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Copycat Oatmeal Creme Pies! A delicious homemade take on your childhood favorite treat. Each pie features two fluffy oatmeal cookies with a creamy, buttery filling in between.
I love this recipe for homemade oatmeal creme pies. It takes a delicious, nostalgic treat and makes them even better! Another recipe that I love is this one for Homemade Cosmic Brownies. You won’t want packaged snack cakes again!
Recipe for Homemade Oatmeal Creme Pies
Remember those Little Debbie Oatmeal Creme Pies from your childhood? They were my favorite! I still find myself craving them today. Now you can make them at home! These creme pies are AMAZING! Soft and chewy oatmeal cookies sandwiched between a smooth creme filling.
Not only are these homemade oatmeal creme pies super delicious, but really easy to make as well! You’ll have soft, fluffy cookies with the most creamy and delicious filling ready to go in a snap. Trust me, once you have them from scratch, Little Debbies just won’t cut it anymore! Let’s get into everything you’ll need to whip up a batch:
Ingredients You’ll Need
Gather up these pantry staples – butter for some creamy goodness, sugars for sweetness, a sprinkle of spices for warm, cozy flavor, and oats for that satisfying crunch. Oh, and don’t forget everything to make the creamy vanilla filling! You can find exact measurements for each ingredient in the recipe card below.
- Butter: Adds a rich flavor to the cookies and also makes them nice and soft.
- Sugar: I used both white and brown sugar for a deep, delicious sweetness.
- Eggs: Bind all of the ingredients together.
- Vanilla Extract: So the batter has a pop of sweet, warm flavor.
- Flour: To give the cookies structure.
- Baking Soda: Help the cookies puff up and become nice and fluffy.
- Spices: I used cinnamon and cloves to give the oatmeal creme pies the perfect warm flavor.
- Salt: Just a pinch helps to balance out all of the flavors.
- Oats: So the cookies have a hearty, nutty texture and flavor! I used old-fashioned oats.
- Butter for Filling: More creamy goodness for the middle of the cookies. This acts as the base of the frosting.
- Powdered Sugar: Used to sweeten up the filling.
- Vanilla Extract for Filling: Makes the filling extra flavorful and delicious.
- Heavy Cream or Milk: Adjusts the consistency of the filling. It also makes it creamy!
How to Make Homemade Oatmeal Creme Pies
These copycat Oatmeal Creme Pies are a cinch to make. Bake the oatmeal cookies until they’re nice and golden brown, then add a generous layer of the creme filling inside! It’s what makes them so yummy!
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Butter Mixture: Add the butter and both sugars to a large bowl or stand mixer. Cream together with a hand mixer or the paddle attachment until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add in the eggs, and vanilla and mix until combined.
- Mix Dry Ingredients, Then Combine: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Slowly add the dry ingredients to the wet and mix until just combined. Then stir in the oats by hand.
- Shape: Scoop the dough into 3 tablespoon-sized balls and place on the prepared baking sheets, leaving 2 inches between them.
- Bake: Bake for 11-13 minutes or until golden brown. If you make your cookies smaller they take less time close to 10 minutes.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. While cookies are cooling prepare the cream filling.
For the Creme Filling
- Butter Mixture: Add the butter to a large bowl or stand mixer fitted with the paddle attachment. Use the stand mixer or hand mixer to cream the butter until light and fluffy, 3-4 minutes.
- Add Sugar, Vanilla, and Cream: Add the powdered sugar, vanilla, and cream or milk and mix slowly until combined. Once combined, beat on medium-high until the frosting is very fluffy.
- Add to Cookies: To assemble either pipe or spread 1-2 tablespoons of the filling onto the bottom side of one cookie and top with another. Repeat until all the cookies are used.
Oatmeal Creme Pie Tips
These homemade Oatmeal Creme Pies are pretty straightforward to make, but here are a few extra tips to set you up for success:
- Don’t Overbake: Avoid overbaking these cookies! The baking time may vary slightly, according to your oven. It can be helpful to bake off 2-3 cookies first to test how long they need in your oven. The edges should just barely be lightly golden brown and the center should look a little underbaked. This will ensure the cookies are soft and gooey, rather than dense and hard.
- Keep in an Airtight Container: Frost the cookies and form the sandwiches then store them in an airtight container overnight. This allows the cookies to absorb some of the moisture and flavor of the frosting, resulting in that melt-in-your-mouth soft cookie sandwiches we know and love!
- Swap Out Your Oats: You may substitute the old-fashioned oats for quick oats, just be aware that quick oats can cook faster in cookies. Check on them a couple of minutes before the timer goes off. If they have started to brown around the edges, they are ready!
Storing Leftovers and Freezing
Store leftover oatmeal creme pies in an airtight container at room temperature for 3-5 days, and in the refrigerator for up to 7 days.
They can be frozen for up to 3 months, but it’s best to wait until after they have been thawed at room temperature to frost them. The frosting changes consistency sometimes as it thaws.
More Tasty Cookie Recipes to Try:
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Copycat Oatmeal Creme Pies
Ingredients
Oatmeal Creme Pies
- 1 cup unsalted butter softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2 ½ cups old fashioned oats
Creme Filling
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 1-2 tablespoons heavy cream or milk
Instructions
Cookies
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Add 1 cup unsalted butter3/4 cup dark brown sugar, and 1/2 cup granulated sugar to a large bowl or stand mixer. Cream together with a hand mixer or the paddle attachment until light and fluffy, about 2-3 minutes.
- Add 2 large eggss and 2 teaspoons vanilla and mix until combined.
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 2 ½ cups old fashioned oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Slowly add the dry ingredients to the wet and mix until just combined. Stir in the oats by hand.
- Scoop the dough into 3 tablespoon-sized balls and place on the prepared baking sheets, leaving 2 inches between them.
- Bake for 11-13 minutes or until golden brown. If you make your cookies smaller, they take less time, close to 10 minutes.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. While cookies are cooling, prepare the cream filling.
Creme Filling
- Add 3/4 cup unsalted butter, softened to a large bowl or stand mixer fitted with the paddle attachment. Use the stand mixer or hand mixer to cream the butter until light and fluffy, 3-4 minutes.
- Add the 3 cups powdered sugar, 1 ½ teaspoons vanilla extract, and 1-2 tablespoons heavy cream or milk and mix slowly until combined. Once combined, beat on medium-high until the frosting is very fluffy.
- To assemble, pipe or spread 1-2 tablespoons of the filling onto the bottom side of one cookie and top with another. Repeat until all the cookies are used.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so delicious and addictive. I made them for my son’s birthday because he loves Little Debbie oatmeal pies. Everyone was fighting over them. Thanks for a fantastic recipe!
I’m glad they were a hit! Thanks for trying out the recipe, Kristin! ?
Would you refrigerate them because of the cream??
You can but that is not necessary with these cookies.
These are amazing! Made them
Dairy free for my son and they still came out perfect!!
What fan replace molasses please–I live in Switzerland & I don’ t havé this product here, Help please.
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.
For this molasses substitution, do you mean corn syrup/honey/maple syrup AND brown sugar AND granulated sugar? Or am I supposed to pick one of those 3 options?
Thanks.
oh yummy! This is right up my alley!