Oatmeal cream pies

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!

up close of homemade oatmal cream pies on a black granite counter

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!

showing how to make homemade Little Debbies Oatmeal Cream Pies by baking oatmal cookies on a nonstick mat

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.

showing how to make oatmeal cream pies by cooking cookies on a cooking rack

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.

side view of homemade oatmeal cream pies cooling on a cooling rack

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.

No will power.

And once you taste them, you won’t won’t even want to try.


What are the ingredients in Little Debbie oatmeal cream pies?

COOKIES

  • oats: uncooked quick-cooking oats and NOT whole-rolled oats
  • butter: use unsalted butter so we can control the salt.  
  • brown sugar: dark brown sugar will give you a much richer cookie, but you may sub light in a pinch.
  • sugar: granulated sugar please.
  • egg: one large egg to bind the ingredients together.
  • vanilla extract: use quality extract for the best flavor.
  • molasses: there are both light and dark molasses. Light molasses is only boiled once and is more mild and sweeter because only a small percentage of the sugar has been extracted. Dark molasses is created from boiling twice and is less sweet with a hint of bitterness. Go for dark molasses if you can, but you may sub light.
  • flour: all purpose flour or your favorite baking gluten free flour such as Bob’s Red Mill 1 to 1 Baking Flour.
  • baking soda: helps create creates a softer, fluffier cookie. Make sure your baking soda is fresh so it works!  
  • salt: balances and enhances the flavors
  • spices: hints of ground cinnamon and ground cloves are a must! They infuse the oatmeal cream pies with their signature flavor without tasting overpowering.

CREAM FILLING

  • butter: use unsalted butter so we can control the salt.  
  • powdered sugar: also called confectioners’ sugar; don’t use granulated sugar here
  • heavy cream: thins the cream to the perfect consistency
  • vanilla extract: use quality extract for the best flavor.
  • salt: enhances the flavor

showing how to make oatmeal cream pies by frosting bottom sides of cookies

How do you Make Oatmeal Cream Pies?

HOW DO YOU MAKE OATMEAL CREAM PIES?

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. ASSEMBLE:  Spread 1 ½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
top view of homemade oatmeal cream pies with cream filling

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.

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!

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:

  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
up close of chewy oatmeal cream pies with cream filling

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©Carlsbad Cravings by CarlsbadCravings.com

side view of homemade oatmeal cream pies with a bite taken out of one of the cookies

Little Debbie's Oatmeal Cream Pies

Crazy soft, chewy Oatmeal Creme Pies that are every bit as delicious as Little Debbie's Oatmeal Creme Pies! These Little Debbie's Oatmeal Creme 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 Creme Pies ever again!x
Servings: 14 -15 pies (30 cookies)
Prep Time: 30 minutes
Cook Time: 10 minutes

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.
  • 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 ½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.

Notes

*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.

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 

  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

Did You Make This Recipe?

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Recipe adapted from myrecipes.com via Sally’s Baking Addiction

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Reader Interactions

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82 Comments

    • Jen says

      Thanks Sophia! I am sure yours would look just as perfect!

      • Shauna says

        Ok I just attempted these and the creme filling does not thicken it just stays very runny can you help me I think know what I did wrong followed it step by step tried 3 different times failed each time

        • Jen says

          Hi Shauna, it sounds like the butter must have been too soft. If you put it in the refrigerator it should firm up and work fine. Hope this helps!

  1. Elizabeth says

    Thank you for making me so hungry looking at your recent blog post! Thos look AMAZING! I want to try one right now LOL!

    • Jen says

      Thanks so much Elizabeth! Hopefully you can try them very soon! 🙂

  2. Mary Ellen says

    The pictures are amazing! It feels like I could reach out and grab one. Wish I could for real…

    • Jen says

      Thanks Mary Ellen! I wish I could hand you one!

    • Jen says

      Thanks Spencer! I know you will love these! I will have to make them for you next time you come down!

    • Jen says

      Hopefully you can have some very soon :)!

  3. Barbara says

    These look amazing. I would just love to eat the creme filling, and of course use it for something else. If I use whole rolled oats, would that make them lumpy?

  4. Jen says

    Thanks Barbara! Whole rolled oats won’t work well in this recipe – they would be too chewy, wouldn’t spread out and wouldn’t cook right – – you want the oat pieces to be very fine and small. You can always food process your whole rolled oats to create quick oats! Hope this helps!

  5. Melanie says

    I have been wanting to make these ever since I saw them on pinterest and I finally did. Usually recipes on pinterest aren’t as good as they look, but these were better! Just had to let you know!

    • Jen says

      Thanks FOR letting me know Melanie, I really appreciate it! I am so happy you tried and loved them!!!

  6. Heather says

    I made these for a church group last night and everyone couldn’t stop talking about them! They want me to bring them every week! I didn’t tell them we would all be getting a little pudgy if I brought them every week :)! Thanks for a delicious recipe – a new favorite!

    • Jen says

      LOL! Probably better for them not to know :)! but I am so happy everyone loved them!!! Thanks Heather!

  7. Wendy says

    I made these today after seeing them on pinterest and nearly died from tastebud overload. I am still attempting to figure out how to describe their amazing awesomeness to my friends. I’m supposed to be gluten free *bad girl* so I only ate 2, I’m taking the rest to my co-workers tomorrow. I’m a dialysis technician, and our job isn’t easy.. these cookies will really brighten up their day! Thank you for sharing!!!!

    • Jen says

      Wendy, you made my day! I LOVE your passion for these cookies because that’s exactly how I feel! I love your phrase “tastebud overload” – I might just have to use that sometime! On a personal note, I don’t know if you are aware I had a kidney transplant almost 7 months ago, so I want to thank you from the bottom of my heart for being a dialysis technician and all that you do to brighten and improve the lives of so many. Thank you for bringing these cookies to your co-workers and PLEASE pass along my thanks to them as well. HUGS! Jen

  8. Dana says

    I too was not allowed sugary things as a child and Grape-Nut and Wheaties are my favorite breakfast cereals to this day:) Moon Balls were a “special treat” (ewww). I was 22 years old the first time I had a Little Debbie Oatmeal cream pie and I thought they were disgusting and knew I could make better ones. *grin* So I have, ever since! My recipe is eerily similar to yours except the filling. I am going to give yours a shot this weekend. Thanks for the great post!

    • Jen says

      Hi Dana, thanks for visiting my site! I slightly adapted my Little Debbie’s from Sally’s Baking Addiction because I was looking for a filling that didn’t use shortening. It’s not exactly like Little Debbie’s filling, but I think its better 🙂 I am excited for you to give them a try after you eat your Grape Nuts first 🙂

  9. Zanna says

    I just made these for tomorrow and I was wondering what the best way to store them is? I havent put them together yet (well, I did put one together…and then ate it, so there is no evidence 🙂 ) I’m planning to put them together in the morning and hoping the filling stays good for the few hours its out.
    Thanks for a delicious recipe! 🙂

    • Jen says

      I like your style – no evidence – very smart move :)! Yes, you can store both the cookies and the creme in airtight containers for up to 2 days. The creme should be refrigerated after that – but it sounds like there won’t be any need 🙂 Thanks for visiting my site Zanna!

  10. Vianka says

    My father loves little Debbies oatmeal cream pies from a package. I bet he would love it a whole lot better if I made this recipe since it is made from scratch. Now I know what to give him for fathers day.Thank you!

    • Jen says

      First of all, I LOVE your name Vianka! Second, I love your idea as these for a gift for Father’s Day! So thoughtful and definitely a gift he will remember and love!

  11. Melissa says

    I’m just waiting for the cookies to cool and about to prepare the filling.. can’t wait to eat one! I LOVE the addition of cloves to the cookie dough. They smell fabulous! And the cookies are ginormous! I was able to get 19 cookies out of the dough, so that’s 9 and a half pies. I’m sure the kids won’t complain!

    • Jen says

      Hi Melissa, by now you have probably been able to eat a cookie – or 2 or 3 🙂 Yes, the cookies are ginormous – true to Little Debbie’s “pies” – and then the fact that they have 2 cookies – makes for quite the “cookie!!” Hope you loved them as much as you loved the smell :)!

  12. Theresa Hoffmeister says

    I’m dying over here!! These seriously are the most amazing cookies, and I can’t wait to try this recipe! Has anyone had any luck substituting gluten free AP flour for traditional wheat AP? If so, I would love any tips before I embark on this creme pie adventure. Can’t wait!!

    • Jen says

      Hi Theresa! I am excited for you to make these cookies but I am sorry I can be of no help to you as I have never substituted with gluten free AP flour – hopefully someone else will comment and let you know! Good luck!

  13. April says

    Do you need to refrigerate them after making them? Can they be frozen? I pan to make them for a tea party!

    • Jen says

      Hi April! They don’t need to be refrigerated until about 24 hours after making them – simply store them in an airtight container before then. I have never frozen them before so I can’t guarantee the results but I think they would freeze fine – probably not quite as good though once thawed. If you end up freezing any, please let me know how it goes! You and your tea party guests will LOVE these! Enjoy and thanks for visiting!

      • Annette says

        My mom made these cookies for me as a birthday treat, and they are absolutely delicious! She sent a bunch home with me, and I didn’t want to eat them all right away, so I froze them by wrapping them each in foil and putting them in a freezer bag. When I was ready to eat one, I would get it out and set it on the counter for about 15-20 minutes. They thawed perfectly and tasted exactly the same. Just wanted to let you know. Thank you!

        • Jen says

          Happy Belated Birthday! and what a sweet mom! I LOVE THIS! Thank you so much for sharing this wonderful tip with me and everyone else. I will add it to the notes of the recipe so everyone can enjoy these cookies for longer 🙂 Thanks much!

  14. Ashleigh B says

    Oh my gosh, these look so delicious!!! How do you think browning the butter for the cookies would affect them??? Over the past year, I have been on a brown butter kick, and have been wanting to try it for pretty much every recipe I prepare! I am just curious as to how you think they would turn out! Thanks!!!

    • Jen says

      Thank you Ashleigh! I love the idea of brown butter! It would add that nutty taste which is delicious but would also make them not taste as much like traditional Little Debbies – but still delicious – just a different type of delicious 🙂 Let me know how it goes!

  15. Cara Beth says

    This recipe is absolutely to die for! Currently, it is Friday night and I earlier today I felt like going to the store to get the ingredients for this recipe. I am so glad that I did! It really is fabulous! The recipe reads so easily too–as I was preparing the ingredients I didn’t find myself confused or overwhelmed.

    I am home alone right now, but I cannot wait to share these with my husband, mom, and friends! I just KNOW that they will be an instant hit!

    Thanks for sharing your recipe with the masses and I am thankful to have found it on Pinterest!

    • Jen says

      Hi Cara Beth, I am so happy you thought the cookies were “to die for” and thrilled you loved them as much as I do! I am also glad you found the recipe easy to follow as well, that always is a big plus :). I am sure your husband, mom and friends were so grateful to you for sharing with them. And I am grateful to you for taking the time to let me me know how much you loved them and bring a smile to my face!

  16. Nancy Arsenault says

    Will adding keylime zest to the filling, alter the results of the filling ? Cookies look great, but my daughter is asking for keylime flavouring… Thanks !

    • Jen says

      Hi Nancy, sorry for the delay as I’ve been out of the country all week. I think adding keylime would add a great keylime flavor without altering the results. I can’t wait to hear how they turn out! and I love that your daughter has such refined tastes 🙂

      • Nancy Arsenault says

        We made the cookies. We replaced the vanilla with the juice of a key-lime and added the zest of the key-lime as well. The cookies were very refreshing to taste and loved by all ! Thanks!

        • Jen says

          I am so happy they turned out with the key lime! They sound so refreshingly delicious, I am going to have to try it sometime!

  17. Jennifer says

    i saw these and immediate added them to the sweet buffet for my daughters upcoming 13th Bday party. I’m wondering how these would be bite size.

    • Jen says

      I think they would be wonderful, adorable and would make quite a few! I would definitely cook them for less time – just watch the first batch closely to get the right cooking time for the rest. Can’t wait to hear how it goes!

  18. 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!

  19. 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!

  20. 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!

  21. 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!

  22. 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!!!

  23. 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!!!

  24. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. 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 🙂

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. Samantha says

    Do you know how to adjust this recipe for High Altitude?

    • Jen says

      Sorry that is not my expertise!

  35. Beth says

    Thank you for this recipe. I have made these many times over the past several years. When my father was undergoing cancer treatment and had little taste for food, he would still eat these cookies. I made so many batches because he loved them, I lost count. It always put a smile on his face. He has since passed away, but I now make these oatmeal cremes at Christmas and I’m reminded of him when I do. I made a double batch today and thought I should let you know just how much your recipe has meant to me. Thank you again.

    • Jen says

      Thank you for your tender comment Beth. I am teary over your sweet memory of making this cookies for your dad and over your selfless service. Thank you for warming my heart! Sending a big hug your way! xoxox

  36. Michelle Givens says

    Oh my goodness. For some reason, I have been craving Oatmeal Crème Pies and now with COVID raging, the shelves are EMPTY!! LOL I came across this recipe and I will never buy Little Debbie again! These are absolutely fantastic. The taste and texture are divine. And to the person that remarked about the smell…..absolutely divine. Thank you so much for sharing! I added raisins and just made regular cookies with half the batch for my hubby. Amazing!

    • Jen says

      You have delicious cravings ;)! I’m so pleased you loved this Oatmeal Cream Pie recipe so much and that it’s replaced the store bought version! I also love the idea of making other cookies with half the batch -yum! Thanks so much for taking the time to comment Michelle!