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!!
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.
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.
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!
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.Print
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:
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Make cookie dough: 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. Add the eggs, salt baking soda, baking powder, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour and oats, mixing until combined.
Form balls of dough: Using a medium (2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.
Bake for 10-12 minutes until the edges are golden and centers are just set. 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:
Mix gelatin and water: 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.
Heat: 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. Stir in the vanilla and gelatin mixture until it dissolves completely.
Whisk: 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.
Add sugar: Reduce the mixer speed to low and gradually add your powdered sugar, mixing until combined.
Add in the butter. Turn the mixer up to medium speed and mix until completely smooth, about 2 minutes.
Cool briefly: 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.
Add filling and top with another cookie: 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. 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.
Keywords:: cookies and cups, oatmeal cream pies, oatmeal cookies, copycat recipe, whoopie pies
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