Oatmeal Cream Pies are a soft and chewy oatmeal cookie sandwiched together with a delicious butter cream filling. These homemade oatmeal cream pies are one of my most popular treats and taste just like Little Debbie’s.
Did you love Little Debbie oatmeal cream pies as a kid? Opening that little plastic wrapper and enjoying the soft and chewy oatmeal cookie with a sweet cream filling.
Everyone has been asking me to share my oatmeal cream pie recipe. So, here it is! Soft and chewy, homemade oatmeal cookies sandwiched with homemade buttercream frosting for a filling. So much better than Little Debbie oatmeal cream pies.
(REMEMBER these Oatmeal Cream Sandwich Cookies use Instant Oats NOT Old-Fashioned Rolled Oats)
How to make Oatmeal Cream Pies
Step 1: 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.
Step 2: 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.
Step 3:Use an ice cream scoop to scoop even balls onto half sheet pans lined with parchment paper. Space them evenly apart so they have enough room to spread and not touch each other.
Stop using those terrible rolls of parchment paper and get yourself some pre-cut sheets of parchment paper for half sheet pans. They save you a ton of time and you’ll never fight with that roll from the grocery store again! I love to line half sheet pans with parchment paper before I bake a pie- to help catch all of the juices. Makes clean up so much easier! Try these pie recipes- cherry pie filling, blueberry pie, homemade apple pie, and blackberry pie.
Step 4: Place into a preheated 375 degree F oven for 14 minutes. Turn your baking pans once during the baking process. They may not look completely baked when you take them out of the oven, but they are done. Trust me.
Step 5: Let the cookies cool completely before placing frosting on cookies. Use disposable pastry bags or a large Ziploc bag. Cut the tip of the pastry bag off and squeeze the frosting onto the backside of one cookie. Sandwich another cookie on top. Place the oatmeal cream pies in individual baggies or an airtight container. Enjoy immediately or store in the fridge for up to 1 week.
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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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 an ice cream scoop to scoop even balls onto half sheet pans lined with parchment paper. Space them evenly apart so they have enough room to spread and not touch each other.
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 1 week in the fridge.
Recipe Notes
Every oven is different, adjust the baking time to your oven.Oatmeal Cream Pie FillingShould you want a slightly less sweet filling option, try adding 1 cup of marshmallow fluff to the filling and 1 cup less powdered sugar.
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The cookie itself was amazing. The frosting was a little bit too sweet, but like you suggested, I will adjust the sugar to make it work for us. Do you know if we want to make this an oatmeal raisin cookie, How much raisins would we add? Would we need to change Anything else? Thanks!
Hey Mayra,
Yes!! This cookie has a sweet filling, though can definitely be adjusted to anyone’s personal preference.
You could definitely make this one an oatmeal sandwich cookie if desired. I have a new recipe that we will post soon for an oatmeal cookie. There’s several options right now, including my chocolate chip cookie used for ice cream sandwiches. That’s a very thin cookie that will be fairly flat.
Every oven is different. We’d recommend adding an oven thermometer to monitor the temperature of your oven, as even brand new ovens can be off. Our oven is propane. If you have an electric oven, it can very often be hotter in certain spots and uneven heat. Remember to rotate baking pans, top to bottom rack, bottom to top rack, turn trays 180-degrees during baking.
I was not expecting the SIZE of these cookies holy crap. I doubled the recipe on my first try and came up with 13.5 enormous sandwiches. They were delicious, crispy on the outside, soft of the inside. 10/10 recipe! I’m pretty sure I’ve gained weight just from the amount of powdered sugar I inhaled while mixing though. Give a girl a warning about using a handmixer LOL! My kitchen is a mess but it was worth it. Though anyone reading this….do not, I repeat do NOT use a handmixer for the fluff. I learned the hard way 😭
I’m thrilled to hear you enjoyed them!! We typically mix the cream filling in the bowl of a stand mixer. But you can certainly use a bowl and an electric hand mixer if needed. It’s just more messy at times.
Made these yesterday for my farmstand and they turned out amazing!! I measured with cookie scoop to 2.5 oz and they were large but I named them Big Deborah’s instead of Little Debbie’s LOL. I got 15 large cookies so I made only 7 Big Deborah’s. I will be doubling the recipe next time. I have to try again on your cinnamon rolls…I seem to be struggling with cinnamon rolls; its not your recipe just me…Thanks for putting your recipes out there for us newbies!!
Hey Kim,
So grateful you are making my recipes and selling them at your farmstand. I love that!! Thank you for sharing your successes and also things you struggle with. Please let me know if I can help you with cinnamon rolls.
The mixture should NOT be dry and crumbly. My guess is you’re missing an ingredient, like butter, egg or molasses. Even the best bakers sometimes make mistakes.
Hey Delores!
Thank you for your comment. Love that you enjoyed this recipe.
Nutmeg is the secret to the meatloaf glaze, don’t skip it. You won’t taste the nutmeg, I promise
I’ve tried your oatmeal cream pies and they are superb! They also convert well to gluten free. I’d like to make the same type of cookie, but with a banana cookie. So, something that bakes flat like these. Do you have a recipe?
Mayra says
The cookie itself was amazing. The frosting was a little bit too sweet, but like you suggested, I will adjust the sugar to make it work for us. Do you know if we want to make this an oatmeal raisin cookie, How much raisins would we add? Would we need to change Anything else? Thanks!
Jessica Robinson says
Hey Mayra,
Yes!! This cookie has a sweet filling, though can definitely be adjusted to anyone’s personal preference.
You could definitely make this one an oatmeal sandwich cookie if desired. I have a new recipe that we will post soon for an oatmeal cookie. There’s several options right now, including my chocolate chip cookie used for ice cream sandwiches. That’s a very thin cookie that will be fairly flat.
Sarah says
Made these today and my goodness!! They tasted incredible and were easy to mix up!
Kim Plummer says
I baked for the 14 min and they looked burn next cookie sheet is getting less time!
Jessica Robinson says
Every oven is different. We’d recommend adding an oven thermometer to monitor the temperature of your oven, as even brand new ovens can be off. Our oven is propane. If you have an electric oven, it can very often be hotter in certain spots and uneven heat. Remember to rotate baking pans, top to bottom rack, bottom to top rack, turn trays 180-degrees during baking.
Rose says
I was not expecting the SIZE of these cookies holy crap. I doubled the recipe on my first try and came up with 13.5 enormous sandwiches. They were delicious, crispy on the outside, soft of the inside. 10/10 recipe! I’m pretty sure I’ve gained weight just from the amount of powdered sugar I inhaled while mixing though. Give a girl a warning about using a handmixer LOL! My kitchen is a mess but it was worth it. Though anyone reading this….do not, I repeat do NOT use a handmixer for the fluff. I learned the hard way 😭
Jessica Robinson says
I’m thrilled to hear you enjoyed them!! We typically mix the cream filling in the bowl of a stand mixer. But you can certainly use a bowl and an electric hand mixer if needed. It’s just more messy at times.
Patti Burks says
Made this to tonight to share with family, they are delicious. Very easy recipe and directions were spot on!
Jessica Robinson says
So happy to hear you all enjoyed them!!
Kim Hardee says
Made these yesterday for my farmstand and they turned out amazing!! I measured with cookie scoop to 2.5 oz and they were large but I named them Big Deborah’s instead of Little Debbie’s LOL. I got 15 large cookies so I made only 7 Big Deborah’s. I will be doubling the recipe next time. I have to try again on your cinnamon rolls…I seem to be struggling with cinnamon rolls; its not your recipe just me…Thanks for putting your recipes out there for us newbies!!
Jessica Robinson says
Hey Kim,
So grateful you are making my recipes and selling them at your farmstand. I love that!! Thank you for sharing your successes and also things you struggle with. Please let me know if I can help you with cinnamon rolls.
Kim Hardee says
Hugs! Thanks Again so much…I will stay in touch!
Jaymie Rice says
Is the oatmeal mixture suppose to be very dry and crumbly? I’ve double checked the recipe and it seems like it needs more moisture to hold together.
Jessica Robinson says
The mixture should NOT be dry and crumbly. My guess is you’re missing an ingredient, like butter, egg or molasses. Even the best bakers sometimes make mistakes.
Let me know if you have any other questions
Delores says
thanks for the recipe. can’t wait to make some. also love your meatloaf recipe except for the nutmeg.have a good week.
Jessica Robinson says
Hey Delores!
Thank you for your comment. Love that you enjoyed this recipe.
Nutmeg is the secret to the meatloaf glaze, don’t skip it. You won’t taste the nutmeg, I promise
Lora Malloy says
I’ve tried your oatmeal cream pies and they are superb! They also convert well to gluten free. I’d like to make the same type of cookie, but with a banana cookie. So, something that bakes flat like these. Do you have a recipe?
Diane says
Could you double recipe but make the cookies smaller? I need 48 🤪
Jessica Robinson says
You absolutely can make them smaller. Use a cookie scoop to make them even. Just watch the bake time, as it may need to be adjusted.
Kin Wilcher says
These cookies are delicious. I’ve used them to make regular oatmeal and oatmeal raisin cookies. Everyone loves them. Thank you for sharing.
Jessica Robinson says
Oh thank you so much!! I have an oatmeal cookie that we need to photograph and get up on the website soon.