Got a sweet tooth? These homemade oatmeal cream pies are gonna knock your socks off. Soft, chewy oatmeal cookies sandwiched with creamy vanilla filling – they’re so much better than the packaged ones we all grew up with. I’ve been perfecting this oatmeal cream pie recipe for years and finally nailed the perfect balance of spices, sweetness and that amazing texture we all remember. Trust me, once you try these, you’ll never go back to store-bought again. Keep reading to find out my secret ingredient that makes these irresistible!
Why You’ll Love This Oatmeal Cream Pies Recipe
Ever tried making sandwich cookies only to have them turn rock-hard? Been there. These oatmeal cream pie cookies solve that problem with a special ingredient combo that keeps them soft for days.
I first made these for my nephew’s birthday when he requested “those Little Debbie things but better.” The look on his face when he bit into one was priceless! Even my mother-in-law who “doesn’t like sweet things” asked for the recipe.
What makes these homemade oatmeal cream pies amazing is how adaptable they are. Add chocolate chips, swap the filling flavors, or make them gluten-free – they’re totally customizable to your taste. Now let’s get into how to make these nostalgic treats!
Ingredients for Perfect Oatmeal Cream Pies
For the Cookies:
- 1 cup unsalted butter, softened – Use room temperature butter for the best texture. Margarine works in a pinch but won’t give the same richness.
- 3/4 cup brown sugar, packed – This gives the cookies that classic molasses flavor. Dark brown sugar works best, but light works too.
- 1/2 cup granulated sugar – Provides sweetness and helps with the cookie structure.
- 2 large eggs – Room temperature eggs incorporate better. If you forgot, just place them in warm water for 5 minutes.
- 1 tablespoon molasses – This is my secret ingredient! It gives these oatmeal cream pie cookies that authentic flavor and helps keep them soft.
- 2 teaspoons vanilla extract – Always use real vanilla if possible.
- 1 1/2 cups all-purpose flour – Measure by spooning into cups and leveling off.
- 1 teaspoon baking soda – Helps the cookies rise properly.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 teaspoon cinnamon – Use Ceylon cinnamon for a more complex flavor.
- 1/4 teaspoon nutmeg – Freshly grated makes a big difference!
- 3 cups old-fashioned oats – Don’t use quick oats – the texture won’t be right.
For the Cream Filling:
- 1/2 cup unsalted butter, softened – Again, room temperature is key.
- 2 cups powdered sugar – Sift it to avoid lumps in your filling.
- 1 tablespoon heavy cream – This makes the filling extra smooth. Milk works if you don’t have cream.
- 1 teaspoon vanilla extract – For that classic vanilla flavor.
- Pinch of salt – This cuts the sweetness perfectly.
- 7 oz marshmallow fluff – This is what gives the filling that authentic texture! Don’t skip this.
How to Make Oatmeal Cream Pies
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and both sugars until light and fluffy, about 3-4 minutes. The mixture should look pale and increased in volume.
- Add eggs one at a time, beating well after each addition.
- Mix in molasses and vanilla until well combined. The mixture might look slightly curdled – that’s normal!
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet ingredients, mixing on low just until combined. Don’t overmix or your cookies will be tough.
- Fold in the oats by hand using a rubber spatula. The dough will be thick.
Step 2: Bake the Cookies
- Use a cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing cookies 2 inches apart.
- Slightly flatten each cookie with the palm of your hand. They’ll spread some, but this helps them bake evenly.
- Bake for 10-12 minutes until edges are just set but centers still look slightly underbaked. They’ll continue cooking on the sheet.
- Let cool on baking sheet for 5 minutes – they’ll firm up during this time. Then transfer to a wire rack to cool completely.
Step 3: Make the Cream Filling
- In a large bowl, beat softened butter until creamy, about 2 minutes.
- Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
- Add heavy cream, vanilla, and salt, beating until smooth.
- Fold in marshmallow fluff until just combined. Don’t overmix or it’ll lose its fluffiness.
Step 4: Assemble Your Oatmeal Cream Pies
- Once cookies are completely cool, match them up in pairs of similar sizes.
- Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie.
- Gently press the second cookie on top, flat side down, just until filling reaches the edges.
- Let them set for about 30 minutes before serving for best texture.
Delicious Variations of Oatmeal Cream Pies
- Chocolate Chip Oatmeal Cream Pies: Add 1 cup mini chocolate chips to the cookie dough for extra indulgence.
- Maple Cream: Substitute maple extract for vanilla in the filling and add 1 tablespoon of real maple syrup.
- Spiced Apple: Add 1/2 cup dried apple pieces to the cookie dough and increase cinnamon to 1 1/2 teaspoons.
- Peanut Butter Filling: Mix 1/4 cup creamy peanut butter into the cream filling for a nutty twist.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.
- Holiday Spice: Add 1/4 teaspoon each of ginger and cloves to the cookie dough for a festive flavor.
Oatmeal Cream Pies
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups old-fashioned oats
For the Cream Filling:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 7 oz marshmallow fluff
Instructions
Step 1: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in molasses and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in the oats using a rubber spatula.
Step 2: Bake the Cookies
- Use a cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing cookies 2 inches apart.
- Flatten slightly with your hand.
- Bake for 10-12 minutes, until edges are set but centers are slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 3: Make the Cream Filling
- In a large bowl, beat butter until creamy (about 2 minutes).
- Gradually add powdered sugar, mixing on low speed.
- Add heavy cream, vanilla extract, and salt, then mix until smooth.
- Fold in marshmallow fluff until just combined.
Step 4: Assemble the Oatmeal Cream Pies
- Pair up cookies of similar size.
- Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie.
- Gently press the second cookie on top.
- Let sit for 30 minutes before serving for best texture.
Notes
Nutrition
Frequently Asked Questions About Oatmeal Cream Pies
Do they still make oatmeal cream pies?
Yes, Little Debbie still makes their classic oatmeal cream pies! They remain one of their most popular snacks. However, making homemade oatmeal cream pies gives you control over ingredients and freshness, plus they taste way better than the packaged version.
Does Nick Saban eat oatmeal cream pies?
Yes! Nick Saban, the famous Alabama football coach, is known for eating two Little Debbie Oatmeal Creme Pies for breakfast every morning along with a cup of coffee. It’s become part of his well-known daily routine. Maybe he’d like these homemade ones even better!
Are Little Debbie PBJ oatmeal pies discontinued?
Unfortunately, yes. Little Debbie PB&J Oatmeal Creme Pies were a limited edition item and have been discontinued. However, you can make your own version by adding 1/4 cup peanut butter to the cookie dough and swirling 2 tablespoons of jam into the cream filling!
What is the white stuff in oatmeal cream pie?
The white filling in commercial oatmeal cream pies is typically made from vegetable shortening, corn syrup, sugar, and artificial flavors. In our homemade oatmeal cream pie recipe, we use a much tastier version made with real butter, marshmallow fluff, powdered sugar, and vanilla for an authentic but better quality filling.
What is in the middle of oatmeal cream pie?
The creamy middle of our homemade oatmeal cream pies contains butter, powdered sugar, marshmallow fluff, vanilla, and a touch of heavy cream. This creates that nostalgic, fluffy texture but with real ingredients and better flavor than the store-bought version. The marshmallow fluff is key to getting that signature texture!
How do I store homemade oatmeal cream pies?
Store your oatmeal cream pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but let them come to room temperature before serving for the best texture. You can also freeze them for up to 3 months – just wrap each one individually in plastic wrap, then place in a freezer bag.
Can I make these oatmeal cream pies ahead of time?
Absolutely! You can make the cookies up to 2 days in advance and store them in an airtight container. Make the filling the day you plan to assemble them for best results. Once assembled, they actually taste better after sitting for a few hours as the flavors meld together.
Let’s Bring Back Childhood Memories
There’s something special about biting into these homemade oatmeal cream pies. My kids never had the store-bought kind until after trying my homemade version, and they were shocked that anyone would choose those over these!
What I love most about this recipe is how it bridges generations. My grandfather lights up when I bring these to family gatherings – they remind him of his childhood treats but taste even better. Whether you’re making these for nostalgia or introducing them to someone for the first time, these oatmeal cream pies create moments worth remembering.
Make them your own, experiment with the variations, and don’t forget to check out my Samoa Cookies, Apple Cider Whoopie Pies, or No Bake Breakfast Cookies for more delicious cookie recipes!
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