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Homemade oatmeal cream pies, or copycat Little Debbie cookies, are soft oat cookies sandwiched with a simple buttercream filling. They’re inspired by the classic packaged version but made from scratch with a thicker cookie and a richer filling. The cookies bake up tender thanks to the mix of oats, and the filling spreads easily. This is a straightforward cookie recipe that even beginners will find simple.
Why You’ll Love It
This homemade oatmeal cream pies recipe keeps the focus on soft oat cookies with a creamy, tasty buttercream filling. They’re easy to bake, sandwich and serve.
From-scratch version: These are made with basic ingredients instead of a boxed snack cake for homemade charm.
Soft cookie texture: The oat blend keeps the cookies tender.
Simple filling: The buttercream comes together quickly and contrasts with the chewy oatmeal cookies.
You might also like homemade cosmic brownies, cosmic brownie cheesecake, chocolate buttercream sandwich cookies and Boston cream pie.
Copycat Oatmeal Cream Pie Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds richness to both the cookies and filling.
Light brown sugar: Brings moisture and depth to the dough. You can use dark brown sugar if that’s all you have.
White sugar: Helps with structure and light spread.
Eggs: To bind the dough.
Oats: Old fashioned oats give body and chew while quick cooking oats blend into the dough for a softer bite.
All-purpose flour: Forms the base of the cookies.
Baking soda and baking powder: To support gentle rise and add the right amount of lift.
Powdered sugar: Sweetens the filling without graininess.
How to Make Little Debbie Oatmeal Creme Pie Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream butter and sugars: Beat until smooth.
Add eggs: Mix until combined.
Mix in dry ingredients: Stir until the dough comes together.
Shape the cookies: Scoop and flatten slightly.
Bake: Bake on a baking sheet or silicone baking mats and remove once set but still soft.
Make the filling: Beat butter and powdered sugar until smooth.
Assemble: Sandwich filling between cooled cookies with a piping bag or spatula.
Substitutions and Variations
Optional additions: A tablespoon of nutmeg or cinnamon can be mixed into the dough, or you might like to add a few drops of vanilla extract to the cream filling or cookie dough.
Marshmallow-style filling: Little Debbie oatmeal cream pies traditionally have a marshmallow-esque flavor. You can recreate this by using ¼ cup of salted butter and ¼ cup of marshmallow fluff. It’s important to note your filling come out a bit softer and have less structure.
Different filling: Little Debbie oatmeal cream pies would also be good with a cream cheese frosting to sandwich them.
Single oat swap: One oat type can be used if needed.
Dairy-free version: Use a dairy-free butter alternative in your sandwich cookies.
Serving Suggestions
With a hot drink: Enjoy homemade oatmeal cream pies with a latte breve or pistachio latte.
With a cold drink: Pair them with sparkling strawberry lemonade or homemade Mexican horchata.
For dessert: They’re perfect served after any kind of main dish from Philly cheesesteak to spicy Korean wings with hibachi noodles.
How to Store
Store: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. You can serve them chilled from the fridge or leave them out to reach room temperature first.
Freeze: Not recommended once filled.
Top Tips
Cool for 20 minutes before filling: Warm cookies soften the filling too much.
Watch butter temperature: Overly warm butter can cause spreading.
Flatten evenly: This helps the cookies bake uniformly.
Neaten edges if needed: A round cutter can tidy them while warm.
Homemade Little Debbie Cream Pies FAQs
The combination of regular rolled oats (also known as old fashioned oats) and quick oats helps the cookies stay soft while holding their shape.
Yes, the cookies can be baked ahead and you can add the creme filling later.
Your butter may be too warm. You can chill your cookie dough in the fridge covered with plastic wrap for about 30 minutes before baking to help prevent over-spreading.
Homemade Oatmeal Cream Pies Recipe
Homemade Oatmeal Cream Pies
Equipment
- Pastry Bag or Spatula
Ingredients
For the Cookies
- 1 Cup salted butter, softened
- 1 Cup light brown sugar
- ½ Cup white granulated sugar
- 2 eggs, large
- 1 Cup old fashioned oats
- 1 Cup quick oats
- 2 Cups all-purpose flour
- 1 Teaspoon baking soda
- 2 Teaspoons baking powder
For the Cream Filling
- ½ Cup salted butter, softened
- 2 Cups powdered sugar
Instructions
- Preheat your oven to 350°F.
Prepare the Cookie Dough
- Add the softened butter, brown sugar and white granulated sugar to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together on high speed for about 2 minutes or until the sugar is dissolved.
- Add in the eggs and beat again until they’re fully combined.
- Reduce the speed of your hand mixer.
- Gently whisk in the old fashioned oats, quick oats, flour, baking soda, and baking powder.
Bake the Cookies
- Use a standard size cookie scoop or large spoon to drop balls of cookie dough onto a greased or parchment paper lined baking sheet.
- Flatten the top of each ball slightly to help the cookies spread out.
- Bake for 11 minutes, then let them cool for 20 minutes on a wire rack.
Prepare the Cream Filling
- While your cookies are baking, beat the butter and powdered sugar together until smooth and creamy.
Fill the Cookies
- Use a piping bag or spatula to sandwich a generous amount of cream filling between two cooled cookies.
- Repeat the process with your remaining cookies and cream filling.
Notes
Watch butter temperature: Overly warm butter can cause spreading.
Flatten evenly: This helps the cookies bake uniformly.
Neaten edges if needed: A round cutter can tidy them while warm.
Nutrition
Homemade oatmeal cream pies are made by sandwiching soft oat cookies with a simple buttercream filling. The chewy oatmeal cookies have a tender crumb from the mix of oats and hold their shape well once baked, making them easy to fill and stack. The creamy filling adds sweetness and richness between the layers without taking over the cookie itself. Once assembled, they’re sturdy enough to handle but still soft to bite into, making them a solid choice for a homemade version of a familiar treat.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
