OATMEAL CREAM PIES
These homemade OATMEAL CREAM PIES are inspired by your favorite Little Debbie snack. Soft oatmeal cookies stuffed with a fluffy cream filling.
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I grew up eating those Little Debbie Oatmeal Cream Pies as a very special treat. I’m pretty sure they don’t taste nearly as good as they did when I was a kid – luckily we can make a copycat version right at home.
This recipe is multi step and takes a bit more effort than my usual recipes. But it is worth it! Just make the soft chewy oatmeal cookies. Whip up the fluffy filling. Then put them together for the ultimate nostalgic treat.
Recipe Tips:
- Leftover homemade oatmeal cream pies will store in an airtight container in the refrigerator for up to 4 days.
- Freezing: wrap in plastic wrap then store in the freezer for up to 3 months. Thaw in the fridge before serving.
- Do not to spread the filling all the way to the edges to prevent the filling from spilling out the sides once cookies are pressed together.
- Parchment paper is best but you can also spray the cookie sheets with nonstick cooking spray.
- The butter should NOT be at room temperature but slightly softened. If the butter is too warm it will flatten the cookies when they bake.
More Copycat Recipes:
Chick Fil A Frosted Lemonade – Taco Bell Mexican Pizza – Starbuck’s Oreo Frapp
OATMEAL CREAM PIES
These homemade OATMEAL CREAM PIES are inspired by your favorite Little Debbie snack. Soft oatmeal cookies stuffed with a fluffy cream filling.
Ingredients
- Oatmeal Cookies:
- ½ cup unsalted butter, slightly softened
- ½ cup light brown sugar, lightly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup old-fashioned oats
- Cream Filling:
- ½ cup unsalted butter, at room temperature
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon milk or half and half
Instructions
Oatmeal Cookies:
Preheat the oven to 350F. Line cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar for 2 to 3 minutes. Add in egg and vanilla - mix until combined.
Add flour, baking soda, salt, and cinnamon. Beat until combined.
Add in the oats and mix until incorporated.
Use a 1-tablespoon cookie scoop to measure out the dough. Drop them evenly on the prepared cookie sheets. Bake for 10 minutes.
Let the cookies cool completely before adding the cream filling.
Cream Filling:
Add butter, powdered sugar, vanilla, milk, and salt to a bowl of a stand or hand mixer and beat until thick and creamy, about 5 minutes.
Assemble Cookies:
Using a butter knife or spatula, spread the cream filling on the flat side of half of the cookies. Place the remaining cookies on top to make sandwiches and lightly press the cookies together.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 616Total Fat 35gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 119mgSodium 502mgCarbohydrates 71gFiber 2gSugar 43gProtein 6g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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