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
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.
Tips for Making Homemade Oatmeal Cream Pies
- This recipe uses quick cooking oats. Not old fashioned, or instant. Quick cooking oats.
- When choosing molasses, go with a milder flavored molasses. The concentrated flavor of blackstrap molasses is a bit too intense for these treats. 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 cookies spread while baking so make sure you give them ample room when placing them on the 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 included in my recipe.
- These cream pies should be stored refrigerated. It’s perfectly fine to bring them to room temperature when serving.
Storage Tips
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 3-4 days when stored properly.
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Helpful Kitchen Items:
Homemade Oatmeal Cream Pies
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.
- To make the 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.
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Sally @ Savory With Soul says
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!
Melissa says
I hope your family enjoys them, thank you.
PAT says
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.
Melissa says
Thanks so much!
Dina says
Can these be stored in the freezer?
Melissa says
They can be frozen.Thaw in the refrigerator and bring to room temperature to eat.
Suzie says
This recipe is to die for. It is like Little Debbie oatmeal creme pies on steroids.
Melissa says
Wow, thank you so much!
Stephanie says
Have you or your readers ever tried gluten-free flour here?
Melissa says
I haven’t tested this recipe with gluten free flour, sorry.
Lorna says
I just made these! They are AMAZING!!!!!
Melissa says
I’m so happy you loved these, thank you!
Jill says
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 !!
Melissa says
Wonderful, thanks so much!
Kendra says
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.
Surita says
Easy to whip up and so amazing!! Will definitely be making it again.
Melissa says
Thanks so much!
Ashley says
I just made these but when I got the cookies out they were really flat. What have I done wrong?
Melissa says
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.
mindy says
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?
Melissa says
Thanks so much, absolutely you can!
Risa says
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!
Melissa says
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.
Colleen says
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
Melissa says
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.
Lindsay says
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!
Melissa says
Thanks so much!