Homemade Oatmeal Creme Pies
Two chewy oatmeal cookies layered with cream filling – these homemade oatmeal cream pies are a delicious copycat of the Little Debbie favorite! A taste of childhood nostalgia!
Homemade Oatmeal Cream Pies
Growing up, one of my favorite things to get from the snack machine at school were oatmeal pies. Sometimes my mom would buy us kids a box of Little Debbie Oatmeal Creme Pies to pack in our lunchboxes too! It was always a treat!
Now, I’m normally a chocolate person, but there is just something special about those little cream filled cookie sandwiches! Even today, one taste takes me straight back to my childhood!
These homemade oatmeal cream pies taste just like the classic, but even better because they’re homemade! The cookies are fresh baked, so you don’t have any preservatives that can take away from the flavor of the cookie itself.
Who needs the help of Little Debbie when you have these easy to make homemade oatmeal cream pies! Using this easy to follow recipe, you can make this simple cookie recipe that is just as good as the packaged kind…or better!
First, we started with a batch of chewy oatmeal cookies, made with simple real food ingredients. Then we sandwiched them around a smooth vanilla buttercream frosting. Every bite is pure dessert bliss!
If you too love those sweet little oatmeal pies, you’ve got to try this recipe!
Cookie Ingredients
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- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 medium banana
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats or rolled oats
Cream Filling Ingredients
- 2 cups powdered sugar
- 1 Tablespoon milk (you can use plant-based milk too!)
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
- Stand mixer
- Large cookie sheet
- Silicone baking mat or parchment paper
- Medium cookie scoop
- Mixing bowls
- Wire rack
Instructions
To Prep: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
To Make The Cookies:
- Cream butter and sugars together in a large bowl or bowl of stand mixer with paddle attachment.
- Add vanilla and banana to the butter mixture and mix until smooth and no more banana lumps remain.
- In a separate mixing bowl, whisk together the flour, baking soda, salt.
- Slowly add the dry ingredients to the bowl of wet ingredients, mixing as you add, until well combined. Stir in the oatmeal.
- Scoop 1 1/2 – 2 Tablespoon portions of the cookie dough onto the parchment paper-lined baking sheets.
- Bake for 13-15 minutes, remove from oven and allow cookies to cool completely before adding the filling.
To Make The Cream Filling:
- Add the creme filling ingredients to the bowl of a stand mixer and beat together. You can also use an electric hand mixer. If the cream seems too thick, add an extra Tablespoon of milk.
- Place 2 tablespoons of cream between two cookies.
Prep Tips
- When you take the cookies out of the oven they will not look “done,” but they are. Do not leave the cookies in the oven for longer than 17 minutes, or they will burn.
- You can easily make this into a vegan recipe by swapping out a vegan buttery stick for the butter. The taste and texture will still be spot-on!
- Instead of eggs, we used a banana for this recipe. Bananas are a common egg substitute and they add moisture to the cookies so they stay soft. And with the price of eggs these days, finding alternatives isn’t a bad idea!
Frequently Asked Questions
How Long Do Oatmeal Cream Pies Stay Good For?
While the store-bought pies can last almost indefinitely, our homemade pies are made without preservatives. But you have options!
When kept in an airtight container at room temperature, homemade oatmeal creme pies stay fresh for 2-3 days. If you put the container in the refrigerator, the cookies will stay fresh for up to a week. It’s really the filling that benefits from refrigeration, as it loses its consistency a little quicker at room temp.
You can also freeze your oatmeal cream pies to keep them fresh for months! To do so, wrap each pie individually in plastic wrap and place inside a large freezer bag. When you’re ready to enjoy, you can take them out one at a time as needed and allow them to thaw slowly to room temperature.
Can You Substitute Quick Oats for Rolled Oats?
This recipe uses rolled oats, also known as “old fashioned oats.” In a pinch, you could use quick oats in place of the rolled oats. However, I would only do this is you don’t have any rolled oats handy or aren’t able to get to the store. The recipe will still work, but the finished texture of the cookies may be slightly different.
Quick oats have been processed and pre-cooked longer than rolled oats. The quick cook oats have less fiber and will be softer in texture than rolled oats. So the cookies will be a little less chewy than you may expect if you use quick oats. Just something to keep in mind!
More Oatmeal Cookie Recipes To Try
Homemade Oatmeal Cream Pie Recipe (Printable Recipe Card)
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Homemade Oatmeal Cream Pies
Equipment
- Electric mixer
- Mixing bowls
- Cookie sheet
- Baking Mat or Parchment Paper
Ingredients
For the Cookies:
- 1 cup butter room temperature
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 banana
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
For the Cream/Creme:
- 2 cups powdered sugar
- 1 TB milk can be non-dairy milk too
- 1/2 cup butter room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
To Make The Cookies
- Cream butter and sugars together in a large bowl.
- Add vanilla and banana to the butter/sugar mixture and mix until smooth and no more banana lumps remain.
- In a separate bowl, whisk together the flour, baking soda, salt.
- Gradually add dry ingredients to the bowl of wet ingredients, mixing as you pour, until well incorporated. Stir in the oatmeal until incorporated.
- Scoop 1 1/2 - 2 TB portions of the dough onto the prepared baking sheets.
- Bake for 13-15 minutes. Do not over-bake. Allow to cool completely before frosting.
To Make The Creme Filling
- To make the cream, mix all ingredients together with a hand mixer, if too thick, add additional milk.
- Place 2 tablespoons of cream between two cookies, until all cookies are filled.
Notes
Nutrition
Pin our Copycat Little Debbie Oatmeal Creme Pies on Pinterest:
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