Quick and easy oatmeal cream pies just like the classic version but so much better. These copycat Little Debbie oatmeal cream pies has two chewy oatmeal cookies and a fluffy marshmallow filling.
Growing up Little Debbie Oatmeal Cream Pies were my absolute favorite. Those chewy oatmeal cookies certainly held a special place in my heart for a very long time. This recipe for easy homemade oatmeal cream pies are now a new favorite. Soft baked and chewy cookies packed with a light marshmallow filling. Now you can make these copycat Little Debbie oatmeal cream pies at home.
Easy Homemade Oatmeal Cream Pies
- Super easy to make
- So soft and chewy
- The perfect sandwich cookie
- Filled with marshmallow-y icing
What you’ll need for Oatmeal Cookies
- Oatmeal: I prefer to use the Quick Cooking oats because I like the slight texture it gives the cookies. If you only have old fashioned oats on hand, that’s perfectly fine too. Just know your cookie won’t be as soft and chewy.
- Butter: I use softened unsalted butter for this recipe.
- Brown Sugar: I prefer more brown sugar than grauklated because it adds a deeper flavor and helps create a chewy cookie.
- Granulated Sugar: Perfect balance of brown and granulated sugar so they cookie isn’t overly sweet.
- Eggs: Two large eggs are all you need here.
- Molasses: This is the key ingredient here. Using molasses with make the cookie unbelievably soft and chewy, it also adds another flavor component to these cookies.
- Flour: Helps add to the overall structure of the cookies.
- Baking Soda: Also helps give the cookies a chewy texture
- Vanilla: Adds some warmness to the cookies
- Salt: Helps balance out all of the sweetness of the cookie.
How to make oatmeal cream pies
- In the bowl of a stand mixer, cream together the butter, sugar and brown sugar for 3-4 minutes. Add in the molasses and vanilla extract, mix again for 1 minute. Add in eggs one at a time.
- Next, add in the flour, oatmeal, salt and baking soda. Mix until well combined. Scoop the cookies on a parchment lined baking sheet at least 2 inches apart. Bake for 8-10 minutes at 350 degrees.
- While the cookies are baking, mix together the marshmallow fluff, butter, powdered sugar, vanilla and salt. Mix for 3-5 minutes on medium speed.
- Once cookies are done and cooled, fill one cookie with cream then top with other cookie.
Tips and Tricks for perfect cookies
- Have all of your cold ingredients come to room temperature before using.
- Don’t forget the molasses! It really gives the cookie that Little Debbie cookie flavor
- Allow the cookies to cool completely before filling with cream
- Use quick cooking oats as old fashioned oats will change the texture and baking time of the cookies
- Be sure not to overcook the cookies
- Store leftover cookies in a large ziplock bag.
Can I freeze oatmeal cookies
Yes! Store cookies in ziplock bag and freeze. Cookies can stay frozen for up to 2 months. When you’re ready to serve, remove from freezer and let sit on the counter for an hour to come to room temperature.
Looking for more cookie recipes?
Check these Peanut Butter Oatmeal Cookies.
Homemade Oatmeal Cream Pies
Just like the original little debbie snack cakes but so much better.
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Servings: 12 servings
Ingredients
- 1 cup Unsalted Butter
- 2 cup Brown Sugar
- 2 tablespoon Molasses
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cup All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 1/2 cups Quick Cooking Oats
Vanilla Cream Filling
- 1/2 cup Butter
- 3 1/2 cups Powdered Sugar
- 1 tablespoon Vanilla Extract
- 3 tablespoon Milk or Heavy Cream
- 1/2 cup Marshamllow Cream
- 1/4 teaspoon Salt
Instructions
- 1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside. 2. In the bowl of a stand, cream together the butter and brown sugar together for 3 minutes. Add in the vanilla, molasses and eggs. Mix on medium speed for 1 minute then scrape the sides and bottom of the bowl to ensure everything is combined. 3. Add in the flour, quick cooking oats, baking soda and salt. Mix until fully combined. 4. Using a medium cookie scoop, scoop the cookies 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges of the cookies just start to turn brown. 5. Allow to cool completly before filling the cookies. 6. For the filling, add the butter, marshmallow cream, powdered sugar, salt and milk together in a stand mixer bowl, mix until smooth and creamy. 4-5 minutes. Fill half of the cookies with the cream and top with another cookie. Enjoy!
Leah
The flavor was amazing! I absolutely love the addition of molasses! The only reason I’m giving it a low rating is because the cookies came out like lace cookies. I had to adjust the flour to make them come out better. Is there maybe a typo in the recipe?
Bianca
Hey there! I’m happy you loved the flavor but sorry they didn’t bake properly for you. Hmmm, I just made these again just as the recipe states. After mixing be sure that you scrape the sides and bottom of the bowl to ensure all the ingredients are properly mixed. You can also try to chill the dough for at least 30 minutes before baking.