Oatmeal Cream Pie

Oatmeal Cream Pies: #copycat Little Debbie recipe!
Dear Michael,

I love you. I really do. I know you said if I bake things you love it doesn’t show that. Because then you eat them. And regret it. But, I bake them because I love you. And the kids. Please accept this tray of homemade oatmeal cream pies as a token of my love. Or, stay at work until we have finished eating them.


Love,
Your wife

I personally do not like the Little Debbie Oatmeal Cream Pies. I do love the Nutty Bars and Starcrunch…which I am going to attempt to recreate here soon! But, there are lots of recipes online floating around to make the creme pies. So, I did. And I like them. A lot!! The recipe made 24 cream pies, so I had to freeze them so that the kids would have them for lunches the rest of the week. Then this morning I ate one frozen. It was still really good. Sorry kids, but I’m doing this for your dad.
Oatmeal Cream Pie

Prep Time: 30 minutes

Cook Time: 8 minutes

Ingredients

    For the Cookie:
  • 1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 2 eggs
  • 1½ cup flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • 1½ cup quick oats
  • For the Filling:
  • 2 tsp very hot water
  • ¼ tsp salt
  • 1½ (7oz) jars of Marshmallow Fluff
  • ¾ cup butter flavor Crisco
  • 2/3 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. Drop by ONE tablespoon onto a parchment lined cookie sheet. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
  2. After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top. Enjoy!
http://www.shugarysweets.com/2011/03/oatmeal-cream-pie

55 Responses to “Oatmeal Cream Pie”

  1. posted Mar 30, 2011 at 3:25 pm

    YUM! :)

    I am so glad you linked up this week.

    These look just like those Little Debbie snack cakes!

  2. Ty
    posted Mar 31, 2011 at 9:23 pm

    Recreating the Nutty Bar would make you a god. Are you sure you want to become so powerful–it can be dangerous…

  3. posted Mar 31, 2011 at 9:53 pm

    Ty- I went to Jungle Jims today and found the elusive wafer sheet (in the Germany section). This is what has been holding me back….Nutty bars tomorrow, I’ll let you know how they turn out.

  4. posted Apr 2, 2011 at 12:03 am

    I do love the little debbie version but I’m sure these are a million times better!!!! Can’t wait to try!

  5. posted Apr 3, 2011 at 3:16 am

    I have been wanting to try a homemade version of these forever. Yours look soooo yummy with all that cream filling!

  6. posted Apr 4, 2011 at 1:23 am

    Oooo these look so good. Creamy!!

  7. posted Apr 4, 2011 at 12:31 pm

    These look amazing. I do a new cookie every Monday on my blog and think I am going to feature these today. Excellent post.

  8. posted Apr 6, 2011 at 8:17 pm

    So neat, those remind me of those Little Debbie cakes, though I’m sure that yours are even better.

  9. posted Apr 8, 2011 at 2:32 am

    You are cracking me up with your comments. I think I might be channeling you with my thoughts. I just discovered your blog this evening but will be checking things out and trying new recipes. Thanks!
    Shelley Hoy

  10. posted Apr 8, 2011 at 12:19 pm

    Shelley, thanks for stopping by! I hope you find something you like :)
    Aimee

  11. Ali
    posted Jul 31, 2011 at 2:55 pm

    Yummy! I have to admit, the oatmeal cream pies from the store are one of my major weaknesses. I have made myself feel sick from eating a few in one sitting..haha :(

  12. posted Aug 24, 2011 at 8:26 pm

    What??? OMG, I have to make these. Love, love, love!! Thank you!
    http://thebiggreenbowl.blogspot.com

  13. posted Aug 24, 2011 at 11:41 pm

    made my third batch yesterday, they are sooooooo good, better than store boughten & you know whats in them also, no artifical junk.

  14. posted Aug 27, 2011 at 11:18 pm

    How did u know I love oatmeal cream pies??? please share on my blog http://homeandpantry.blogspot.com/2011/08/salmon-salad-sandwiches.html

  15. posted Aug 28, 2011 at 5:00 pm

    These really do look good. My kids love most of the little debbie items. I will have to give this recipe a try. Thanks for sharing.

  16. posted Apr 5, 2012 at 9:48 pm

    After I made another delicious recipe of yours, I stumbled across this one. I just finished making it and as soon as they were filled it was like they vanished. My husband was giving them to all of our neighbors. Thanks for making me look like the expert baker. I’m hoping you’ll post this recipe to food gawker, so I can save it into my recipes there :)

  17. Dawn
    posted Jan 14, 2013 at 10:42 am

    Help! The flavor of these is FABULOUS! But mine are really, really fragile- can’t even spread the filling without tearing them. Any suggestions? I have been looking for a homemade version of these for years! The flavor is so good my fam says they are better than Little Debbies. :) I anxiously await your reply!

    • posted Jan 14, 2013 at 1:49 pm

      Hi Dawn, they might possibly be a tad undercooked? You can do one of two things. Refrigerate them and hope that helps with spreading on the filling. Or, put the filling in a ziploc bag, snip off the end, then pipe it on (so you don’t have to spread it). These are normally moist, but not fragile. I’m glad they taste good though!!!

  18. Melissa
    posted Jan 28, 2013 at 8:32 am

    Could the molasses be replaced with raw honey?

  19. Gretchen
    posted Feb 5, 2013 at 11:04 pm

    Why can’t butter be substituted for the margarine? Just curious.

  20. posted Feb 18, 2013 at 2:43 pm

    I have been DYING to make these and I finally did! Mine tuned out much lighter in color and fluffier than yours. What could I have done? (I did use the butter flavored crisco.) It’s no big deal though because they taste WONDERFUL!!! Just wondering. :) Thanks!!

    • posted Feb 19, 2013 at 7:29 am

      First, I’m glad you enjoyed them! As for color and texture it could be a couple things…brand of brown sugar and molasses could change the color…some vary in depths! As for texture, it could be how long you beat the batter, and the freshness of baking soda. So glad you love them!

  21. posted Apr 22, 2013 at 7:49 am

    I am going to try these…I like the Little Debbie ones but find the icing too sweet. I think I will put my Cooked Icing in them instead. I’m anxious to see how they turn out…:)

  22. Shannon
    posted Apr 23, 2013 at 4:15 pm

    I cannot eat margarine due to the fact that it is made with soy. I cannot use Crisco, either. What will butter do to the recipe?? Thanks…I’d love to try these!

    • posted Apr 23, 2013 at 10:04 pm

      Butter will work, the cookie might have a little bit of a different texture (may end up flatter). Still will taste great though.

  23. Deb
    posted Apr 24, 2013 at 7:00 pm

    I never buy margarine and was curious why you shouldn’t use Butter ???

    • Deb
      posted Apr 24, 2013 at 7:04 pm

      Sorry … just finished reading the other comments and found the answer to my question :-)
      Thank You !!

  24. jenny burmesch
    posted May 10, 2013 at 11:43 am

    What if we dont have parchment paper?!

  25. MegjgeM
    posted Jun 5, 2013 at 6:25 pm

    Wow these were spot on! I am in the midst of baking these right now and they are absolutely perfect!! they taste exactly like the ones I remember in the cellophane packages. Thanks for your recipe and all your great work in helping me bring out the best in my kitchen for my family!!

  26. michelle
    posted Jun 26, 2013 at 5:51 pm

    Hello I have never heard of a Jar of marshmallow fluff…where can I find it? I am in Canada and we don’t have a lot of the stuff the US has is that maybe it?

    • posted Jun 26, 2013 at 6:22 pm

      Hmmm, I’m not sure. It’s called marshmallow creme or Fluff here in the US

      • Anonymous
        posted Aug 14, 2013 at 10:58 pm

        The marshmallow cream. Is. Much better Then then Fluff! By far!

  27. Tanisha
    posted Aug 1, 2013 at 1:29 pm

    We buy the Little Debbie ones from the grocery store all of the time for my boys. I would love to make them at home and have them taste yummy! I can’t wait to try this recipe!

    • posted Aug 1, 2013 at 9:54 pm

      These taste just like the real thing. Only better cause you know all the ingredients you used!!!

  28. posted Aug 16, 2013 at 11:48 pm

    Holy cow just finished these and they are awesome!!! Thanks for the amazing recipe!!

  29. Anonymous
    posted Sep 2, 2013 at 9:42 pm

    How much powdered sugar is called for in the recipe? For some reason I can only see “? cup powdered sugar”

  30. posted Sep 26, 2013 at 11:30 pm

    I am making this now. I am really excited to try them. They are baking up great. I wish I didn’t have to guess the amount of powdered sugar.

    • posted Sep 26, 2013 at 11:40 pm

      Not sure why the recipe keeps formatting like that!?! I believe its 1 1/2 cup powdered sugar! Enjoy

      • Kristan
        posted Sep 26, 2013 at 11:46 pm

        Thanks so much! I can’t believe how quickly you responded! I am still baking them!

  31. posted Oct 6, 2013 at 12:44 pm

    they look so yummy!

  32. Brianne
    posted Oct 7, 2013 at 3:52 pm

    So, how much powdered sugar??

  33. Diane
    posted Oct 8, 2013 at 4:47 am

    From the recipe:
    2/3 cup powdered sugar

  34. Jonathan
    posted Oct 18, 2013 at 5:36 pm

    Can you clarify the “1½ (7oz) jars of Marshmallow Fluff” – are you saying its 7oz TOTAL or 1 7oz jar + 1/2 of another jar (so 10.5oz total).

    Thanks!

    • Anonymous
      posted Jun 14, 2014 at 8:52 am

      Yes, can you please clarify this?

  35. Louise
    posted Jan 29, 2014 at 11:04 pm

    I was all set to give this a go and then saw the Crisco which is GMO soybean and I have a soy allergy. Is there a substitute for that ??

  36. Betty
    posted Feb 10, 2014 at 4:35 am

    Can’t wait to make these I know they will wonderful. I would like to know if molasses can be replaced with honey or any other ingredient? Thank you so much for posting this recipe for oatmeal creme cookies.

  37. Steph
    posted Apr 22, 2014 at 11:34 am

    I was wondering if you would consider making a copycat of the apple oatmeal cookies. I only ever found one box of them at the store and they were WAY better than the original ones. But now I cant find them. Anyone have any ideas?

  38. Mary
    posted Apr 22, 2014 at 8:55 pm

    Hi how should I store them overnight ? Thanks

    • posted Apr 22, 2014 at 10:38 pm

      I just store them in an airtight container on the counter!

  39. Alissa
    posted Jun 10, 2014 at 8:13 pm

    I have everything together and am wondering if I can make tonight and stuff tomorrow? ??!

  40. vanessa
    posted Jul 9, 2014 at 6:32 am

    My cream came out runny…should I beat it longer..? Oh and there is no Crisco where I live (europe) so I used reg butter.

    Besides that these are awesome! Good ol’ American treat!

    • posted Jul 9, 2014 at 9:50 am

      Hmmm, I’m not sure why it would be runny, maybe too much water? Anyways, glad you enjoyed them.

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  42. Rox
    posted Dec 30, 2014 at 1:54 pm

    This recipe SUCKED. It spread out into one giant flat cookie? It was awful, and did not cook evenly.

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