Oatmeal Cream Pie Recipe
by Sommer Collier — last updated on Feb 10, 2025 
Homemade Oatmeal Cream Pies Recipe – A homemade version of the beloved Oatmeal Cream Little Debbie Cake with fluffy filling in the center!
Oatmeal Cream Pies… A Childhood Favorite Snack
What was your favorite childhood treat? Swiss Cake Rolls, Twinkies, Ding Dongs?
I was an Oatmeal Cream Pie Cookie kind of girl.
How long has it been since you had one??? Sadly, they may not be quite what you remembered. Still good, but not amazing. Maybe we’ve matured beyond heavily preserved, factory-processed baked goods.
However, the homemade version is an entirely different story.
Nostalgia isn’t quite what it used to be. ~Peter De Vries
Homemade Oatmeal Cream Pie Cookies
Lt. Dan and I have recently discussed a new house rule for guarding our waistlines. It goes something like this…
If you MUST have it, you must MAKE it from scratch.
This rules out feverishly grabbing ice cream bars, store-bought oatmeal cream pies, and any other junk that you only crave at 11:46 pm, the worst possible time to eat it.
And who in their right mind is going to start baking at 11:46pm? Not me! If my craving continues the next day, I will make it myself and delight my family.
Oatmeal Cream Pie Recipe
These tender Homemade Oatmeal Cream Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day. Plus, they are much better than the store-bought variety.
The soft pliable cookies are sandwiched together with fluffy cream filling, just how you remember them, taste and texture both.
Homemade Oatmeal Cream Pies pack well in lunch boxes to provide a big smile when your little someone discovers their treat. That makes them a double win for both parent and child in my opinion.
So let’s learn how to make oatmeal cream pies right at home! Ready to get started?
Ingredients You Need
For the Oatmeal Cookie Dough:
- Brown Sugar
- Melted Unsalted Butter
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Cinnamon
- Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Rolled Oats or Quick Oats
For the Cream Pie Filling
- Vegetable Shortening
- Powdered Sugar or confectioners’ sugar
- Vanilla Extract
- Marshmallow Fluff
How to Make Oatmeal Cream Pies
For Classic Chewy Oatmeal Cookies:
- Sift the dry ingredients into a bowl and set aside.
- Preheat the oven and line cookie sheets with parchment paper.
- Beat together the wet ingredients on medium speed, then add in the sifted flour mixture ingredients. Once combined add in the oats. Scrape the bowl and mix until smooth.
- Scoop the dough into balls with a cookie scoop and place it on the baking sheets.
- Bake in the oven and let cookies cool completely before touching them.
For the Cream Filling:
- Cream together the shortening, powdered sugar, and vanilla until it becomes smooth in a stand mixer with a paddle attachment, then add in the marshmallow fluff. Mix until smooth.
- Then assemble the cookies with the filling in the center. It’s best to pipe the filling onto the cookies.
Get The Full (Printable) Homemade Oatmeal Cream Pies Recipe Below. Enjoy!
Tips & Tricks
- Don’t over-mix the cookie dough! For super soft and chewy cookies, make sure you don’t over-mix the dough! That can create tough cookies.
- Don’t overbake the cookies! Cookies will look slightly underdone when they are ready to take out of the oven. Make sure you don’t leave them in the oven too long, or they will be too hard.
- To make extra jumbo oatmeal creme pies, make larger cookie dough balls (and increase baking time)!
Frequently Asked Questions
Can I substitute butter for the shortening? What about coconut oil?
Yes, you can! It will change the flavor a tad, but will definitely work the same. Butter will make a nice soft filling, while coconut oil will make the filling a little stiffer than the traditional “frosting” filling.
Can I add raisins to my oatmeal cookies?
While the original oatmeal cream pies don’t have raisins in them, you can opt to add raisins if you’re into that!
Can I use plain marshmallow fluff as the filling?
If you are in a time pinch, you can simply just use store-bought marshmallow fluff as the filling, but it won’t be as fluffy or as sweet as if you doctor it up like I did!
How long do Oatmeal Cream Pies stay fresh?
These cookies will stay fresh at room temperature for about 3 to 5 days. Make sure to wrap them well.
Can I freeze Oatmeal Sandwich Cookies?
Yes, it’s best to wrap them individually in plastic wrap before freezing. Then you can place all the individually wrapped cookies in a freezer bag or airtight container and freeze for up to 6 months. Let them thaw at room temperature.
Other Dessert Recipes
- Fluffy No-Bake Strawberry Cream Pie Recipe
- Coconut Cream Pie Recipe
- Pumpkin Whoopie Pies with Buttercream Filling
- Fluffy Banana Cream Pie Recipe
- Lemon Cream Pie Recipe
- Other CopyCat Recipe ~ My Recipes.com
Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, trans fat, and vitamin percentages.
Homemade Oatmeal Cream Pie Recipe
Video
Ingredients
For the Oatmeal Cookies:
- 1 cup packed brown sugar
- 1/2 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
For the Cream Filling:
- 1 cup vegetable shortening
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 7.5 ounces marshmallow fluff (1 jar)
Instructions
For the Cookies:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
- Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet mixture until well combined. Stir in the oats.
- Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Let the cookies cool completely before moving off the parchment paper.
For the Filling:
- Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
To Assemble:
- Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Add the top cookie of each cream pie and press down.
SOO GOOD!!! Everyone loved them! Totally a level up on Little Debbie’s recipe, but still super nostalgic and delicious:)
Just made these for my daughters bake sale, and I also subbed the shortening for butter. My question is, can I still leave them in a airtight container at room temperature? Or because there is dairy, do they need to be refrigerated? I need to bring them in tomorrow morning and then they are gonna serve them up on Saturday. Do you think they will hold up?
Thanks!
Hi Grace!
Made with butter, they should still be fine at room temperature for 3-4 days. :)
I made this one time before and I swear it worked perfectly. Today, I made 3 different batches and the cookies turned out flat and greasy each time. What the heck went wrong? I checked all ingredients and everything was good. Any input would be appreciated!
Hi Nikki,
Hmmm… It sounds like your oven might have veered off temperature since the last time you made them. Try hanging a new oven thermometer in the center of the oven to test the temp. Then pull up instructions online to recalibrate the oven. (It’s usually pretty easy to do.) Hope this helps!
Was your baking powder fresh? That could result in flat cookies too.
This recipe is pure gold ! I’ve been looking for a good oatmeal cookies recipe for so long and they never turned out as tasty as expected…until I found this recipe ! It’s so easy and quick to make, tasteful, yummy. Everyone loved this cookies and we’re at the 3rd batch in 2 week :D It’s gonna stay in my bookmarks forever and ever. Thank you !
Great recipe! I will mention that since I am kinda on an egg buying “REVOLT” due to prices (I just can’t bring myself to pay 30 cents per egg)!! So, I decided to substitute 1/4 cup of applesauce per egg and they turned out just the right kind of sweet and chewy. The family loved them!
Delicious! The filling is so creamy. Even the non gluten free house members love these.
Followed the tips from other reviews and did a double batch of cookies to one batch of frosting and still had a smidge of frosting left over. I didn’t have a tablespoon sized scoop so I just used a tablespoon to portion the dough out and ended up with 28 cookie sandwiches in the end. Also did half butter half crisco for the frosting. Took them to the river for a day out with friends & kids and they were a smash hit with everyone, we were forcing ourselves to stop at 2 a person.
These are delish!! My fiancé couldn’t stop eating them and neither could I! I made them twice after realizing I had leftover crème filling that I put in the fridge to save for a gluten free batch. The only issue is mine flatten out severely, and become so thin! I even put the second batch of dough in the fridge for 20 mins before separating to balls and it still didn’t help. I only baked for 7 mins, and 6 mins the next time. Either way I will be making these again very soon because they do not last long!
Hello! Not the OP here but I recently had this problem with my cookies and realized it was likely due to expired baking soda/powder. Hope that helps!
I made this recipe this weekend. Super easy. It is FABULOUS! My kids will not stay out of them. I did double the cookie recipe. And I used butter instead of shortening in the filling. It is what I have been looking for! Thank you for such an amazing recipe!
I make this recipe all the time! Thought I’d share I made it as a “Valentine’s day” dessert yesterday and colored the cream filling pink to fit the holiday! It turned out so cute ☺️ even added some red sprinkles in some!
These are fantastic! I have a gas convection range and cooked the minimum noted time and the cookies were perfect! I shared and everyone raved about them. Like others noted, the icing is definitely enough for about 2 batches of the cookies. I just cooked one set to start and put the icing in the fridge and plan to make a second batch. These did not last long. Great recipe as noted!!
This recipe was delicious! I will say to bake the cookies for 10 minutes so it’ll hold better, but they were still great!
I made the filling with butter instead of shortening and oh my! Much more flavorful and I only used 3 sticks (1 1/2 cups) of butter instead of 4 (2 cups) (I doubled the recipe).
I also made 2 double batches and 1 regular batch of the cookies (50 sandwiches) and I had PLENTY of filling.
It calls for 1/2 cup butter…. 1 stick. Seems you may have added even more than double.
She was referring to replacing the shortening in the creme (which she doubled) from 2 cups to 1.5 butter