Home » Cookies Bars & Candy » Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.

Homemade Oatmeal Cream Pies

Easy Homemade Oatmeal Cream Pies Recipe

I have a lifelong love affair with oatmeal cookies. They often filled our cookie jar when I was a girl, and I’ve continued that same tradition with my boys. Whether they’re loaded with chocolate chips and pecans, chocolate covered raisins or good ole classic oatmeal raisin cookies, I’m an equal opportunity oatmeal cookie fan. Still. Oatmeal Cream Pies, with their chewy texture and sweet cream filling, found their way into my lunch box occasionally, and I instantly fell in love. I prefer this homemade version to those packaged cream pies these days. How to make copycat Homemade Oatmeal Cream Pies: (Scroll down for full printable recipe.)

  • Creamed Ingredients – Using a mixer, cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.
  • Eggs – Add eggs, molasses and vanilla. Beat until creamy stopping to scrape the sides of the bowl periodically.
  • Dry Ingredients – Use a whisk to sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk.
  • Combine – Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.
  • Divide the Dough – Using a medium ice cream scoop divide the dough equally into mounds. (approximately 2 Tbsp of dough each) Leave at least 3 inches between to allow for spreading.
  • Bake – Baker in a preheated 350°F oven in batches until the edges are lightly golden.
  • Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.
  • Filling – Use a mixer to cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
  • Divide filling evenly among 18 cookies. Top each with a matching size cookie.
  • Store in an airtight container with wax paper between layers chilled in the fridge.
step-by-step images and ingredients needed to prepare cream pies

How to Make the Best Homemade Oatmeal Cream Pies Recipe

  • Ingredients you’ll need to make Oatmeal Cream Pies: Butter, vegetable shortening, light or dark brown sugar, granulated sugar, large eggs, all purpose flour, quick cooking oats, baking soda, salt, cinnamon and ground clove or allspice.
  • For the vanilla cream filling you’ll need: Butter, vegetable shortening, Powdered sugar, vanilla and marshmallow fluff.
  • Kitchen tools you’ll need: Large bowl, medium bowl, measuring cups and spoons, ice cream scoop or cookie scoop, whisk and sheet pans for baking.
  • This recipe uses quick cooking oats. Not old fashioned, or instant. Only quick cooking oats will do.
  • When choosing molasses, go with a milder flavored molasses. The concentrated flavor of blackstrap molasses is a bit too intense for these cream pies. You can read more about how molasses is made in this article on Serious Eats.
  • The purpose of using a small amount of vegetable shortening in the oatmeal cookie dough is, for the pleasing texture it lends to them. Butter is still the dominate flavor, the shortening is for texture and stability of the dough.
  • These oatmeal cookies spread while baking so make sure you give them ample room when arranging them on the baking pan.
  • If any cookies look misshapen after baking, use the edge of a knife or offset spatula to gently reshape while still warm on the pan.
  • If you’re adverse to using shortening for the filling, you can replace it with an equal amount of cream cheese. That said, I prefer the filling as demonstrated in my recipe.
  • These Oatmeal Cream Pies should be stored refrigerated. It’s perfectly fine to bring them to room temperature when serving. Store chilled for up to 1 week.
Homemade Oatmeal Cream Pies

How to Store Oatmeal Cream Pies

These cookies can be stored at room temperature for 1 day but, I highly recommend storing them chilled in an airtight container. If stacking, place wax paper between each. They will keep for up to one week when stored properly.

easy-oatmeal-cream-pie-recipe

More Easy Southern Style Cookies and Desserts to Make

Whether it’s a graduation party or wedding celebration, the holidays, a summer picnic or game day snacking grab-n-go desserts should be on the menu. More sweet treats you may like to try:

Homemade Oatmeal Cream Pies

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Homemade Oatmeal Cream Pies

Prep Time20 minutes
Cook Time10 minutes
Cooling time1 hour
Total Time1 hour 30 minutes
Course: Cookies, Dessert, Pie
Cuisine: American, Southern
Keyword: homemade-oatmeal-cream-pies, oatmeal-cream-pies
Servings: 18 Cream Pies
Calories: 478kcal

Ingredients

  • 1 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 1 1/2 cups packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp dark mild molasses
  • 2 tsp pure vanilla extract
  • 3 cups quick cooking oats (not instant)
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground clove or allspice
  • Filling:
  • 1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 2 cups powdered sugar
  • 2 Tbsp cream or half and half
  • 1 tsp pure vanilla extract
  • 1 7 oz jar marshmallow fluff

Instructions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
  • Using an electric mixer cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.
  • To the creamed mixture add eggs, molasses and vanilla. Beat until creamy for 1-2 minutes, stopping to scrape the sides of the bowl periodically.
  • Meanwhile, in a separate bowl, sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk. Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.
  • Using a medium ice cream scoop or Tbsp divide the dough equally into mounds. (approximately 2 Tbsp of dough each) Leave at least 3 inches between to allow for spreading.
  • Bake in batches for 10-12 minutes, or just until the edges are lightly golden. Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.
  • Filling: Using an electric mixer, cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
  • Divide filling evenly among 18 cookies. Top each with a matching size cookie.
  • May store at room temperature for 1 day. For longer storage, keep chilled in an airtight container with wax paper between layers. Bring to room temperature for serving.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 65g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 124mg | Fiber: 2g | Sugar: 44g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

39 Comments

  1. 5 stars
    Hi, Melissa! I love-love Oatmeal cookies and I thought I was the only one who added molasses to the ingredients! ha! These look divine! I haven’t made the “filled” ones yet but your oatmeal cookie recipe is very similar to mine. I love that you added “marshmellow cream” to the filling. Great idea. I will try these this week! Thanks so much for sharing your great recipe with us!

    1. Molasses has an acquired taste. I love it! I like molasses and butter mixed in a bowl and then put on warm biscuits.

  2. 5 stars
    These are so delicious!! Way better then Little Debbie! I made them for my sons birthday last week and then made them again today for my mom . They are always a huge hit! I pulse the oats in the food processor but leave some of the oats whole . Will be making more for the holidays. Thanks for sharing your recipe.

  3. 5 stars
    Hi, Melissa! Thanks so much for this recipe. I looked at so many diy Little Debbie Oatmeal Cream pies before deciding to make yours. I did make just a couple changes to suite my family’s tastes…I used 1/2 the cinnamon, added a tsp cocoa powder (doesn’t make it taste chocolatey…just gives it a little color and background flavor) and also added a few tablespoons of shredded coconut I tossed in the food processor, again just for a little background flavor. They are fantastic! Just a head’s up to anyone who may make these…take them out of the oven when the edges set and are golden. The majority of the cookie will look raw but they are so thin they will cook through and set up on your cooling rack. I couldn’t believe how underdone they looked but then were perfect a few minutes later. Excellent recipe, thank you!

  4. They taste wonderful but my question is this, mine got really flat and very thin. Is your shortening room temp or cold. Or maybe my butter was too soft. But this recipe is a keeper. Thank you

    1. Hi Colleen, I don’t typically don’t use chilled shortening or butter for this recipe. You could chill the cookie dough a bit before baking, if you’d like thicker cookies. These are meant to be flatter than a standard cookie, though.

  5. I’ve made this recipe many times before and not had any problems and now i’m running into problems with over spreading to the point of being cracker thin and burning. I’ve tried different butter, different cookie sheets and even different oven temps but nothing is working. Do you have any tips that might help with this? my family loves these cookies, when they come out right!

    1. Hi Risa, that’s a tough one, it sound as if you’re trouble shooting all of the things I would recommend. You may try chilling the batter to allow it to firm before baking to see if that helps. It’s a technique that works well with classic cookie dough and may help you sort this out although, I’ve never found it necessary with these cookies. Also, you may try adjusting the bake time, if they’re burning, it’s baking too long.

  6. I made these the other day and they came out amazing! I was wondering if silicone baking sheets are okay to use for these cookies?

    1. These cookies actually are flatter than a classic cookie, it doesn’t really mean anything is wrong. If you mean they’re flatter than the ones pictured, I wonder if you used all butter. The shortening really is necessary for the dough. Also, check to make sure your baking soda is fresh.

  7. 5 stars
    Excellent cookies! Amazing flavor with cinnamon and clove. My fam loves whoopie pies, and this is our new favorite. Caution – leave ample room on pan as they do spread.

  8. 5 stars
    Omg these are too good!! I made these for a family bbq and there were a huge hit!!! So good with that fluff frosting ! Now everyone wants me to make more !!

  9. I LOVE ALL YOUR RECIPES THAT YOU POST ON JUST A PINCH TOO. I WILL BE TRYING THESE COOKIES NEXT WEEKEND..THANKS FOR ALL THE RECIPES.

  10. 5 stars
    Okay – now I really need these! Tried some homemade oatmeal cream pies about 25 years ago, and they were fabulous – yours look the same. Definitely gonna print the recipe and make these for my boys (and me …) very soon! Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating