Oatmeal Cream Pies

Oatmeal Cream Pies | browneyedbaker.com

I have been a Little Debbie devotee since I was a teenager. I talked all about it when I made the Hostess Choco-Bliss Chocolate Snack Cakes, but to make a long story short, high school pretty much made up for all of the junk food that my mom kept out of the house when we were kids. I fell especially in love with Little Debbie; I found it incredibly hard to turn down Zebra Cakes, Nutty Bars, Swiss Cake Rolls or Oatmeal Creme Pies. With the exception of the occasional Swiss Cake Roll, I don’t think that I’ve had any of those treats since high school or college.

I’ve been a bit obsessed with homemade versions of childhood favorites for some time now, and I was way overdue for tackling oatmeal cream pies. This isn’t what I would call a “copycat” recipe (check out Jaclyn’s version for a great one!), as this is simply a combination of super soft and chewy oatmeal cookies sandwiched with a fluffy cream cheese filling.

Oatmeal Cream Pies | browneyedbaker.com

Normally, I love big, thick cookies. Go big or go home is my typical cookie motto. However, when we’re talking about sandwich cookies, then I want my cookies as thin as possible so I can maximize the amount of filling per bite. I know, I’m crazy. I’m the same way about cake. I prefer very thin cake layers so I get more frosting per bite. What can I say? I’m all about the filling and frostings!

Oatmeal Cream Pies | browneyedbaker.com

The cookies will be very soft when you take them out of the oven. That’s okay, that’s how they’re supposed to be, and that’s what makes them super-soft to eat even days later.

These cream pies were one of the most sought-after desserts I’ve made in some time. Totally addicting! My Chief Culinary Consultant and I kept breaking cookies in half because we “didn’t want a whole cookie”.

Multiple times. In a short amount of time. You do the math.

Oatmeal Cream Pies | browneyedbaker.com

If you’re over store-bought treats, you owe it to yourself to make these!

One year ago: Banana-Macadamia Nut Muffins
Two years ago: Strawberries and Cream Angel Food Cake Roll
Three years ago: Italian Pasta Salad
Four years ago: Italian Chicken Salad Sandwich
Five years ago: Banana Cream Pie

Oatmeal Cream Pies

Yield: 15 to 18 cookie sandwiches

Prep Time: 30 minutes

Cook Time: 12 to 14 minutes

Total Time: 45 minutes

A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.


For the Cookies:
1½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
2 eggs
2 cups old-fashioned rolled oats

For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar


1. Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.

3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.

4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.

(Recipe adapted from Everyday Food)


39 Responses to “Oatmeal Cream Pies”

  1. Averie @ Averie Cooks on April 7, 2014 at 12:21 am

    I love OCP’s! I have always wanted to recreate them and have done a few Little Debbie desserts like Cosmic Brownies and Star Crunch, but never these – even though you said it’s not an exact copycat. You make me crave them & want to start baking! Pinned 🙂


  2. Reshana on April 7, 2014 at 6:20 am

    Hi BEB.. it looks amazing… 🙂


  3. Mir on April 7, 2014 at 6:28 am

    Wow, that’s a trip down memory lane! I used to eat these for lunch (not with lunch, FOR lunch) every day in high school! But your version looks a whole lot better. Thanks for the nostalgia!


    • Steph in Lex on April 9th, 2014 at 4:23 pm

      Nutty bars or fudge rounds were my lunch for a good portion of the time in high school, too! If my mom only knew that I was using the lunch money for hitting the vending machines instead of actually buying the school lunch…


  4. Laura @ Lauras Baking Talent on April 7, 2014 at 6:40 am

    I loved these when I was a kid. Little Debbies are the best.


  5. Stephanie on April 7, 2014 at 7:06 am

    If you want them to taste just like Little Debbie oatmeal cream pies process raisins until ground and add to the cookie dough. It’s their secret ingredient!


    • Teri on April 7th, 2014 at 11:07 am

      How much raisins?


  6. elizabeth on April 7, 2014 at 7:43 am

    I used to put these in my kids school lunches! Can’t wait to make them!


  7. Hari Chandana on April 7, 2014 at 7:44 am

    Looks super delicious.. yummy!!


  8. lori on April 7, 2014 at 7:59 am

    They look yummy. I will have to try them….do you think they will ship well? When you are in NYC, I have an assignment for you. Go to the Fairway and buy their chocolate whoopie pies…then go home and copy cat them for me and the rest of the blog to enjoy….They are that good! Worth every bit of the 4 points each on WW.


    • Michelle on April 8th, 2014 at 10:42 am

      Hi Lori, I do think that they would ship will, but I would overnight them, since the filling should be refrigerated, and it’s starting to warm up around the country now.


  9. Lisa @ Simple Pairings on April 7, 2014 at 8:06 am

    Yum! These were one of my favorite snacks, too! I love your recreation of the classic sweet and chewy treat. I love oatmeal cookies, anyway – but a cream filling just takes them over the top, doesn’t it?


  10. Jane on April 7, 2014 at 8:59 am

    Thinking the coffee whipped cream from last week would be a good combo inside these cookies….


  11. Mandy on April 7, 2014 at 9:15 am

    What is unsulfured molasses and where would I find it?


    • Michelle on April 8th, 2014 at 10:44 am

      Hi Mandy, Unsulphured molasses is “regular” (non-blackstrap) molasses. It’s what you’ll find in most grocery stores.


  12. Cate @ Chez CateyLou on April 7, 2014 at 9:56 am

    Wow, these look just like the Little Debbie ones! But I bet they taste even better! And I always do that with cookies – just break off a little piece for a bite…before I know it, the whole cookie is gone!


  13. Ilona @ Ilona's Passion on April 7, 2014 at 11:07 am

    Oatmeal.. my favorite… for me oats can be in every recipe. Delicious Oatmeal cream pies!


  14. Jessica @ A Kitchen Addiction on April 7, 2014 at 11:17 am

    Love these homemade oatmeal cream pies! So good!


  15. Alisha on April 7, 2014 at 12:23 pm

    I’ve been hoping you’d make a homemade version of these, I love Little Debbie’s oatmeal cream pies! I also grew up with Little Debbie because for some reason, my mom thought it was healthier than Hostess. I can’t wait to make these! Last year, I had some health problems and for some reason taking my medications with a couple bites of one of these cookies was the only thing that didn’t make me sick. Weird, I know, but what can I say? I’m making these asap!


  16. Lucero @We Are Earthformed on April 7, 2014 at 3:43 pm

    Chocolate chip cookies are my all time favorite. I love eating them right off the hot cookie sheet when the chocolate is still all ooey and gooey and the cookie is soft. My hubby doesn’t care for them that way. I say it’s because his mom always burnt her cookies and that’s what he got used to. BUT, these oatmeal cream pies remind me of childhood in a way I can’t even begin to explain. We didn’t get to buy the Hostess cream pies very often but when we did it was like heaven. I’m sure these are much, much, much better.


  17. Philip on April 7, 2014 at 3:51 pm

    Mmmm I have GOT to bake a batch of these. They look yummy


  18. Angelyn @ Everyday Desserts on April 7, 2014 at 5:07 pm

    I adore every single Little Debbie product you named! Oatmeal Creme Pies are the best and this homemade version looks amazing!! Love it!


  19. marcie on April 7, 2014 at 5:44 pm

    These look fantastic! I never had Little Debbie products growing up…I know, I missed out. It was mostly Hostess at my house. haha These homemade treats have to be much better, and I’d love to try these!


  20. Amy @ the anorexix chef on April 7, 2014 at 5:59 pm

    Oh my goodness these look so good! I love the ratio of frosting to cookie as well!


  21. J attheLake on April 7, 2014 at 8:30 pm

    I made these today and they came out perfect. My husband and our neighbors totally approved. Thanks for another great recipe.


  22. lesley kim on April 7, 2014 at 9:33 pm

    yumm!! i want to try making that!!


  23. Shikha @ Shikha la mode on April 8, 2014 at 2:50 am

    I love recreating childhood favorites – I did a chocolate peanut butter cup some time back – it’s so fun to do at home!


  24. Diane on April 9, 2014 at 11:35 am

    I made these yesterday. They were crazy good. My husband wrinkled his nose when I told him what I had made, but after one bite he couldn’t stop saying how good they were. Thanks for the recipe!


  25. Blondie on April 9, 2014 at 3:07 pm

    I am making these tonite. My husband is a Little Debbie freakazoid – most especially over these OCP. Imagine the royal treatment I will be given once I give him these royal treats. Thank you. And BTW, never post anything here but I LOVE your blog. Blessings
    Blondie Spence


  26. Beth on April 9, 2014 at 9:55 pm

    Hi Michelle, I made these last night and they were amazing!!! The cookie is just delicious and the filling just right. For those of you wanting to make them, don’t delay!


  27. Tonje on April 11, 2014 at 6:27 am

    Hi Michelle!
    I’ve been reading and testing your recipes for some months now – and ieverything is just super yummie! I have yet to find one recipe that doesn’t work for me, that is quite something since we’re baking glutein free in this house. Living in Norway is another obstacle – we just don’t have all the ingredients (or we have other kind of stuff) so I always have to do adjustments. Now, here comes this weeks trouble shooting: what does the molasses actually do for this recipe? It is hard to find, (mostly it’s used to improve dry fodder for cows, hahaha….) could I use dark sirup as a substitute? Maybe then add a wee bit less sugar?

    Wish you and TCCC a vey happy Easter!


    • Michelle on April 11th, 2014 at 1:08 pm

      Hi Tonje, The molasses helps to keep the cookies really soft even after they’re cooled. I’m not sure that dark syrup would work, but if you have a typical substitution for molasses, definitely go for it!


  28. Sue Scheungrab on April 14, 2014 at 5:15 pm

    Once again, another winner! Just made these after my 9 year old came home raving about her new school discovery. I made these to prove to her that homemade is always better … I won!! She prefers these hands down, and they were super easy to make! Thanks so much!


  29. Renee @ Awesome on $20 on April 15, 2014 at 2:29 am

    Some gas stations in the Midwest would carry giant double decker oatmeal cream pies, and they were pretty much a snack cake orgasm. I haven’t had an oatmeal cream pie in so very long. I’d love to try these.


  30. Ann on April 28, 2014 at 11:52 am

    I made these and they are so good. Everyone asked for seconds as well as the recipe.
    Can I freeze them?


    • Michelle on April 29th, 2014 at 11:30 am

      Hi Ann, Yes, you can definitely freeze these!


  31. Jill on June 22, 2014 at 4:09 pm

    Made this today. One word: HIT!


  32. Angele on July 7, 2015 at 8:43 pm

    could i use whipped cream for filling instead of cream cheese?


    • Michelle on July 9th, 2015 at 7:25 pm

      Hi Angele, You could, but only if you plan on serving them all on the same day you make them. The whipped cream will not hold up long-term; if you want to keep them for a few days a more traditional frosting is appropriate.


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