Oatmeal Cream Pies
This homemade Oatmeal Cream Pies recipe features a layer of sweet cream sandwiched by two soft and chewy oatmeal cookies. The sandwich cookies are richly flavored, with hints of molasses and cinnamon – just like the classic store-bought variety, but better!
Homemade Oatmeal Cream Pies
Well hello, old friend! Remember those Little Debbie Oatmeal Creme Pies? Well this homemade Oatmeal Cream Pies recipe is a delicious flashback, a copycat of that childhood treat!
With two soft, chewy oatmeal cookies hugging a layer of sweet creme filling, this is one delightful sandwich cookie.
The cookies have that same warm flavor, boasting of cinnamon and a bit of molasses. So good, they can hold their own, no filling needed…although why would you not add the cream filling?!
And to top it off, they’re easy to make. Enjoy!
Are you also a fan of sandwich cookies? Then you gotta try this peanut butter sandwich cookies recipe – it’s one of the best cookie recipes EVER!
Why You’ll Love This Little Debbie Copycat Recipe
Here are a few of my favorite things about these oatmeal cream pie cookies:
- Soft & chewy. Even after a couple of days, these cookies stay perfectly soft and chewy.
- Same great flavor. The flavor in these is such a great copycat of the packaged version.
- Easy to make. Both the oatmeal cookies and the cream filling are very basic recipes.
Cream vs Creme
If you’re familiar with the packaged Little Debbie treats, then you know these are called “oatmeal creme pies” instead of “oatmeal cream pies”.
So what’s the difference between cream and creme? Truthfully, just the spelling.
Cream is the American spelling of creme. Creme is based on the French word crème, which is simply used to describe the cream used in French cuisine. Both can refer to any cream made out of butterfat extracted from cow’s milk.
You can read more about the two spellings here.
In this recipe, I’ll be referring to these as oatmeal cream pies but however you want to spell it, the meaning is the same.
What You’ll Need
The ingredients list consists of common pantry ingredients. Here’s what you’ll need!
Scroll down to the recipe card for exact measurements and full instructions.
For the Cookies
- Vegetable shortening – Vegetable shortening gives you a soft, chewy, and thin cookie without overly crunchy edges. Butter will also work but the texture and flavor will be slightly different.
- Light brown sugar – Light brown sugar sweetens the cookies in a more flavorful way, plus it adds to their soft and chewy texture.
- Unsulphured molasses – Molasses adds the deep earthy flavor that we love in oatmeal creme pies. It’s important to use unsulphured molasses, not blackstrap molasses.
- Egg – Egg helps bind the cookie dough together. An additional egg yolk bumps up the richness of the cookies (since this recipe doesn’t include butter).
- Vanilla extract – Vanilla enhances the sweetness and flavor of the cookies.
- All-purpose flour – Flour gives the cookies structure and helps the cookie dough come together.
- Quick cooking oats – I use quick cooking oats because they have a finer, softer texture and incorporate more smoothly into the baked cookie.
- Baking soda – This helps the cookies rise just slightly. It also aids in producing that chewy texture.
- Cinnamon – Ground cinnamon adds that beautiful warm spice to the cookies.
- Salt – Salt balances out the sweetness in the cookies, adding a delicious hint of contrasting flavors.
For the Cream Filling
- Vegetable shortening & whipped cream cheese – The base of the filling is a combination of vegetable shortening and whipped cream cheese. Vegetable shortening gives the filling structure and cream cheese gives it creaminess and a bit of tangy flavor. If you don’t have whipped cream cheese, just beat the cream cheese with a hand mixer for a bit before adding the shortening.
- Vanilla – This is the main flavor component of the filling – it’s beautiful with the oatmeal cookies.
- Powdered sugar – Powdered sugar sweetens the filling and gives it structure as well. Feel free to add a bit more or less to achieve your desired filling consistency.
How to Make Oatmeal Cream Pies
Here’s how to make perfect soft, chewy oatmeal cream pies – even better than the ones at the store!
- Combine the wet ingredients. Beat the vegetable shortening, brown sugar, and molasses with a paddle attachment until light and fluffy. Mix in the egg, egg yolk, and vanilla.
- Add the dry ingredients. In a separate bowl, stir together the flour, oats, baking soda, cinnamon, and salt. Slowly add to the wet ingredients, with the mixer on low. Mix until just combined, scraping down the sides of the bowl.
- Bake the cookies. Scoop 2-tablespoon portions of the dough and flatten into disks that are 1/3″ thick. Bake for 12 to 14 minutes, until the edges are set. Transfer to a wire rack to cool.
- Make the cream filling. Beat the vegetable shortening and cream cheese until combined, then mix in the vanilla. Slowly add the powdered sugar. Once added, turn the speed to medium and beat until the texture has lightened.
- Fill the cookies. Arrange the cookies in similar-sized pairs, then use a spoon or piping bag to add 3 tablespoons of cream to the bottom of one cook. Place another cookie on top and press down gently. Repeat until all cookies are filled.
Tips for The Best Oatmeal Cream Cookies
These oatmeal cream sandwich cookies are very easy to make. Here are a few tips to ensure that you end up with perfect cookies every time!
- Leave space on the cookie sheet. The cookie dough will spread while baking, so be sure to leave at least 3 inches between each cookie on the baking sheet.
- Do NOT overbake the cookies. This is the most important tip! Keep a careful eye on the cookies so they don’t bake too long. The edges should be set but the centers should still be soft. If you bake them too long, they won’t be at their soft and chewy best.
- Ensure the cookies are the same size. I recommend using a cookie scoop to portion the dough, to ensure each cookie is close to the same size. And for perfectly round cookies, here’s a tip: swirl a round cookie cutter around the edges of the cookies when they first come out of the oven – this will nudge any stray edges back into place!
- Make sure the cookies cool completely. It’s important to wait until the cookies are cool to add the cream filling. Otherwise, warm cookies will melt the filling, and the cookies will not have the desired texture.
If you can resist eating all of these in one sitting, here’s how to store the leftovers! :)
- Fridge. Due to the filling, these oatmeal cream pie cookies should be stored in the fridge in an airtight container. They’ll keep well for up to 3 days.
- Freezer. Once assembled, wrap each cookie sandwich tightly in plastic wrap then place it in a freezer bag or container. Freeze for up to 3 months, then thaw overnight in the fridge.
More Easy Desserts:
- Chewy Chocolate Chip Bars
- Apple Crisp – with an oats topping that actually stays crisp!
- Samoa Macaroons
- S’mores Pie
- Marble Cake
- Monster Cookies
- Monster Cookie Bars
- Homemade Peanut Butter Cups
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Oatmeal Cream Pies
For the Cookies
- ½ cup butter flavored vegetable shortening at room temperature
- 1 cup light brown sugar
- 2 tablespoons unsulphured molasses
- 1 egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 2 cups quick cooking oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the Cream Filling
- ¼ cup vegetable shortening
- 2 ounces whipped cream cheese
- 1 tablespoon pure vanilla extract
- 2 cups powdered sugar
- For the Cookies
- Preheat oven to 350° F and line two large baking sheets with parchment paper.
- Add the vegetable shortening, brown sugar, and molasses to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, at least 2 minutes.
- Next add the egg, egg yolk, and vanilla. Mix to combine.
- In a medium bowl, stir together the flour, oats, baking soda, cinnamon, and salt.
- With the mixer on low speed, slowly add the dry ingredients. Scrape down the sides of the bowl as needed and mix just until combined.
- Scoop out 2-tablespoon sized portions and then flatten them into discs that are about ⅓” thick. Place them at least 3” apart on the prepared baking sheets.
- Bake for 12-14 minutes, or just until the edges are set – do not overbake the cookies or they won’t be soft. For perfectly round cookies, swirl a round cookie cutter around the edges of the cookies when they come out of the oven – this will help nudge any stray edges back into place.
- Transfer the cookies to a wire rack and allow them to cool completely before filling.
- For the Cream Filling
- Add the vegetable shortening and cream cheese to a medium bowl. Using a hand mixer (or you can use a stand mixer fitted with the paddle attachment), beat the two on low speed until combined.
- And the vanilla and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar. When all of the powdered sugar has been added, turn the mixer to medium-high speed and beat until the cream has lightened in texture, about 45 seconds.
- To fill, place the cookies in similar sized pairs and spoon or pipe 3 tablespoons of the cream onto the bottom of one of the cookies. Place another cookie on top of the cream and press down gently until the cream reaches the edges. Repeat with the remaining cookies.