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.
This oatmeal cream pies
These cookies are adapted from my favorite oatmeal cookie recipe and are almost as delicious as my pumpkin oatmeal cream pies.
Think of these as a Little Debbie copycat. You won’t be able to tell the difference.
This recipe calls for only brown sugar and a touch of molasses. The brown sugar gives the cookie a melt in your mouth texture.
The cream filling is so much better than the buttercream fillings you see in most cream-filled sandwich cookies. This recipe contains marshmallow fluff and it’s delicious!
Bake and fill
Be extra careful to not over bake the cookies. Pull them out of the oven right at the moment that the edges are set.
The center will look as if they are not done. That’s okay. The cookies will continue to cook as you let them rest on the pan. This will ensure the softest texture possible.
The crème filling is much better than those that mimic frosting. It contains marshmallow fluff! That alone should tell you how delicious it is.
Spread the filling over the underside of one cookie and sandwich the second cookie over the top.
Super Easy Oatmeal Cream Pies
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
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tablespoons unsulfered molasses
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick cooking oats
For the cream filling
- 1 (7 ounce) jar marshmallow fluff
- 1/2 cup vegetable shortening
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- 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.
- 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.
- Roll the dough out into 2 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: Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. Spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich.
Make ahead tip
- 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.
Nutrition Information:
Yield: 11 Serving Size: 1Amount Per Serving: Calories: 457Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 66mgSodium: 233mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 5g
Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.
Angie says
How far in advance can these cookies be made and do they need to be stored in the fridge?
Jen Sobjack says
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.
Hannah says
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!!
Adrian says
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!
Jennifer Sobjack says
Thanks for sharing your feedback! I love these cookies!
Meghan says
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.
Jen Sobjack says
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.
Megan says
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?
Jen Sobjack says
I've never tried to make these dairy free so I'm not totally sure how to go about it.
June says
I tried this recipe today using coconut oil and shortening came out perfect.
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!
Jen Sobjack says
It's wonderful to hear how much you loved the cookies. They're also some of my favorites!
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!
anne says
Do you have to use vegetable shortening or does butter work as well? They look fabulous!
Jen Sobjack says
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.
Dahlia Thibeault says
Just Amazing! These cookies are way better than Little Debbie's. I can not stop eating them.
Jen says
I'm so glad you enjoyed the recipe!!
Laura @ Laura's Culinary Adventures says
Yum! Little Debbies have nothing on these cookies!
Jen says
Thanks, Laura!
Amber @ Dessert Now, Dinner Later! says
I seriously love these! Can't wait to make them!
Bekah says
These look absolutely INCREDIBLE! I want!!!
Jen says
Thank you, Bekah! I hope you are having a fabulous week!
Stacey @ Bake.Eat.Repeat. says
I've never had a little debbie cookie, but these look and sound pretty amazing so I think I'm going to have to try them!
Jen says
You must try them, Stacy! I'm warning you though, you will be hooked.