Homemade Oatmeal Creme Pies are fresher cookies than you can get at the store. Feel good about giving your kids a lunchbox treat with these Copycat Oatmeal Creme Pie cookies!
Print Recipe
0 from 0 votes

Oatmeal Creme Pies

Homemade Oatmeal Creme Pies are fresher cookies than you can get at the store. Feel good about giving your kids a lunchbox treat with these Copycat Oatmeal Creme Pie cookies!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cookies
Keyword: Little Debbie Cookies, Oatmeal Creme Pies
Servings: 15 sandwich cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

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.