These easy Homemade Oatmeal Cream Pies will bring back memories of Little Debbie snack cakes. Chewy oatmeal cookies sandwiched together with a fluffy cream filling will remind you of your favorite classic childhood treat.
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Oatmeal Cream Pie Recipe
One of my favorite lunch box snacks when I was growing up was Little Debbie Oatmeal Creme Pies. Sure, I loved Zebra Cakes, Fudge Rounds, and Swiss Rolls, but I always reached for 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!
Why Make Homemade Oatmeal Cream Pies
- This treat brings back happy childhood memories. If you enjoyed these treats growing up, making them at home can bring back those joyful moments.
- The homemade copycat treats taste better than the original, and by making them yourself, you avoid adding extra preservatives and additives.
- Your kitchen will be filled with an amazing aroma as the cookies bake; the combination of oatmeal and cinnamon creates a comforting scent.
- Everyone loves these cookies. These cookies received rave reviews, so be prepared to share more cookies or the recipe.
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.
- 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 - give 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
- 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 Oatmeal Cream Pies
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.
- Beat together butter, shortening, and sugars.
- Add molasses, vanilla, and eggs, and then beat again.
- Stir together flour, salt, baking soda, and cinnamon and slowly mix that into the butter mixture.
- Add the quick oats and then 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.
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.
Storage Recommendations
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.
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 overbake 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.
- When you spread the filling on the cookies, leave room around the edges. When you press another cookie on top, the cream filling will spread to the edges.
FAQs
Yes. You can fill the cookies, wrap them individually in saran wrap, and then place them in a large freezer-safe ziplock bag. The homemade oatmeal cream pies stay fresh for 2-3 months. Remove from the freezer and let thaw before serving.
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.
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
Oatmeal Cream Pies
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)
*This post was first published in June 2010. It was updated in February 2020 and then republished in June 2021.
Kristin
These are a big hit with my family! Better than store bought. We make them and freeze the cooled cookie pies, then pull out a few at a time to enjoy. I bake for 11 minutes. Doubling the recipe works well, too, but I bake one tray at a time because one tray always flattens out if I use two.
The only adjustment I’ve made was to freeze for 10 minutes before baking to prevent too much spreading.
Shanna
Hi curious to know why my cookies came out flat? Is there a way to fix it? TIA
Jocelyn
They really are not puffy at all. If you look at my pics, they are pretty flat too. Once you add the filling, they will be thicker.
Jennifer
How would you store these cookies and how long will they keep? They are delicious!!
Jocelyn
I'm so glad you liked them. You can keep the cookies in an air tight container on the counter for a few days. If you think they will last longer than that, you can keep the container in the fridge.
Shnnon
Was curious if I could use something other than shortening for the filling? Made a bunch of oatmeal cookies
Jocelyn
You could use all butter, but I honestly don't recommend it because the cookies will spread even more and the shortening is what makes these cookies taste just like Little Debbie's. The recipe should make 48 cookies which will be 24 cream pies once you fill them with filling.
Debby
Followed the recipe exactly. These are delicious. I'm sure my family will love them as I did, if there's any left when they get home. Slightly crisp edges and soft inside. The cream filling is surprisingly delicious
Mckenzie
Is this recipe nut free?
Jocelyn
Yes, there is nothing in the ingredient list that has any nuts in it. Just make sure to check all your ingredients when buying them, to be sure that they are not made in a facility that processes nuts too.
koda
hi i was wondering if i could
substitute somthing for the shortening
Jocelyn
You sure can. In the post, I answer that question:-) You can use butter in place of the shortening. The cookies may spread a little bit more, so I would refrigerate the dough a little bit before baking. I hope that helps and you enjoy the cookies!
Lisa W
These were wonderful! I will be making them over and over again!
Candace
I have extra creme filling left, how should I store it? Refrigerator? This recipe is awesome! So yummy ☺️
Jocelyn
You could keep it on your counter for a day or two in a sealed container, or refrigerate the container for 4-5 days. I am so happy you love the cookies! They are one of my favorites!
Mary
Just made these but needed to do them gluten free for someone. They turned out perfect.
lisa g.
Is it the molasses and shortening that keep the cookies soft? I can't stand it when they get hard and dry after baking. Thank you for all your recipes!
Jocelyn
I'm sure both ingredients help keep them soft. Also, not over baking cookies keeps them soft!
Mimi
Made these tonight and they turned out perfect! Thx!
Librarian Lavender
Those recipes are both looking amazing! They would make such a wonderful summer meal!
Stephanie R
These look incredible! My kids would just eat these up like crazy!
Tonya
Hi, when substituting the shortening with butter, do you use the same amount? Thank you.
Jocelyn
Yes, you will use the same amount. Just be aware that using all butter will make the cookies spread a little bit more and the frosting be a little more soft. If you refrigerate the dough before baking, it should help keep them from spreading too much. I hope that helps and you enjoy the cookies.
Courtney
How many cookie sanwiches does this make?
Jocelyn Brubaker
We ate them so quickly it is hard to know! I want to say like 24 sandwiches, so 48 cookies.
TheMoonAndMe
OH.MY.Goodness. Homemade marshmallow creme pies?
Yes, please and some more!
Sarah @ Sugar Bananas!
Yum...so yum! Thanks again!
Sarah @ Sugar Bananas!
I've been talking about these for a while and I'm going to finally make them tonight! Thanks for the recipe. I'll let you know how it goes.
Sarah
Creative Flair
Found you through TTA. I like to share recipes on my blog too, among other things.
Creative Flair
Evelyn @ Hanging by a Silver Lining
I need to be more adventurous in the kitchen. I always love your pics of your culinary creations! I like how you don't get crazy-fancy either (ie: I just chopped up string cheese. love it!)
Menopausal New Mom
Fabulously Yummy!!! And thank you for the pasta salad recipe, perfect time of year!
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