Oatmeal Creme Pies (Copycat Recipe!)

Copycat Oatmeal Creme Pies! A delicious homemade take on your childhood favorite treat. Each pie features two fluffy oatmeal cookies with a creamy, buttery filling in between.

I love this recipe for homemade oatmeal creme pies. It takes a delicious, nostalgic treat and makes them even better! Another recipe that I love is this one for Homemade Cosmic Brownies. You won’t want packaged snack cakes again!

Recipe for Homemade Oatmeal Creme Pies

Remember those Little Debbie Oatmeal Creme Pies from your childhood? They were my favorite! I still find myself craving them today. Now you can make them at home! These creme pies are AMAZING! Soft and chewy oatmeal cookies sandwiched between a smooth creme filling.

Not only are these homemade oatmeal creme pies super delicious, but really easy to make as well! You’ll have soft, fluffy cookies with the most creamy and delicious filling ready to go in a snap. Trust me, once you have them from scratch, Little Debbies just won’t cut it anymore! Let’s get into everything you’ll need to whip up a batch:

Ingredients You’ll Need

Gather up these pantry staples – butter for some creamy goodness, sugars for sweetness, a sprinkle of spices for warm, cozy flavor, and oats for that satisfying crunch. Oh, and don’t forget everything to make the creamy vanilla filling! You can find exact measurements for each ingredient in the recipe card below.

• Butter: Adds a rich flavor to the cookies and also makes them nice and soft.
• Sugar: I used both white and brown sugar for a deep, delicious sweetness.
• Eggs: Bind all of the ingredients together.
• Vanilla Extract: So the batter has a pop of sweet, warm flavor.
• Flour: To give the cookies structure.
• Baking Soda: Help the cookies puff up and become nice and fluffy.
• Spices: I used cinnamon and cloves to give the oatmeal creme pies the perfect warm flavor.
• Salt: Just a pinch helps to balance out all of the flavors.
• Oats: So the cookies have a hearty, nutty texture and flavor! I used old-fashioned oats.
• Butter for Filling: More creamy goodness for the middle of the cookies. This acts as the base of the frosting.
• Powdered Sugar: Used to sweeten up the filling.
• Vanilla Extract for Filling: Makes the filling extra flavorful and delicious.
• Heavy Cream or Milk: Adjusts the consistency of the filling. It also makes it creamy!

How to Make Homemade Oatmeal Creme Pies

These copycat Oatmeal Creme Pies are a cinch to make. Bake the oatmeal cookies until they’re nice and golden brown, then add a generous layer of the creme filling inside! It’s what makes them so yummy!

1. Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
2. Butter Mixture: Add the butter and both sugars to a large bowl or stand mixer. Cream together with a hand mixer or the paddle attachment until light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Add in the eggs, and vanilla and mix until combined.
4. Mix Dry Ingredients, Then Combine: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Slowly add the dry ingredients to the wet and mix until just combined. Then stir in the oats by hand.
5. Shape: Scoop the dough into 3 tablespoon-sized balls and place on the prepared baking sheets, leaving 2 inches between them.
6. Bake: Bake for 11-13 minutes or until golden brown. If you make your cookies smaller they take less time close to 10 minutes.
7. Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. While cookies are cooling prepare the cream filling.

For the Creme Filling

1. Butter Mixture: Add the butter to a large bowl or stand mixer fitted with the paddle attachment. Use the stand mixer or hand mixer to cream the butter until light and fluffy, 3-4 minutes.
2. Add Sugar, Vanilla, and Cream: Add the powdered sugar, vanilla, and cream or milk and mix slowly until combined. Once combined, beat on medium-high until the frosting is very fluffy.
3. Add to Cookies: To assemble either pipe or spread 1-2 tablespoons of the filling onto the bottom side of one cookie and top with another. Repeat until all the cookies are used.