Oatmeal Creme Pies That Outclass Little Debbie’s.
You normally couldn’t tempt me with an oatmeal cookie (that’s why you wont see me share an oatmeal raisin cookie recipe anytime soon!) but THESE….these Little Debbie knock-off Oatmeal Cream Pie cookies are swoon worthy! The oat cookie dough gives them the perfect chewy and soft texture, and we’ve paired them with a simple filling that’s so light and creamy. Everything about these Oatmeal Cream Pies is a YES.How to Make Oatmeal Creme Pies
Make Cookie Dough: Whip butter until smooth then add sugars and mix until light and fluffy, about 2-3 minutes. Add eggs and vanilla then mix until combined. Stir together dry ingredients (oats, flour, baking soda, salt, and cinnamon) and add to wet mixture, stirring until combined. Cover and refrigerate for 30 minutes (or up to 2 days).
Bake: Scoop dough into 1 Tablespoon-size balls (about 20 grams) and place on prepared sheet 2 inches apart. Bake for 10 minutes, until edges are lightly golden. Cool on baking sheets for 10 minutes before cooling on rack.
Mix Filling: Mix butter with electric mixers until smooth. Add powdered sugar, 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick, then mix for 2 more minutes until very light and creamy.
Assemble Cookies: Scoop a small dollop of frosting onto the bottom of one cookie then press a second cookie on top, to sandwich together. Enjoy!
Make Ahead and Freezing Instructions
To Make Ahead: The oatmeal cookie dough will keep in an airtight container in the fridge for up to 3 days. Scoop and bake as instructed.
More Dessert Recipes
- Baked Peaches
- Flourless Chocolate Cake
- Oreo Milkshake
- Cherry Clafoutis
- No-Bake Cheesecake
- Banana Bundt Cake
- Chocolate Trifle
Oatmeal Creme Pies
Serves 24Prep 15 minutes mins
Cook 10 minutes mins
Refrigerate 30 minutes mins
- 1 cup unsalted butter, room temp
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 3 cups quick oats*
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter , room temp
- 2 1/2 cups powdered sugar
- 2-3 Tablespoons cream , or milk
- 1 teaspoon vanilla extract
Wet ingredients: Add butter to a large mixing bowl or stand mixer and beat until smooth. Add sugars and mix together until creamed, light and fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined.
Dry Ingredients: In a separate bowl stir together oats, flour, baking soda, salt, and cinnamon.
Combine: Add to the wet mixture and mix until combined.
Chill: Cover dough and chill in the refrigerator for 30 minutes (or up to 2 days). Preheat oven to 350 degrees F.
Bake: Scoop dough into 1 Tablespoon-size balls, about 20 grams each (I use a 1-inch cookie scoop. Place on prepared baking sheets 2-inches apart. Bake for about 10 minutes, or until edges are lightly golden. Allow to cool on baking sheets for 10 minutes before moving to a cooling rack.
Cream filling: Mix butter with electric mixers until smooth. Add powdered sugar and 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick. Mix for 2 more minutes until very light and creamy.
Notes
Oats: To use rolled oats, measure 3 cups oats into a food processor and pulse a few times until chopped.Make Ahead: Oatmeal cookie dough will keep in the fridge for up to 3 days.
