Copycat Little Debbie Oatmeal Creme Pies

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This week I’m giving you TWO Oatmeal Creme Pie recipes.  Seriously.  This recipe is the one you need first, before the other I’m sharing with you later this week.

Oatmeal Creme Pies

I’ve made you oatmeal cookie sandwiches before, and I thought they were reminiscent of the Little Debbie version…until I made these.  These are like it.  The cookie part is MUCH closer to the real deal.  No raisins (hallelujah!) and a softer, chewier texture.

Oatmeal Creme Pies

Come back Thursday for an even tastier treat!!

Oatmeal Creme Pies

Oatmeal Creme Pies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 sandwich cookies

Oatmeal Creme Pies

Little Debbie Oatmeal Creme Pies just got better and fresher!

  • 1 1/4 cups unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 Tablespoon honey
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups uncooked quick-cooking oats*
  • For the Creme Filling:
  • 3/4 cup unsalted butter, at room temperature
  • Pinch of salt
  • 3 cups powdered sugar
  • 3 Tablespoons heavy whipping cream
  • 1 1/2 teaspoons vanilla extract

Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone liner.

For the cookies:

In the large mixing bowl, cream together the butter and sugars at medium speed until light and creamy, about 2 minutes. Beat in the egg, vanilla, and honey; set aside.

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Stir in the quick oats.

Slowly mix dry ingredients into the wet ingredients at low speed until fully incorporated, but do not over mix. Use a large (3 Tablespoon) cookie scoop to drop dough balls onto the prepared baking sheets, spacing 2 inches apart.

Bake for 10 minutes, until golden. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to completely cool.

For the creme filling:

Beat the butter and salt in a mixing bowl until creamy, about 1 minute. Gradually add the powdered sugar and beat on medium speed for 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the mixer to high speed and beat for 3 to 4 more minutes.

To assemble the sandwich cookies:

Match the cookies into pairs of equal sizes. Spread or pipe the filling onto the back of one cookie from each pair, then top with the other cookie.

To store:

Store for up to 2 days in an airtight container at room temperature or in the refrigerator.

Source: Sally's Baking Addiction


*Only have whole-rolled oats on hand and not quick-cooking oats? You can make your own quick-cooking oats by grinding 3 cups whole-rolled oats in your blender or food processor until fine.

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  1. Oatmeal creme pies are one of my favorite classic treats of all time! These look spot-on, can’t wait to try ’em!

  2. Oooooo, I need these in my life!! Beautiful 🙂 xoxo

  3. Ooh, I adore a good Oatmeal Creme Pie recipe and Sally never lets me down when it comes to recipes! I bet these are just as fabulous as you say!

  4. Mmmmm, I used to be obsessed with these creme pies when I was kid but I haven’t had one in ages! Gotta get these copycat ones back into my life ASAP!

  5. Oatmeal Cream Pies are my kryptonite. This recipe is dangerous!!

  6. Ohmygosh these are so cute! Love everything Little Debbie!

  7. I adore oatmeal creme pies and these look seriously good!

  8. Oh girl…I LURVE me some oatmeal creme pies!

  9. I have never had oatmeal cream pies before but I know I would love these! The thick, chewy cookies and all that filling look great!!

  10. CANNOT wait to try these!!! Those Little Debbie’s were my favorite as a child (and honestly I would still buy them now if my husband didn’t look at me funny when I put them in the cart). Can’t WAIT to make them!

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