Copycat Little Debbie Oatmeal Cream Pies
There’s something undeniably nostalgic about biting into a Little Debbie Oatmeal Cream Pie. These classic treats have been a staple in lunchboxes and snack drawers for decades. While you can easily grab a box at the store, there’s a unique joy in creating your own version at home.
The Appeal of Homemade
Making copycat Little Debbie Oatmeal Cream Pies at home allows you to control the ingredients and tailor the flavors to your liking. You can opt for organic oats, adjust the sweetness, or even experiment with different fillings. Plus, the satisfaction of baking something from scratch is hard to beat.
The Perfect Cookie
The key to these pies is achieving the perfect cookie texture—soft, chewy, and slightly spiced. The oatmeal cookies should have a hint of cinnamon and a touch of molasses to mimic the original’s flavor profile. Baking them just right ensures they remain tender and delicious.
Creamy Filling
The creamy filling is what ties the whole treat together. It should be smooth, sweet, and vanilla-flavored, providing a delightful contrast to the oatmeal cookies. You can experiment with different types of vanilla or even add a hint of marshmallow fluff for an extra indulgent touch.
Personal Touch
One of the best parts about making these pies at home is the opportunity to add your personal touch. Whether it’s a sprinkle of sea salt on top or a dash of nutmeg in the dough, these small tweaks can make your homemade version truly special.
Share the Love
Homemade copycat Little Debbie Oatmeal Cream Pies make for a thoughtful gift or a fun treat to share with friends and family. They’re perfect for picnics, parties, or just a cozy afternoon snack. Share the love and nostalgia by baking a batch for your loved ones.
Copycat Little Debbie Oatmeal Cream Pies
Ingredients
- 1 3/4 cups 222 grams 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 170 grams unsalted butter, at cool room temperature
- 3/4 cup 150 grams granulated sugar
- 1 1/4 cups 250 grams 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 270 grams old-fashioned rolled oats
For the filling:
- 1 1/2 sticks 170 grams unsalted butter, at room temperature
- 2 1/2 cups 313 grams 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.
