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- Homemade Oatmeal Creme Pies
Homemade Oatmeal Creme Pies
Take yourself back to your childhood with these homemade oatmeal creme pies! These soft and chewy oatmeal sandwich cookies taste just like the Little Debbie’s original!
Homemade Oatmeal Creme Pies
Where my Little Debbie’s fans?! Can I get a heck yeahhhhhh? And if you’re a Little Debbie’s fan, then I KNOW you are familiar with these oatmeal creme pies. Perfectly soft and chewy, sweet, and wholesome these homemade oatmeal creme pies have all the delicious flavor of your childhood favorite without any weird ingredients or additives.
What are oatmeal creme pies
Oatmeal creme pies are easily my favorite of the Little Debbie franchise. In fact, they were the first snack Little Debbie started with and are so popular because they are so darn delicious. These sandwich cookies consist of two super soft and chewy sandwich cookies layered together with a sweet creme layer. They’re a classic for a reason!
Ingredients for copy cat oatmeal creme pies
Now I know that this homemade oatmeal creme pie recipe may seem like it calls for a lot of ingredients, but let’s just remember that the original oatmeal creme pies contain the following 46 ingredients:
Corn Syrup, Enriched Bleached Flour (Wheat Flour, Barley Malt, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Palm and Soybeans Oils with TBHQ and Citric Acid to Protect Flavor, Dextrose, Whole Grain Oats, Water, Sugar, Molasses, Raisins. Contains 2% or Less of Each of the Following: Soy Flour, Leavening (Baking Soda, Ammonium Bicarbonate, Sodium Aluminum Phosphate), Whey, Salt, Soy Lecithin, Corn Starch, Mono- and Diglycerides, Sorbitan Monostearate, Polysorbate 60, Eggs, Palm Kernel Oil, Egg Whites, Cocoa Processed with Alkali, High Fructose Corn Syrup, Rice Flour, Nonfat Dry Milk, Modified Corn Starch, DATEM, Modified Tapioca Starch, Carrageenan, Artificial Colors (Includes Red 40, Yellow 5, Blue 1), Sorbic Acid (to Preserve Freshness), Spices, Natural and Artificial Flavors, Citric Acid, Malic Acid, Sodium Stearoyl Lactylate, Propylene Glycol Monostearate, Polysorbate 80, Pectin, Sodium Citrate, Modified Wheat Starch, Chocolate, Cocoa Butter.
So, like….these 12 ingredients don’t seem so bad anymore, huh? No unpronounceable additives, food dyes, or preservatives. You’ll need just simple baking staples. Here’s your shopping list:
- Butter
- Brown Sugar
- Molasses
- Eggs
- Vanilla
- Flour
- Oats
- Baking Soda
- Shortening
- Powdered Sugar
- Heavy Cream
- Salt
Tricks for the best copy cat oatmeal creme pies
- UNDER BAKE YOUR COOKIES: I’m sorry for raising my voice, but this is of utmost importance. Oatmeal creme pies are meant to be super soft and chewy, so make sure you under bake the cookies. The cookies will continue to cook as they cool, so you’ll want to take them out when they’re still a bit raw in the middle.
- Make sure your ingredients are at room temperature: It’s so important for both the cookie dough and the creme filling that your butter is at room temperature. This will ensure your filling is fluffy and light and your cookie incorporates together correctly.
- Store them in an airtight container or ziploc bag: There are few things worse than a stale cookie. For best results, we recommend you store these in an airtight container or ziploc bag to keep them super fresh. The homemade oatmeal creme pies will keep for up to 7 days!
Happy baking!
XXX
PrintCopy Cat Oatmeal Cream Pie
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour
- Yield 16 sandwich cookies
- Category dessert
- Method oven
- Cuisine american
Copy Cat Oatmeal Cream Pie
Take yourself back to your childhood with these homemade oatmeal creme pies! These soft and chewy oatmeal sandwich cookies taste just like the Little Debbie’s original!
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour
- Yield 16 sandwich cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 tablespoon molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup old fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
For the vanilla cream filling
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- First, make the cookies. Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- In a stand mixer fitted with the whisk attachment, beat together the butter, brown sugar and molasses on low speed until combined. Gradually increase the speed to medium-high and beat until smooth and homogenous, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium high speed until combined.
- Add the flour, oats, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- Use a ½ ounce cookie scoop to portion out equal amounts of dough (a tablespoon measurer also works). Place on the prepared baking sheets, spacing the dough 2 inches apart (you may need to bake in batches).
- Bake until the cookies have puffed up in the center and are set and firm around the edges but still somewhat soft in the middle, 9 to 11 minutes. Remove the baking sheets from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely, about 30 minutes more.
- Once the cookies have cooled, make the filling. In a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low speed, gradually increasing to high until creamy and fully incorporated, about 45 seconds. If the frosting is too dry, add another tablespoon of heavy cream. Transfer to a piping bag fitted with a small round tip.
- Once the cookies are completely cool, it’s time to assemble. Pipe about 2 tablespoons of frosting onto the bottom side of one cookie and place a second cookie on top to sandwich. Repeat with the remaining cookies, then serve.
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour
- Yield 16 sandwich cookies
- Category dessert
- Method oven
- Cuisine american
I live in Denver, and I don’t know if it was an altitude thing or what, but the dough was insanely sticky. I ended up adding 1/4 c more flour AND 1/4 c more oats. I also chilled my dough, and they turned out perfectly. I did a few batches for christmas cookies, and I think it really helps the frosting/filling to whip the butter for a few minutes before adding the rest of the ingredients — just for extra fluffiness. 🙂
Hi! I’m just wondering–would these come out ok if you freeze the dough? Do you have any recommendations for the best way to thaw the dough (at room temp or in the fridge?)?
hi! I was wondering what is the best way to store? Will they be okay at room temperature
Hi Kaitlin! You can store at room temp or in the fridge! I like to keep them in the fridge because they last longer!