★★★★★

Copycat Little Debbie Oatmeal Cream Pie Recipe

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!

Bowl lined with parchment paper stacked with homemade oatmeal cream pies.

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.

It’s definitely one of the best oatmeal cookie recipes there is!

Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.

These yummy oatmeal cream pies have been around for a long time and are loved by many!

My kids and husband also love Little Debbie’s oatmeal cream pies so I wanted to try my own homemade version.

These homemade oatmeal cream pies are a great copycat recipe and taste even better than the store bought kind! Sorry Little Debbie, but you’ve had a good run!

Wire rack with oatmeal cream pies.

How to Make Homemade Oatmeal Cream Pies

Step 1: In a large bowl beat together the margarine, brown sugar, granulated sugar, molasses, vanilla, and eggs.

Step 2: Add in the rest of your dry ingredients: flour, salt, baking soda, and cinnamon. Mix in the oats well.

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). 

Step 3: Drop by tablespoon size onto a parchment lined cookie sheet. Bake for 8-10 minutes in a 350 degree oven, until the cookies are just starting to brown around the edges.

Make sure to keep an eye on them so they don’t get overcooked.

Teal and white checkered napkin topped with two oatmeal cream pies and white mug of coffee.

How to Make Oatmeal Creme Pie Filling

Step 1: After the cookies have cooled, combine hot water with salt and mix until the salt is dissolved.

Step 2: In a large bowl, mix the marshmallow fluff with the Crisco, powdered sugar, and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.

PRO TIP: Using a KitchenAid mixer with the paddle attachment will help everything stir together well and make the cream filling extra fluffy.

Step 3: Using an ice cream scoop or a piping bag, spread the cream filling on the bottom side of one cookie and press a second cookie on top to sandwich the cream between the two delicious oatmeal cookies. Enjoy!

Bowl of oatmeal cream pies lined with parchment paper.

Tips for Making the Perfect Oatmeal Cream Pies, Just Like Little Debbie

  • 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.

How to Store Oatmeal Cream Pies

These homemade oatmeal cream pies won’t store as long as Little Debbie’s do, and I think that’s a good thing!

If you have any leftover cream pies (I usually don’t at my house), you can store this great recipe in the refrigerator for up to five days.

Just make sure to store them in an airtight container and then bring them to room temperature before serving.

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!

Can You Freeze Oatmeal Cream Pies?

Yes!

You can freeze these yummy oatmeal cream pies for about three months.

To freeze oatmeal creme pies, after baking and cooling, wrap each individual cream pie in plastic wrap and then slide them into a freezer safe ziploc plastic bag.

When you’re ready to enjoy them, remove them from the freezer bag and allow them to thaw at room temperature for about 20 minutes.

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!

What You Need to Make Homemade Oatmeal Cream Pies

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients

  • Margarine (not butter) or butter flavored Crisco
  • Brown sugar
  • Granulated sugar
  • Molasses
  • Vanilla extract
  • Eggs
  • Flour
  • Salt
  • Baking soda
  • Cinnamon
  • Quick oats
  • Hot water
  • Marshmallow fluff
  • Powdered sugar

Tools

  • Mixing bowl
  • Electric mixer or KitchenAid
  • Baking sheets
  • Parchment paper
  • Piping bag or Ziploc bag
  • Ice cream scoop
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!

MORE COOKIE RECIPES:

 
Yield: 12-15 large cookies

Oatmeal Cream Pie

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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 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.
  2. Add flour, salt, baking soda and cinnamon. Mix in the oats.
  3. 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). 
  4. Drop by ONE tablespoon onto a parchment lined cookie sheet.
  5. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
  6. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
  7. 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.
  8. 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.
  • 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.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe originally published March 30, 2011. Photos updated April 2019.

Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 6, 2019

Comments & Reviews

  1. Frosting total fail. Only hsve hand mixer..best 15 min on high..too thin. Not sure where I went wrong??

    1. I used the butter flavored Crisco in both the cookies and icing, not butter or margarine. My cookies did not spread AT ALL until i squished them down myself on the second trip to the oven. Even then, they did not flatten out any. I tasted them after baking and they were QUITE bland. The icing needed more powdered sugar and was bland as all get up as well. I followed the recipe to the T. Not at all what I was hoping for!

  2. 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!

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

  3. 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?

  4. 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.

  5. 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 ??

  6. 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!

  7. 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.

  8. 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!

  9. 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?

  10. 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!!

  11. 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!

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

  12. 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…:)

  13. 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!!

    1. 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!

  14. 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!

    1. 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!!!

  15. 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 🙂

  16. 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.

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

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

  19. 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 🙁

  20. 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

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

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

  23. 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.

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