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Oatmeal Cream Pies

A homemade copycat recipe for classic Little Debbie Oatmeal Cream Pies!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 24 cream pies
Calories: 319 kcal
Course: Baked Goods
Cuisine: American

Ingredients

FOR THE COOKIES:
  • 1 cup salted butter, softened (2 sticks)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt
FOR THE FILLING:
  • 2 cans prepared vanilla frosting (I used Betty Crocker Whipped Fluffy White frosting, but any similar version or even homemade frosting will work)

Instructions

BAKE THE COOKIES:
    Cup of Yum
  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
  2. Combine the flour, oats, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Chill dough for at least 30-60 minutes.
  3. Drop chilled dough by tablespoonfuls 2 inches apart onto greased baking sheets.
  4. Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
PREPARE THE CREAM PIES:
  1. Once the cookies are cool, spread (or pipe in a bag) about 2 tablespoons of frosting onto the back side of one cookie, leaving a small border around the edge to allow the frosting to squish a little. Top with another cookie to form a sandwich and press down gently. Repeat until you’ve used all of the cookies.
  2. Store in an airtight container on the counter for 1-2 days, or in the refrigerator for up to 7 days.

Notes

  • The cookies will spread quite a bit in the oven, so be sure to leave plenty of room between each one on the baking sheets.
  • Pull the cookies out of the oven when they're lightly browned, but still a bit soft in the center. They will firm up as they cool, but they will remain soft and chewy this way.
  • I used Betty Crocker Whipped Fluffy White Frosting, which has a nice fluffy texture that's similar to the original creme pie filling. Any similar frosting will work -- or you can prepare a batch of your favorite homemade frosting!
  • When adding the frosting to the cookies, make sure that you leave a little bit of a border around the edge of the cookies so that when you press down on the top cookie, the frosting doesn't ooze out the sides.
  • How to store Oatmeal Cream Pies: Store the cookies in an airtight container at room temperature. They will stay fresh on the counter for about 3 days. To keep them fresh a bit longer, you can store the sandwich cookies in an airtight container in the refrigerator for up to 1 week.
  • Can you freeze Oatmeal Cream Pies? Yes! Wrapped tightly, these sandwich cookies will last in the freezer for up to 3 months.
  • Are Oatmeal Cream Pies healthy? No, not particularly! While the homemade version may be a bit better than the original store-bought creme pies, these cookies still have about 300 calories and 31 grams of sugar -- making them a treat to be enjoyed in moderation.

Nutrition Information

Serving 1oatmeal cream pie Calories 319kcal (16%) Carbohydrates 49.3g (16%) Protein 2.5g (5%) Fat 13.7g (21%) Saturated Fat 6.6g (33%) Polyunsaturated Fat 0.6g Monounsaturated Fat 2.3g Cholesterol 36.1mg (12%) Sodium 243.3mg (10%) Potassium 85.9mg (2%) Fiber 0.9g (4%) Sugar 31.7g (63%)

Nutrition Facts

Serving: 24cream pies

Amount Per Serving

Calories 319

% Daily Value*

Serving 1oatmeal cream pie
Calories 319kcal 16%
Carbohydrates 49.3g 16%
Protein 2.5g 5%
Fat 13.7g 21%
Saturated Fat 6.6g 33%
Polyunsaturated Fat 0.6g 4%
Monounsaturated Fat 2.3g 12%
Cholesterol 36.1mg 12%
Sodium 243.3mg 10%
Potassium 85.9mg 2%
Fiber 0.9g 4%
Sugar 31.7g 63%

* Percent Daily Values are based on a 2,000 calorie diet.