Oatmeal Creme Pies

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 You won’t believe how easy it is to make homemade oatmeal creme pies!

The best ever homemade OATMEAL CREME PIES! Delicious and easy to make! I chelseasmessyapron.com

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. 🙂
The best ever homemade OATMEAL CREME PIES! Delicious and easy to make! chelseasmessyapron.com

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!

The best ever homemade OATMEAL CREME PIES! Delicious and easy to make! chelseasmessyapron.com

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Oatmeal Creme Pies

5 from 3 votes
 You won't believe how easy it is to make homemade oatmeal creme pies!
Print Recipe

Oatmeal Creme Pies

5 from 3 votes
 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

Ingredients

Oatmeal Cookies

  • 16 tablespoons (2 sticks, 1 cup; 227g) unsalted butter, softened to room temperature
  • 1 cup (195g) light brown sugar, lightly packed
  • 1 cup (210g) white granulated sugar
  • 2 large eggs
  • 1 and 1/2 teaspoon pure vanilla extract
  • 2 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 cinnamon
  • 1/4 teaspoon nutmeg, optional
  • 1/2 teaspoon fine sea salt

Creme Filling

  • 12 tablespoons (3/4 cup, 1 and 1/2 sticks) unsalted butter, at room temperature
  • 2 and 3/4 cups (300g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2-3 tablespoons heavy cream, depending on desired consistency

Instructions

Oatmeal Cookies

  • Preheat 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/Frosting

  • In 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.

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The best ever homemade OATMEAL CREME PIES! Delicious and easy to make! chelseasmessyapron.com
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Recipe Rating




13 Comments

  1. Yum! How cute are these cookies 🙂 Love, love this recipe! Pinned 🙂 and found it on the marvelous monday link party!
    Cathy

  2. 5 stars
    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!! ❤️❤️❤️

  3. 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.

  4. 5 stars
    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!

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