Oatmeal Creme Pies

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Copycat Homemade Oatmeal Creme Pies! Just like your childhood favorite.

Homemade Oatmeal Cream Pies stacked on top of one another on a white plate.

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing with you my CopyCat Oatmeal Creme Pies!

Remember those Little Debbie Oatmeal Creme Pies from your childhood?! Now you can make them at home! These creme pies are AMAZING! Soft and chewy oatmeal cookies sandwiched between a smooth creme filling.

A person holding a white plate of Homemade Oatmeal Cream Pies stacked on one another.

These Oatmeal Creme Pies are really easy to make too! They take about 20 minutes of prep time total!

Serve these cookies with a tall glass of milk and enjoy!

Homemade Oatmeal Cream Pies stacked on each other on a white plate.

Oatmeal Creme Pies

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Copycat Homemade Oatmeal Creme Pies! Just like your childhood favorite.
Prep Time 25 minutes
Cook Time 15 minutes
Servings: 14 sandwiches


!Oatmeal Creme Pies

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 tablespoon molasses
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 teaspoon cocoa powder
  • 3 cups old fashioned oats

!Creme Filling

  • 3/4 cup 1 ½ sticks unsalted butter, softened
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1-2 tablespoons heavy cream or milk


!Oatmeal Creme Pies

  • Preheat oven to 350 degrees.
  • Add butter and both sugars to a stand mixer with the paddle attachment. Cream until light and fluffy, about 2-3 minutes.
  • Add in eggs, vanilla and molasses and mix until combined.
  • Combine flour, baking soda, cinnamon, cloves, salt and cocoa powder in a medium bowl.
  • Slowly add in the dry ingredients to the mixer just until combined.
  • Fold in oats.
  • Drop large 2 tablespoon sized cookies on a baking sheet lined with parchment paper or a silicon baking sheet.
  • Bake for 12-15 minutes or until golden brown. (If you make your cookies smaller they take less time close to 10 minutes)
  • Let the cookies cool for a couple of minutes on the baking sheet and transfer to a wire rack to cool completely.
  • While cookies are cooling prepare the cream filling.

!Creme Filling

  • Add butter to a stand mixer with the paddle attachment. Cream butter until light and fluffy, 3-4 minutes.
  • On low speed add in powdered sugar.
  • Add in vanilla and heavy cream or milk and mix until combined
  • To assemble spread about 1-2 tablespoons of creme filling onto the bottom side of half of the cookies. Top with the remaining cookies and enjoy!


Serves: 14

Calories421kcal (21%)Carbohydrates68g (23%)Protein5g (10%)Fat15g (23%)Saturated Fat9g (45%)Cholesterol58mg (19%)Sodium179mg (7%)Potassium132mg (4%)Fiber2g (8%)Sugar45g (50%)Vitamin A439IU (9%)Calcium36mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Love these Oatmeal Creme Pies? Here are some more dessert recipes from Chef Savvy to try!


  1. Triple Chocolate Cheesecake
  2. Mini Cheesecake Cupcakes
  3. Coconut Oil Chocolate Chip Cookies
  4. The Best Chocolate Cake

Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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    1. I always use this as a replacement for molasses:
      (Makes: 1 cup)
      1 cup dark corn syrup, honey or maple syrup
      3/4 cup firmly packed brown sugar
      3/4 cup granulated sugar
      1/4 cup water
      These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute.
      Since brown sugar is made from granulated sugar and molasses, it’ll be the closest flavor match. The maple syrup or dark corn syrup would be the next best choice.
      If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.

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