Oatmeal Cream Pie Recipe

Soft, chewy, and filled with a luscious creamy center, these Copycat Little Debbie Oatmeal Cream Pies bring back all the best childhood memories—only better! Made from scratch with wholesome ingredients, they’re packed with warm cinnamon flavor and a perfectly sweet vanilla filling.

Whether you’re making these for a nostalgic snack, packing them in lunchboxes, or sharing them at a party, these homemade oatmeal cream pies are guaranteed to be a hit. One bite, and you’ll never want store-bought again!

Oatmeal Cream Pie Recipe

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Soft, chewy, and filled with a luscious creamy center, these Copycat Little Debbie Oatmeal Cream Pies bring back all the best childhood memories—only better! Made from scratch with wholesome ingredients, they’re packed with warm cinnamon flavor and a perfectly sweet vanilla filling.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Cookie:

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• 1 cup Butter Flavored Crisco
• ¾ cup light brown sugar packed
• ½ cup granulated sugar
• 1 Tablespoon molasses
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ¼ teaspoon cinnamon
• 1 ½ cup quick cook oats

For the Filling:

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• 2 teaspoons very hot water
• ¼ teaspoon kosher salt
• 1 ½ jars Marshmallow Fluff 10 ounce total
• ¾ cup Butter Flavored Crisco
• ⅔ cup powdered sugar
• 1 teaspoon vanilla

Instructions

Step-By-Step Instructions

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Notes

• Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
• Watch the cookies closely while they bake so they don’t get overcooked.
• Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
• Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
• Use margarine or butter-flavored Crisco for the best texture.
• Store cookies in airtight container at room temperature for up to a week.
• Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.

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