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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.

Four oatmeal cream pies stacked on a purple napkin

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!

An oatmeal cream pie cookie broken in half on a purple napkin.

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.

Two oatmeal cream pie cookies stacked on a purple napkin.
Four oatmeal cream pies stacked on a purple napkin

Super Easy Oatmeal Cream Pies

Yield: 11 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 unsalted butter, softened
  • ½ cup vegetable shortening
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick-cooking oats

For the cream filling

  • 1 (7-ounce) jar marshmallow fluff
  • ½ cup vegetable shortening
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot water

Instructions

  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 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.
  5. 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.

Notes

Make ahead tip

  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.

Nutrition Information:
Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 66mgSodium: 233mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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bailey

Sunday 1st of November 2020

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

Jen Sobjack

Tuesday 3rd of November 2020

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.

Angie

Thursday 2nd of January 2020

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

Jen Sobjack

Friday 3rd of January 2020

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

Monday 10th of June 2019

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

Sunday 31st of March 2019

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

Monday 1st of April 2019

Thanks for sharing your feedback! I love these cookies!

Meghan

Friday 8th of March 2019

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

Friday 8th of March 2019

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.

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