These homemade Oatmeal Creme Pies sandwich a light, creamy filling between two soft and chewy oatmeal cookies. A little cinnamon in the dough gives this familiar treat its cozy flavor.
Soft Oatmeal Cookies with a Creamy Filling
Little Debby has nothing on our homemade Oatmeal Creme Pies!
I did a comparison on Instagram (for our “make it, don't buy it” series) of the classic Little Debbie Oatmeal Cream Pies versus our copycat version and the comparison is almost laughable! Ours are thicker, soft and chewy and just better in every way! They still feel nostalgic and special and they're fun to make (plus you can freeze them!).
Don't miss my other cookie recipes, like Homemade Oreos, Lace Cookies, Peppermint Sandwich Cookies, Red Velvet Cookies, Pistachio Chocolate Chip Cookies, and Turtle Cookies!
How to make Oatmeal Cream Pies:
Make Cookie Dough: Beat the butter in a large bowl or a stand mixer. Add sugars and cream together until light and fluffy. Mix in eggs and vanilla. Stir together oats, flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet mixture and mix until combined. Cover and refrigerate for 30 minutes, or up to 2 days.
Bake Cookies: Scoop the dough into 1 tablespoon sized balls (about 20 grams). Bake at 350°F for about 10 minutes then cool on baking sheet for 10 minutes before transferring to a wire rack.
Make Filling: Beat butter with electric mixers until smooth. Add powdered sugar, cream or milk, and vanilla then mix for 2 minutes. Add a little more milk if the filling is too thick. Scoop a small dollop on one cookie and place another one on top and gently press the oatmeal cream pie cookie until the filling comes close to the edge. Enjoy!
Oatmeal Cream Pie Recipe
Equipment
Ingredients
- 1 cup unsalted butter , room temp
- 1 cup light brown sugar , firmly packed
- ½ cup granulated sugar
- 2 large eggs , room temp
- 1 teaspoon vanilla extract
- 3 cups quick oats*
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
Cream Filling:
- 1/2 cup butter , room temp
- 2 1/2 cups powdered sugar
- 2-3 Tablespoons cream , or milk
- 1 teaspoon vanilla extract
Instructions
- Line baking trays with parchment paper or silpat liners.
- Wet ingredients: Add butter to a large mixing bowl or stand mixer and beat until smooth. Add sugars and mix together until creamed, light and fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Dry Ingredients: In a separate bowl stir together oats, flour, baking soda, salt, and cinnamon.3 cups quick oats*, 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt, ¾ teaspoon ground cinnamon
- Combine: Add to the wet mixture and mix until combined.
- Chill: Cover dough and chill in the refrigerator for 30 minutes (or up to 2 days). Preheat oven to 350 degrees F.
- Bake: Scoop dough into 1 Tablespoon-size balls, about 20 grams each (I use a 1-inch cookie scoop. Place on prepared baking sheets 2-inches apart. Bake for about 10 minutes, or until edges are lightly golden. Allow to cool on baking sheets for 10 minutes before moving to a cooling rack.
- Cream filling: Mix butter with electric mixers until smooth. Add powdered sugar and 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick. Mix for 2 more minutes until very light and creamy.½ cup butter, 2 ½ cups powdered sugar, 2-3 Tablespoons cream, 1 teaspoon vanilla extract
- Assemble: Scoop a small dollop of frosting onto the bottom of one cookie. Press a second cookie on top, to sandwich together.
Video
Notes
Freeze dough for up to 3 months. Assembled sandwich cookies can also be frozen.
Nutrition
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I originally shared this recipe September 2024. Updated September 2026.
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