Copycat Oatmeal Cream Pie Recipe
No matter your age, the chances are, you've enjoyed a Little Debbie Oatmeal Creme Pie. There's just something so nostalgic about those delightful treats, and rightfully so. The Little Debbie company first got its start in 1934. Business was a bit rough at first, but by 1960, the Little Debbie baking company introduced its first carton of sweets intended to be sold as a family pack, and the Oatmeal Creme Pie was the debuting star of the show.
The concept is simple really. A Little Debbie's Oatmeal Creme Pie is just two soft-baked oatmeal cookies with a lusciously smooth filling in the middle. But it's continued to show up in school lunchboxes, vending machines, and as an after-school snack for decades.
Now, you can replicate this classic treat on your own at home, using simple ingredients. This recipe allows you to whip up a batch of copycat oatmeal cream pies from scratch, providing plenty to share with the whole family.
Gather the ingredients for this copycat oatmeal cream pies recipe
To get started on making this delicious copycat oatmeal cream pie recipe, you'll first want to gather all of your ingredients. Each ingredient utilized for this recipe should be simple enough to find at any grocery store.
For the soft oatmeal cookies, you'll need two sticks of unsalted butter, softened, one cup white of sugar, one cup brown sugar, two eggs, two tablespoons of molasses, three cups of flour, one teaspoon of baking soda, one teaspoon of salt, two teaspoons of cinnamon, and one cup of old-fashioned oats.
To make the cream filling for your oatmeal cream pies, you'll also need a stick unsalted butter, softened, six cups of powdered sugar, two tablespoons of milk, and one teaspoon pure vanilla extract.
Cream the butter and sugars for this copycat oatmeal cream pies recipe
Before you begin mixing the cookie dough for these copycat oatmeal cream pies, first turn on the oven to 350 degrees Fahrenheit. Allow the oven to preheat while you make the oatmeal cookie dough.
In a mixing bowl, cream the butter, white sugar, and brown sugar until well-combined and fluffy. You can certainly use a stand mixer fitted with the paddle attachment for this recipe if preferred.
Once the butter and sugars are creamed, add in the eggs, and then mix in the molasses. Mix the wet mixture until all ingredients are well-combined before moving onto the next step.
Add in the dry ingredients to this copycat oatmeal cream pies recipe
Once the butter and sugar mixture is ready, it's time to add in the dry ingredients to finish your cookie dough for these copycat oatmeal cream pies.
In a separate bowl, add the flour, baking soda, salt, and cinnamon. Stir to combine. Then, gradually add the flour mixture into the butter mixture, mixing continuously. As the flour mixture starts to incorporate into the butter mixture, add in the oats and continue mixing until all ingredients are well-combined with the butter mixture. Mix until a soft dough forms.
Scoop and bake the cookies for this copycat oatmeal cream pies recipe
When the cookie dough for your copycat oatmeal cream pies is ready, it's time to scoop and bake the oatmeal cookies.
Line a cookie sheet with parchment paper or spray it with cooking spray to prevent the cookies from sticking. Use a cookie dough scoop to scoop tablespoon-sized spoonfuls of dough from the mixture. Roll the ball of dough in your hand, flatten it slightly, and then place the cookie dough on the cookie sheet. Repeat this step until you've rolled all of the cookie dough.
Once your oven is up to temperature at 350 degrees, put the cookies in the oven. Bake for 14 to 16 minutes until the edges of the cookies are just lightly golden, with the centers still gooey. Remove the cookies from the oven and allow them to finish baking on the hot cookie sheet. This is what will create the soft, chewy center.
Make the filling for these copycat oatmeal cream pies
The filling for a store-bought Oatmeal Creme Pie is essentially a soft, fluffy vanilla frosting. To make these copycat oatmeal cream pies, you'll make a simple vanilla buttercream frosting and then whip the frosting until it's fluffy.
To make the frosting, add a stick of softened butter into a mixing bowl. Mix it to break up the butter, and then add in two cups of powdered sugar. Mix the butter and powdered sugar, and then add in two tablespoons of milk and a teaspoon of pure vanilla extract.
Continue gradually adding the rest of the powdered sugar, scraping down the sides of the bowl as needed, until the frosting forms. Once the frosting comes together, turn the speed up on your mixture and whip the frosting until light and fluffy.
Assemble your copycat oatmeal cream pies
Once your cookies have fully cooled and your vanilla filling is ready, it's time to put these copycat oatmeal cream pies together.
Find a match for each cookie so they're paired up by size. Each should be relatively uniform in size, but some may be slightly larger than others. Place one cookie down on your workspace, and then add filling in the middle. You can do this by either spreading the filling on with a spatula or using a piping bag to make the process simpler. Once the cookie has filling, place the paired cookie on top and press down slightly to form the oatmeal cream pie. Repeat this step until all cookies have been made into sandwiches.
- 2 sticks unsalted butter, softened (plus 1 stick for filling)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 tablespoons molasses
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup old-fashioned oats
- 6 cups powdered sugar (for filling)
- 2 tablespoons milk (for filling)
- 1 teaspoon pure vanilla extract (for filling)
- Preheat the oven to 350 degrees.
- In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy.
- Mix in the eggs, and then mix in the molasses.
- In a separate bowl, add the flour, baking soda, salt, and cinnamon. Stir to combine.
- Gradually mix the flour mixture into the butter mixture. Continuously mix, and then add in the oats. Mix until a soft dough forms.
- Prepare a cookie sheet with parchment paper or cooking spray. Use a cookie scoop to scoop tablespoon-sized pieces of dough. Roll the ball of dough, flatten it slightly, and then place on the prepared cookie sheet. Repeat until all dough has been used.
- Bake the cookies for 14 to 16 minutes until the edges are just lightly golden brown and the middles are still gooey. Remove the cookies from the oven and allow to finish baking on the hot cookie sheet on top of the oven. Transfer the cookies to a cooling rack to finish cooling.
- While the cookies cool completely, make the vanilla filling. Add 1 stick of softened butter into a mixing bowl. Mix to break up the butter, and then add in two cups of powdered sugar. Mix the butter and powdered sugar, and then add in two tablespoons of milk and 1 teaspoon of pure vanilla extract. Continue gradually adding the rest of the powdered sugar, scraping down the sides of the bowl as needed, until the frosting forms. Once the frosting comes together, turn the speed up on your mixture and whip the frosting until light and fluffy.
- Once the cookies are cooled and the filling is ready, match the cookies up in pairs. Place one cookie down on a workspace, and then use a spatula or piping bag to add the filling. Place the paired cookie on top, and press down slightly to form a sandwich. Repeat until all cookies are turned into sandwiches.
| Calories per Serving | 641 |
| Total Fat | 16.8 g |
| Saturated Fat | 10.1 g |
| Trans Fat | 0.6 g |
| Cholesterol | 67.4 mg |
| Total Carbohydrates | 120.0 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 90.1 g |
| Sodium | 318.9 mg |
| Protein | 5.3 g |
