If you grew up loving those Little Debbie Oatmeal Creme Pies, you’re going to have a lot of fun with this ultimate copycat version at home. These homemade oatmeal cream pies are all about that nostalgic bite—soft and chewy oatmeal cookies with warm cinnamon and brown sugar flavor, sandwiched around a thick creamy filling that tastes like the real deal.
The best part is how approachable they are. With simple pantry staples and a few easy techniques, you’ll get bakery-style sandwich cookies that look impressive but feel totally doable. Want them extra tender, extra generous with the filling, or made ahead for lunches and weekend treats? You can. I’ll also show you how to keep them soft and why a marshmallow creme filling option gives that classic, fluffy texture.
Key Benefits of Homemade Oatmeal Cream Pies
If you’ve ever wished those classic oatmeal creme pies tasted a little fresher, softer, and more “made-with-love,” these homemade oatmeal cream pies deliver. They’re an irresistible ultimate copycat with a genuinely bakery-style payoff—without complicated steps.
Why you’ll love making them
Soft and chewy oatmeal cookies every time
The cookie layers bake up tender with that cozy, old-fashioned chew, so each bite feels plush—not dry or crumbly.
Thick, creamy filling that holds its shape
You get that signature sweet center, but with a richer, smoother texture that tastes better-than-store-bought.
Approachable, pantry-friendly ingredients
No specialty shopping trip required—this recipe leans on familiar staples, so you can bake on a whim.
Bakery-style sandwich cookies that look impressive
They’re the kind of treat that gets a “You made these?” reaction, even though the process is straightforward.
Make-ahead and freezer-friendly
These are ideal freezer-friendly sandwich cookies for lunchboxes, weekends, and last-minute guests—just grab, thaw, and enjoy.
What you’ll notice right away
The cookies stay soft with a lightly spiced, oatmeal-forward flavor.
The filling is generous, smooth, and easy to spread or pipe.
The finished oatmeal cookie sandwich feels nostalgic, but noticeably fresher.
Next up, let’s gather the ingredients so you can bake with confidence and get that classic copycat taste on the first try.
Ingredients of Homemade Oatmeal Cream Pies
Before you start, take a quick look through this list and set everything out. It’s a small step that makes baking these homemade oatmeal cream pies feel effortless—and helps you nail that copycat oatmeal creme pies flavor and texture on the first try.
For the soft and chewy oatmeal cookies
Old-fashioned rolled oats
This is the go-to for classic chew. Quick oats can work in a pinch, but the cookies won’t have quite the same hearty texture.
All-purpose flour
Gives structure so the cookies bake up soft without falling apart when you sandwich them.
Baking soda
Helps the cookies spread just enough and stay tender.
Ground cinnamon
Adds that warm, nostalgic “oatmeal cookie” flavor.
Fine salt
Balances sweetness and makes the spice taste brighter.
Unsalted butter, softened
Brings richness and that bakery-style softness.
Brown sugar (light or dark)
The key to a brown sugar oatmeal cookie flavor and a chewy bite.
Eggs
Bind everything and keep the texture plush.
Vanilla extract
Rounds out the flavor and complements the filling.
Optional molasses
If you want a more true-to-classic, deeper “store-bought style” note, a small amount of molasses is the secret weapon.
For the thick creamy filling
Unsalted butter, softened
Creates a smooth, rich base that tastes homemade (in the best way).
Powdered sugar
Sweetens and thickens for that signature thick creamy filling consistency.
Vanilla extract
Gives the filling that familiar, cozy flavor.
Milk or heavy cream
Just a splash loosens the filling so it spreads or pipes easily.
Optional marshmallow creme
This is the easiest way to mimic that classic fluffy center—especially if you’re aiming for a true Little Debbie oatmeal creme pies copycat vibe.
Helpful ingredient notes before you begin
Use rolled oats for the best oatmeal cookie sandwich texture. They give the cookies a satisfying chew without turning them cakey.
Softened butter matters. If it’s too cold, the dough won’t mix evenly; too melted, and you risk extra spreading.
Choose your filling style. Want it sturdier and richer? Go heavier on butter. Want it fluffier and more “classic”? Add the marshmallow creme.
Next, we’ll walk through the step-by-step instructions so your cookies bake evenly and your filling comes out smooth and perfectly spreadable.
Instructions for Homemade Oatmeal Cream Pies
You’re going to make two things: soft and chewy oatmeal cookies and a thick creamy filling—then sandwich them together while everything is cool and tidy. Read through once, then bake along. You’ve got this.
Prep your tools and oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper (or a silicone mat).
Set out a cookie scoop if you have one—it’s the easiest way to get evenly sized cookies that bake at the same speed.
Mix the cookie dough
In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt.
In a large bowl (or stand mixer), cream the softened butter and brown sugar until light and fluffy. This step helps create that tender, bakery-style texture.
Beat in the eggs and vanilla until smooth.
If using molasses, mix it in now for a deeper, more authentic copycat oatmeal creme pies flavor.
Add the dry ingredients to the wet ingredients and mix just until no streaks remain.
Stir in the old-fashioned rolled oats until evenly distributed.
Quick check: The dough should feel soft but scoopable, not runny. If it seems overly warm, pop it in the fridge for 15–20 minutes.
Portion and bake
Scoop the dough into evenly sized mounds (about 1 1/2 tablespoons each) and place them 2 inches apart.
Bake for 8–11 minutes, until the edges look set and the centers still look slightly underdone.
Don’t overbake tip: For truly soft oatmeal cookie sandwiches, pull the cookies when they look “almost done.” They’ll finish setting as they cool.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the thick creamy filling
Beat softened butter until smooth and creamy.
Add powdered sugar gradually, mixing until fluffy.
Mix in vanilla.
Add milk or cream a little at a time until the filling is thick, smooth, and spreadable.
For a classic fluffy center, beat in the optional marshmallow creme until fully blended.
Texture cue: You want a filling that holds its shape when you lift the spoon—thick enough to stay put, soft enough to spread easily.
Assemble the homemade oatmeal cream pies
Pair cookies by size (this makes the sandwiches look polished).
Flip one cookie bottom-side up and add filling:
Spread with a knife for a rustic look, or
Pipe with a bag for neat, bakery-style edges.
Top with the matching cookie and gently press until the filling reaches the edges.
Set and serve
For the cleanest bite, let the assembled homemade oatmeal cream pies sit for 10–15 minutes so the filling settles.
Enjoy right away, or store them (covered) so they stay soft.
Pro Tips and Variations for Homemade Oatmeal Cream Pies
This is the section that turns a good batch of homemade oatmeal cream pies into an “I’m making these again next week” batch. Use the tips that match your kitchen, your schedule, and how you like your cookies—extra soft, extra thick, or extra nostalgic.
Pro tips for soft and chewy oatmeal cookies
Measure flour the right way.
Spoon flour into your measuring cup and level it off. Packing it in can make the cookies dense instead of soft.
Cream the butter and sugar until fluffy.
This is the easiest way to get that tender, bakery-style texture in your oatmeal cookie sandwich layers.
Chill cookie dough if your kitchen is warm.
If the dough feels sticky or loose, chilling for 15–30 minutes helps prevent spreading and keeps the cookies thicker.
Pull them early for maximum softness.
For that classic soft and chewy oatmeal cookies bite, remove cookies when the edges are set but the centers still look a little underdone.
Cool completely before filling.
Warm cookies melt the filling and create slippery sandwiches. Patience here pays off.
Troubleshooting quick fixes
Cookies spread too much
Try one (or a combo): chill dough longer, confirm your butter wasn’t melted, and double-check your baking soda measurement.
Cookies turned out dry
Most often it’s from overbaking or too much flour. Next time, shave 1–2 minutes off the bake time and measure flour lightly.
Filling is too thick to spread
Add milk or cream 1 teaspoon at a time until it’s smooth and workable.
Filling is too loose
Add powdered sugar in small increments and beat again until you get a thick creamy filling that holds its shape.
Variations to make these your own
More classic copycat flavor
Add a small amount of molasses to the dough and use marshmallow creme filling for that fluffy, nostalgic center—very copycat oatmeal creme pies vibes.
Extra-spiced oatmeal cookies
Add a pinch of nutmeg or a little extra cinnamon for a cozier flavor profile.
Chocolate twist
Mix mini chocolate chips into the cookie dough or add a spoonful of cocoa powder to the filling for a chocolate-cream version.
Maple cream filling
Swap part of the vanilla for maple extract (or a small drizzle of maple syrup—then thicken with extra powdered sugar).
Raisin-free or add-ins
Keep them classic and plain, or fold in chopped walnuts or raisins if that’s your thing.
Dairy-free option
Use plant-based butter and a non-dairy milk in the filling. You’ll still get a smooth, sweet center.
Gluten-free option
Use a trusted 1:1 gluten-free flour blend and certified gluten-free oats. Keep an eye on dough texture—GF dough often benefits from a short chill.
Make-ahead and storage tips
To keep cookies soft: store assembled sandwiches in an airtight container with parchment between layers.
Freezer-friendly sandwich cookies: freeze assembled oatmeal cream pies on a tray until firm, then transfer to a freezer bag/container. Thaw at room temperature for a ready-to-grab treat.
Serving Suggestions for Homemade Oatmeal Cream Pies
Once your homemade oatmeal cream pies are assembled, you’ve got a treat that fits just about any moment—casual snack, sweet lunchbox surprise, or a dessert that looks right at home on a platter. Here are a few easy ways to serve them so they feel extra special (without extra work).
Classic and cozy pairings
With a cold glass of milk
The creamy center + soft and chewy oatmeal cookies is the kind of comforting combo that never misses.
With coffee or a latte
The warm cinnamon-brown sugar flavor plays especially well with espresso and creamy drinks.
With tea or chai
If you love cozy spices, this pairing leans into that bakery-style vibe.
Make them party-ready
Dessert platter upgrade
Arrange your oatmeal cookie sandwich treats alongside fresh berries, chocolate-dipped pretzels, or mini brownies for a simple “something for everyone” spread.
Cookie board for gatherings
Mix these with other cookies in different shapes and colors—your copycat oatmeal creme pies will stand out as the nostalgic favorite.
Fun twists for serving
Chill for a firmer bite
Pop them in the fridge for 20–30 minutes if you want a thicker, cleaner bite and a more set thick creamy filling.
Mini version for snacking
Make smaller cookies and use a lighter layer of filling—perfect for kids, parties, or “just one more” situations.
Ice cream sandwich style
Freeze the assembled pies briefly, then serve slightly chilled for a more decadent, dessert-like treat.
Lunchbox and make-ahead ideas
Pack as a lunchbox treat
Wrap individually or tuck into a container with parchment between layers to keep them neat.
Serve straight from the freezer
These are freezer-friendly sandwich cookies—just thaw for a few minutes at room temperature and they’re ready to eat.
Conclusion
If you’re craving that nostalgic snack-cake vibe but want something fresher and more satisfying, these homemade oatmeal cream pies are the answer. You get soft and chewy oatmeal cookies, a smooth thick creamy filling, and that fun “ultimate copycat” feeling—only better because you made them right in your own kitchen.
Before you go, here are a few quick reminders to lock in the best results:
Pull the cookies slightly early to keep them tender and bakery-soft.
Let cookies cool completely so the filling stays fluffy and neat.
Store airtight (or freeze) to keep your oatmeal cookie sandwich treats tasting fresh for days.
When you make this copycat oatmeal creme pies recipe, I’d love for you to add your own twist—extra cinnamon, a fluffier marshmallow-style center, or even a chocolate variation. However you serve them, they’re the kind of treat that disappears fast, so you may want to stash a few in the freezer “just in case.”
Explore more irresistible pie recipes you won’t want to miss:
Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat
Ingredients
- Before you start take a quick look through this list and set everything out. It’s a small step that makes baking these homemade oatmeal cream pies feel effortless—and helps you nail that copycat oatmeal creme pies flavor and texture on the first try.
For the soft and chewy oatmeal cookies
- Old-fashioned rolled oats
- This is the go-to for classic chew. Quick oats can work in a pinch but the cookies won’t have quite the same hearty texture.
- All-purpose flour
- Gives structure so the cookies bake up soft without falling apart when you sandwich them.
- Baking soda
- Helps the cookies spread just enough and stay tender.
- Ground cinnamon
- Adds that warm nostalgic “oatmeal cookie” flavor.
- Fine salt
- Balances sweetness and makes the spice taste brighter.
- Unsalted butter softened
- Brings richness and that bakery-style softness.
- Brown sugar light or dark
- The key to a brown sugar oatmeal cookie flavor and a chewy bite.
- Eggs
- Bind everything and keep the texture plush.
- Vanilla extract
- Rounds out the flavor and complements the filling.
- Optional molasses
- If you want a more true-to-classic deeper “store-bought style” note, a small amount of molasses is the secret weapon.
For the thick creamy filling
- Unsalted butter softened
- Creates a smooth rich base that tastes homemade (in the best way).
- Powdered sugar
- Sweetens and thickens for that signature thick creamy filling consistency.
- Vanilla extract
- Gives the filling that familiar cozy flavor.
- Milk or heavy cream
- Just a splash loosens the filling so it spreads or pipes easily.
- Optional marshmallow creme
- This is the easiest way to mimic that classic fluffy center—especially if you’re aiming for a true Little Debbie oatmeal creme pies copycat vibe.
Helpful ingredient notes before you begin
- Use rolled oats for the best oatmeal cookie sandwich texture. They give the cookies a satisfying chew without turning them cakey.
- Softened butter matters. If it’s too cold the dough won’t mix evenly; too melted, and you risk extra spreading.
- Choose your filling style. Want it sturdier and richer? Go heavier on butter. Want it fluffier and more “classic”? Add the marshmallow creme.
- Next we’ll walk through the step-by-step instructions so your cookies bake evenly and your filling comes out smooth and perfectly spreadable.
Instructions
- You’re going to make two things: soft and chewy oatmeal cookies and a thick creamy filling—then sandwich them together while everything is cool and tidy. Read through once, then bake along. You’ve got this.
Prep your tools and oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper (or a silicone mat).
- Set out a cookie scoop if you have one—it’s the easiest way to get evenly sized cookies that bake at the same speed.
Mix the cookie dough
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt.
- In a large bowl (or stand mixer), cream the softened butter and brown sugar until light and fluffy. This step helps create that tender, bakery-style texture.
- Beat in the eggs and vanilla until smooth.
- If using molasses, mix it in now for a deeper, more authentic copycat oatmeal creme pies flavor.
- Add the dry ingredients to the wet ingredients and mix just until no streaks remain.
- Stir in the old-fashioned rolled oats until evenly distributed.
- Quick check: The dough should feel soft but scoopable, not runny. If it seems overly warm, pop it in the fridge for 15–20 minutes.
Portion and bake
- Scoop the dough into evenly sized mounds (about 1 1/2 tablespoons each) and place them 2 inches apart.
- Bake for 8–11 minutes, until the edges look set and the centers still look slightly underdone.
- Don’t overbake tip: For truly soft oatmeal cookie sandwiches, pull the cookies when they look “almost done.” They’ll finish setting as they cool.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the thick creamy filling
- Beat softened butter until smooth and creamy.
- Add powdered sugar gradually, mixing until fluffy.
- Mix in vanilla.
- Add milk or cream a little at a time until the filling is thick, smooth, and spreadable.
- For a classic fluffy center, beat in the optional marshmallow creme until fully blended.
- Texture cue: You want a filling that holds its shape when you lift the spoon—thick enough to stay put, soft enough to spread easily.
Assemble the homemade oatmeal cream pies
- Pair cookies by size (this makes the sandwiches look polished).
- Flip one cookie bottom-side up and add filling:
- Spread with a knife for a rustic look, or
- Pipe with a bag for neat, bakery-style edges.
- Top with the matching cookie and gently press until the filling reaches the edges.
Set and serve
- For the cleanest bite, let the assembled homemade oatmeal cream pies sit for 10–15 minutes so the filling settles.
- Enjoy right away, or store them (covered) so they stay soft.
Notes
Nutrition Information (Per Serving)
(Estimated; will vary by ingredient brands, cookie size, and filling amount.)- Calories: 420
- Total Fat: 20 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Cholesterol: 65 mg
- Sodium: 230 mg
- Total Carbohydrates: 58 g
- Dietary Fiber: 2 g
- Total Sugars: 34 g
- Added Sugars: 30 g
- Protein: 5 g
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes. Quick oats will still work, but the texture changes. With quick oats, your soft and chewy oatmeal cookies may bake up a little more uniform and less hearty. If you want that classic oatmeal cookie sandwich bite, rolled oats are the best choice.
Why did my oatmeal cookies spread too much?
Cookie spread usually comes down to temperature or measuring. For copycat oatmeal creme pies that stay thick and soft, try these fixes:
Chill the dough for 15–30 minutes before baking.
Make sure your butter is softened, not melted.
Measure flour lightly (spoon and level), and double-check your baking soda.
How do I keep homemade oatmeal cream pies soft?
To keep your homemade oatmeal cream pies tender:
Store them in an airtight container.
Place parchment between layers so the filling stays neat.
Avoid leaving them uncovered at room temperature for long periods, especially in dry climates.
Can I make these ahead of time?
Absolutely. These are great make-ahead treats. You can:
Bake the cookies a day ahead and store them airtight.
Make the filling and refrigerate it, then bring to room temperature and re-whip briefly before assembling.
Assemble the sandwiches the day you plan to serve for the freshest texture.
Can you freeze oatmeal cream pies?
Yes—these are freezer-friendly sandwich cookies. For best results:
Freeze assembled pies on a tray until firm.
Transfer to a freezer-safe container or bag with parchment between layers.
Thaw at room temperature for 20–30 minutes before serving.
Can I make the filling without marshmallow creme?
You can. Marshmallow creme gives a fluffier, more classic “snack cake” feel, but it’s optional. A simple butter-and-powdered-sugar filling still creates a delicious thick creamy filling—just beat it well and add milk or cream gradually until smooth.
What’s the easiest way to get evenly sized cookies?
Use a cookie scoop. Even portions bake evenly, which matters when you’re making oatmeal cookie sandwiches—matching cookie sizes makes assembly cleaner and the finished pies look more bakery-style.
How do I stop the filling from sliding out?
Two simple habits help a lot:
Cool cookies completely before assembling.
Keep the filling thick and spreadable (not runny). If it’s too soft, chill it for 10 minutes or beat in a little more powdered sugar.
How long do homemade oatmeal cream pies last?
Stored airtight, they’re best within 3–4 days at room temperature for maximum softness. If you prefer a firmer bite, you can refrigerate them—just let them sit out for a few minutes before eating so the cookies soften again.