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The Ultimate Copycat Homemade Oatmeal Cream Pies (Soft, Chewy, and Better Than Little Debbie)

Two homemade oatmeal cream pies with dark brown cookies and thick white cream filling, resting on a white plate.
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Make these soft, chewy oatmeal cream pies from scratch. They feature perfectly spiced cookies sandwiched around a rich, fluffy vanilla cream filling, tasting much better than store-bought versions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1–2 tablespoons milk or heavy cream (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together 1 cup of softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the rolled oats until evenly distributed throughout the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Gently flatten each mound slightly with the bottom of a glass or your hand.
  7. Bake for 9 to 11 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the cream filling: Beat the 1/2 cup of softened butter until smooth. Gradually beat in the powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of milk or cream until the mixture is light and creamy. Add the remaining milk or cream if the filling seems too stiff.
  9. To assemble the oatmeal cream pies, take one cooled cookie and spread a generous layer of the cream filling onto the flat side. Top with a second cookie, pressing gently to create a sandwich.
  10. For the neatest results, chill the assembled cookies for at least 30 minutes before serving.

Notes

  • For a chewier cookie, slightly underbake them by about 1 minute.
  • You can substitute marshmallow fluff for some of the butter in the filling for a fluffier texture, similar to the classic packaged treat.
  • Wrap individual cookies tightly in plastic wrap before freezing for up to three months.

Nutrition

Find it online: https://purecookingjoy.com/oatmeal-cream-pies-recipe-soft-chewy/

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