For a softer cookie, bake for the shorter time (8 minutes). Don't overmix the dough, or the cookies will be tough. The filling can be made ahead of time and stored in the refrigerator. Let it come to room temperature before using. For an extra touch, sprinkle the tops of the cookies with a little bit of sea salt before baking.
Copycat Little Debbie Oatmeal Creme Pies
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME25 mins
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SERVING18 People
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VIEWS19
Transport yourself back to childhood with these delightful, homemade Oatmeal Creme Pies. Soft, chewy oatmeal cookies sandwich a luscious, sweet cream filling, creating a nostalgic treat that's even better than you remember.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol63 mg
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Fiber2 g
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Protein4 g
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Saturated Fat11 g
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Sodium152 mg
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Sugar36 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Oatmeal Cookies: Preheat oven to 375°F (190°C). (5 minutes) In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. (3 minutes) Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)
02
Step
3 mins
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the quick-cooking oats until evenly distributed. (5 minutes)
03
Step
2 mins
Roll the dough into walnut-sized balls (about 1 tablespoon each) and place them on baking sheets lined with parchment paper, leaving about 2 inches between each cookie. (10 minutes)
04
Step
5 mins
Bake in the preheated oven for 8-9 minutes, or until the edges are golden brown. (9 minutes)
05
Step
10 mins
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
06
Step
9 mins
Prepare the Crème Filling: In a large bowl, beat together the softened butter and vegetable shortening with an electric mixer on medium-high speed until pale and fluffy. (3 minutes)
07
Step
5 mins
Gradually add the powdered sugar, beating on low speed until fully incorporated. (2 minutes)
08
Step
3 mins
Beat in the marshmallow crème until the filling is smooth and creamy. (2 minutes)
09
Step
2 mins
Assemble the Pies: Once the cookies are completely cool, spread or pipe a generous amount of crème filling onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches. (15 minutes)
10
Step
2 mins
Serve immediately or store in an airtight container at room temperature for up to 3 days. (5 minutes)
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Estella Leannon
May 31, 2025I followed the recipe exactly, and they turned out perfectly. The filling is so creamy and delicious!
Rebeka Hayes
May 18, 2025A great recipe! I will definitely make these again.
Don Okon
May 16, 2025These were amazing! My kids loved them, and they tasted just like the real thing!