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4.8 from 45 votes

Oatmeal Cream Pies 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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 15 cream pies
Calories: 445 kcal
Course: Baked Goods
Cuisine: American

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 marshmallow fluff 10 ounce total
  • ¾ cup butter flavored Crisco
  • ⅔ cup powdered sugar
  • 1 teaspoon vanilla

Instructions

    Cup of Yum
  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.
  • Store cookies in airtight container at room temperature for up to a week.
  • Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 102mg (34%) Sodium 502mg (21%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 15cream pies

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g 53%
Trans Fat 1g 50%
Cholesterol 102mg 34%
Sodium 502mg 21%
Fiber 1g 4%
Sugar 27g 54%

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