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 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 and honey bun cake?
Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.
- Chewy oatmeal cookies (sounds healthy right?)
- Affordable to make your own!
- No artificial ingredients here
- Adult and kid friendly lunch box treat.
Ingredients You’ll Need
There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies. Flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture.
- Oats- In our testing we found the quick cook oats to work best. 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!
Molasses- provides the rich caramel color and flavor for these oatmeal cookies.
Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!
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!
How to Make Oatmeal Cream Pies
- 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.
More Cookie Recipes:
- No Bake Chocolate Oatmeal Cookies
- Chocolate Oatmeal Cream Pies – Same great recipe with CHOCOLATE!
- Football Cream Pies
- Carrot Cake Whoopie Pies
- No Bake Oatmeal Scotchies
- Peanut Butter Cookies
Oatmeal Cream Pies
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 Marshmallow Fluff 10 ounce total
- ¾ cup Butter Flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoon vanilla
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.
- Store cookies in airtight container at room temperature for up to a week.
- Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.
Video
Nutrition
Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!
I LOVED this recipe! My hubby said that we will not be buying Little Debbies anymore 😂 Thank you for sharing.
You’re welcome 🙂
I used regular Crisco with a couple tablespoons of butter.. They were good but did not taste like little Debbie cookie. I should have used more than 1 tablespoon of molasses I could hardly taste it.
Wow there are a lot of critics that are bashing the poor bakers recipe. whenever you bake there should be modifications. We’ve all done it we’ve all seen others do it it’s just normal because you want to be able to have something taste the way you want it to taste because everybody’s taste is not going to be the same. I modified the recipe because I ratify every recipe because I want to put my own unique touch on any treat I make and I added to my oatmeal cookies raisins dates and walnuts however, the cookies still turned out the way expected Little Debbie oatmeal pies have a flat oatmeal cookie with a cream filling not a frosting filling not an icing filling a cream filling. So I commend the Baker for sharing her recipe because she shared something that went wonderful with her family and friends and found successful whereas if you or somebody else who commented didn’t like it that doesn’t mean it wasn’t good it just means it wasn’t modified to your specification make it your own. I’m from the south and in the south while we bake and cook we dip and taste so dip your finger in your food tasted as you make it and make sure it taste like what you want to have served and save yourself the time the money and the Ingredients. I hope this benefits those who left rejection comments.
Exactly, spot on! Won’t repeat what you said because I couldn’t have done better!
I like your style, Mary Henderson. Excellent commentary & advice. World needs more of you!
*I’m making these for our church dinner and need to impress all the “older” ladies. 😁
We’ve made these twice now and they are sooooo good! I couldn’t originally find Crisco Butter flavoured – but after some research I discovered it’s called Golden Crisco here (Canada). Anyway these are delicious and a new favourite in our house! The second time we made them we didn’t do the sandwiches, just made them on their own but we added raisins.
These are amazing! I’ve made them twice and both times got rave reviews. I follow the recipe exactly, use a 1tbsp cookie scoop to place them on the cookie sheet and bake for 8 minutes in a convection oven. They are perfect, all the same size and easy to fill. I did pulse the oats a few times in my blender per the suggestion and that worked perfectly. These are so easy to make and so delicious, they are now my go to cookie for family gatherings.
These cookies are fabulous!!! I even made them gluten free, so my daughter could have them, and we can’t tell the difference. I just substituted 210 grams of King Arthur gluten free flour for the regular flour. ( using 140 g gluten free per cup of regular…have to use a scale). Thank you so much for a terrific recipe!
These were so good! The cookies were the best oatmeal cookies ever! I prefer less salt so I’m going to cut it down to 1/4 tsp. I also changed the frosting a bit: 1/2 cup butter flavored crisco, 1 cup powdered sugar, a little extra warm water. I thought the frosting wasn’t quite sweet enough that’s why I decreased the crisco and upped the powdered sugar 🙂 I love that this recipe doesn’t need to be refrigerated!
Frosting total fail. Only hsve hand mixer..best 15 min on high..too thin. Not sure where I went wrong??
15 minutes using margarine is where you went wrong 🙁
Can margarine be used in place of the butter flavor Crisco for the filling?
I did substitute mar garine and my frosting f ailed. Not sure if that was why.
I loved this recipe, they tasted just like the real thing!
Love to hear it 🙂
Should the oats amount be more?
Nope!
Can you substitute coconut oil for the crisco
Super tasty! Not quite Little Debbie- but maybe better! I followed recipe no modifications, they turned out fantastic!
Happy to hear this 🙂
Great Recipe. My husband has always bought the Original Little Debbie brand but loved these.
Oatmeal cream pies are one of my favorites. I can’t wait to try this.
Were you able to try the recipe? How did your cookies come out?
These are my absolute weakness! The perfect treat that takes me right back to my childhood. Thanks!!
These are so much better than store bought! I made a double batch and froze one of them for later. Thanks so much!
MY kids love these cream pies! Thank you for this amazing recipe.
These were exactly like the real thing but much better! They were so good!
These turned out like the real thing! Just so much better because I know what ingredients are used! Perfect!
What can you subsitute for the butter flavored Crisco? I don’t use it because I don’t really like it.
i love little debbie version , but i can not wait to try yours , thank you .
You’re welcome, enjoy 🙂
This recipe SUCKED. It spread out into one giant flat cookie? It was awful, and did not cook evenly.
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!
I had the same issue with both the cookies spreading out completely flat and the filling not being what I had expected. So bummed.