Oatmeal cream pies are soft and chewy oatmeal cookies sandwiched together with a delicious butter cream filling. Homemade oatmeal cream pies are just like classic Little Debbie’s brand.
Better than store-bought oatmeal sandwich cookies. They are perfect for farmers markets, micro bakeries, farmstands and bake sales.
Eggs – Acts as a binder, keeping the cookie dough together and makes them soft.
Vanilla extract – Use a high-quality brand, adds a depth of flavor.
Molasses – Molasses adds a depth of flavor and helps the cookies spread nicely.
Baking soda – Leavening agent help the cookies rise.
Salt – Added to baking recipes, it heightens the flavor of sweets.
Cinnamon – Added to oatmeal cookies for the perfect flavor.
Everyone has been asking me to share my oatmeal cream pie recipe. Soft and chewy, homemade oatmeal cookies sandwiched with homemade buttercream frosting for a filling. Better than Little Debbie oatmeal cream pies.
How to make Oatmeal Cream Pies
Make the dough – In a large mixing bowl cream together the butter, sugar and brown sugar until fluffy.
Add the egg, vanilla and molasses. Gradually incorporate the flour, rolled oats, salt, cinnamon and baking soda. Mix until incorporated. Scrape the bottom and sides of the bowl with a rubber spatula to be sure everything is mixed thoroughly. Add the raisins, chocolate chips and combine.
Refrigerate dough – If you would like cookies to spread less or the weather is very hot, refrigerate the cookie dough for 1-hour prior to baking. Use a cookie scoop to scoop even balls onto half sheet pans lined with parchment paper.
Place cookie rounds on sheet pans – Place cookie rounds evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie.
Bake cookies – Bake in a a preheated 375-degree F oven for 14 minutes.
Cool & add filling – Add the filling to a pastry bag or large Ziploc bag, pipe onto center of half the cookies. Gently press on another cookie on top.
Package – Place cookies into individual cellophane bags or an airtight container.
A FARMGIRL’S PRO BAKING TIP
Remember, all ovens are different. It’s a good idea to use an oven thermometer to properly measure your oven temperature. And, with all baking, I always rotate my baking pans. But, be extremely careful when rotating a baking pan when you’re baking a cake recipe, or something like banana bread, because you do not want the cake to fall.
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2-3tablespoonsevaporated milk(or heavy whipping cream)
Instructions
Oatmeal Cream Pie Cookies
In a large mixing bowl of a stand mixer, cream together the butter, sugar, and brown sugar. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the egg, molasses, vanilla, salt, quick oats, flour, baking soda, and cinnamon and incorporate. Scrape the bottom and sides of the bowl again with a rubber spatula so everything gets mixed well.
Use a cookie scoop to scoop even rounds onto half sheet pans lined with parchment paper. Space them evenly apart so they have enough room to spread and not touch each other.
If you would like cookies to spread less or the weather is very hot, refrigerate the cookie dough for 1-hour prior to baking.
Place into a preheated 375 degree F oven for 14 minutes. Turn your baking pans once during the baking process.
Let the cookies cool completely before placing frosting on cookies.
Cream filling
In a large mixing bowl of a stand mixer using a beater attachment, beat together the ingredients. Add heavy cream a little at a time and adjust as needed for your desired thickness. Scrape the bottom and sides of the bowl with a rubber spatula.
Scoop the cream filling into disposable pastry bags or a large zip-style bag. Cut the tip off the pastry bag and squeeze some cream filling into the center of one cookie. Press another cookie on top and sandwich together.
Place cookies into individual baggies or an airtight container and enjoy immediately, Or refrigerate any remaining cookies. They will last up to 2 weeks in the fridge.
Recipe Notes
Every oven is different, adjust the baking time to your oven.Cookies will puff up and as they cool flatten. That is normal.Oatmeal Cream Pie FillingShould you want a slightly less sweet filling option, try adding 1-2 cups less sugar or Ermine frosting instead.Place any leftover filling into a large Ziploc bag and refrigerate.Storage of cookiesIndividually wrapped cookies with keep fresh in the fridge for 1-2 weeks. They can also be frozen and kept for 3-4 weeks. They will defrost and be perfectly fresh.
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If I could give 15 stars for this recipe, I would!!! This is the 2nd recipe that I have made from this lady & I am in complete shock!!! I will continue making these! I will never purchase from the store again!!!
Excellent recipe. The cookies have wonderful flavor and the texture of the filling is much nicer than other standard buttercream frosting types. I was surprised at how easy they were to make and how quickly they came together. Definitely making again to freeze for lunch pails! Thanks!
This is the best recipe. I made 60 for a graduation party and they were gone in two hours. Amazing flavor and so easy to make. They freeze very well.
Thank you for the recipe.
Molasses is $3 a jar in Walmart, Food Lion and other grocery stores. It’s an essential ingredient in this particular cookie.
Lori Duvalsays
I just made these for the first time and they are amazing! My husband also loved them. Very easy to make and fun! I can’t wait to make them with my grand-daughters some day:)
Hello! Are jet puffed marshmallow creme and fluff interchangeable for this recipe or do you specifically red Jet puffed. I noticed egg whites, cream of tartar and xantham gum is in this product but not in fluff.
Thank you for your comment and your interest in my oatmeal cream sandwich cookies.
Molasses is essential in this recipe, as it adds flavor and helps the cookies spread perfectly. For the best results, it is very important to follow the recipe exactly as written. Molasses is about $3 a jar and readily available in Walmart and other grocery stores near the maple syrup.
We have an inspected kitchen through the dept of Agriculture in NC. While every states rules vary, our cream filling will work. Though you can do a few things to make sure. Our state will look at the recipe and tell you whether or not it’s “shelf-stable” or you can have the frosting tested. What my main suggestion would be to ensure it’s shelf-stable is use Crisco instead of butter and evaporated milk instead of whipping cream. That should work perfectly.
If you are doing a home bakery or cottage bakery check the rules of your state. Ours allows for things like dairy and some cream cheese in frosting because there is a higher percentage of powdered sugar in frosting than dairy.
Denise M Swiercinsky says
These oatmeal creme pies are delicious, soft and chewy! it is now our family’s favorite oatmeal cookie!
Angela Moses says
My favorite cookie so far! This was delish!
Marissa Bordages says
If I could give 15 stars for this recipe, I would!!! This is the 2nd recipe that I have made from this lady & I am in complete shock!!! I will continue making these! I will never purchase from the store again!!!
Jessica Robinson says
We are thrilled to hear you love this recipe!
Melissa M. says
Excellent recipe. The cookies have wonderful flavor and the texture of the filling is much nicer than other standard buttercream frosting types. I was surprised at how easy they were to make and how quickly they came together. Definitely making again to freeze for lunch pails! Thanks!
Jessica Robinson says
We’re thrilled to hear that you enjoyed the recipe!
Jill Jones says
Could you please tell me what size cookie scoop you are using ? Thank you
Jessica Robinson says
It’s listed in the recipe post and on my Amazon storefront. (look for the Oatmeal cream cookies picture and everything is listed there)
Mary says
This is the best recipe. I made 60 for a graduation party and they were gone in two hours. Amazing flavor and so easy to make. They freeze very well.
Thank you for the recipe.
Jessica Robinson says
Thrilled to hear that!! Every time I make them, people love them.
Genna says
Can they be frozen?
Jessica Robinson says
Yes!! We wrap them individually in cellophane bags and refrigerate for up to 2 weeks, or you can freeze them.
Jodi says
What could I substitute for the molasses?
Jessica Robinson says
Molasses is $3 a jar in Walmart, Food Lion and other grocery stores. It’s an essential ingredient in this particular cookie.
Lori Duval says
I just made these for the first time and they are amazing! My husband also loved them. Very easy to make and fun! I can’t wait to make them with my grand-daughters some day:)
Lisa D. says
Hi, these look delicious! Are they freezable?
Jessica Robinson says
They absolutely are
Robin Carpenter says
Hello! Are jet puffed marshmallow creme and fluff interchangeable for this recipe or do you specifically red Jet puffed. I noticed egg whites, cream of tartar and xantham gum is in this product but not in fluff.
Jessica Robinson says
Yes!!! You can use either of those products
Wendy says
Do you absolutely have to have the molasses or could you leave out of this recipe?
Jessica Robinson says
Thank you for your comment and your interest in my oatmeal cream sandwich cookies.
Molasses is essential in this recipe, as it adds flavor and helps the cookies spread perfectly. For the best results, it is very important to follow the recipe exactly as written. Molasses is about $3 a jar and readily available in Walmart and other grocery stores near the maple syrup.
Barbara Z Martin says
.Thanks for sharing,,Love cookies , will make grands some tomorrow , gotta get oatmeal, God BlessBless you .
Georgina says
This is incredible recipe. My son’s girlfriend asked me to make some of the oatmeal cookies for her graduation party.
Jessica Robinson says
I love that you all enjoyed them!
Rebecca Church says
Is the crème filling shelf stable? Our farmstand can only use shelf stable ingredients. If
Jessica Robinson says
We have an inspected kitchen through the dept of Agriculture in NC. While every states rules vary, our cream filling will work. Though you can do a few things to make sure. Our state will look at the recipe and tell you whether or not it’s “shelf-stable” or you can have the frosting tested. What my main suggestion would be to ensure it’s shelf-stable is use Crisco instead of butter and evaporated milk instead of whipping cream. That should work perfectly.
Carrie says
Hi- the suggested replacement ingredients to make it shelf stable would you use the same measurements for the ingredients your swapping for?
Jessica Robinson says
If you are doing a home bakery or cottage bakery check the rules of your state. Ours allows for things like dairy and some cream cheese in frosting because there is a higher percentage of powdered sugar in frosting than dairy.