These homemade Little Debbie’s Oatmeal Creme Pies are the best-tasting version you’ll find—soft, chewy, buttery, and bursting with nostalgic flavor that has readers raving “This recipe was perfection!” “Holy Moly! These are soooo good!” and “These are absolutely fantastic. The taste and texture are divine.”
With an elevating secret ingredient and smart baking techniques that enhance texture and depth, this recipe delivers next-level results. You’ll find tips, variations, and everything you need to recreate this iconic treat with guaranteed success.
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About these Oatmeal Cream Pies
Uploading these Oatmeal Cream Pie pictures makes me want these soft and chewy cookies all over again—like, right NOW!
Growing up, we didn’t eat much sugar. For each of our sibling birthdays (5 of us total), our wheels would spin for days trying to decide which “sugar cereal” we wanted for the special occasion. We were allowed to eat our birthday “sugar cereal” after a bowl of “healthy” cereal. To this day, my favorite cereals are Wheat Chex and Grape Nuts—both no-sugar-added options. It was only on very special occasions that we bought anything from Little Debbie’s, and when we did, Little Debbie’s Oatmeal Cream Pies were always my first choice.
And now these Little Debbie’s Oatmeal Cream Pies (barely adapted from Sally’s Baking Addiction) are my first choice of any cookie, cake, brownie, pie – anything! because they are CRAZY GOOD!
What is an Oatmeal Cream Pie?
If you didn’t grow up on Little Debbie’s Oatmeal Cream Pies, they are made of two large, soft, delicate, chewy, buttery, molasses oatmeal cookies sandwiching vanilla crème frosting filling that oozes to delight with each melt-in-your-mouth bite. And bite I did.
Remember when I said I wasn’t much of a sweets person? Well, maybe it just takes the most insanely delicious sweets to entice me because with these Oatmeal Cream Pies I was licking the beaters, licking my fingers, scraping the bowl, eating cookies fresh out of the oven (the cookies alone are going to be your favorite oatmeal cookie ever!!!). If I weren’t planning on taking these cookies to someone, they wouldn’t have lasted another hour.
I am going to tell you right now these are not a diet cookie.
These ARE a crowd-pleaser cookie.
A most requested cookie.
A better-than-original “Little Debbie’s” cookie.
A “Where have you been all my life?” cookie.
A make-in-the-middle-of-the-day cookie, so I don’t have to share, kind of cookie.
If you don’t want to eat all of them by yourself, plan on making them to share or for an event, because I can tell you right now that if they stay in your house, you’ll eat every last one of them. Which is perfectly fine, and you deserve it. However, if you have intentions of just “having one,” I can tell you right now that it won’t stay in your house.
No willpower is strong enough to resist these soft and chewy oatmeal molasses vanilla cream-stuffed cookies.
No will power.
And once you taste them, you won’t even want to try.
Oatmeal Cream Pie Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
COOKIES:
CREAM FILLING:
How to Make Oatmeal Cream Pies
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- MIX WET INGREDIENTS: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- WHISK DRY INGREDIENTS: In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. The dough will be pretty thick, and you may have to mix it all by hand after a few seconds in the mixer.
- SHAPE COOKIES: Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a nonstick baking mat. Drop the dough with a large cookie scoop, or ensure each ball of dough is approximatelythree tablespoons in size. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
- BAKE COOKIES: Bake for 10 minutes, until the cookies are lightly golden around the edges. Allow cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- MAKE FILLING: With a stand or handheld mixer, beat the butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes, or until fluffy. Taste and add a pinch or two of salt, as needed. If the filling is way too thick, add a couple more teaspoons of heavy cream.
- ASSEMBLE: Spread 1 ½ tablespoons of cream filling on the bottom side of half of the cookies; top with the remaining cookies, right side up.
Oatmeal Creme Pie Tips
Oatmeal Cream Pie Variations
Storing an Oatmeal Cream Pie
Homemade Oatmeal Cream Pies should be stored in an airtight container in the refrigerator for up to 5 days. Allow Oatmeal Cream Pies to sit at room temperature for at least 30 minutes before serving.
Can I freeze Oatmeal Cream Pies?
Yes! To freeze Oatmeal Cream Pies:
1. Wrap each assembled cookie with filling individually in plastic wrap.
2. Add cookies to a freezer bag and seal.
3. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter for 15-20 minutes
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Little Debbie’s Oatmeal Cream Pies
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Ingredients
COOKIES
- 1 1/4 cups unsalted butter softened at room temperature (2.5 sticks)
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon dark molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups uncooked quick-cooking oats NOT whole-rolled oats
CREME FILLING
- 3/4 cup unsalted butter softened at room temperature (1.5 sticks)
- 3 cups Powdered sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- pinch of salt, as needed
Instructions
- For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.
- Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
- For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
- Spread 1 ½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Notes
Storage
Homemade Oatmeal Cream Pies should be stored in an airtight container in the refrigerator for up to 5 days. Allow Oatmeal Cream Pies to sit at room temperature for at least 30 minutes before serving.How to freeze
- Wrap each assembled cookie with filling individually in plastic wrap.
- Add cookies to a freezer bag and seal.
- When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter for 15-20 minutes
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Recipe adapted from myrecipes.com via Sally’s Baking Addiction
ginny says
this recipe is amazing! great treat for a picnic. Hard to eat just one! They turn out pretty big
Jen says
Thanks so much Ginny! And I hear ya, even though they’re big, I want to eat 5!
Ro says
I would love to make these, but I don’t have a stand mixer or a hand mixer (I bake but use a whisk/spatula/spoon and avoid recipes that call for meringue or highly whipped batters). Would a whisk and spatula approach work for this recipe?
Jen says
Yes, it will just take some elbow grease 😉
Deanna says
I enjoy making cookies, and these are definitely among the best I’ve tried. They are so good, and they weren’t difficult! I like the frosting too, it isn’t sickly sweet like some are but is still sweet. They were a huge hit!
Jen says
Thank you so much, Deanna! I am so happy these cookies were such a hit! I hope you have a wonderful week and find more recipes to enjoy!
Jennifer says
Growing up, these were my absolute favorite snack, but when I grew up, all I could taste were the chemicals. This recipe is what I’ve been looking for! There are a thousand times better than the ones in the box. I can’t get over how perfect the buttercream is, too!!!!
Jen says
Thank you so much, Jennifer! I am thrilled this recipe is a winner!
Ryan says
Do you have a recommendation for quick oats for the recipe?
Jen says
Quaker Oats work great!
Jennifer Lindsey says
This recipe was perfection! I followed it to a tee and I knew when I tasted the dough it was going to be good, but man it really turned out perfect. You know how sometimes you follow a recipe and sometimes you have to add more liquid to frosting or more powdered sugar or sometimes a dough doesn’t turn out as they say it does. Well everything turned out exactly how you said it would and it taste amazing so kudos!!
Jen says
YAY! Happy to know it turned out so perfectly! Thank you for taking the time to comment Jennifer!
Rachel says
Hello, The first time I made these the cookie tastes just like little Debbie, however the cookie was not soft. I followed all the instructions so I decided to make them again following directions, however the cookie is not soft and chewy. What could I be doing wrong. I bake in gas oven.
Jen says
I Rachel, it is probably due to overmixing or overbaking. I would try baking the cookies a couple minutes less and see what happens. Good luck!