If you’ve ever had Little Debbie Oatmeal Cream Pies, you know how addicting those store-bought treats can be. But the homemade version? Even better! These soft oatmeal cookies are chewy in the center, perfectly spiced, and filled with a fluffy cream filling that tastes just like the originals—only fresher.
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Table of Contents
Much like my Soft and Chewy Sourdough Discard Gingerbread Cookies, these cookies satisfy those nostalgic cravings while being made entirely from scratch. The best part? You probably already have the wet ingredients and dry ingredients in your pantry.
Why You’ll Love This Homemade Oatmeal Cream Pie Recipe
- The perfect combination of chewy oatmeal cookies and sweet filling.
- Use my Homemade Marshmallow Cream Recipe for the best tasting filling.
- A homemade version of the original oatmeal creme pie that tastes even better than the grocery store kind.
- Easy to bake in sheet pans or on a lined baking sheet.
- Customizable—you can even try pumpkin oatmeal cream pies for fall.
- Great for packing into lunchboxes, road trips, or long car rides.
How to Make Oatmeal Cream Pies with Sourdough Discard
If you are like me and have been baking with sourdough starter, these cookies are the perfect way to use up discard!
- Replace ½ cup flour with ½ cup sourdough discard.
- Use ¾ cup butter instead of a full cup to balance moisture.
- Mix discard into the wet ingredients before adding the flour mixture.
This gives the cookies a subtle tang that pairs beautifully with the sweet cream filling. If you’re a discard fan, try my Super Soft and Fluffy Sourdough Dinner Rolls Recipe or Sourdough Chocolate Chip Cookies Recipe for another creative way to bake with starter.
Ingredients You’ll Need
For the Oatmeal Cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon (or pumpkin pie spice for a twist)
- 3 cups old-fashioned oats (or quick oats for a softer cookie texture)
For the Cream Filling
- ½ cup unsalted butter, softened
- 1 cup homemade marshmallow cream (or ½ jar marshmallow creme, about 3.5 oz)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- pinch of salt
- (optional) 1-2 teaspoons milk (for spreadability)
Step-by-Step Instructions
STEP 1: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter, dark brown sugar, and white sugar together until fluffy. Scrape down the sides of the bowl with a spatula.
STEP 2: On medium speed (or using an electric mixer/hand mixer), add eggs, vanilla, and molasses. Mix until combined.
STEP 3: In a medium bowl, whisk together the flour mixture—flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients into the creamed butter mixture on low speed until just combined. Stir in oats to form an oat mixture.
STEP 4: Preheat oven to 350°F (175°C). Line prepared baking sheets or cookie sheets with parchment paper. Scoop dough with a cookie scoop (about a 2-tablespoon scoop, or a heaping tablespoon) onto sheets, spacing 2 inches apart.
STEP 5: Bake for 9–11 minutes, until edges are golden brown but centers are soft. Cool on a wire rack.
STEP 6: In a medium bowl, beat butter until creamy. Add marshmallow creme, powdered sugar, salt, and vanilla. Using a whisk attachment, beat on medium-high speed until smooth and fluffy. If needed add 1-2 teaspoons milk for spreading consistency. This is your sweet cream filling—perfect for sandwiching!
STEP 7: Turn cookies over with the bottom side facing up. Place a heaping tablespoon or pipe a layer of sweet cream filling with a piping bag in the center of the cookie. Press another cookie on top to create cookie sandwiches.
STEP 8: (Optional) Chill for 1-2 hours to help the filling set.
Tips for the Best Oatmeal Cream Pies
- Use a cookie scoop for uniform cookie dough balls.
- Don’t overbake—soft centers are key to chewy cookies.
- For large cookies, scoop 2–3 tablespoons of dough onto the pan.
- Let the cookies rest on baking pans for a minute before transferring to a wire rack.
- Store in an airtight container at room temperature, or refrigerate for longer storage.
Frequently Asked Questions
Are these like the Little Debbie oatmeal creme pies?
Yes! This homemade oatmeal cream pies recipe tastes even fresher than the store-bought treats you remember.
Can I make these with browned butter?
Yes—browned butter adds rich flavor with those little brown bits. You can even try a brown butter buttercream or brown butter cream filling for the best taste.
Can I add pumpkin pie spice?
Yes, making pumpkin oatmeal cream pies is a fun seasonal twist.
How do I store these?
Keep in an airtight container at room temperature, or chill in the fridge. Freeze unfilled cookies in a freezer-safe bowl or bag for up to 3 months.
Final Thoughts
This oatmeal cream pie recipe gives you the best part of those classic Little Debbie oatmeal cream pies—the chewy cookie, the fluffy cream filling, and that unmistakable bite of nostalgia—all in a homemade version. Whether you make minis, large cookies, or even ones with a seasonal twist, these sandwich cookies are bound to become one of your family favorites.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Oatmeal Cream Pie Recipe (Soft, Chewy & Homemade)
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour 180g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon or pumpkin pie spice for a twist
- 3 cups old-fashioned oats or quick oats for a softer cookie texture
For the Cream Filling
- ½ cup unsalted butter softened
- 1 cup homemade marshmallow cream or ½ jar marshmallow creme, about 3.5 oz
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1-2 teaspoons milk (optional for spreadability)
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter, dark brown sugar, and white sugar together until fluffy. Scrape down the sides of the bowl with a spatula.
- On medium speed add eggs, vanilla, and molasses. Mix until combined.
- In a medium bowl, whisk together the flour mixture—flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients into the creamed butter mixture on low speed until just combined. Stir in oats to form an oat mixture.
- Preheat oven to 350°F (175°C). Line baking sheets or cookie sheets with parchment paper. Scoop dough with a cookie scoop (about a 2-tablespoon scoop, or a heaping tablespoon) onto sheets, spacing 2 inches apart.
- Bake for 9–11 minutes, until edges are golden brown but centers are soft. Cool on a wire rack.
- In a medium bowl, beat the butter until creamy. Add marshmallow creme, powdered sugar, salt, and vanilla. Using a whisk attachment, beat on medium-high speed until smooth and fluffy. If needed add 1-2 teaspoons milk for spreading consistency. This is your sweet cream filling—perfect for sandwiching!
- Turn cookies over with the bottom side facing up. Place a heaping tablespoon or pipe a layer of sweet cream filling with a piping bag in the center of the cookie. Press another cookie on top to create cookie sandwiches.
- (Optional) Chill for 1-2 hours to help the filling set.
Notes
Tips for the Best Oatmeal Cream Pie
- Use a cookie scoop for uniform cookie dough balls.
- Don’t overbake—soft centers are key to chewy cookies.
- For large cookies, scoop 2–3 tablespoons of dough onto the pan.
- Let the cookies rest on baking pans for a minute before transferring to a wire rack.
- Store in an airtight container at room temperature, or refrigerate for longer storage.
