These Homemade Oatmeal Cream Pies are an easy copycat of the Little Debbie favorite. The chewy oatmeal cookies and fluffy filling make these sandwich cookies better than store-bought!
Little Debbie Oatmeal Cream Pies are my youngest child’s FAVORITE. He devours them whenever I buy a box. Because he cannot control his intake of these cookies, I rarely buy them anymore. Years ago, I started making this homemade oatmeal cream pie recipe that we love even more. But, again, I can’t make them very often because NONE OF US can control ourselves with this homemade version. We even made them into ice cream sandwiches before!
As an Amazon affiliate, I earn from qualifying purchases.
Oatmeal cream pies recipe
The oatmeal cookies for this recipe are SO GOOD you’ll be tempted to eat them right out of the oven. (Trust me, I’ve done it.) But, you’ll be happy you saved most of them to make the oatmeal cream pies. Now gather these ingredients:
Grocery List for Oatmeal Cream Pies
- Powdered sugar (4 cups)
- Quick 1-minute cooking oats (3 cups)
- Unsalted butter (2 cups = 4 sticks)
- All-purpose flour (1 1/2 cups)
- Dark brown sugar (1 cup)
- Granulated sugar (1/2 cup)
- Egg (1 large)
- Heavy cream, or milk (3 tablespoons)
- Honey (1 tablespoon)
- Vanilla extract (3 1/2 teaspoons)
- Ground cinnamon (1 teaspoon)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cloves (1/4 teaspoon)
The ingredients above are for both the cookie batter and the filling sandwiched in between. Yes, oatmeal cream pies are made of a lot of sugar — which is why we can’t make these as often as we want to. 😉 They are not the healthiest Little Debbie snack, although I’m not sure there is such a thing.
How to make oatmeal cream pies
Oatmeal Creme Pies are one of the most popular Little Debbie snacks. Here’s how you can make oatmeal cream pies at home:
- Preheat oven to 375°F. Line baking sheet with parchment.
- Cream together butter and sugars. Add egg, vanilla, honey.
- In separate bowl, whisk flour, baking soda, salt, spices and oats.
- Combine dry ingredients with wet ingredients.
- Scoop dough balls onto baking sheet.
- Bake 10 minutes, let cool completely.
- Whip the icing ingredients.
- Spread icing in between two cookies.
I love the cookies fresh, but I like them even better after they’ve chilled in the fridge for a little while. The icing is more sturdy and doesn’t ooze out as much after refrigeration.
Click here for full oatmeal cream pies recipe ingredients and instructions.
What oatmeal is best for cookies?
Typically, when I make oatmeal cookies, I like to use regular rolled oats to make a heartier cookies. However, for this oatmeal cookie recipe, we use quick cooking oats in order to create a softer cookie reminiscent of Little Debbie’s oatmeal creme pies. Do not use instant oats. Your oatmeal container should say either “Quick Oats” or “1-minute Oats”.
Substitute for quick oats? If you do not have quick oats on hand, but you have regular rolled oats, you can quickly grind the rolled oats by pulsing in your blender a few seconds to make quick oats. Easy peasy! Just make sure you measure the amount you need for the recipe AFTER you grind them.
Other oatmeal cookie recipes:
- No-bake Chocolate Oatmeal Cookies
- Oatmeal Butterscotch Cookies
- Oatmeal Lemon Cream Bars
- Oatmeal Chocolate Chip Cookies
- Banana Oat Chocolate Chip Breakfast Cookies
- Monster Cookies
- 10-Cup Cookies
- Chocolate Peanut Butter Oat Bars
Oatmeal Creme Pies
- Stand mixer
- Medium cookie scoop
- 1 1/4 cups unsalted butter , at room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tablespoon honey
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups uncooked quick-cooking oats* , not instant!
For the Creme Filling:
- 3/4 cup unsalted butter , at room temperature
- Pinch of salt
- 3 cups powdered sugar
- 3 Tablespoons heavy whipping cream , or milk
- 1 1/2 teaspoons vanilla extract
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
For the cookies:
- In the large mixing bowl, cream together the butter and sugars at medium speed until light and creamy, about 2 minutes. Beat in the egg, vanilla, and honey; set aside.
- In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Stir in the quick oats.
- Slowly mix dry ingredients into the wet ingredients at low speed until fully incorporated, but do not over mix. Use a medium cookie scoop to drop 2 tablespoon sized dough balls onto the prepared baking sheets, spacing 2 inches apart.
- Bake 10 minutes, until golden. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to completely cool.
For the cream filling:
- Beat the butter and salt in a mixing bowl until creamy, about 1 minute. Gradually add the powdered sugar and beat on medium speed for 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the mixer to high speed and beat for 3 to 4 more minutes.
To assemble the sandwich cookies:
- Match the cookies into pairs of equal sizes. Spread or pipe the filling onto the back of one cookie from each pair, then top with the other cookie.
- Store for up to 2 days in an airtight container at room temperature or in the refrigerator.
This recipe was originally published September 9, 2013 and updated April 10, 2020.