Homemade Oatmeal Creme Pies
Prep time
Cook time
Total time
This easy copycat recipe for Little Debbie's Homemade Oatmeal Creme Pies are soft-baked, thick, chewy, and taste even better than the store-bought cookie pies! Perfect cookie recipe for a bake sale or dessert for Mother's Day!
Recipe type: Dessert
Cuisine: American
Serves: 12-15, depending on size
  • 1 and ¼ cups unsalted butter (or 2.5 sticks), softened to room temperature
  • 1 cup packed brown sugar (light or dark is fine)
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon dark molasses
  • 1 and ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups quick oats (don't use old-fashioned, etc.)
Creme Filling:
  • ¾ cup unsalted butter, softened to room temperature
  • 3 cups powdered/confectioners' sugar
  • 3-4 Tablespoons heavy cream of half 'n half
  • 2 teaspoons pure vanilla extract
  • pinch of salt
  1. Preheat oven to 375°F.
  2. Line a large baking sheet with parchment paper or silicone baking matand set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 2 minutes.
  4. Beat in the egg, vanilla, and molasses, scraping down the sides as needed; set aside.
  5. In a medium mixing bowl, mix together the flour, baking soda, salt, cinnamon and oats.
  6. With the mixer running on low, slowly add the dry ingredients to wet ingredients. If dough is too thick, mix by hand.
  7. Form balls of dough with large cookie scoop (about 2 Tablespoons). Place on prepared baking sheet a few inches apart.
  8. Bake for 10 minutes OR until cookies are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely. This is important because if you add the filling while the cookies are still warm, it will melt right off.
For the filling:
  1. With handheld mixer or stand mixer fitted with a paddle attachment, beat butter on high until creamy, 1-2 minutes. Add the powdered sugar and beat on medium speed for 1-2 minutes.
  2. Pour in heavy cream and vanilla extract then beat on high for 2-3 minutes or until fluffy. Add pinch of salt.
  3. Add more heavy cream, 1 tablespoon at a time, if filling is too thick to be spreading consistency. Spread cream filling on the bottom side of half of the cookies; top with remaining cookies to form creme pies/sandwiches.
  4. These cookies will keep for 2 days in an airtight container. If you still have leftovers, transfer to refrigerator to keep the creamy filling fresh. Enjoy!
Recipe by Wishes and Dishes at https://wishesndishes.com/little-debbie-homemade-oatmeal-creme-pies/