Homemade Oatmeal Cream Pies

These Homemade Oatmeal Cream Pies are a delicious copycat of the classic Little Debbie snack. Soft oatmeal cookies are sandwiched with rich, buttery, marshmallow buttercream frosting. These are absolutely incredible!!

Looking for a more classic oatmeal cookie? Make sure to try my Crispy Chewy Oatmeal Cookies or my most favorite Oatmeal Raisin Cookies!

Homemade Oatmeal Cream Pies Are A Blast From The Past!

You know you remember these cookies from your lunchbox in elementary school…or is that dating me? Nowadays kids don’t get the satisfaction of opening that plastic wrap to reveal their lunch dessert…it’s all about bento-style lunch boxes filled with perfectly cut sandwiches and celery sticks.

I mean, I get it…I don’t buy Oatmeal Cream Pies for my kids either. Have you had one recently? They just don’t hit the same as they did when I was in 4th grade. I remember them being absolutely delicious, and when I tried one recently as an adult I took one bite and was utterly disappointed. Did they change the recipe or was my adolescent palette that confused?

Anyhow, I took matters into my own hands and created a FANTASTIC from-scratch recipe for my favorite lunchbox treat, and OMG you guys these are RIDICULOUS. You’re going to love me forever.

Soft Oatmeal Sandwich Cookies stacked and broken in half

Making Oatmeal Cream Pies From Scratch Is Easy!

The oatmeal cookie recipe that I created is easy to make with no chilling time necessary. They spread out to be the perfect thickness and texture.

The filling is very unique. There is gelatin involved which gives it the perfect texture. The filling stays put inside the “pie” and isn’t messy at all like some homemade sandwich cookies can be!

You’re Going To Fall In Love With This Copycat Oatmeal Cream Pies Recipe

I actually developed this recipe WAY back in 2011and posted it here on my site. I make them quite frequently, but thought the pictures needed a little sprucing up…plus for those of you who are new around here you might have missed this oldie recipe. And that’s just a shame because I was on my game when I came up with the recipe for these.

They are everything you WANT a Little Debbie to be: perfectly soft, cinnamon oatmeal cookies with a creamy, buttery filling that doesn’t squeeze out of the cookie sandwich. I’m telling you, these are THE BEST.

How To Make Oatmeal Cream Pies

Why Is Homemade Better?

If you have to ask I will explain! Obviously no weird chemicals or preservatives, so that’s a win. But let’s start with the oatmeal cookies…this is a special oatmeal cookie recipe specifically developed for this recipe. They are fantastic on their own, sure, but I wanted them to be ultra soft, just like the original Oatmeal Cream Pie. Here’s what I did differently:

  • A combo of both baking soda and baking powder. You might think it’s too much baking soda, but trust me! it helps them spread and gives them the exact right texture.
  • I used Quick Oats. Yes you can use old fashioned, or rolled oats, but the quick oats work best here for texture. Old-fashioned oats will gives a coarser appearance and a chewier texture, which is fine, but I wanted that classic appearance and chew.
  • The cookies will be very soft in the centers. If you try and move them directly off the baking sheet after they bake you will end up with a mess. The unique combo of molasses, granulated sugar, and light brown sugar make these sweet and a little soft in the centers, while the edges still get golden.
  • If the edges feel firm when they are fresh out of the oven don’t worry. These cookies actually soften a bit as they set, and the filling also softens the edges. A super soft texture is part of the magic of Oatmeal Cream Pies!
Oatmeal Sandwich Cookies filled with marshmallow buttercream

What’s Up With the Filling?

You’ll see in the ingredient list the filling is a straightforward buttercream. It’s actually more like a marshmallow buttercream with the addition of gelatin. Making the frosting this special, bouncy-ish texture is what makes these the BEST copycat recipe out there. I’m telling you, it’s perfect for these cookies.

The marshmallow buttercream sets up, which means once it sets it won’t squeeze out the sides of the cookie, which happens to be my biggest pet peeve with sandwich cookies! It stays perfectly in place, while being rich, creamy, and buttery. It’s a really unique frosting that I think you will LOVE!

Looking For More Copycat Recipes? Here Are A Few You’ll Love:

This recipe was originally developed and published in 2011. The photos have been updated for 2020 and the recipe has been slightly tweaked with only a few minor changes to the original.


Oatmeal Cream Pies

  • Author: Shelly
  • Prep Time Prep Time: 30 minutes
  • Cook Time Cook Time: 12 minutnes
  • Total Time Total Time: 19 minute
  • Yield Yield: 20 sandwiches 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


Homemade Oatmeal Cream Pies are outrageously delicious! Soft oatmeal cookies with a rich marshmallow buttercream filling. You will LOVE these!!




  • 3/4 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoons kosher salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups all purpose flour
  • 2 cups quick oats


  • 1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
  • 1/3 cup plus 1/4 cup water (divided)
  • 3/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 1 cup powdered sugar
  • 1 cup butter, room temperature


Make the Cookies

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, light brown sugar, and molasses together for 2 minutes.
  3. Add the eggs, salt baking soda, baking powder, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour and oats, mixing until combined.
  5. Using a medium (2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.
  6. Bake for 10-12 minutes until the edges are golden and centers are just set.
  7. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack, carefully, to cool completely. The centers of the cookies will (and should be) very soft, which is why letting them cool on the baking sheet is an important step.

Make the Filling 

  1. In a small bowl, sprinkle the gelatin over 1/3 cup water. Stir it together and let it stand about 5 minutes. Mixture will get thick as it sits.
  2. In a 2- quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup water until mixture comes to a full boil. Continue boiling for 30 seconds and immediately remove the pan from the heat.
  3. Stir in the vanilla and gelatin mixture until it dissolves completely.
  4. Transfer the mixture to the clean bowl of your stand mixer fitted with the whisk attachment. With your mixer on medium speed, mix for 20 seconds. Gradually raise the speed to high and mix until the mixture is stiff, white, fluffy, and cooled to barely warm,  5-7 minutes.
  5. Reduce the mixer speed to low and gradually add your powdered sugar, mixing until incorporated. Then add the butter and turn the mixer up to medium speed and mix until completely smooth, about 2 minutes.
  6. The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies, 5-10 minutes. Make sure not to let it sit too long, as it will become too thick and marshmallow-like to spread.

Assemble Cookies

  1. Use a large piping tip or an offset spatula to spread about 2 tablespoons of filling onto the bottoms of half the cookies. Press the remaining cookies onto the filling, creating sandwiches.
  2. Allow the cookies to set for 20-30 minutes.


Store airtight at room temperature for up to 3 days. Freeze airtight for up to a month.

Nutrition Information:

33.7 g
258.3 mg
17.3 g
49.2 g
3.5 g
61.3 mg

Keywords: cookies and cups, oatmeal cream pies, oatmeal cookies, copycat recipe, whoopie pies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Mandy Lowry
Jun 23, 2021 2:31 pm

These cookies were absolutely delicious. Unfortunately I couldn’t get the icing to work. It never worked up into white stiff peaks 🙁 The flavour was there though, so I decided to just glaze the cookies in it.

Vanity Hernandez
Apr 20, 2021 6:36 pm

Hey! Really want to make these but I have no molasses. Any suggestions?

Stephanie Roughan
Aug 4, 2020 3:47 pm

Hi! Can I use pectin in place of of gelatin?

Nana’s Girl
Jul 23, 2020 6:06 pm

Oh, Shelly – how you saved the day today!! My Dad went into the hospital with COVID-19 last night, my Mom has a fever of 101 degrees today and is being tested. It has just been awful. I needed baking therapy to cope, and made your Oatmeal Cream Pies this afternoon. How happy they have made me and my husband! The cookies themselves are amazing and a stellar recipe on their own. (Hubs had to go outside and mow to keep from eating them all, warm out of the oven. ) The frosting was unlike any recipe I’d ever made… Read more »

May 14, 2021 7:08 pm
Reply to  Nana’s Girl

Where does the 1 cup of butter go that’s for the filling?

Charlotta Sorensen
Jul 3, 2020 1:22 am

The cookie part turned out fantastic! The filling was a fail. It sets up way too firm and you’re left with an actual marshmallow in the center. I will definitely make the cookies again, but will try a different filling. The cookies are lovely on their own, too.

Jun 8, 2020 2:47 pm

One question I have is usually when I make cookies, I mix all the dry ingredients together first, flour salt baking powder baking soda etc. then add to the butter/sugar mixture. It found it mixes differently when all the dry ingredients are blended together first then mixed with the wet.

Jun 8, 2020 2:36 pm

These came out great! very tasty, cookie was soft and the filling was not too sweet and just firm enough not to squirt out as the recipes says. I used a small ice cream scoop so all cookies came out the same size…yes in the picture I did do a batch of bigger cookies :)) …2 mistakes I made 1) when I took the first batch of cookies out of the oven I banged the cookie sheet on my counter by mistake and the cookies center fell…BUT that was a good thing… I actually did that to the rest of… Read more »

cookie 1.jpg
cookie 2.jpg
May 29, 2020 2:02 am

I made these tonight. I bought the wrong type of oatmeal but really wanted to make them tonight and did not want to make another trip to the store. I made them with old fashion oats. They still turned out great. The filling was easy to make but it was a little difficult to spread onto the cookies. I may have let it set a minute to long. I was able to spread them on the cookie but it didn’t look pretty. Great thing is that nobody could tell since you put another cookie on top. I will try it… Read more »

Rose Nelson
May 16, 2020 2:03 am

Can you do this with chocolate chip cookies ? Are there any changes to the flling ?

Mandy Guerino
May 11, 2020 1:30 pm

I just made these for a fun little photoshoot my husband and I are doing; recreating School lunches from childhood. I am so pleased with the results As they look just like a Little Debbie but more rustic, and my husband said they are THE BEST thing I have baked!!!!
Thank you so much for thus recipe and the very well-written instructions! (I totally would have botched the filling had you not mentioned that small window of time that is best for piping it onto the cookies!)

Apr 25, 2020 5:05 pm

These. Are. AMAZING. Do you think the recipe would work okay doubled??

Mar 11, 2020 8:09 pm

Hello! Will the filling still work if I don’t use gelatin?

Mar 9, 2020 1:24 pm

Can I use unsalted butter?

Feb 29, 2020 4:37 pm

These are amazing! I am at high altitude 7,600 and added 1-2 T of water, 1 T of flour, 1 t vanilla, and subtracted 1 T of the white sugar and adjusted oven temp to 370 and baked for about 10 minutes to adjust for high altitude. They turned out perfectly with the chewy texture (same taste and texture as the Little Debbies!)!! This icing recipe is absolutely outstanding and unique (pretty much adding a homemade Fluff instead of the stuff in the container) in order to get that texture and taste I was looking for (not just a plain… Read more »

Jun 27, 2013 12:42 pm

These look delicious, and I plan on making them for a party this weekend. However, I couldn’t see anywhere in the recipe how many cookies/pies a batch made. Any ideas?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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