I love oatmeal cookies and oatmeal creme pies were a childhood favorite! If you’re looking for more homemade recipes, try my classic oatmeal raisin cookies. This recipe was originally developed and published in 2011. The photos have been updated for 2020 and the recipe has been slightly tweaked with only a few minor changes to the original.
Why You’ll Love These Copycat Oatmeal Cream PiesIngredients You’ll NeedHow to Make Homemade Oatmeal Cream PiesCan I Make the Filling Without Gelatin? How To StoreMore Sandwich CookiesGet the Recipe
Soft-baked. The oatmeal cookie dough comes together super easily (no chilling time!) and the cookies spread out to the perfect thickness and texture. The combination of molasses, granulated sugar, and light brown sugar make these soft-baked oatmeal cookies sweet and soft in the centers and golden at the edges. Filling that stays put. If you’ve ever taken a bite of a sandwich cookie only to have the filling squeeze out the sides, leaving the middle frosting-less, you don’t have to worry about that here. The cookies and frosting in this recipe are soft enough that everything stays in place. Snackable. One bite of these homemade oatmeal creme pies had me feeling all sorts of nostalgia for the original Little Debbie lunchbox treat. Maybe it’s my mature palette, but this from-scratch recipe tastes even BETTER!
For the Oatmeal Cookies
Butter – At room temperature. I use salted butter but you can use unsalted if you prefer. Sugar – As mentioned, I use a combination of granulated sugar and light brown sugar. Molasses – Like my iced oatmeal cookies, I use molasses in this recipe for soft, flavorful oatmeal cookies. Make sure to buy dark molasses, and not bootstrap molasses. Eggs – Like the butter, these can also be at room temperature. Baking Soda and Baking Powder – Using both leavening agents helps these cookies spread. Cinnamon – You can also use nutmeg or pumpkin pie spice, but for the most authentic flavor, stick with ground cinnamon. Flour – All-purpose flour works perfectly. Oats – I use quick oats. Sure, you can use old-fashioned rolled oats, but after rounds of testing I found that quick oats are the best for texture. Old-fashioned oats have a coarser appearance and chewier texture, which is fine, but I wanted that classic look and softness of the original oatmeal creme pies.
For the Cream Filling
Gelatin – Unflavored gelatin gives the marshmallow filling the perfect texture and holds it together inside the pie. I use Knox brand gelatin as it’s easy to find. Sugar – You’ll use a combination of granulated sugar and powdered sugar (confectioner’s sugar). Light Corn Syrup – Along with the gelatin, corn syrup helps to stabilize the marshmallow. Vanilla – Real vanilla extract will give your filling the best flavor. Butter – Again, make sure it’s at room temperature!
Your cookies will be very soft in the centers (as they should be). Let them rest on the baking sheet for about 5 minutes before you try to move them. If you move the cookies too soon, they’ll crumble. Also, if the edges feel firm when the cookies are fresh out of the oven, don’t worry. These oatmeal cookies actually soften a bit as they set, and the edges soften up further once the filling is added.
Assembling the Cream Pies
The filling will set up as it sits, so it’s best to wait until it is thick enough to spread or pipe before filling the cookies (about 5-10 minutes). Just make sure not to let it sit out too long, as it will become too thick and marshmallow-like. To assemble your oatmeal cream pies, place 2 tablespoons of frosting over one oatmeal cookie, and close the sandwich with a second cookie. Leave the cream pies to set for 20-30 minutes afterward, and enjoy!
How To Store
Room temperature. These cookies can be made in advance and stored in an airtight container or ziptop bag at room temperature for up to 5 days. Even wrapping them individually is a great idea! Freeze. You can also freeze these airtight in a freezer bag for up to 30 days for best freshness. Thaw them at room temperature before enjoying.
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