Homemade Oatmeal Cream Pies

Move over Little Debbie, there's a new kid in town - Homemade Oatmeal Cream Pies - and boy oh boy are they good!

Do you love the classic Little Debbie oatmeal creme pies? Think of those times 100! I'm completely over the moon for these Homemade Oatmeal Cream Pies. I've literally made them about half a dozen times in the last week to make sure the recipe was absolutely perfect for you!

Don't worry, I didn't eat 502 oatmeal cream pies. But might have had one or ten. And yes, I shared them with my family and my boys LOVED them. They're SO good y'all!

I even made a gluten free version for my daughter in addition to the regular ones. Check the recipe notes for details.

How to Make Homemade Oatmeal Cream Pies

Step 1 - Whisk the flour, baking soda, salt and cinnamon in a medium bowl. Stir in quick oats. Set aside.

Step 2 - In a large bowl, mix together softened butter, brown sugar, egg, vanilla and molasses.

Step 3 - Stir the dry ingredients into your butter mixture until completely combined.

Step 4 - Scoop 1 ½ tablespoon portions of cookie dough and place on parchment lined cookie sheets to make 30 cookies. I used a cookie scoop.

Step 5 - Bake at 375°F for 10-12 minutes. Let cool.

How to Make Oatmeal Cream Pie Filling

Step 1 - Beat vegetable shortening with an electric mixer until creamy.  I used Crisco. You can use butter, but it won't be pure white.

Step 2 - With mixer on low, gradually add your powdered sugar and water. Turn up to medium and beat until fluffy.

Step 3 - Spread filling on 15 cookies and top with another 15 cookies to make 30 sandwiches total.

Step 4 - Watch them DISAPPEAR.

Note: You don't need an electric mixer for this recipe but it makes it a little easier.

Is your family a fan of the classic Little Debbie Oatmeal Cream Pies? If so, you should definitely try this homemade version. I honestly think they taste so much better and they aren't full of preservatives or ingredients you can't pronounce.

If you make Homemade Oatmeal Cream Pies, I'd love to see how they turned out. Please share a photo and tag #momlovesbaking on Instagram. Or you can email a photo at lise@momlovesbaking.com and I will share it.

Happy Baking, friends!

Lise

xo

p.s. Do you like my photos? I'm in Foodtograhpy School now and working hard to improve my food photographs. Let me know what you think.

Tools for success

Half Sheet Pan (Set of 2)

Parchment Paper Rectangles for Sheet Pan (200)

Cookie Scoops (Set of 3)

Measuring Cups and Measuring Spoons

Mixing Bowls (Set of 3)

Wooden Spoons (Set of 6)

Note: The above items are affiliate links.

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Homemade Oatmeal Cream Pies

Move over Little Debbie, there's a new oatmeal cream pie in town and boy oh boy is it good!

4.84 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 15 sandwich cookies

Calories: 400kcal

Author: Lise Sullivan Ode

Ingredients

For the cookies

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt I used himalayan pink salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 3 cups quick-cooking oats
• ▢ 1 ¼ cups unsalted butter, softened 2 ½ sticks
• ▢ 1 cup packed dark brown sugar
• ▢ 1 large egg at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons dark molasses

For the cream filling

• ▢ ½ cup vegetable shortening substitute butter, if desired
• ▢ 2 cups powdered sugar
• ▢ 2 tablespoons water

Instructions

For the cookies

• Preheat oven to 375°F. Line 3 large cookie sheets with parchment paper. Set aside.
• In a medium bowl, stir together the flour, baking soda, salt, cinnamon and oats until well combined. Set aside.
• In a large bowl, add butter and sugar. Stir by hand or beat with an electric mixer until creamy. Add the egg, vanilla and molasses. Stir until combined. Gradually add the dry ingredients. Mix until everything is completely incorporated.
• Use a 1 ½ tablespoon cookie scoop to scoop out 30 mounds of cookie dough. They will be dome-like because of the scoop. (Use a regular spoon if you don't have a cookie scoop and divide the dough equally into 30 pieces.) Place 10 dough "balls" per prepared cookie sheet. Bake for 10-12 minutes. If the cookies are dome like, use the bottom of a glass to flatten them slightly. Let cool.

For the cream filling

• Use a hand mixer to beat the shortening until creamy. Gradually add the powdered sugar and water. Once combined, beat on medium speed for about a minute. You can also do this by hand if you don't have a mixer.
• Spread filling onto 15 cookies, then place the plain cookies on top. They are ready to serve.

Notes

Gluten Free Option: If you would like to make these gluten free, then substitute gluten free flour for the regular flour. And also make sure to get gluten free oats. Even though oats are naturally gluten free, it's best to check the package. I tested this recipe with gluten free flour and the cookies come out a little bit crispy but still taste great. You might have to press down the cookies with the bottom of a glass when they come out of the oven to make them more flat.

Nutrition

Calories: 400kcal | Carbohydrates: 46g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 319mg | Potassium: 84mg | Fiber: 1g | Sugar: 31g | Vitamin A: 693IU | Calcium: 60mg | Iron: 4mg

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Or Copycat Hostess Cupcakes (they're gluten free AND vegan)

Or Copycat Nothing Bundt Red Velvet Cake

All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.