★★★★★

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!

Love oatmeal cookies? Be sure to try our reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.

Oatmeal Cream Pies stacked on a wire cooling rack.

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

Ingredients needed to make oatmeal cream pies.

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

Step by step photos showing how to make oatmeal creme 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.
Oatmeal Cream pies being held up to take a bite.

Recipe FAQs

How do you store homemade Oatmeal Cream Pies?

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.

Can you freeze Oatmeal Creme Pies?

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.

Can I use butter instead of Crisco in oatmeal cream pies?

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.

Oatmeal cream pie broken in half on a white plate.
Yield: 15 cream pies

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 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

  1. In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
  2. Add in the 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.
  • 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:

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

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

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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 February 8, 2022

Comments & Reviews

  1. So good! I substituted gf flour and otherwise followed the recipe exactly. Soft and chewy, absolutely delicious.

  2. My cookies flattened out pretty thin. Would this be because I split the crisco to crisco and margarine ratio instead of just crisco?

    1. So good! I substituted gf flour and otherwise followed the recipe exactly. Soft and chewy, absolutely delicious.

  3. Made these this week and while too sweet for me (but even the originals are too sweet for me!) … everyone I gave them to loved them. They came out exactly as pictures. Thank you for a great recipe.

  4. Followed instructions exactly (well maybe a little extra vanilla since I use home made) and they turned out perfect! Wife and granddaughter prefer them to the commercial cookies.

  5. I dont have any flavored butter crisco all I have is plain crisco would they still turn out soft and moist? Should I use any butter at all I mean I do have unsalted butter and tube of regular butter.and what should I use for molasses because I have none?

  6. For the Marshmallow fluff- do I need 1.5 seven ounce jars, equaling 10.5 oz? Or is the 7 oz the total fluff needed? Thanks!

  7. TERRIBLE RECIPE I wasted all ingredients the dough was WAY TOO sticky don’t even try this ruined my night , I double checked I did everything right

    1. Hmm, many have made this numerous times with great reviews…unfortunately sounds like maybe a measurement was off?

    2. I had this happen but realized that I incorrectly read the Crisco measurements and put 2 sticks vs 1. Could this have happened to you? I had to adjust in the remaining batter but it still turned out yummy!

    3. I only used 1 stick (½ cup) instead of 2 sticks (1 cup) of plant butter. My dough was also very sticky, but one tip I learned from another baker is to put the dough in the freezer for +15 minutes before trying to scoop it out. It definitely helps with the stickiness. Another tip would be to wet your hands lightly before handling the dough.

    1. 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.

  8. 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.

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

  10. These are my absolute weakness! The perfect treat that takes me right back to my childhood. Thanks!!

  11. What can you subsitute for the butter flavored Crisco? I don’t use it because I don’t really like it.

    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!

      1. I had the same issue with both the cookies spreading out completely flat and the filling not being what I had expected. So bummed.

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