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

Servings 15 to 18 cookie sandwiches
Prep 30 minutes
Cook 12 minutes
Total 45 minutes
Course: Snack
Cuisine: American
Author: Michelle
A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.


For the Cookies:

  • cups
    all-purpose flour
  • ½
    kosher salt
  • ½
    baking powder
  • ¼
    baking soda
  • ¼
    ground cinnamon
  • 1
    unsalted butter
    (at room temperature)
  • ¾
    dark brown sugar
  • ½
    granulated sugar
  • 1
    unsulfured molasses
  • 1
    vanilla extract
  • 2
  • 2
    old-fashioned rolled oats

For the Filling:

  • 8
    cream cheese
    (at room temperature)
  • 6
    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 Notes:

Nutritional values are based on one serving


Calories: 339kcal
Fat: 18g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 159mg
Potassium: 132mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 22g
Protein: 4g
Vitamin A: 615%
Calcium: 47%
Iron: 1.3%

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