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5 from 1 vote

Copycat Oatmeal Creme Pies

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.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: cookies, Dessert, Snack
Cuisine: American
Keyword: homemade oatmeal cream pies, homemade oatmeal creme pies, little debbies oatmeal creme pies copycat, oatmeal cream pie recipe, oatmeal cream pies copycat, oatmeal creme pie cookies, oatmeal creme pie recipe, oatmeal creme pies, oatmeal creme pies copycat
Servings: 14 sandwiches
Author: Alyssa Rivers

Equipment

  • Hand Mixer or stand mixer with the paddle attachment

Ingredients

Cookies

  • 1 cup softened unsalted butter softened
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon molasses not blackstrap
  • 1 tablespoon vanilla extract
  • 3 cups quick oats
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Creme Filling

  • ¾ cup softened unsalted butter
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 1-2 tablespoons heavy cream or milk

Instructions

Cookies

  • Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  • Add 1 cup softened unsalted butter,¾ cup packed dark brown sugar, and ½ cup granulated sugar to a large bowl or stand mixer. Beat together with a hand mixer or the paddle attachment until light and fluffy, about 2-3 minutes.
  • Add 2 large eggs, 1 tablespoon molasses, and 1 tablespoon vanilla extract and mix until combined.
  • Whisk together 3 cups quick oats, 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt. Slowly add the dry ingredients to the wet and mix until just combined.
  • Use a cooking scoop to scoop the dough into 3 tablespoon-sized balls onto the prepared baking sheets, leaving 2 inches between them.
  • Bake for 11-13 minutes or until golden brown and the edges are just set.
  • 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 creme filling.

Creme Filling

  • Add ¾ cup softened unsalted 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, about 3-4 minutes.
  • Add 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 and smooth.
  • To assemble, pipe or spread 1-2 tablespoons of the creme filling onto the bottom side of one cooled cookie, then top with another cookie to form a sandwich. Repeat until all the cookies have been made into sandwiches.

Notes

Originally posted July 20, 2016
Updated on October 16, 2023

Nutrition

Calories: 520kcal | Carbohydrates: 70g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 180mg | Potassium: 137mg | Fiber: 2g | Sugar: 45g | Vitamin A: 764IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 2mg

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