The Ultimate Copycat Homemade Oatmeal Cream Pies (Soft, Chewy, and Better Than Little Debbie)
Make these soft, chewy oatmeal cream pies from scratch. They feature perfectly spiced cookies sandwiched around a rich, fluffy vanilla cream filling, tasting much better than store-bought versions.
- Prep Time: 20 min
- Cook Time: 11 min
- Total Time: 31 min
- Yield: 18 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoons milk or heavy cream (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup of softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Gently flatten each mound slightly with the bottom of a glass or your hand.
- Bake for 9 to 11 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the cream filling: Beat the 1/2 cup of softened butter until smooth. Gradually beat in the powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of milk or cream until the mixture is light and creamy. Add the remaining milk or cream if the filling seems too stiff.
- To assemble the oatmeal cream pies, take one cooled cookie and spread a generous layer of the cream filling onto the flat side. Top with a second cookie, pressing gently to create a sandwich.
- For the neatest results, chill the assembled cookies for at least 30 minutes before serving.
Notes
- For a chewier cookie, slightly underbake them by about 1 minute.
- You can substitute marshmallow fluff for some of the butter in the filling for a fluffier texture, similar to the classic packaged treat.
- Wrap individual cookies tightly in plastic wrap before freezing for up to three months.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg