Best Homemade Copycat Oatmeal Cream Pies

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Do you remember the joy of biting into a soft, chewy oatmeal cookie with a fluffy marshmallow cream filling? As a childhood favorite, Little Debbie Oatmeal Creme Pies may hold a special place in your heart, but today, we’re elevating that experience with a homemade version that surpasses the store-bought original!

Our homemade oatmeal cream pies combine the nostalgia of the classic Little Debbie treat with the satisfaction of creating something from scratch. Perfect for personal consumption or as crowd-pleasers at your next gathering, this recipe is sure to leave you with sticky fingers and happy baking memories.

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There’s something incredibly comforting about an oatmeal cream pie that takes you right back to the carefree days of childhood. Those soft, chewy cookies with their irresistible marshmallow cream center weren’t just a sweet treat; they were a moment of pure, uncomplicated joy. For many of us, the mere thought of these beloved sandwich cookies brings back a flood of warm memories and a longing for simpler times.

In our house, the love for oatmeal cream pies runs deep and wide. My husband, whose sweet tooth is as legendary as his love for these treats, can never resist the allure of that creamy, buttery filling nestled between two perfectly spiced oatmeal cookies. He says no dessert compares to the classic Little Debbie Oatmeal Creme Pies, and honestly, I can see the little boy in him light up with each bite. It’s his favorite, hands down.

Our four boys have inherited this passion, and a single batch of oatmeal cream pies never lasts long. With such a bustling, hungry brood, the cost of indulging in store-bought oatmeal cream pies can add up quickly, nudging the household budget in ways that make even the sweetest tooth a bit sour.

That’s why we’ve turned to homemade oatmeal cream pies. Not only do they offer a more wallet-friendly alternative to the store-bought version, but they also open the door to creating even sweeter memories with each batch. Baking together becomes a family affair, an opportunity to teach the boys a thing or two about the art of baking, and a chance to fill the kitchen with laughter, a dash of mess, and an abundance of love.

By crafting our homemade oatmeal cream pies, we’re not just saving pennies—we’re creating a legacy, one delicious cookie at a time. And the best part? We’ve perfected the chewy, creamy, dreamy treat that even outshines our cherished Little Debbie’s, making our homemade version the new gold standard in our home.

So, join us as we step into the kitchen and whisk together not just ingredients but also joy, tradition, and a little sprinkle of nostalgia to recreate the ultimate childhood favorite. Let’s bake!

The Quest for the Perfect Chewy Oatmeal Cookie

When it comes to the allure of a homemade oatmeal cream pie, the magic lies within the texture of the cookies. The best cookies, the kind that stay with you long after the last crumb has been devoured, strike that fine balance between being firm enough to hold their shape and soft enough to melt in your mouth with each bite. This is where homemade recipes shine, allowing for a level of chewiness that the store-bought version often can’t match.

In our quest for creating the perfect chewy oatmeal cookie, we’ve discovered that the key ingredient is quick oats. Unlike old-fashioned oats, which retain their shape and offer a heartier texture, quick oats are cut into smaller pieces and rolled thinner. This means they absorb moisture more readily during baking, creating a softer, more tender oatmeal cookie that’s just the right kind of chewy.

The use of quick oats not only contributes to the desired chewy texture but also ensures that each cookie is evenly cooked, with no tough bits to detract from the velvety mouthfeel of the marshmallow cream sandwiched in between. Quick oats blend seamlessly into the dough, providing a consistent texture throughout the cookie, which is essential for that perfect chewy experience.

In homemade oatmeal cream pies, every bite is a testament to the texture—buttery oatmeal cookies that are gentle on the bite yet hold their ground against the creamy filling. It’s a delicate dance between the chewy cookies and the soft marshmallow, a balance that commercial varieties often miss with their firmer, sometimes drier counterparts.

By prioritizing the texture, our homemade oatmeal cream pies elevate themselves above the store-bought oatmeal cream pies. This homemade oatmeal cookie recipe is not just about replicating a taste but about perfecting the feel, the very experience of what a true oatmeal cream pie should be—unforgettably soft, delightfully chewy, and completely homemade.

Ingredients Breakdown

Every great masterpiece starts with a palette of colors, and in the world of baking, our masterpiece—the best oatmeal cookie—begins with an array of carefully selected ingredients. Each component plays a pivotal role in crafting the chewy, comforting bites of our homemade oatmeal cream pies. Here’s a breakdown of what you’ll need and why each ingredient is crucial to your baking success.

Butter Flavored Crisco or Butter and Vegetable Shortening: The foundation of our cookie dough begins with the right fats. Butter Flavored Crisco gives a consistent, buttery flavor while vegetable shortening contributes to a tender texture. If you choose to use a combination of butter and vegetable shortening, you’re looking at cookies with a slightly richer flavor from the butter and a desirable crumb from the shortening.

Light Brown Sugar and Granulated White Sugar: The use of light brown sugar is twofold; it imparts moisture that’s essential for a soft cookie, and its molasses content adds a warm depth of flavor. Granulated sugar, on the other hand, provides sweetness and assists in creating a crisp exterior to contrast the soft interior.

Eggs: Eggs are the binders in our cookie canvas, holding everything together. At room temperature, they mix more uniformly into the batter, ensuring each cookie has the same tender texture and richness.

Molasses: This is the secret to the deep, caramelized flavor that sets these cookies apart from their peers. A tablespoon is all it takes to add complexity and an old-world charm to your oatmeal cookies.

Vanilla Extract: As a flavor enhancer, vanilla extract rounds out the sweetness and brings a classic aroma that’s comforting and familiar.

All-Purpose Flour: The structure of our cookies depends on the all-purpose flour. When scooped and leveled properly, it ensures the dough has just enough body to hold up to the creamy filling without becoming too dense.

Baking Soda: This leavening agent is responsible for the lightness and lift in the cookies, preventing them from becoming too heavy.

Kosher Salt and Cinnamon: Salt is the unsung hero that amplifies the flavors, while a hint of cinnamon adds a subtle spiciness that’s characteristic of an oatmeal cookie.

Quick Cook Oats: As mentioned, quick oats are essential for the chewy texture we’re after. They meld into the cookie, providing body and bite without overshadowing the other flavors.

For the Marshmallow Filling: Unsalted butter at room temperature makes for a smooth and spreadable base for the filling, while the addition of vegetable shortening helps stabilize the mixture. Powdered sugar sweetens the deal and milk or cream adds a luxurious richness. The vanilla rounds everything out for a creamy, dreamy marshmallow fluff.

Each of these ingredients must be measured with care and combined with precision to create the oatmeal cookie that’s just right—chewy, moist, and bursting with flavor. Ensuring that ingredients like eggs and butter are at room temperature is more than just a minor detail; it’s the baker’s secret to a dough that’s easy to work with and results in cookies that bake evenly and taste divine.

Armed with this knowledge and a spoonful of love, you’re ready to bake oatmeal cream pies that will transport you back to childhood with just one bite.

Essential Equipment

To turn our oatmeal cream pie aspirations into tangible, delicious reality, we’ll need more than just the right ingredients. We also need the proper tools to ensure our cookies are not just good, but great. These are the essentials that every home baker should have on hand for this recipe and countless others:

Parchment Paper: A baker’s best friend, parchment paper is a must for lining baking sheets. It ensures your cookies slide off easily without sticking or breaking apart, and it also makes cleanup a breeze. With parchment paper, you’ll get an even bake without overly browned bottoms.

Baking Sheets: Good quality baking sheets are indispensable. They conduct heat evenly, ensuring that each chewy oatmeal cookie is baked to golden perfection. Remember to give your cookies ample space on the sheet to spread out to their full, glorious diameter.

Cookie Scoops: To achieve uniformity in size and shape—key for creating cookies that pair up perfectly in a sandwich—a cookie scoop is your ally. Whether you prefer bite-sized delights or more substantial treats, a scoop will give you consistently proportioned dough balls every time.

Stand Mixer with Paddle Attachment: While a hand mixer can certainly do the job, a stand mixer with a paddle attachment is the ultimate tool for creaming together butter and sugar to that fluffy, light consistency we desire. It’s also excellent for incorporating the rest of the ingredients without overworking the dough. The result? Cookies with just the right texture and rise.

Measuring Cups and Spoons: Precision is paramount in baking. A full set of measuring cups and spoons will ensure that you’re adding the exact amounts needed for the chemical reactions in your dough to work their magic.

Wire Rack: Once baked, the cookies need to cool properly to maintain their texture. A wire rack allows air to circulate around the cookies, cooling them quickly and evenly, which is critical before you add the marshmallow filling.

Mixing Bowls: You’ll need at least two mixing bowls for this recipe—one for the wet ingredients and one for the dry. Having bowls of various sizes helps you organize and streamline the baking process.

Spatulas: A sturdy spatula is the unsung hero that scrapes down the sides of the bowl, ensuring all ingredients are well-incorporated. Plus, it’s the perfect tool for folding in the quick oats gently, preserving the delicate structure of the cookie dough.

By equipping yourself with these tools, you’re setting the stage for a seamless baking experience. Remember, in the alchemy of baking, your tools are just as important as your ingredients. With everything in its place and a paddle attachment at the ready, you’re well on your way to creating homemade oatmeal cream pies that are the envy of the bake sale and the highlight of your family’s dessert repertoire.

The Cookie Dough

Creating the cookie dough is the first and most crucial step in the journey to a homemade oatmeal cream pie. This process begins with the creaming method, where room temperature fats—either butter-flavored Crisco or a half-and-half mix of butter and vegetable shortening—are whipped until smooth. Then, sugars are added and beaten into the fat until the mixture is light and fluffy. This step introduces air into the dough, promising a lighter texture for the cookies.

Next, room temperature eggs, along with molasses and vanilla extract, are incorporated, ensuring each egg is fully mixed in before adding the next. The dry ingredients are whisked together in a separate bowl and then gradually added to the wet mixture. Here lies a critical moment—mixing just until the ingredients are combined. Overmixing can develop the gluten in the flour, leading to cookies that are more chewy than tender.

For those who dream of a thicker cookie, wrapping the dough in plastic wrap and chilling it for at least 30 minutes before baking can make all the difference. The chill time allows the fats to firm up, which means the cookies spread less during baking and results in a thicker, more substantial cookie.

Achieving the Perfect Chew

When it comes time to bake, it’s about finding that sweet spot where the cookies have just turned golden around the edges but are still soft in the middle. Typically, this takes about 9-11 minutes in an oven preheated to 350°F (175°C). Keep a watchful eye on your first batch to determine the perfect timing for your oven.

After baking, let the cookies sit on the cookie sheet for a few minutes. They will continue to set up without becoming overdone. Then, transfer them to a wire rack to cool completely. Cooling on a wire rack is crucial as it stops the cooking process and allows air to circulate around the cookies, which is essential to maintaining that sought-after chewy texture.

The Creamy Filling

While your cookies cool, whip up the homemade marshmallow fluff filling. Beat room temperature unsalted butter and vegetable shortening until smooth, then gradually mix in powdered sugar, vanilla, and a splash of milk or cream. Continue beating until the filling is light and fluffy. This homemade filling is a delightful blend of buttery richness and sweet marshmallow flavor, a creamy complement to the chewy cookies and a nod to the classic Little Debbie filling, yet with a homemade twist that’s undeniably superior.

Bringing Together Homemade Oatmeal Cream Pies

Assembling your oatmeal cream pies is like the final act of a well-orchestrated play. Match cookies of similar size to create pairs, then spread or pipe the filling onto the flat side of one cookie before gently pressing its mate on top. For a cleaner and more professional finish, fill a piping bag with the marshmallow cream and swirl it onto the cookies. If you don’t have a piping bag, snipping the corner off a freezer bag will do the trick in a pinch.

This methodical assembly ensures each homemade oatmeal cream pie is not only delicious but also a feast for the eyes, reminiscent of those iconic Little Debbie snacks but with a homemade charm that’s unbeatable.

Storage Solutions

After investing time in baking, you’ll want to ensure your oatmeal cream pies remain as fresh and delicious as when they first cooled on the wire rack. The secret to longevity is proper storage. Begin by allowing your cookies to cool completely after assembly; any residual warmth can lead to condensation within storage containers, which can make your cookies soggy. Once cool, place them in an airtight container. This barrier against moisture and air helps maintain the perfect chew and keeps the filling soft and creamy.

For those busy days when you or your loved ones need a quick snack, try wrapping individual oatmeal cream pies in plastic wrap. This not only preserves their freshness but also makes for a convenient grab-and-go treat. Storing them this way also helps maintain their structure, so they don’t get squished in transit.

Variations and Customizations

One of the joys of baking at home is the freedom to tweak recipes to suit your tastes or to use what you have on hand. If you’re a fan of vanilla, consider replacing the filling with a lush vanilla buttercream. For a tangier contrast to the sweet cookie, a cream cheese frosting can be a delightful filling alternative.

If you’re looking to add some texture or to pay homage to another classic cookie, raisins or nuts can be folded into the dough for an added layer of flavor and a nod to oatmeal raisin cookies. These additions introduce new textures and tastes, making the recipe versatile and adaptable to different palates.

Be bold and creative with your homemade oatmeal cream pies. After all, the best recipes are the ones that carry a personal touch, transforming a simple cookie into a signature treat. Whether you stick to the classic or venture into new flavor territories, what matters most is the joy that comes with baking and the delicious results of your efforts.

Enjoying Your Homemade Treats Responsibly

While indulging in a homemade oatmeal cream pie (or two!) is one of life’s simple pleasures, it’s important to enjoy these treats in moderation. A good rule of thumb is to consider them as part of your daily treat allowance. Depending on their size, each cookie sandwich could be a single serving, which can satisfy your sweet tooth while keeping your nutrition goals in check. They’re rich and satisfying, so one will often do the trick!

These oatmeal cream pies are not only fantastic for personal consumption but also make wonderful additions to any gathering. Whether it’s a family reunion, an office party, or a casual get-together with friends, your homemade treats will surely be the stars of the dessert table. They’re crowd-pleasers that evoke a shared nostalgia while impressing with their homemade quality.

Embracing the Joy of Homemade Baking

The act of baking from scratch is a delightful endeavor that goes beyond following a recipe. It’s about pouring a little bit of your heart into something tangible—and delicious—that can be shared with loved ones. These homemade oatmeal cream pies, with their tender cookies and fluffy cream filling, represent more than just a treat; they’re a labor of love, a homage to childhood favorites, and a testament to the joys of baking.

When compared to their store-bought counterparts, homemade oatmeal creme pies shine brighter in both flavor and texture. They lack the preservatives and artificial ingredients of mass-produced snacks and instead offer the wholesomeness and richness that only homemade goodies can provide.

In crafting these cookies, we reconnect with the simple pleasures of our past, celebrate the present moments of creation, and bake memories for the future. So, preheat your ovens, gather your ingredients, and prepare to take on the rewarding challenge of baking. You’re not just making cookies; you’re crafting experiences, spoonful by spoonful, batch by batch. Happy baking!

Best Homemade Copycat Oatmeal Cream Pies

Discover the joy of homemade oatmeal cream pies! Our recipe offers chewy cookies with fluffy filling for a delightful twist on a nostalgic treat. Perfect for sharing or savoring solo.
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Prep Time: 7 minutes
Cook Time: 12 minutes
Cooling time: 20 minutes
Total Time: 39 minutes
Servings: 18 sandwich cookies
Calories: 368kcal
Author: Katie


Cookie Dough

  • 1 C butter flavored Crisco or 1/2 butter + 1/2 vegetable shortening (room temperature)
  • 3/4 C light brown sugar packed
  • 1/4 C granulated white sugar
  • 1 large eggs room temp
  • 1 Tbsp molasses
  • 1 Tbsp vanilla extract
  • 2 C AP flour scooped and leveled
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1 1/2 C quick cook oats

Marshmallow Filling

  • 1/2 C unsalted butter room temp
  • 1/4 C vegetable shortening
  • 1 tsp pure vanilla extract
  • 2 1/2 C powdered sugar
  • 1 Tbsp milk or heavy cream


Make the Cookie Dough

  • In a large bowl of a stand mixer, beat shortening (or butter and shortening mix) until smooth.
  • Add both sugars and beat on medium speed until light and fluffy.
  • Add eggs, one at a time, followed by the molasses and vanilla extract, mixing until incorporated.

Combine Dry Ingredients

  • In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  • Stir in the quick oats but be careful not to overmix.

Shape and Bake

  • Using a small cookie scooper, drop dough balls onto a parchment paper-lined cookie sheet, spaced about 1-2 inches apart to allow for spreading.
  • Bake in a preheated oven at 350°F (175°C) for 9-11 minutes, or until the edges are golden.
  • Allow cookies to cool on the baking sheet; they will continue to set as they cool.

Create the Creamy Filling

  • While the cookies are cooling, prepare the creamy marshmallow frosting. In a mixing bowl, beat together butter and shortening until smooth.
  • Add powdered sugar, vanilla, and milk or cream, whipping it up for several minutes until you achieve a fluffy cream filling.

Assemble Your Oatmeal Cream Pies

  • Once the cookies are completely cool, pair them by size.
  • Spread or pipe the marshmallow buttercream on the flat side of one cookie and sandwich with another.
  • Wrap each cookie sandwich in plastic wrap and store in an airtight container to keep them soft.



These homemade oatmeal cream pies are best served at room temperature.


For a thicker cookie, you can chill the dough balls for 30 minutes before baking.

Storage Tips:

Keep your oatmeal cream pies in an airtight container at room temperature to maintain their chewy texture.
For a longer shelf life, you can store them in a freezer bag in the freezer and thaw them out the next day or whenever you’re ready for a treat.


Serving: 1g | Calories: 368kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 24mg | Sodium: 135mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin A: 174IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cookie, copycat, dessert, ice cream, oatmeal, oatmeal cream pie, sandwich cookie

Creating these homemade oatmeal cream pies is more than just following a recipe; it’s about recreating a piece of nostalgia with a gourmet twist. Whether you’re looking to relive those childhood moments or create new memories, this homemade oatmeal cream pie recipe is your ticket to a happy, delicious experience.

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