Here’s a full homemade Oatmeal Cream Pies recipe—soft, chewy oatmeal cookies with fluffy vanilla filling, just like the classic Little Debbie version but even better!
Oatmeal Cream Pies – Full Recipe
Ingredients
For the Oatmeal Cookies:
1 cup (225g) unsalted butter, softened
¾ cup (150g) brown sugar
½ cup (100g) granulated sugar
1 tbsp molasses (optional, for deeper flavor)
2 large eggs
1½ tsp vanilla extract
1½ cups (190g) all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2½ cups (200g) quick-cooking oats
For the Cream Filling:
¾ cup (170g) unsalted butter, softened
2½ cups (300g) powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk (as needed, for consistency)
Instructions
1. Make the Oatmeal Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, granulated sugar, and molasses until light and fluffy.
Add eggs and vanilla extract; mix well.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually mix dry ingredients into the wet mixture.
Stir in oats until evenly combined.
Scoop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
Bake 9–11 minutes, until edges are set and centers look slightly underbaked (they’ll firm up while cooling).
Let cool 5 mins on tray, then transfer to wire rack.
2. Make the Cream Filling
In a bowl, beat softened butter until creamy.
Gradually beat in powdered sugar.
Add vanilla and a bit of cream or milk to reach a fluffy, spreadable consistency.
Beat for 2–3 minutes until light and airy.
3. Assemble the Pies
Pair cookies of similar size.
Spread or pipe a generous amount of filling on the flat side of one cookie.
Top with another cookie and press gently to sandwich.
Storage Tips
Store in an airtight container at room temp for 2–3 days or refrigerate up to 1 week.
For softer texture, keep at room temperature.
