Our Homemade Oatmeal Creme Pies are soft, chewy, and filled with a light and creamy filling. They're an amazing “dupe” of the Little Debbie version!

Do you love cookie recipes as much as I do? You have to try S'mores Cookies, Chocolate Crinkle Cookies, Biscoff Cookies, or Ginger Molasses Cookies!

Homemade Oatmeal Cream Pies recipe with a filling, lined in a pan and ready to serve.

Oatmeal Creme Pies that outclass Little Debbie's.

You normally couldn't tempt me with an oatmeal cookie (that's why you wont see me share an oatmeal raisin cookie recipe anytime soon!) but THESE….these Little Debbie knock-off Oatmeal Cream Pie cookies are swoon worthy! The oat cookie dough gives them the perfect chewy and soft texture, and we've paired them with a simple filling that's so light and creamy. Everything about these Oatmeal Cream Pies is a YES.

(If you love sandwich cookies make sure to try our Homemade Oreo Cookies, and Red Velvet Cookies!)

How to make Oatmeal Creme Pies:

Make Cookie Dough: Whip butter until smooth then add sugars and mix until light and fluffy, about 2-3 minutes. Add eggs and vanilla then mix until combined. Stir together dry ingredients (oats, flour, baking soda, salt, and cinnamon) and add to wet mixture, stirring until combined. Cover and refrigerate for 30 minutes (or up to 2 days).

Two images showing an oatmeal cream pie cookie dough being made with sugar added to butter, then the finished cookie dough.

Bake: Scoop dough into 1 Tablespoon-size balls (about 20 grams) and place on prepared sheet 2 inches apart. Bake for 10 minutes, until edges are lightly golden. Cool on baking sheets for 10 minutes before cooling on rack.

Two images showing oatmeal cookies before and after they are baked.

Mix Filling: Mix butter with electric mixers until smooth. Add powdered sugar, 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick, then mix for 2 more minutes until very light and creamy.

Two images showing an easy oatmeal cream pie filling mixed and creamy.

Assemble Cookies: Scoop a small dollop of frosting onto the bottom of one cookie then press a second cookie on top, to sandwich together. Enjoy!

Two images showing how to make oatmeal cream pies by spooning a dollop of frosting on a cookie, then after they are assembled and on a plate.

Make Ahead and Freezing Instructions:

To Make Ahead: The oatmeal cookie dough will keep in an airtight container in the fridge for up to 3 days. Scoop and bake as instructed.

To Freeze: Scoop cookie dough into roughs and “flash freeze” on a baking sheet for 30 minutes. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Baked sandwich cookies can also be frozen for up to 2 months.

More Dessert Recipes:

Follow me for more great recipes

Recipe

Homemade Oatmeal Cream Pies recipe with a filling, lined in a pan and ready to serve.
Prep 15 minutes
Cook 10 minutes
Refrigerate 30 minutes
Total 55 minutes
Save Recipe

Ingredients
 
 

Cream Filling:

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.
  • Dry Ingredients: In a separate bowl stir together oats, flour, baking soda, salt, and 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.
  • Assemble: Scoop a small dollop of frosting onto the bottom of one cookie. Press a second cookie on top, to sandwich together.

Notes

Oats: To use rolled oats, measure 3 cups oats into a food processor and pulse a few times until chopped.
Make Ahead: Oatmeal cookie dough will keep in the fridge for up to 3 days.
Freeze dough for up to 3 months. Assembled sandwich cookies can also be frozen.

Nutrition

Calories: 283kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 46mgSodium: 159mgPotassium: 69mgFiber: 1gSugar: 26gVitamin A: 393IUVitamin C: 0.01mgCalcium: 21mgIron: 1mg

Follow Me

Get recipe ideas weekly!
Please enable JavaScript in your browser to complete this form.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 1 vote
Recipe Rating
5 from 2 votes
Subscribe
Notify of
guest

13 Comments
Inline Feedbacks
View all comments
Kasey Ridenhour
1 month ago

I made these for the first time about two weeks ago and they turned out perfect. The last two batches I have made, the cookies stay in a ball instead of laying flat. I’m not sure what I’m doing wrong.

Admin
1 month ago

That’s frustrating I’m sorry! Was your butter at room temperature? Did you carefully measure your flour to make sure you didn’t add too much?

ridenhourfarms@aol.com
1 month ago
Reply to  Andrea Lake

The butter was at room temperature. The only thing that I can think that was different was the first time the butter had set out from 6am until about 8pm where as the last two times, it only set out for about half that time. I’m going to keep trying because no matter what, they are delicious!

Carrie
3 months ago

These are delicious! Made them exactly as the recipe is written and they look just like the picture. Thank-you for another great cookie recipe.

Beth
3 months ago

Can I use almond flour instead of all- purpose flour?

Admin
3 months ago
Reply to  Beth

We haven’t tested this recipe with almond flour. Almond flour won’t give you the same structure and texture as all-purpose flour, so the cookies will probably end up different and more crumbly. We recommend all-purpose, but if you decide to try the almond flour, you could try adding a little extra flour, an extra egg, chilling the dough, and you may need to reduce the baking time. Let us know if it works for you!

Rachel
3 months ago

Do these need to be refrigerated once assembled? They look delicious!

Admin
3 months ago
Reply to  Rachel

Since they have cream in the frosting, I would recommend keeping them in the fridge in an airtight container. Enjoy!

McKenzie
8 months ago

For the cream filling, should the butter be salted or unsalted? Unsalted is specified for the cookies but the filling just says “butter.” Thanks!

Admin
8 months ago
Reply to  McKenzie

Unsalted butter is best! Hope you love them!
-Stacy

Yum! These oatmeal cream pies are my new favorite. Thanks!
Philip

Roxann Shaw
9 months ago

5 stars
I just made these cookies. They turned out moist, chewy and delicious.

Jessica
9 months ago

5 stars
Amazing! I came looking for a recipe that uses mushrooms and found this instead🤣 I followed the recipe exactly. Mine are not as aesthetically pleasing as those pictured, they were not pillow-like domes, but were flat and crispy. They were super delicious and I would definitely make them again. Thank you!!