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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Have made this recipe twice, so good! I used a measure-for-measure gluten free flour and it comes out great! I purposely made smaller cookies on my second bake but neglected to reduce the bake time a bit. I used 5 c. powdered sugar for the filling as suggested and used 5 Tbsp heavy cream before it came together well. As written the recipe is great but baker be aware – yields BIG cookies 😉
Hi, I made there tonight. Mine spread quite a lot but the taste was great. I followed the recipe exactly as is. I did put them in the refrigerator but they got extremely hard. Do they need refrigerated right away? Thank you
If your cookies were hard, they were likely overbaked. Try baking them for a shorter time. The cookies will look underbaked when coming out of the oven, but they will set as they cool. Every oven is different, monitor the temperature with an oven thermometer for greater accuracy. This recipe must be made exactly as written or it can quickly go wrong. This cookie is taken out of the oven when it looks underbaked and will set as it cools. Cookies do not need refrigeration if packaged in an airtight container or food safe bags for a few days. As long as it’s not too hot in the house, they will be fine.
Molasses is a unique ingredient and needed. This is one of those recipes that needs to be made EXACTLY as written. Find molasses near the maple syrup in Walmart and grocery stores or on Amazon
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.
you could use any American buttercream recipe or cream cheese icing recipe and add a marshmallow flavoring to it you should be able to find something like a marshmallow Emulsion or extract to add for that marshmallow
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?
Am T says
Have made this recipe twice, so good! I used a measure-for-measure gluten free flour and it comes out great! I purposely made smaller cookies on my second bake but neglected to reduce the bake time a bit. I used 5 c. powdered sugar for the filling as suggested and used 5 Tbsp heavy cream before it came together well. As written the recipe is great but baker be aware – yields BIG cookies 😉
Amanda says
Hi, I made there tonight. Mine spread quite a lot but the taste was great. I followed the recipe exactly as is. I did put them in the refrigerator but they got extremely hard. Do they need refrigerated right away? Thank you
Jessica Robinson says
If your cookies were hard, they were likely overbaked. Try baking them for a shorter time. The cookies will look underbaked when coming out of the oven, but they will set as they cool. Every oven is different, monitor the temperature with an oven thermometer for greater accuracy. This recipe must be made exactly as written or it can quickly go wrong. This cookie is taken out of the oven when it looks underbaked and will set as it cools. Cookies do not need refrigeration if packaged in an airtight container or food safe bags for a few days. As long as it’s not too hot in the house, they will be fine.
Amanda says
I’m wanting to try these. I don’t have molasses. What would be a good substitute? Thank you
Jessica Robinson says
Molasses is a unique ingredient and needed. This is one of those recipes that needs to be made EXACTLY as written. Find molasses near the maple syrup in Walmart and grocery stores or on Amazon
Sherri says
Question? Are these soft like little D’s or crispy. I need a soft recipe if you have it.
Jessica Robinson says
they are a soft cookie. Just be careful NOT to overbake them or they will be hard.
Sharon says
Hello
Would it be ok to use old fashion oats instead of quick oats?
Jessica Robinson says
Just give them a pulse or two in either a blender or food processor.
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.
Melanie Greene Hawse says
Can you use honey instead of molasses?
Jessica Robinson says
It’s best to use molasses. We always suggest trying the recipe as written. Molasses is an inexpensive item found in the baking aisle.
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
Brucke Stene says
is there an alternative to the marshmallow whip? we don’t use gelatin.
Jessica Robinson says
Anything like an old-fashioned boiled frosting or cream cheese frosting, etc. will work.
Lisa says
you could use any American buttercream recipe or cream cheese icing recipe and add a marshmallow flavoring to it you should be able to find something like a marshmallow Emulsion or extract to add for that marshmallow
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.