Oatmeal Cream Pies

Table of Contents

1. Oatmeal Cream Pies Ingredients
2. Substitutions and Additions
3. How to Make Oatmeal Cream Pies
4. How to Serve Oatmeal Cream Pies
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPE YOU’LL LOVE
8. JUMP TO RECIPE

Oatmeal cream pies are a childhood favorite! This homemade version is the best you’ll ever have, with a sweetened vanilla filling, sandwiched between two soft and chewy oatmeal cookies with a hint of cinnamon flavor. This copycat Little Debbie recipe will have you licking the filling as it squishes out from the soft cookies.

If you love hearty desserts made with oatmeal then you’ll also want to try making Oatmeal Cake, No Bake Chocolate Oatmeal Cookie Bars, and Peanut Butter Oatmeal Cookies.

Oatmeal Cream Pies Ingredients

You will need:

Oatmeal Cookies

• ¾ cup vegetable shortening
• ¼ cup salted butter
• 1¼ cups sugar
• ¼ cup light brown sugar
• 2 eggs
• 4 teaspoons molasses
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1½ cups quick cooking oats, pulsed 20 times in a food processor
• 1 cup quick cooking oats,  not pulsed in a food processor
• 2 teaspoons cornstarch
• 2 teaspoons baking soda
• 2 teaspoons unsweetened cocoa powder, not Dutch-processed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cream Filling

• ½ cup salted butter
• ½ cup vegetable shortening
• 7 ounces marshmallow cream
• 1¾ cups powdered sugar
• ¼ teaspoon salt

Substitutions and Additions

VEGETABLE SHORTENING: It may seem strange to use both butter and vegetable shortening in the recipe, but this combination gives you a lighter, fluffier texture while also having the richness that comes from the butter. 

COCOA POWDER: You can use most types of cocoa but avoid Dutch-pressed because it has less acidity, and this can have a negative effect on the leavening of the cookies 

OATS: Quick cook oatmeal is the best kind of oats for this oatmeal cookie recipe because old-fashioned oats tend to be chewier. They also cook quicker and this alters the texture. But if you want, you can pulse all of the oats in the food processor and the recipe still works just as well.

How to Make Oatmeal Cream Pies

PRO TIP: Use room temperature butter and eggs to help ingredients incorporate together better. 

For the Oatmeal Cookies 

STEP ONE: In a large mixing bowl, beat the shortening and butter on medium speed for 3 minutes.

STEP TWO: Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.

STEP THREE: Add eggs, molasses, and vanilla. Beat until well combined.

STEP FOUR: Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.

STEP FIVE: Add the dry ingredients to the mixing bowl. Starting at low speed, gradually increase to medium speed. Mix until well combined.

STEP SIX: Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°F. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.

STEP SEVEN: Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately ½ inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.

STEP EIGHT: Bake the cookies for 10 minutes. Remove from the pan and cool completely.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Cream Filling

STEP NINE: In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.

STEP TEN: Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.

STEP ELEVEN: Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. The bottoms will face the filling, and the tops will face out.

How to Serve Oatmeal Cream Pies

While oatmeal cream pies have traditionally been reserved for the lunch box, you’ll want to enjoy these as an afternoon snack or an after-dinner dessert. Serve your cream pies with a cold glass of iced tea, a warm mug of hot chocolate, or even a chocolate milkshake for a decadent treat.  

Storage

ON THE COUNTER: You can store these chewy oatmeal cookies in an airtight container on the counter for up to 3 days. Or, if you want to keep them fresh for longer, pop them in a sandwich box in the fridge, and they should last for a week. It is best to let them come back to room temperature before eating (if you can wait) 

IN THE FRIDGE: Before you bake the cookie dough, you can leave it in the fridge overnight if you want to prepare it ahead of time without any issues.

IN THE FREEZER: You can freeze oatmeal cream pies by wrapping them tightly with plastic wrap and popping them in the freezer. Make sure you use them within three months while they are still at their best.

Oatmeal cream pies are a nostalgic treat with their fluffy cream filling sandwiched between two soft and chewy oatmeal cookies. This old-fashioned recipe remains a favorite for a reason, and these are the best oatmeal cream pies you’ll ever have. Enjoy these homemade oatmeal cream pies any time you want with this easy copycat recipe.

FREQUENTLY ASKED QUESTIONS

Can I freeze these cream pies? 

This homemade oatmeal cream pie recipe can be kept in the freezer for up to three months. Thaw and enjoy when the craving strikes.

Can I use old-fashioned oats in this recipe? 

This simple recipe is best with quick oats rather than old-fashioned oats. If you don’t have quick oats, you can pulse old-fashioned oats in a food processor so that they are smaller pieces.

Do I have to keep these in the fridge because of the cream? 

Since the cream filling doesn’t have any dairy products in it, these are perfectly safe to keep on the counter in an airtight container for up to three days.

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