By Becky Hardin
Published Jan 26, 2022
An iconic grocery store treat, homemade Oatmeal Cream Pies feature soft and chewy oatmeal cookies with a sweet vanilla filling. Just as delicious as the original, this from scratch version is made without artificial flavors or preservatives for a treat you can feel great about making and eating!
Copycat Oatmeal Cream Pies
Make the most delicious Oatmeal Cream Pies you’ve ever tasted with this simple recipe. Made completely from scratch, these cookie sandwiches feature a smooth, sweet filling spread between 2 soft-baked and wonderfully spiced oatmeal cookies.
These copycat cookies are 100% homemade and 100% delicious! Perfect for any and all occasions, these pies are always a hit. Be sure to try my copycat Hostess cupcakes too!
Why You’ll Love this Oatmeal Cookie Recipe:
- DELICIOUS: Each oatmeal cream pie is loaded with flavor and texture, with hearty oats, warm cinnamon, spiced molasses, and sweet vanilla.
- EASY: You’ll be surprised at how quickly and easily these pies come together. It’s a fun afternoon project for young bakers to help with, too!
- HOMEMADE: Unlike the original Oatmeal Cream Pies, these pies are made from scratch without any preservatives or artificial flavors.
Ditch the packaged Oatmeal Cream Pies and make your own from scratch using simple baking ingredients.
How to Make Oatmeal Cream Pies
You can jump to the recipe card for full ingredients & instructions!
- Beat the wet ingredients together.
- Mix the dry ingredients together.
- Combine the wet and dry ingredients.
- Scoop 2 tablespoon-sized cookies onto prepared baking sheets/
- Bake.
- Flatten and cool the cookies.
- Make the filling.
- Assemble and enjoy!
Oatmeal Cream Pies are a quintessential Little Debbie cookie featuring 2 soft oatmeal cookies sandwiched with a sweet, creamy marshmallow filling. Easily make them at home using this simple recipe!
Store oatmeal cream pies in an airtight container at room temperature for up to 4 days. I like them best on day 2 after the flavors have intensified and the filling starts to soften the oatmeal cookies.
When stored properly, these cream pies should last up to 4 days.
To freeze oatmeal cream pies, wrap each pie individually in plastic wrap, place in an airtight bag or container, and freeze for up to 3 months. Remove from the freezer and thaw before serving.
If you love this childhood sweet treat, whip up a batch at home!
Tips!
- For perfect oatmeal cookies, try not to overmix the wet and dry ingredients.
- Keep an eye on the cookies as they bake. When the edges are lightly golden brown, they’re done!
- When removing the cookies from the oven, tap the baking sheet at least 3 times on the counter to flatten the cookies.
- Mix it up and add sprinkles or chocolate chips to the filling for a little something extra!
Making sandwich cookies has never been easier. Anyone can prepare this simple recipe!
What kind of oats are best for oatmeal cream pies?
For best results, use quick-cook oats. If you don’t have quick-cook oats, pulse old-fashioned oats a couple of times in a blender to break them down. Measure out 2 ½ cups of these oats and continue with the recipe.
Is there a substitute for marshmallow fluff in the filling?
Marshmallow fluff is a must-use in this filling recipe. Instead of using the filling recipe included below, use a buttercream frosting or hazelnut spread between the cookies. Get as creative as you’d like!
Can I make a chocolate cream filling?
Yes! Add 1 tablespoon of unsweetened cocoa powder to the filling mixture.
More Easy Dessert Recipes We Love
- Edible Peanut Butter Cookie Dough Recipe
- Black Magic Chocolate Cake with the Best White Icing
- Chocolate Chip Banana Bars
- Triple Berry Tiramisu
Sweeten anyone’s day with a plate of homemade oatmeal cream pies. What’s not to love?
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Cookies
- ▢ 1 cup unsalted butter 227 grams, room temperature (2 sticks)
- ▢ ¾ cup brown sugar 160 grams
- ▢ ¼ cup granulated sugar 50 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 2 tablespoons unsulphured molasses 43 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 2½ cups quick-cooking oats 223 grams
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ½ teaspoon kosher salt
- ▢ ⅛ teaspoon ground cloves
For the Filling
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ 1 cup powdered sugar 113 grams
- ▢ 1 tablespoon heavy cream 14 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 cup marshmallow fluff 128 grams
Video
Instructions
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes. 1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Add the eggs, molasses, and vanilla and mix well. 2 large eggs, 2 tablespoons unsulphured molasses, 1 teaspoon pure vanilla extract
- In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together. 2½ cups quick-cooking oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground cloves
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop 2-tablespoon-sized cookies onto the prepared baking sheets – place them 3 inches apart.
- Bake for 8-10 minutes, until lightly golden around the edges.
- Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
- While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth. 1 cup powdered sugar, 1 tablespoon heavy cream, 1 teaspoon pure vanilla extract, 1 cup marshmallow fluff, ½ cup unsalted butter
- Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
Becky’s Tips
- For perfect oatmeal cookies, try not to overmix the wet and dry ingredients.
- Keep an eye on the cookies as they bake. When the edges are lightly golden brown, they’re done!
- When removing the cookies from the oven, tap the baking sheet at least 3 times on the counter to flatten the cookies.
- Mix it up and add sprinkles or chocolate chips to the filling for a little something extra!
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Cream Pies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
Ingredients
For the Cookies
- 1 cup unsalted butter 227 grams, room temperature (2 sticks)
- ¾ cup brown sugar 160 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 2 tablespoons unsulphured molasses 43 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups quick-cooking oats 223 grams
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
For the Filling
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 cup powdered sugar 113 grams
- 1 tablespoon heavy cream 14 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup marshmallow fluff 128 grams
Instructions
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
- In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes. 1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
- Add the eggs, molasses, and vanilla and mix well. 2 large eggs, 2 tablespoons unsulphured molasses, 1 teaspoon pure vanilla extract
- In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together. 2½ cups quick-cooking oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground cloves
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop 2-tablespoon-sized cookies onto the prepared baking sheets – place them 3 inches apart.
- Bake for 8-10 minutes, until lightly golden around the edges.
- Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
- While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth. 1 cup powdered sugar, 1 tablespoon heavy cream, 1 teaspoon pure vanilla extract, 1 cup marshmallow fluff, ½ cup unsalted butter
- Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!
Video
Notes
- For perfect oatmeal cookies, try not to overmix the wet and dry ingredients.
- Keep an eye on the cookies as they bake. When the edges are lightly golden brown, they’re done!
- When removing the cookies from the oven, tap the baking sheet at least 3 times on the counter to flatten the cookies.
- Mix it up and add sprinkles or chocolate chips to the filling for a little something extra!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
