Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
Love oatmeal cookies? Be sure to try our reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.
Copycat Little Debbie Dessert
Do you remember eating Little Debbie Oatmeal Cream Pies as a kid? I sure do!
If you’ve never had one—and for that I apologize for your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of sweet and gooey vanilla cream filling.
Maybe you were more of a ding dong or twinkie fan? Or you loved cosmic brownies and honey bun cake?
Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.
- Chewy oatmeal cookies (sounds healthy right?)
- Affordable to make your own!
- No artificial ingredients here
- Adult and kid friendly lunch box treat.
Ingredients You’ll Need
There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies. Flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture.
- Oats- In our testing we found the quick cook oats to work best. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
Butter flavored Crisco- do not swap this for real butter. While it may work, it won’t result in the same classic flavor. Trust us, we tested it!
Molasses- provides the rich caramel color and flavor for these oatmeal cookies.
Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!
Eggs & Vanilla- help bind the ingredients together and give flavor. Use our homemade vanilla extract for best results!
- Filling Ingredients- Marshmallow fluff, hot water, salt, Crisco, powdered sugar, and more vanilla extract!
How to Make Oatmeal Cream Pies
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Pair similar-sized cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time.
- Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
More Cookie Recipes:
- No Bake Chocolate Oatmeal Cookies
- Chocolate Oatmeal Cream Pies – Same great recipe with CHOCOLATE!
- Football Cream Pies
- Carrot Cake Whoopie Pies
- No Bake Oatmeal Scotchies
- Peanut Butter Cookies
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Oatmeal Cream Pies
Ingredients
For the Cookie:
- 1 cup Butter Flavored Crisco
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
For the Filling:
- 2 teaspoons very hot water
- ¼ teaspoon kosher salt
- 1 ½ jars Marshmallow Fluff 10 ounce total
- ¾ cup Butter Flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
- Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
- PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Drop by ONE tablespoon onto a parchment lined cookie sheet.
- Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
- After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
- In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
- Spread filling on one cookie and press second cookie on top. Enjoy!
Notes
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
- Store cookies in airtight container at room temperature for up to a week.
- Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.
Video
Nutrition
Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!
I don’t usually buy molasses and I really don’t want to for that small amount..Is there any substitute or will leaving it out make a big difference?
These were amazing just as the recipe is written. I’ve made them several times and everyone loves them. Thanks for posting!!!
How did you store them and how long did they last?? Can I feeeze ones that I don’t think will be eaten fast enough???🖤
Have you ever added peaches to your batter? Wondering if you would add more flour if so?
I have not. If you try it, let us know!
This is a good recipe. I tried it Almost exactly how it’s written (I don’t use shortening, so I used 100% real butter) other than that, it was exactly as the recipe is written. But something was missing. I read through the reviews and someone mentioned Raisin Paste. Since I’d already made them, I opened a couple of them and added raisins. Sure enough, that was the flavor it was missing. So, I made a second batch, but I did a couple of things different this time.
The changes I made were: 1 cup Real butter, 1 1/4 cup light brown sugar. I omitted the granulated sugar. Brown sugar holds moisture creating a softer, moisture cookie. I increased the molasses to 2 Tablespoons. Increased the cinnamon to 1 teaspoon. Added, in addition to the regular flour and oatmeal, I added 1/2 cup of oat flour. I also made my own raisen paste and added 3 Tablespoons of that to the batter. Just add it when you’re mixing the rest of the wet ingredients. That’s it. I baked 2 sample cookies for 10 minutes, 9 minutes, and 8 minutes. For my oven, I found 9 minutes was perfect. I did try the filling included in the recipe. It was ok. My husband prefers my whipped buttercream frosting, so, I made a batch of that for the second batch of oatmeal pie cookies. I also use my small cookie scoop, which gives me cookies about the same size as the original Little Debbie’s Oatmeal Pies. I got a lot more than 15 oatmeal pies. I made closer to 40 and like I said, they’re not tiny, they’re not jumbo, they’re about the same size as the originals. 🙂 So, that’s my experience with this recipe. Happy Baking everyone.
Thank you for sharing your tips and trials. I too do not use hydrogenated products and came to the comments to find exactly this 🙂
Abigail! How did you make your raisin paste