmeal cookies and press the rest of the cookies on top.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 211mgCarbohydrates: 33gFiber: 1gSugar: 22gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
(original photo from 2010)
*The post for Homemade Oatmeal Cream Pies was first published on June 8, 2010. The photos and post were updated February 2020 and was republished June 16, 2021.
Anne
We love Little Debbie cakes. Although these were a bit cinnamon-forward for our taste, we devoured these delicious pies without a problem. Thanks for a great recipe! I’ll be making them again.
Missy L.
These were delicious. Husband and kid approved. I followed recipe and they came out delicious. I cook my cakes foods on a Pampered Chef stone and they never get over cooked. I also had enough batter so I threw some on parchment paper and a cookie sheet. I babysat them so they didn’t overlook them! We devoured them! It was a very easy recipe to follow and my 11 year old helped out!
Kay
Hi, is the shortening hydrogenated?