Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
Love oatmeal cookies? Be sure to try our reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.
Copycat Little Debbie Dessert
Do you remember eating Little Debbie’s Oatmeal Cream Pies as a kid? I sure do!
If you’ve never had one—and for that I apologize for your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of sweet and gooey vanilla cream filling.
(maybe you were more of a ding dong or twinkie fan? Or you loved cosmic brownies?)
Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.
If you love these easy soft oatmeal cookie pies, you may also love our chocolate whoopie pies or our pumpkin whoopie pies! Both feature a cream filling that is out of this world!
Ingredient Notes
There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies.
- Oats- In our testing we found the quick cook oats to work best.
PRO TIP: Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
Butter flavored Crisco- do not swap this for real butter. While it may work, it won’t result in the same classic flavor. Trust us, we tested it!
Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!
- Molasses- provides the rich caramel color and flavor for these oatmeal cookies.
- Dry Ingredients- flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture. Be sure to choose kosher salt and all-purpose flour!
- Eggs & Vanilla- help bind the ingredients together and give flavor. Use our homemade vanilla extract for best results!
- Filling Ingredients- Marshmallow fluff, hot water, salt, Crisco, powdered sugar, and more vanilla extract!
Tips and Tricks
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Pair similar-sized cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time.
- Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
Recipe FAQs
Store homemade oatmeal cream pies in airtight container in the refrigerator for up to one week, for best results. Allow to come to room temperature before serving.
Yes! Oatmeal cream pies, after baking and cooling, can be frozen. Wrap each individual cream pie in plastic wrap, then slide into an airtight container or ziploc freezer bag. Freeze for up to 60 days. Thaw in refrigerator overnight, or at room temperature and serve.
You can. However, if you want the classic taste you remember from childhood, crisco gives you the perfect texture. If using butter, you’ll need to soften it first.
More Cookie Recipes:
- No Bake Chocolate Oatmeal Cookies
- Chocolate Oatmeal Cream Pies – Same great recipe with CHOCOLATE!
- Football Cream Pies
- No Bake Oatmeal Scotchies
- Peanut Butter Cookies
Oatmeal Cream Pie
Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
Ingredients
For the Cookie:
- 1 cup Butter Flavored Crisco
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
For the Filling:
- 2 teaspoons very hot water
- ¼ teaspoon kosher salt
- 1 ½ jars (10 ounce total) Marshmallow Fluff
- ¾ cup Butter Flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoonvanilla
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
- Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
- PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- 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!
- 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!
Notes
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
- Read our blog post for more recipe tips and tricks!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 102mgSodium: 502mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!
After they are made, Should these be stored in the fridge or on the counter ok?
OMG! Thanks so much for this fabulous recipe, so over the top of deliciousness! I didn’t have the butter flavored crisp so used 1 stick of margarine and 1/2 cup shortening. Didn’t need to do anything any different, I even followed your tip to pulse the oats. Used the cookie scoop and got 15 sandwiches. Thanks again so much, baked them exactly for 8 minutes, let them cool on the sheet for a couple of minutes and then transferred to the cooling rack. Still need to make the filling and I have no doubt, it will be perfect just like the rest of the recipe. The cookies do flatten when cooling but Little Debbie ones are just as flat😊