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
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
- 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.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.