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Oatmeal Creme Pies

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These scrumptious, homemade Oatmeal Creme Pies are a version of my childhood favorites. Chewy oatmeal cookies sandwich a delectable marshmallow creme based filling.

Store-bought treats were rare in my childhood home, but on occasion, my mom would bring home Little Debbie Oatmeal Creme Pies. They disappeared in a red hot minute. And believe it or not, this homemade version of Copycat Little Debbie Oatmeal Creme Pies is even better than my memories of these sweet sandwich treats!

Four Oatmeal Creme Pies stacked on a white plate


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Little Debbie Oatmeal Creme Pies

Growing up, there were certain grocery store items my sisters and I were hoping would be in our mother’s shopping cart. I was always pining for Archway Pecan Sandies, boxed gingersnaps, and Little Debbie Oatmeal Creme Pies. But my mom was very frugal and those types of splurges didn’t happen very often.

But fast forward to college. Thank goodness the shelves were usually stocked with Little Debbies on our 2 AM post-bar sprees to Quik Trip or whatever 24-hour convenience store was closest. I hadn’t thought of these sandwich cookies in years, but once I spotted a copycat recipe on my friend, Jen’s blog, I knew I’d have to bake up a batch of Copycat Oatmeal Creme Pies.

Oatmeal Creme Pies lined up on a wire rack

How to Make Oatmeal Creme Pies

  • I tweaked Jen’s recipe a wee bit, adding ginger to the cookie recipe and butter to the filling instead of shortening. Butter trumps shortening 99% of the time, though the latter is great for making a flaky pie crust.
  • Use quick oats, not old fashioned rolled oats. If  you’re in a pinch and do not have quick oats on hand, pulse regular oats in the food processor 4-5 times to mimic quick oats.
  • I also made 12 Little Debbie Oatmeal Creme Pies instead of 20. They had to be BIG like the original Little Debbie version. Feel free to make any size you like, but make sure to adjust your baking time if you elect to make smaller cookies.
  • Using a spatula to tap the oatmeal cookies into perfect rounds as soon as they come out of oven, makes for better looking sandwich cookies.
  • Also, using a cookie disher to make consistent sized cookies is extremely helpful.
  • I like using an offset spatula to spread frosting on these cookies.

What Is In the Middle of an Oatmeal Creme Pie?

The creamy filling in the middle of an oatmeal creme pie is a bit of a mystery. The ingredients of the sweet, white, vanilla filling are mixed with the cookie ingredients on the label. But, I can tell you what is in MY oatmeal cream pie recipe’s filling: butter, powdered sugar, marshmallow creme, and vanilla extract.

How Do You Store Copycat Little Debbie Oatmeal Creme Pies?

I recommend storing these sandwich cookies in the refrigerator in an airtight container. They’ll keep well up to 5 days. You can also freeze them up to 3 months.

How Many Calories in these Oatmeal Cream Pies?

In the packaged version, there are 310 calories in one large oatmeal cream (or creme) pie. This homemade recipe makes slightly bigger, thicker cookies that have 444 calories each.

I was thrilled with these cookies. The result was soft and chewy cookies with a spectacular marshmallow filling! My friends proclaimed them better than Little Debbies! I thought so, too! I hope you’ll try this classic!!!

More Delicious Sandwich Cookie Recipes:

Who doesn’t love a homemade sandwich cookie? Double the cookie PLUS frosting! My family is addicted to Oreos, but a sandwich cookie from scratch is even better. They swooned when I baked up these Chocolate Chip Sandwich Cookies, and these dreamy Chocolate Heart Sandwich Cookies can be made in any shape depending on the occasion! I love the sound of these Ginger Molasses Sandwich Cookies from The Food Charlatan, too!

These Snickerdoodle Sandwich Cookies are filled with cinnamon frosting! Citrus fans will love these Lemon Curd Sugar Cookie Sandwiches and red velvet lovers will be thrilled with these Easy Red Velvet Sandwich Cookies!

Oatmeal Cream Pies photo and text collage
Oatmeal Creme Pies

Oatmeal Creme Pies

Chewy oatmeal cookies filled with a marshmallow cream frosting recreate a childhood favorite!

Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Yield 12 large cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 1/2 cups quick oats
  • 1 1/2 cups flour

Filling::

  • 1 cup butter.at room temperature
  • 2 cups sifted powdered sugar
  • 1 7-ounce jar marshmallow creme
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350º.
  2. Cream butter and sugars. Add molasses, eggs, and vanilla, and mix well.
  3. Add salt, soda, cinnamon and ginger, and mix well.
  4. Add oatmeal, and mix until combined. Add flour and mix until just incorporated.
  5. Using a cookie disher if available, drop rounded tablespoonfuls of dough onto a parchment-lined baking sheet and bake for 10-14 minutes.
  6. For filling, mix all ingredients in a bowl until smooth and fluffy.
  7. Frost flat side of half of the cooled cookies, and sandwich together with an unfrosted cookie.

Notes

Adapted from Jen's Favorite Cookies

Nutrition Information:

Yield:

12

Serving Size:

1 cookie

Amount Per Serving: Calories: 444Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 72mgSodium: 367mgCarbohydrates: 70gFiber: 1gSugar: 49gProtein: 4g
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

44 comments on “Oatmeal Creme Pies”

  1. These were my favorite growing up! Love this homemade version!

  2. These are 1 million times better than the packaged kind (and I say that as someone who grew up LOVING the ones in the package!!)

  3. These are so much better than the store bought kind!

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