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:
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!
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
In a stand mixer fit the paddle attachment, combine the butter, brown sugar, and molasses. Beat until light and fluffy, about 3 minutes.
Use a rubber spatula to scrape the sides of the bowl and add the egg and the vanilla extract. Mix well.
In a separate bowl stir together the flour, oats, baking soda, and salt.
Add the dry ingredients to the wet and mix until just combined.
Use 1 Tablespoon measure of a .5 ounce cookie scoop to scoop the dough out onto your cookie sheet 2 inches apart.
Bake 10 minutes or until the edges of the cookies are set and the centers have puffed up but are still underdone. Transfer the cookies to a wire rack. Allow the cookies to cool completely.
While the cookies cool, make the creme filling. Combine all of the ingredients in a stand mixer fit with the whisk attachment and beat on slow, gradually increasing to high until light and fluffy. Transfer to a piping bag fit with a round tip.
Pipe the creme filling onto the backside of one of the cookies and sandwich together with another cookie.
Store in an airtight container or ziploc bag for up to 7 days! Enjoy!
Leave a comment and rate this recipe!
I sent this to my wife. She asked if was going to be her “stand mixer”, as our current mixer is a whisk on a drill. Then asked if i come with a paddle attachment. My question is, is the paddle attachment necessary?
Hi Brandon! That is innovation at it’s finest! You can absolutely use your whisk attachment instead!
I just made the cookies and I’m looking at cream recipe. Does it may too much for the batch of cookies? Btw. Cookies are delicious.
Would there be any deduction needed if I was using King Arthur all purpose flower vs Standard all purpose?
My first batch did not spread hardly at as lol as if I’m wondering if my flour is the issue.
Hi Ben! That shouldn’t make a difference! Make sure you’re really fluffing up and spooning your flour into your meausring cup to be sure you’re not overmeasuring!
I have been making these for every. Family. Function. That are so good. I do have a question though… every few batches I make turn completely flat in the oven…. I don’t know what I do to cause this… any advice??
Hi Marissa! So happy you enjoy these! It sounds like you might just be undermeasuring your flour a little from time to time! I like to do 1 test cookie in the ovent o make sure they’re spreading the right amount! If they spread too much, add a few more tablespoons of flour to your dough to make sure they’re the right consistency!
Is there something we could use as a substitute for the shortening? Thank you!!
You can use butter! They will taste less like the storebought version, but still work out totally fine 🙂