You need to see this recipe for homemade oatmeal cream pies if you're looking for a Little Debbie Copycat recipe! It reminds me so much of the original– but I might even say these are better since they don't have ANY preservative taste. Thanks to my friend Shannon for sharing her recipe with me. See the easy recipe here!
Homemade Oatmeal Cream Pies
I love these treats from back in my school days, as I'm sure many of you do as well. They take me right back to the school cafeteria. For a growing kid, after a long morning of school work, it was so awesome to find a snack cake, pudding cup, or a homemade treat mom added in to the lunch bag. These homemade treats remind me so much of the store-bought version, and honestly they aren't difficult to put together.
If you have a large family, tight budget, or are just watching extra grocery expenses due to rising costs, this recipe is one you can make over the weekend and have ready for kids' school lunches for a couple days. If they don't eat them all right away, of course!
The other nice thing about these is that while they are an indulgent treat, you can actually alter the size of your oatmeal cream pie. If you're watching sweets or calories, make these smaller to reduce portion size. The recipe nutrition facts will vary. If you make them bite size (making twice as many as the recipe calls for), just cut the numbers in half on the nutrition facts. For me, there are certain times of the year I love to splurge on treats and then other times I really try to watch what I eat, so I plan to make some smaller ones myself!
These Homemade Oatmeal Cream Pies will look slightly different than the store-bought version. They do have more of a “homemade” look, since they are not created in a factory and completely uniform. Don't fret if they don't look exactly the same– trust me, the flavor is great!
Plus, the kids won't care how perfect they look. You can pack these in a sandwich bag for school lunches, or just keep them in a sealed container in the fridge for an after school snack. I do keep these refrigerated since they have the whipped cream filling. At room temperature it will soften, which in turn will soften the cookies.
How to Make:
Here are several key factors you need to read before you start mixing up your cookie dough!
First, for best results, use Quick Cooking Oats. These are available in the baking and oatmeal aisle right next to the regular rolled oats. If your carton of oats does not say quick cooking on the label— stop and wait on this recipe! Regular oats and other types of oats cook differently. Regular oats must be boiled to soften them, so if you add them straight to a cookie batter they will be way too chewy. 🙂
Next, your cookie dough will be soft and the cookies will spread out as they cook. This is the reason our cookies look “thinner” than the traditional Little Debbie Oatmeal Cream Pies. If you do want a giant, impressive, thick oatmeal cookie for your oatmeal cream pies, you can refrigerate your dough for 20-30 minutes prior to scooping onto your cookie sheet.
Perfecting your whipped cream filling:
If you're an experienced cook or baker and are scrolling quickly just to read about how to make the whipped cream filling, this part is for you!!
First, remember that homemade whipped cream using heavy cream is not actually very stable on it's own. We will stabilize it using butter and powdered sugar. Do not omit or change these ingredients for best results.
It also gets a pinch of salt and vanilla extract. I actually add a pinch of salt to all of my icing, glaze, and frosting recipes. It is just to balance out the powdered sugar– and, it's a gamechanger. I've gotten so many comments such as, “your icing isn't too sweet!” or “I don't like homemade frosting but this is amazing!”. It's the pinch of salt, y'all!
On the other hand, I do use unsalted butter. I like to be able to control how much salt is in my frosting recipe. Not because I am an expert baker by any means. 😉 It is just because some cakes and cookies need a sweeter frosting or filling than others.
Finally, use a stand mixer with a whisk attachment. It makes short work of whipped cream recipes and works better than hand blenders. Your oatmeal cream pie recipe will be perfect with this whipped cream filling– so be sure to give it a try!
Thanks for reading, and be sure to let us know in the comments or on Facebook if you loved this recipe. It's a great recipe to try if you need to change up your dessert game. The family will love them!
Print your full Homemade Oatmeal Cream Pies Recipe below:
- 1 1/4 cups unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups All Purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 3 cups quick cooking oats
Cream Pie Filling
- 3/4 cup unsalted butter, softened
- 3 cups Powdered sugar
- Pinch Salt
- 3-4 tablespoons heavy cream, add slowly to desired consistency
- 1 teaspoon vanilla extract
Preheat oven to 375 F.
In a stand mixer, cream butter and sugar together until blended
Add egg, molasses, and vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and spices. If you do not like cloves you can reduce or omit, optionally.
Add your dry ingredients to stand mixer with regular beater attachment and blend until a soft dough forms.
Add your oats and blend until incorporated. Scrape down the sides of bowl and if you want a thicker dough, cover bowl with plastic wrap and refrigerate for 30 minutes *Optional.
Line cookie sheet with silicone baking mat or parchment. Scoop cookie dough in 3" balls, leaving room for cookies to spread out.
Bake for 10-11 minutes. Cookies dough should appear dry in the center but cookies may still be soft. Remove from oven and allow to sit an additional 3-5 minutes on hot cookie sheet before moving them to a cooling rack.
For your cream pie filling, add your softened butter and vanilla to a stand mixer with whisk attachment.
Add powdered sugar, pinch of salt, and 3 tablespoons of heavy cream and blend on low. Filling should be light and fluffy. If it's too thick, add more heavy cream to get to desired consistency. You can taste the icing to see if any additional salt is needed. One light pinch of salt is usually all that's needed!
The filling should be spreadable (have stiff peaks) but still be soft enough not to tear into the cookies when assembled. You do not need to pipe this filling, as any imperfections will be covered up by the cookies!
Refrigerate filling until cookies are completely cooled.
Assembling Cream Pies
Add about 1-2 tablespoons of cream filling onto the bottom of a cooled cookie. Spread with icing spatula. Take another cookie and sandwich the filling. Gently line cream pies up in a dish, side by side. For best results do not stack.
Refrigerate for storage; Allow to sit out of fridge up to 30 minutes before serving for best results.
*You can refrigerate cookie dough prior to cooking for 30 minutes for a thicker dough consistency. This will create thicker cookies which do not spread out as much. Servings may vary
Amount Per Serving: Calories: 507Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 178mgCarbohydrates: 63gFiber: 2gSugar: 41gProtein: 4g
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