Crazy soft, chewy Oatmeal Cream Pies that are every bit as delicious as Little Debbie’s Oatmeal Creme Pies!
These Little Debbie’s Oatmeal Cream Pies copycat are melt-in-your-mouth addicting. The cookies are bursting with buttery, chewy, brown sugar, molasses oatmeal which sand which a luscious creamy vanilla center. After one bite, you will never want to buy Little Debbies’ Oatmeal Cream Pies ever again!
About these Oatmeal Cream Pies
Uploading this Oatmeal Cream Pie pictures makes me really, really want these soft an chewy cookies all over again – like, right NOW!
Growing up, we didn’t eat much sugar. For each of our kid 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 – no sugar added. So it was on very special occasions that we bought anything 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 these Little Debbie’s Cream Pies are CRAZY GOOD!
What are Oatmeal Cream Pies?
If you didn’t grow up on Little Debbies Oatmeal Cream Pies, they are made of two large, soft, delicate, chewy, buttery, molasses oatmeal cookies sandwiching vanilla creme frosting filing 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 wasn’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 the Oatmeal Cream Pies all by yourself, plan on making them to share or for an event because I can tell you right now if they stay in your house you will eat every last one of them. Which is perfectly fine and you totally deserve it but in the case you have intentions of just “having one” I can tell you right now if they stay in your house, that isn’t happening.
No will power is strong enough to resist these soft and chewy oatmeal molasses vanilla cream stuffed cookies.
And once you taste them, you won’t won’t even want to try.
What are the ingredients in Little Debbie oatmeal cream pies?
- 1 1/4 cups unsalted butter softened to 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
- 3/4 cup unsalted butter softened to room temperature (1.5 sticks)
- 3 cups Powdered sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- pinch of salt, as needed
How do you Make Oatmeal Cream Pies?
- 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 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.
- SHAPE COOKIES: 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 2 inches apart.
- BAKE COOKIES: Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- MAKE 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.
- ASSEMBLE: Spread 1 1/2 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Tips and Tricks for Homemade Oatmeal Cream Pies
Quick Oats: Old-fashioned whole rolled oats will not work in this recipe. You can make you own quick oats (like I did here) by measuring 3 cups of whole rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.
Mix by hand: Once you mix the wet and dry ingredients, the cookie dough will be quite thick and you will have to stop the mixer and mix by hand.
Thin Cookies: We want the oatmeal cookies to spread into a thin cookie, so don’t chill the dough. If you need to make the dough beforehand and chill and to make later, then let dough come to room temperature before rolling. If you want a thicker cookie (not characteristic of Little Debbie’s Oatmeal Cream Pies), then you can chill the dough.
Make Uniform cookie dough balls: We want the oatmeal cookies to be the same size because we are creating pies with two cookies so take care to use a cookies scoop or measure your dough so its the same size.
Smaller Cookies: These Oatmeal Cream Pies are quite large like the originals. I don’t suggest reducing the size or they will not be as chewy.
Cool Cookies Completely: Cool your oatmeal cookies completely before frosting otherwise they will fall apart and the frosting will melt.
Don’t Microwave Butter!: Don’t microwave the butter for the frosting to soften or else it will b too runny.
How do I store Homemade Oatmeal Cream Pies?
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:
- 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
Looking for more cookie Recipes?
- Nutella Cookies
- Cinnamon Apple Oatmeal Cookies
- S’more Cookies
- Turtle Cookies
- Carrot Cake Cake Cookies
- Caramel Brown Sugar Cookies
- Pumpkin Cookies
Want to try this Homemade Oatmeal Cream Pies Recipe?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 30 minutes |
| Cook Time | 10 minutes per batch |
| Servings | -15 pies (30 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
- 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
Ingredients COOKIES
CREME FILLING
| Rate this recipe! |
- 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.
- Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- 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 1/2 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
*Old-fashioned whole rolled oats will not work in this recipe, but that's usually what I always have on hand. You can make you own quick oats (like I did here) by measuring 3 cups of whole rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.
**To freeze, wrap each cookie individually in plastic wrap and add 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.
Recipe adapted from myrecipes.com via Sally’s Baking Addiction
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Tracy says
I have made these a few times now and every time with rave reviews! My kids, who never liked oatmeal cookies, now say these are their new fave. I also baked them for a bake sale at work and people were OMGing them like crazy. Thanks for sharing this fantastic recipe!
Jen says
You are most welcome Tracy! I am so happy they have been met with rave reviews from those who don’t even like oatmeal cookies! I guess that much butter can soften most hearts 🙂 And what a fabulous cookie to make for a bake sale – I would bid on them 🙂 I hope you enjoy them for years to come!
Victoria says
Making these right now. Look yummy! (The dough is great) I added fresh thyme and sprinkled a little kosher salt on top as I like sweet and salty snacks. Anxious to see how it goes. Thanks for the recipe!
Jen says
Hi Victoria, you are most welcome for the recipe! By now you have made and devoured these cookies, I hope they were wonderful! I love the addition of thyme and salt – I am going to have to try that next time – yum! Thanks for visiting and happy eating!
Jenny says
Made these two days ago and they were GREAT! Going to make another batch bc they were so popular. Thank you for sharing!!
Jen says
You are so welcome Jenny! I am so glad they were so popular that you are making them again already 🙂 Thanks for letting me know that everyone loved them – that makes me happy!
Lindsey says
OMG…these are delicious! I had to make some changes, as my family is gluten free, but thank you for the base and inspiration. I linked to your original recipe, but also shared my gluten free version on my blog.
Jen says
You are most welcome Lindsey and hope fabulous that you were able to make this gluten free! I will have to give my mother-in-law your site!
kelly gover says
do the oatmeal pies need to be refrigerated? I was going to mail them to a friend who loves little debbies.
Jen says
Hi Kelly! They are fine not refrigerated for 48 hours or so but I would refrigerate them after that – so I think they would be fine to send to your friend. YOU are such a thoughtful friend!!!
Kristen says
Oatmeal cream pies are one of my favorite things, ever! I can’t wait to try this version!
Jen says
Hi Kirsten! Thank yo so much, I think you will love these! I LOVE your blog BTW and am so excited to meet you at Indulge!!!
Grace says
My supermarkets don’t sell dark molasses can I use treacle instead and do I have to had cloves?
Jen says
Sorry for the delay Grace! I have been in NYC all week. Yes! You can definitely use treacle instead. and NO you don’t have to add cloves. Hope this helps. Enjoy!
Corine Howard says
All I have are old fashioned oats so all I need to do it pulse them in my food processor a couple times and it’ll be okay?
Jen says
Absolutely! it works like a charm!
lisa g. says
Is it the molasses that keeps the cookies soft? Usually oatmeal cookies with butter become dry and hard after baking. Thank you!
Jen says
Hi Lisa, the molasses and the brown sugar help keep the cookies soft. I can’t wait for you to try them!
Vee says
Hi Jen,
What would you recommend to make a vegan version of this? Would vegetable shortening work, and for the egg a flax seed “egg?” Unfortunately there are no powdered egg replacers where I live 🙁
Jen says
Hi Vee! I believe vegetable shortening should work but I haven’t tried it myself. If there is a butter flavored shortening, I would definitely use that. As far as an egg substitute, I am sorry I can’t help you as I only ever use eggs. Sorry, best of luck!
Rebecca says
I just made these today, and they are truly scrumptious! Exactly what I was looking for in an oatmeal cookie recipe. I did notice however that even though I used a cookie scoop, they baked a bit unevenly. Some spread flat, some stayed taller, some were a little wonky shaped/not perfectly round. I experimented a bit with refrigerating the trays before baking, flattening some with the palm of my hand. Perhaps I should have refrigerated the dough before scooping? Have you had this issue Jen? Would love to hear your thoughts!
Jen says
Hi Rebecca, so happy these were just what you were looking for! As far as spreading, the cookie dough shouldn’t require refrigerating because you do want them to spread into thinner cookies but I am not sure why yours spread out so unevenly! My only thought is maybe the dough wasn’t evenly mixed- but I”m pretty sure that wasn’t the case. Maybe rotate your cookie trays more while baking? Sorry this has never happened to me so I am of no help!
Jillian says
Hi Jen! 🙂 I just made these and they are WONDERFUL! Oatmeal cookies are my absolute favorite, so I jumped for joy when I saw this recipe! Oh and, I’m one of those odd (okay, I know I already said oatmeal cookies are my favorite, so odd is probably an understatement) I don’t care for frosting especially on it’s own (my boyfriend is the same!), BUT this creme filing is so good! We both couldn’t help dipping our fingers into the bowl.. over and over again. My dog might have accidentally gotten a lick too (okay, maybe not accidentally but I just HAD to share!). Thank you for another great recipe!
P.s., my best friend is now obsessed with this recipe too!
Jen says
Thank you Jillian for your awesome comment! We are actually so much alike – I am not a huge frosting fan either – but love this filling – and my dog always gets a taste 🙂 I am thrilled these were such a hit! There is no better way to eat your favorite cookie than by eating 2 of your favorite cookies at the same time 🙂
Kara says
Holy Moly! These are soooo good! You couldn’t pay my husband to eat oatmeal, BUT he is a huge Little Debbie’s Oatmeal Pie fan. (In fact, I put a box of them in his stocking for Christmas.) So, when I saw this post, I knew I needed to try them. You are absolutely right….they are better than the “original”. From the filling to the cookie, everything about these are melt-in-your-mouth, stop-me-before I eat them all DELICIOUS! Even my son, who thought he wouldn’t like them because he doesn’t like oatmeal cookies, gave them a 10 out of 10. My entire family thanks you for (another) awesome recipe! 🙂
Jen says
Hi Kara! A “10 out of 10” from a non oatmeal cookie eater says a lot, yay! I am so happy your entire family loved these, they are definitely one of my favorites to date. Thank you for commenting and making my day! I hope you had a very Merry Christmas and the Happiest New Year!
Trisha Sease says
I’ve been making these for a couple years, using your recipe. I sub gluten free AP flour because we are celiacs, and they turn out fantastic every time!! I store them in the freezer and we can pull one out anytime the craving hits. They remind me of one of my favorite childhood treats; little debbie’s that my grandma used to give me.
Jen says
I am so happy these work so well with gluten free AP flour – thanks for the tip! Great idea to freeze and pull out when cravings strike – I am going to have to do that next time! Thanks Trisha!
Danielle says
Hi there! I just made these and they are amazing! Just curious, should I store them in the fridge? Or just out on the counter? Thank you!!
Jen says
Hi Danielle, you can safely store at room temperature for 2 days then I would refrigerate them after that. So happy you loved them!
Tracy Reinholt says
Wow, just wow. My family absolutely adored these. Thank you for sharing.
Jen says
You are so welcome, I’m thrilled they were such a hit!
Samantha says
Do you know how to adjust this recipe for High Altitude?
Jen says
Sorry that is not my expertise!