Home > Desserts > Oatmeal Creme Pies Oatmeal Creme Pies February 27, 2016 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. You won’t believe how easy it is to make homemade oatmeal creme pies! These homemade oatmeal creme pies have quickly climbed to one of my favorite treats. As an oatmeal cookie fanatic (unless there are raisins in it…) there aren’t too many things better than two oatmeal cookies in one treat. And especially when the middle of those two cookies is a thick creme filling 🙂 These cookies are a “copycat” of the famous Little Debbie Oatmeal Creme Pies, but as you already know, homemade is always the best! And making these cookies from scratch is crazy easy to do. The cookies are simple and straightforward and the creme filling is even easier to make. 🙂 To make these oatmeal cookies the BEST, here are some cookie baking tips: Right temperature ingredients: make sure the butter is softened and not melted. Have the eggs out to room temperature as well! It’s important to have the eggs at room temperature as they will be able to disperse more evenly into the batter which will result in more even cooking and a lighter texture (eggs trap air). To bring eggs quickly to room temperature, just place them in a bowl of warm water for 5-10 minutes! Slightly underbake: if you overbake these cookies they get hard, crunchy, and the filling just spills out when you try to take a bite. You want the edges to be slightly crispy but the entire middle should be soft and chewy. To do this it’s important to have even sized balls of dough, press down the dough before baking, and watch them carefully as they bake (through the glass; don’t open the oven!). As soon as the edges are a light brown they are done! Test a couple at a time to make sure you’ve got the baking time down before you bake a larger batch. Bake a few at a time: I only bake 6 cookies at a time to give them PLENTY of space to spread. If there are too many balls of dough packed on the sheet they will run into each other and you won’t get a very nice looking cookie sandwich. Cool the cookies COMPLETELY before frosting: if the cookies are any bit warm the filling with melt and get too soft. You want the cookies completely at room temperature before frosting! More cookie recipes: Lemon Cheesecake Cookies with an easy glaze DoubleTree® Cookies Hilton’s famous recipe! S’mores Cookie Bars no baking required Brown Butter Chocolate Chip Cookies with oats Chewy Chocolate Chip Cookies the best, classic chocolate chip cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oatmeal Creme Pies 5 from 3 votes - Review this recipe You won't believe how easy it is to make homemade oatmeal creme pies! SAVE TO RECIPE BOX Print Recipe Oatmeal Creme Pies 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe You won't believe how easy it is to make homemade oatmeal creme pies! Course Dessert Cuisine American Prep Time 25 minutes Cook Time 7 minutes Total Time 32 minutes Servings 20 creme pie cookies Author Chelsea IngredientsOatmeal Cookies16 tablespoons (2 sticks, 1 cup; 227g) unsalted butter, softened to room temperature1 cup (195g) light brown sugar, lightly packed1 cup (210g) white granulated sugar2 large eggs1 and 1/2 teaspoon pure vanilla extract2 cups (270g) white all-purpose flour (spooned and leveled*)2 cups (195g) QUICK oats (not old fashioned oats)1 teaspoon EACH: baking soda, baking powder, ground cinnamon1/4 teaspoon nutmeg, optional1/2 teaspoon fine sea saltCreme Filling12 tablespoons (3/4 cup, 1 and 1/2 sticks) unsalted butter, at room temperature2 and 3/4 cups (300g) powdered sugar1 teaspoon pure vanilla extract1/8 teaspoon fine sea salt2-3 tablespoons heavy cream, depending on desired consistency InstructionsOatmeal CookiesPreheat the oven to 400 degrees F and line a large baking sheet with parchment paper or a silpat liner (very important for these cookies!)In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and creamy. Beat in the eggs and vanilla extract.In another bowl, mix together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until combined.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 place in the fridge for 20 minutes. Meanwhile, prepare the creme filling frosting.Form 6 balls of about 1 and 1/2 tablespoons (30g) of dough (you should get around 38 cookie dough balls) and then slightly flatten the balls. Place very spaced out (these spread a lot) on the baking sheet. 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 and allow to cool completely. Creme Filling/FrostingIn a large bowl, beat together the room temperature butter (do not melt!) and 1 cup (95g) powdered sugar. Add in the vanilla and salt. When smooth, add the remaining 1 and 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 1-3 days. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.