Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat
Bake homemade oatmeal cream pies with soft, chewy cookies and a thick creamy filling, an irresistible ultimate copycat treat that’s easy to make ahead.
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