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These Oatmeal Cream Pies will instantly transport you back to the days of lunchboxes and chocolate milk. They’ll remind you of the famous “Little Debbie” oatmeal creme pies, but they’re even more delicious as they are homemade. Who doesn’t need a little comforting nostalgia these days?

Oatmeal cream pies stacked on a tabletop.

This homemade Oatmeal Cream Pies recipe will be a favorite of kids and adults. They are the perfect take-along snack to add a little sweetness to a lunch box or a carpool pick-up. This homemade version of “Little Debbie” oatmeal creme pies are so easy that you’ll never do store-bought again.

The cookies call for brown sugar and a touch of molasses. They’re the perfect blend of soft and not too sweet. The cream filling contains Marshmallow Fluff. While buttercream filling is yummy, this cream filling is absolutely delicious and perfectly balances the soft and chewy oatmeal cookies.

If love these cookies as much as I do, try some of my other favorite oatmeal cookie recipes. My pumpkin oatmeal cream pies are a delicious variation of this recipe, perfect for fall. Oatmeal chocolate chip cookies are yummy spin on the classic. Finally, Iced Oatmeal Cookies bring me back to tea parties with my grandmother.

Oatmeal Cream Pie Details

  • Taste – These cookies are lightly sweetened oatmeal cookies with a sweet cream filling.
  • Texture – The brown sugar in this recipe gives these cookies a melt in your mouth texture.
  • Ease – These cookies are so easy to make, you’ll be surprised!
  • Time – Oatmeal Cream Pie cookies take about 25 minutes to prepare and 10 minutes to cook.

What You’ll Need

The cookies are adapted from my oatmeal raisin cookies and use similar ingredients.

Ingredients

  • Unsalted butter – The butter should be room temperature – softened but not melted.
  • Vegetable shortening – Will keep the cookies soft and chewy.
  • Brown Sugar – The brown sugar adds richness and helps keep the cookies soft. There is no granulated sugar used in this recipe.
  • Eggs – Room temperature is always better.
  • Unsulphered molasses – Adds a warm hint of sweetness.
  • All-purpose flour
  • Baking soda
  • Ground cinnamon & vanilla extract – Staples for almost all oatmeal cookies!
  • Salt – Balances the sweetness.
  • Quick-cooking oats – Be sure to use quick-cooking oats, not old-fashioned oats or the texture will be compromised.
  • Confectioners’ sugar – Be sure to sift the sugar to avoid any lumps in the creme.
  • Marshmallow Fluff – Airy and sweet.
  • Vegetable shortening
  • Vanilla extract – For a subtle vanilla flavor.

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A bite taken out of an oatmeal cream pie.

How to Make Oatmeal Cream Pies

These delicious oatmeal cream pies are so easy to make that you’ll have them on regular rotation in your cookie jar.

  1. Cream together the wet ingredients: Beat butter, shortening and sugar together until light and fluffy, then add eggs, molasses and vanilla.
  2. Mix together dry ingredients: In a separate bowl combine flour, baking soda, cinnamon and salt. Add the dry ingredients to the butter mixture, then stir in the quick oats.
  1. Bake: Roll the dough into 1.5 tablespoon sized balls or use a cookie scoop and place on cookie sheets with parchment paper. Bake for 8-10 minutes and then allow cookies to cool on a wire rack.
  2. Make the cream filling: Combine Marshmallow Fluff, vegetable shortening, powdered sugar and vanilla extract in a large bowl and beat until light and fluffy.
  3. Assemble the pies: Pipe or spread the cream on the bottom side of one cookie, and top with a second to form a sandwich.
Oatmeal cream pie cookies on a wire rack.

Tips For Success

  • Don’t skip the shortening – Using only butter will cause these cookies to spread too thin.
  • Don’t overbake the cookies – Pull them out of the oven as soon as the edges are set.
  • Use a piping bag to fill the cookies. While you can technically spread the marshmallow creme on the cookies, I find it easier to pipe the filling. You can use a piping bag or a zip-top bag with the corner cut off.
  • Allow the cookies to cool completely before adding the filling. The oatmeal cookies should be at room temperature before adding the creme center. Otherwise, the creme will melt and the cookies will lose their structure.

Recipe FAQs

The center of the cookies still look wet after 10 minutes. Should I cook longer?

Not to worry! The centers will look as if they are not done, but they will continue to cook as they rest on the pan. This will ensure the softest cookie possible.

What can I use in place of Marshmallow Fluff?

We realize there are some parts of this country where you can’t easily find Fluff. We feel your pain. You can fill the cookies with vanilla buttercream frosting instead of making the Marshmallow Filling if you prefer.

I don’t have quick oats, can I use old-fashioned oats?

You can use rolled oats but pulse them in a food processor to break them up before using.

Storage & Freezing

  • In the fridge. These cookies will stay fresh for up to 2 days in the fridge. Be sure to store in an airtight container.
  • In the freezer. You can also freeze these oatmeal creme cookies for up to 2 months in a freezer bag or container. Allow them to thaw overnight in the fridge then enjoy.

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Oatmeal cream pies stacked on a tabletop.

Super Easy Oatmeal Cream Pies

Yield: 15 sandwich cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

These Super Easy Oatmeal Cream Pies are soft oatmeal cookies with creamy centers. They are similar to the well-known “Little Debbie”, only better because they are homemade. These cookies are great for kids and adults! They make the perfect take-along snack for kids and will send adults into memories of childhood. These homemade cookies are so easy that you will be making them all the time.

Ingredients

For the cookies

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (92 g) vegetable shortening
  • 1 cup (10 g) light brown sugar, packed
  • 2 large eggs
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 ½ cups (195 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups (267 g) quick-cooking oats

For the cream filling

  • 7-ounce jar (198 g) marshmallow fluff
  • ½ cup (92 g) vegetable shortening
  • ½ cup (60 g) confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

Make the cookies

  1. Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  2. In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugar, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the molasses and vanilla.
  3. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
  4. Roll the dough out into 1.5 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.

Make the cream filling

  1. Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. If the filling is too runny, add more confectioners' sugar, one tablespoon at a time until thick enough to pipe onto cookies.
  2. Pipe or spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich.

Notes

Butter and shortening: Both are required for this recipe. Using only butter will cause the cookies to spread too thin.

Molasses: I love the warmth it offers but if you wish not to use it, simply omit it.

Quick-cooking oats: Don't try to substitute old-fashioned oats for quick oats. It won't work. However, if you only have old-fashioned oats on hand, you can pulse them in the food processor to break them down before using.

The filling: You may fill the cookies with basic vanilla buttercream instead of the marshmallow filling.

Make ahead tip

  1. The cookies will keep for up to 2 days in an airtight container at room temperature.
  2. Or in the refrigerator for up to a week.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 181mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 5g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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55 Comments

  1. Anyone else finding that the filling doesn’t whip. It turned out to be more of a glaze than anything.

    1. It’s strange that your filling was the consistency of a glaze. There is only 1 tablespoon of water and no other liquid ingredients other than 1 teaspoon of vanilla. Make sure you’re not using any more water than the recipe calls for. And you should be using vegetable shortening that isn’t melted. It must be in its solid form at room temperature.

  2. How far in advance can these cookies be made and do they need to be stored in the fridge?

    1. The cookies will keep for up to 2 days in an airtight container at room temperature. Or in the refrigerator for up to a week.

  3. These were wonderful and a family favorite!! Everyone really enjoyed them. The only variation I made was putting 2 out of the 3 cups of oats in a food processor to grind them down a little bit and left 1 cup for the texture. This way it made them feel more like the little Debbie cakes that are smooth! So delicious!!

  4. I made these today and highly recommend them. I only made one tablespoon sized cookies instead of two (I was going for smaller portions) and I flattened the dough a bit before baking based on another review. I will make these again!

  5. The taste of the cookies and the filling was amazing. Even better the next day.
    The only issue I had was that the cookies were very thick. Ended up cutting them in half and making the sandwiches that way. Would recommend less dough per cookie than and flattening them down a little before baking.

    1. Make sure you were properly measuring the flour and that you were using quick cook oats. Using too much flour by accident or using old fashioned rolled oats will make the dough thicker and the cookies will not spread during baking, resulting in a thicker than desired cookie.

  6. Hi, I’m recently dairy free for my nursling. Can I make these Wth all shortening and no butter? How do you think it’ll turn out?

    1. I’ve never tried to make these dairy free so I’m not totally sure how to go about it.

    2. I tried this recipe today using coconut oil and shortening came out perfect.

  7. Elizabeth says:

    I bake often and am always looking for new recipes. I often make copycat Little Debbies for my nephew, who can’t have the original due to an allergy. I generally use a standard oatmeal cookie recipe and buttercream frosting. I have to admit…I was a bit of a skeptic about two elements of this recipe…not sure I would like the addition of molasses, and I abhor marshmallow (and especially marshmallow fluff!). I thought I’d make the frosting but not use it if I didn’t like it.

    I am so, so glad I tried this! The cookies were soft, chewy, and delicious! The frosting doesn’t taste overtly of marshmallow, and has perfect texture and flavor. I’m hooked! Thanks for the great recipe!

    1. It’s wonderful to hear how much you loved the cookies. They’re also some of my favorites!

  8. Cora Kendrick says:

    I absolutely L-O-V-E these cookies! I made them last fall for the football team when it was my turn to bring a dessert. They were a big hit. Do you think they would travel well? I thought about sending them to my daughter in college. It takes about 3 days for a package to arrive. Thank you for all the wonderful recipes. I also started following you on Instagram. You take such beautiful photos!

  9. Do you have to use vegetable shortening or does butter work as well? They look fabulous!

    1. The cookie needs both butter and shortening so it doesn’t spread too much. You could try using all butter but the result will not be the same as pictured. Shortening is also needed for the filling. Butter will not work.