Copycat Little Debbie Oatmeal Cream Pies

Remember the delight of biting into a soft, chewy oatmeal cream pie from your lunchbox as a kid? Now you can recreate those childhood memories with this copycat recipe for Little Debbie Oatmeal Cream Pies. Made from scratch, these cookies are soft, flavorful, and filled with a rich, creamy filling that takes them to the next level.

Why Make Them at Home?

• Better Ingredients: Homemade means you control the ingredients—no artificial flavors or preservatives.
• Customizable: Adjust the sweetness, add extra cinnamon, or tweak the filling to suit your taste.
• Fun to Make: Perfect for baking with kids or for a weekend baking project.

Ingredients You’ll Need

For the Cookies:

• 1 ¾ cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• 1 ½ sticks unsalted butter, softened
• ¾ cup granulated sugar
• 1 ¼ cups dark brown sugar, lightly packed
• 2 large eggs, at cool room temperature
• 1 large egg yolk, at cool room temperature
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats

For the Filling:

• 1 ½ sticks unsalted butter, at room temperature
• 2 ½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk

How to Make Homemade Oatmeal Cream Pies

Step 1: Prep and Preheat

Preheat your oven to 350°F and line large baking sheets with parchment paper.

Step 2: Make the Cookie Dough

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2–3 minutes.
3. Add the eggs, egg yolk, and vanilla, one at a time, beating well after each addition.
4. Gradually mix in the dry ingredients until just combined. Stir in the oats with a rubber spatula.

Step 3: Bake the Cookies

1. Scoop 3-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them a few inches apart. Flatten slightly with the bottom of a measuring cup.
2. Bake for 12–14 minutes, rotating the baking sheets halfway through, until the edges are slightly browned.
3. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Cream Filling

1. In a stand mixer, beat the butter on medium speed until smooth and creamy.
2. Gradually add the powdered sugar, beating until fluffy.
3. Mix in the vanilla extract and milk until smooth.

Step 5: Assemble the Pies

1. Pair the cookies by size and spread a generous amount of filling onto the flat side of one cookie.
2. Gently press another cookie on top to create a sandwich.

Storage Tips

• Room Temperature: Store the assembled oatmeal cream pies in an airtight container for up to 3 days.
• Freezer Friendly: Wrap individually in plastic wrap and store in the freezer for up to 2 months. Let thaw at room temperature before serving.

Why You’ll Love These Oatmeal Cream Pies

These homemade oatmeal cream pies are soft, chewy, and bursting with comforting flavors. They’re perfect for lunchboxes, dessert tables, or a nostalgic treat with your afternoon coffee. Each bite delivers that classic taste with the added satisfaction of knowing you made them yourself.

Time to Relive the Sweet Memories

Get ready to bring back those childhood lunchbox vibes—only better. Once you try these homemade oatmeal cream pies, you might never go back to store-bought again! Happy baking! 🍪❤️

Looking for more from-scratch recipes? Check out my Instant Butter Pecan Pudding Mix or Base Cake Mix for more delicious inspiration.

Copycat Little Debbie Oatmeal Cream Pies

Copycat Little Debbie Oatmeal Cream Pies are homemade versions of the classic snack, featuring soft, chewy oatmeal cookies sandwiched with a creamy vanilla filling. These treats capture the nostalgic flavor and texture of the original, perfect for a sweet indulgence.

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Servings 12 cookies

Calories 3 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 1/2 sticks
• 3/4 cup granulated sugar
• 1 1/4 cups lightly packed dark brown sugar
• 2 large eggs at cool room temperature
• 1 large egg yolk at cool room temperature
• 1 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats

For the filling:

• 1 1/2 sticks unsalted butter, at room temperature
• 2 1/2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk

Instructions

 

• Preheat the oven to 350°F. Line large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
• Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
• Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 3kcalCarbohydrates: 0.3gProtein: 0.05gFat: 0.04gSaturated Fat: 0.02gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.01gCholesterol: 0.1mgSodium: 179mgPotassium: 6mgFiber: 0.04gSugar: 0.2gVitamin A: 7IUVitamin C: 0.03mgCalcium: 22mgIron: 0.04mg

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