Homemade Oatmeal Cream Pies

Three oatmeal cream pie cookies with a bite out of the top cookie

Homemade Oatmeal Cream Pies

These oatmeal cream pie cookies are incredibly chewy with a hint of cinnamon, brown sugar and vanilla. The filling is deliciously creamy and not too sweet either. They're the homemade version of the classic Lil' Debbie cookies, but so much better!

Course Dessert

Cuisine American

Keyword Oatmeal Cream Pies, Oatmeal Creme Pies

Prep Time 1

Cook Time 10

Chilling 15

Total Time 1 30

Servings sandwiches

Calories 509kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Oatmeal Cookies

1 cup unsalted butter (226 grams) softened
1 cup brown sugar (200 grams) packed
½ cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
3 cups quick oats

Cream Filling

¾ cup unsalted butter (168 grams) softened
2 ounces cream cheese (57 grams) make sure to use full-fat, brick style
3-4 cups powdered sugar (330-440 grams)
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon cream if needed

Instructions

Oatmeal Cookies

Preheat the oven to 350F (180C or 170C fan forced). Line cookie sheets with silicone baking mats or baking paper.
In a large bowl beat together the butter, brown sugar and granulated sugar until fluffy.
Mix in the molasses, vanilla extract and eggs until creamy.
Turn off the mixer and add in the flour, cinnamon, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat until incorporated. (This is to avoid the flour flying everywhere).
Stir in the oats.
Form the cookies into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets. I use a cookie scoop for this. I typically get about 32-34 cookies which will make 16-17 sandwiches.
Bake 1 sheet of cookies at a time in the middle of the preheated oven. They'll bake for about 9-11 minutes, or until the tops look set.
Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

Frosting

In a large bowl, beat the butter until fluffy.
Chop the cream cheeses into 3-4 pieces, then beat into the butter.
Add in 1 ½ cups powdered sugar, vanilla and salt. Start with the mixer on a low speed, then gradually increase to a medium speed until the ingredients are incorporated.
Beat in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. If needed (AKA if the frosting is too thick), beat in 1 tablespoon of cream.

Assembling the Cookies

Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.
Then sandwich a second cookie on top with the bottom facing down.

Notes

Making a Smaller Batch: This recipe can easily be divided in half to make a smaller batch.
Molasses: Molasses contributes to that classic Lil' Debbie flavor. Honey can be substituted if needed.
Flour: Be sure to measure carefully, otherwise the cookies can become dry. Whisk first, then spoon into a dry measuring cup and level off the top. Or measure with a kitchen scale.
Oats: I prefer quick oats in this recipe. Rolled oats will work too.
Cream Cheese: Cream cheese can be replaced with more butter if you prefer.
Make Ahead Tips: Cookies can be made 1-2 days in advance, cooled fully and stored at room temperature in an airtight container. Cookies can also be frozen for up to 2 months in an airtight container. Then thaw in the fridge and frost when ready to serve.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 16 equal-sized cookies and all the frosting is used.

Nutrition