Oatmeal Creme Pies are surprisingly easy to make—and a thousand times better when they’re homemade!
Homemade Oatmeal Creme Pies
These homemade Oatmeal Creme Pies have quickly become one of my all-time favorite treats. As an oatmeal cookie fan (just no raisins, please), there’s nothing better than two soft cookies with a thick creme filling in the middle.
These cookies are a copycat of the Little Debbie version—but homemade is always better! The cookies are simple to make, and the creme filling is even easier!
What You Need To Make This Recipe
- Butter: Make sure the butter is softened but not melted for best texture.
- Brown and granulated sugar: Brown sugar adds moisture to the Oatmeal Creme Pies; granulated helps the cookies spread.
- Eggs: Bring to room temp fast by soaking in warm water for 5–10 minutes!
- Vanilla extract: Vanilla enhances the flavor in the cookies and filling.
- Flour: Spoon it into a measuring cup and level the top for accurate measuring.
- Baking soda and baking powder: One helps spread; one gives a slight lift.
- Quick oats: Use quick oats (not old-fashioned) for a softer texture.
- Cinnamon and nutmeg: Nutmeg is optional but adds extra depth.
- Powdered sugar: Add more or less for a thicker or thinner consistency.
- Heavy cream: Softens the filling—add slowly to get the right texture.
Tips for Making Oatmeal Creme Pies
- Room temp ingredients: Let eggs and butter come to room temp so they mix in evenly—this helps the cookies bake evenly with a lighter texture.
- Slightly under-bake cookies: Bake just until the edges turn light golden. Watch through the oven glass—don’t open the door.
- Bake in small batches: Only bake 6 cookies at a time for more space to spread.
- Cool completely before frosting: If cookies are warm, the filling will melt. Let them cool fully before assembling.
Storage
Room temp: Store Oatmeal Creme Pies in an airtight container for up to 3 days.
Fridge: Keep in an airtight container for up to 1 week.
More Cookie Recipes
Oatmeal Creme Pies
Homemade Oatmeal Creme Pies are simple to make but delicious beyond words!
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper or a silicone baking mat
Ingredients
Oatmeal Cookies
- 16 tablespoons unsalted butter 2 sticks, softened to room temperature
- 1 cup light brown sugar lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 cups quick oats not old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg optional
- 1/2 teaspoon salt
Creme Filling
- 12 tablespoons unsalted butter 1-1/2 cups, at room temperature
- 2-3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons heavy cream up to an additional tablespoon, depending on desired consistency
Instructions
Oatmeal Cookies
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or a silicone liner (very important for these cookies!).
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and creamy. Beat in the eggs and vanilla extract.
- In another bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet and dry and mix until just combined. The dough may seem a little wet, but the oats will absorb a lot of the moisture. Cover and refrigerate for 20 minutes. Meanwhile, prepare the creme filling frosting.
- Form 6 balls of about 1-1/2 tablespoons (30g) of dough (around 38 cookie balls). Slightly flatten the balls. Place dough balls on the baking sheet, allowing plenty of space for spreading. Bake for 6–10 minutes (watching carefully) until lightly golden brown at the edges. Be careful to not over-bake; these are best slightly under-baked. Remove from oven and allow to cool completely.
Creme Filling/Frosting
- In a large bowl, beat together the room-temperature butter and 1 cup (95g) powdered sugar. Add vanilla and salt. When smooth, add the remaining 1-3/4 cup (165g) powdered sugar and beat until smooth. Add the heavy cream as needed. Add up to 1/2 cup additional powdered sugar for a thicker filling.
- Once the cookies are completely cooled, frost one side of each cookie with the creme filling. Sandwich the two together and enjoy! These are best enjoyed within 3 days.
Recipe Notes
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 86mg | Potassium: 71mg | Fiber: 1g | Sugar: 37g | Vitamin A: 539IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, great cookies! We just love them! I’m wondering if these could be froze? Have you ever tried to freeze them?
You can freeze the rolled out dough before it’s baked but I wouldn’t recommend freezing these cookies once baked, they seem to lose a lot of flavor when frozen!
Love these. I suck at getting them the right amount of softness but they taste so good. I subbed out half the vanilla for butter cookie emulsion (in the batter and frosting) and it made them even more DELICIOUS. 5 stars!
This was a great recipe! I made it yesterday, but halved it, and used milk and olive oil instead of heavy cream and butter. The cookies themselves were delicious, and, although not as soft as the boxed Little Debbies, perfectly sweet and delightful–just like your pumpkin cookies that I tried in 2020.
Thank you for taking the time out of your busy days as a mom to practice and post recipes like this one. By doing so, you are bringing some needed encouragement and light to many in this world. God bless you and your family richly in 2021.
I am thrilled to hear this! Thanks so much! 🙂
I didn’t have any parchment paper on hand, but they still turned out perfectly!! They were so delicious, and all the tips beforehand made everything run smoothly. I thought the frosting was a little too sweet alone, but paired with the cookies it was perfect, and everything melded together. Thanks so much!! I’ll be adding these to my family recipes!! ❤️❤️❤️
Yay! So glad to hear you guys enjoyed! Thanks Kylee!:)
These are perfect. Pinned!
Thanks for the pin Kelly!
These are adorable! Thanks for linking up with the Let’s Get Real party. We hope you’ll join us again this week.
Thank you Gaye!
these are just so much fun! my kids would love to see these in their lunches
Yum! How cute are these cookies 🙂 Love, love this recipe! Pinned 🙂 and found it on the marvelous monday link party!
Cathy
Thanks Cathy and thanks for the pin!
I can’t get over how adorable these are!