Oatmeal Creme Pies are surprisingly straightforward to make and a thousand times better when they’re from-scratch!
author’s note
Little Debbie Who? These Oatmeal Creme Pies Are Next-Level!
Growing up, Little Debbie Oatmeal Creme Pies were one of those snacks that showed up in my lunchbox once in a while, and I always felt like I’d hit the jackpot when they did. I loved the soft, chewy cookie and that sweet filling.
So of course I needed to recreate that same flavor at home without all the added ingredients I can’t read.
I tested a few batches (okay, more like several) before landing on this version. Once I nailed the chewy cookie texture and thick, fluffy filling, I knew I had it. My kids were the ultimate taste testers, and let’s just say not a single one made it to the next day.
What You Need To Make This Recipe
| Ingredient | Tips & Swaps |
|---|---|
| Butter | Use softened (not melted) butter. Swap in margarine for a closer “classic” store-bought flavor. |
| Brown Sugar | Use dark brown sugar for a deeper molasses flavor in Oatmeal Creme Pies. |
| Granulated Sugar | Don’t skip. It helps balance the texture. |
| Quick Oats | Quick oats are key. Old-fashioned oats make the cookie too coarse. |
| Spices | Cinnamon and nutmeg add warmth. Nutmeg is skippable but adds depth. |
| Powdered Sugar | Sift first to avoid lumps. |
| Heavy Cream | Add slowly until the right consistency is reached. |
Tips for Making Oatmeal Creme Pies
- Room temp ingredients: Let eggs and butter warm up so they mix in smoothly and bake evenly.
- Slightly under-bake: Pull cookies when edges turn light golden. Peek through the oven glass instead of opening the door.
- Small batches: Bake 6 cookies at a time so they have room to spread.
- Cool fully: Let cookies cool before filling or the creme will melt.
Storage
- Room temp: Store Oatmeal Creme Pies in an airtight container for up to 3 days.
- Fridge: Keep in an airtight container for up to 1 week.
More Cookie Recipes
Cookies
DoubleTree Cookie Recipe
Desserts
Lemon Cheesecake Cookies (Soft-Baked)
Desserts
Brown Butter Oatmeal Chocolate Chip Cookies
Desserts
Chewy Chocolate Chip Cookie RecipeIngredients
- 16 tablespoons unsalted butter (2 sticks, softened to room temperature)
- 1 cup light brown sugar (lightly packed)
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 2 cups quick oats (not old-fashioned oats)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (skippable)
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter (1-1/2 cups, at room temperature)
- 2-3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons heavy cream (up to an additional tablespoon, depending on desired consistency)
Method
- Heat oven to 400°F. Line a large sheet pan with parchment paper or a silicone liner (very important for these cookies!).
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and creamy. Beat in the eggs and vanilla extract.
- In another bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet and dry and mix until just combined. The dough may seem a little wet, but the oats will absorb a lot of the moisture. Cover and refrigerate for 20 minutes. While that cooks, prepare the creme filling frosting.
- Form 6 balls of about 1-1/2 tablespoons (30g) of dough (around 38 cookie balls). Slightly flatten the balls. Place dough balls on the baking sheet, allowing plenty of space for spreading. Bake for 6–10 minutes (watching carefully) until lightly golden brown at the edges. Be careful to not over-bake; these are best slightly under-baked. Remove from oven and allow to cool completely.
- In a large bowl, beat together the room-temperature butter and 1 cup (95g) powdered sugar. Add vanilla and salt. When smooth, add the remaining 1-3/4 cup (165g) powdered sugar and beat until smooth. Add the heavy cream as needed. Add up to 1/2 cup additional powdered sugar for a thicker filling.
- Once the cookies are completely cooled, frost one side of each cookie with the creme filling. Sandwich the two together and enjoy! These are best enjoyed within 3 days.
