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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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.
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.