Oatmeal Cream Pies

These are the best oatmeal cream pies you'll ever have, with a creamy filling sandwiched between two soft and chewy oatmeal cookies.

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These oatmeal cream pies have a sweetened vanilla filling, sandwiched between two buttery oatmeal cookies with a hint of cinnamon flavor. If it’s been years since you’ve eaten the Little Debbie classic, this copycat recipe will have you licking the filling as it squishes out from the soft cookies.

Oatmeal Cream Pies Ingredients

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You’ll need:

For The Oatmeal Cookies:

• ¾ cup of vegetable shortening
• ¼ cup of salted butter
• 1¼ cups of sugar
• ¼ cup of light brown sugar
• 2 eggs
• 4 teaspoons of molasses
• 1 teaspoon of vanilla extract
• 2 cups of all-purpose flour
• 1½ cups of quick-cooking oats, pulsed 20 times in a food processor
• 1 cup of quick-cooking oats, ​not pulsed in a food processor
• 2 teaspoons of cornstarch
• 2 teaspoons of baking soda
• 2 teaspoons of unsweetened cocoa powder, not Dutch-processed
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• ½ teaspoon of salt

For The Cream Filling:

• ½ cup of salted butter
• ½ cup of vegetable shortening
• 7 ounces of marshmallow cream
• 1¾ cups of powdered sugar
• ¼ teaspoon of salt

Substitutions And Additions

VEGETABLE SHORTENING: It may seem strange to use both butter and vegetable shortening in the recipe, but this combination gives you a lighter, fluffier texture while also having the richness that comes from the butter.

COCOA POWDER: You can use most types of cocoa but avoid Dutch-pressed because it has less acidity, and this can have a negative effect on the leavening of the cookies

OATS: Quick-cook oatmeal is the best kind of oats for this oatmeal cookie recipe because old-fashioned oats tend to be chewier. They also cook quicker, and this alters the texture.

But if you want, you can pulse all of the oats in the food processor, and the recipe still works just as well.

How To Make This Oatmeal Cream Pies Recipe

For The Oatmeal Cookies

STEP ONE: In a large bowl, beat the shortening and butter at medium speed for 3 minutes.

STEP TWO: Reduce the speed to low and add both sugars, then beat until combined.

STEP THREE: Add the eggs, molasses, and vanilla, and beat until combined.

STEP FOUR: Combine the dry ingredients in a medium bowl, and use a whisk to stir away any lumps of flour.

STEP FIVE: Add the dry ingredients to the mixing bowl. Start at a low speed and gradually move up to medium speed to mix everything.

STEP SIX: Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°F and line a cookie sheet with a baking mat or spray with cooking spray.

STEP SEVEN: Using a 1-tablespoon cookie scoop, place scoops of dough on the cookie sheet 2 inches apart.

Use the flat bottom of a glass to press them down until they are ½-inch thick. You may want to spray the bottom of the glass with the cooking spray before doing this to stop them from sticking.

STEP EIGHT: Bake the cookies for 10 minutes, remove them from the pan, and cool them completely on a wire rack.

For The Cream Filling

STEP ONE: In a medium mixing bowl using an electric mixer, beat the butter and vegetable shortening on medium for 5 minutes.

STEP TWO: Add marshmallow cream, powdered sugar, and salt. Start on low speed, then increase to medium until combined.

STEP THREE: Spread 2 to 3 teaspoons of filling on the bottom side of one cookie, and then place a second cookie on top with the bottom side against the filling.

How To Serve

These oatmeal cookie sandwiches would delight the kids when they come home for an afternoon snack.

Serve them alongside an Orange Julius or Wendy’s Frosty for a treat.

We love hearty sweets made with oatmeal and butter. If you do, too, try these classic oatmeal chocolate chip cookies, or our no-bake monster cookies – perfect for little ones!

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Storing This Oatmeal Cream Pie Recipe

ON THE COUNTER: You can store these chewy oatmeal cookies in an airtight container on the counter for up to 3 days.

Or, if you want to keep them fresh for longer, pop them in a sandwich box in the fridge, and they should last for a week. It is best to let them come back to room temperature before eating (if you can wait).

IN THE FRIDGE: Before you bake the cookie dough, you can leave it in the fridge overnight if you want to prepare it ahead of time without any issues.

IN THE FREEZER: You can freeze oatmeal cream pies by wrapping them tightly with plastic wrap and popping them in the freezer. Make sure you use them within three months while they are still at their best.

Enjoy these homemade oatmeal cream pies any time you want with this easy copycat recipe. Tuck into the best oatmeal pie with a fluffy cream filling, or even try swapping the flavor of the filling for a new experience. However you serve it, this will become a firm family favorite!

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Oatmeal Cream Pies

5 from 2 votes

These are the best oatmeal cream pies you'll ever have, with a creamy filling sandwiched between two soft and chewy oatmeal cookies.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 24 pies

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Ingredients

  

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Oatmeal Cookies

• ¾ cup vegetable shortening
• ¼ cup salted butter
• 1¼ cups sugar
• ¼ cup light brown sugar
• 2 eggs
• 4 teaspoons molasses
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1½ cups quick cooking oats, pulsed 20 times in a food processor
• 1 cup quick cooking oats, ​not pulsed in a food processor
• 2 teaspoons cornstarch
• 2 teaspoons baking soda
• 2 teaspoons unsweetened cocoa powder, not Dutch-processed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cream Filling

• ½ cup salted butter
• ½ cup vegetable shortening
• 7 ounces marshmallow cream
• 1¾ cups powdered sugar
• ¼ teaspoon salt

Instructions

 

Oatmeal Cookies

• In a large mixing bowl, beat the shortening and butter on medium speed for 3 minutes.
• Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.
• Add eggs, molasses, and vanilla. Beat until well combined.
• Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.
• Add the dry ingredients to the mixing bowl. Starting at low speed, gradually increase to medium speed. Mix until well combined.
• Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°F. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.
• Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately ½ inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.
• Bake the cookies for 10 minutes. Remove from the pan and cool completely.

Cream Filling

• In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.
• Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.
• Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. The bottoms will face the filling, and the tops will face out.

Notes

• Use room temperature butter and eggs to help ingredients incorporate together better.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Nutrition

Calories: 319kcal | Carbohydrates: 40g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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