Oatmeal Creme Pies

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 You won’t believe how easy it is to make homemade Oatmeal Creme Pies!

Three Oatmeal Creme Pie cookies stacked on a plate

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 just so easy to do. The cookies are simple and straightforward and the creme filling is even easier to make. 🙂
A bowl with brown sugar and butter ready to be mixed

Tips for Making Oatmeal Creme Pies 

  • Ingredients at correct temperature: Make sure the butter is softened but not melted. Have the eggs out to room temperature as well so they will be able to disperse more evenly into the batter. That 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 under-bake: If you over-bake these cookies they get hard, crunchy, and the filling spills out when you 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 keep several things in mind. Use 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 six 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. This means you won’t get a very nice-looking cookie sandwich–and nobody wants that!
  • Cool the cookies COMPLETELY before frosting: If the cookies are even slightly warm, the filling with melt and get too soft. Make sure the cookies have completely reached room temperature before frosting!

Overhead view of Oatmeal Creme Pies

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Oatmeal Creme Pies

5 from 3 votes
 Homemade Oatmeal Creme Pies are simple to make but delicious beyond words!
Print Recipe

Oatmeal Creme Pies

5 from 3 votes
 Homemade Oatmeal Creme Pies are simple to make but delicious beyond words!
Course Dessert, Snack, treat
Cuisine American
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 20 creme pie cookies
Chelsea Lords
Calories 374kcal


Oatmeal Cookies

  • 16 tablespoons unsalted butter, (two sticks) softened to room temperature
  • 1 cup light brown sugar, lightly packed
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 2 cups white all-purpose flour (spooned and leveled*)
  • 2 cups quick oats (not old fashioned oats)
  • 1 teaspoon EACH: baking soda, baking powder, ground cinnamon
  • ¼ teaspoon nutmeg, optional
  • ½ teaspoon fine sea salt

Creme Filling

  • 12 tablespoons unsalted butter, ( 1½ cups) at room temperature
  • 2 ¾ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • teaspoon fine sea salt
  • 2 tablespoons heavy cream, up to an additional tablespoon, depending on desired consistency


Oatmeal Cookies

  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone 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 to combine.
  • 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 ½ tablespoons (30g) of dough. (You should get around 38 cookie dough 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 (do not melt!) and 1 cup (95g) powdered sugar. Add in the vanilla and salt. When smooth, add the remaining 1 ¾ cup (165g) powdered sugar and beat until smooth. Add the heavy cream as needed. Add up to ½ 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 three days.

Nutrition Facts

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

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.


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.


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


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Recipe Rating


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

  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!

    1. 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!

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