Homemade Oatmeal Cream Pies

Giant Oatmeal Cream Pies have the warmth of oatmeal and cinnamon with a delicious vanilla buttercream center.

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at.

Oatmeal Cream Pies are one of those store-bought items that I simply can’t have in the house. I loved them as a kid and even had them on my weekly shopping list in college – which totally contributed to the freshman twenty. Well, those, and Taco Bell nachos bel grandes with extra sour cream. Keepin’ it real, folks.

There’s just something about soft oatmeal cookies sandwiched together with a layer of sweet frosting that makes me happy and nostalgic. Do you remember opening up that crinkly plastic wrapper and getting hit with the sweet, oaty smell of those super soft cookies and delicious frosting? Someone should totally make a candle that smells like that.

Giant Oatmeal Cream Pies sandwich buttercream between two chewy oatmeal cookies. Total decadence.

I had to permanently remove them from my shopping list when I found myself noshing down on an entire box of them in a matter of a few days. If you haven’t had an oatmeal cream pie in awhile, allow me to remind you that there are 12 oatmeal cream pies in a box, so I was getting down with those suckers in a serious and not-so-good-for-me kinda way.

They’d pretty much fallen off my dessert/snack radar for years until last month when I stopped into a local bakery to pick up a cake. Keeping it even more real, this baking blogger bought a cake for her stepmom’s birthday. Sometimes life gets the best of you, and a bakery is just the way to go, friends.

The lovely girl who owns the bakery greeted me a gorgeous ombre rose cake and an oatmeal cream pie the size of my face. The thing was crazy big, so I broke a not-so-tiny piece off and passed the rest off on my mom. But then I immediately added giant, homemade oatmeal cream pies to my must-bake recipe list.

Giant Oatmeal Cream Pies have a creamy vanilla buttercream center. Totally gorgeous.

And since bigger is always better when it comes to oatmeal cream pies, I wasn’t messing around with small, flat oatmeal cookies. These babies are large, sturdy cookies. They’re slightly crisp on the outside and perfectly chewy on the inside, which makes them perfect for sandwiching together with a generous slathering of vanilla buttercream.

My whole house smelled like that candle I want someone to make, and it. Was. AMAZING. Eric had been out at the gym, and when he walked in the door, I believe he exclaimed, “OMG WHAT did you bake?!”. This house is never short on good baking smells, so that’s saying somethin’, folks.

These homemade oatmeal cream pies would be fantastic for taking along to summer picnics and potlucks because they travel easily and well. They’re sure to be crowd pleasers – have you ever known anyone to ever turn down an oatmeal cream pie, let alone a homemade one? Doubtful.

You’ll be a potluck hero, for sure!

Homemade Oatmeal Cream Pies

Yield: 9 large sandwich cookies

Prep Time: 20 minutes

Cook Time: 15 minutes


For the Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned oatmeal
For the Cream Filling
  • 3/4 cup (1 1/2 sticks) cup unsalted butter, softened
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
  4. To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
Prepare the Cream Filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
  2. Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
  3. Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
  4. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.


Homemade Oatmeal Pies can be stored in an airtight container within the refrigerator for up to 3 days. Allow Homemade Oatmeal Cream Pies to sit at room temperature for one hour before serving. Recipe will yield 9 large sandwich cookies or 18 small sandwich cookies.
Cookie recipe slightly adapted from Quaker and inspired by Kelsey Elizabeth Cakes

Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at. So delish!

126 Responses to “Homemade Oatmeal Cream Pies”

  1. Natalie — November 19, 2016 at 4:38 pm

    Hi! These look amazing but me and my son are lactose intolerant. Could I use almond milk instead of regular milk?

    • Jamie — November 22nd, 2016 at 11:46 am

      Hi, Natalie! I’ve not tried the oatmeal cream pies with almond milk, but I think you could definitely substitute almond milk. Let me know how you and your son like them!

  2. Asad Jafar — November 21, 2016 at 7:52 pm

    Delicious! These are perfect cookies for holidays. Thanks for sharing!

    • Jamie — November 22nd, 2016 at 11:14 am

      You’re welcome, Asad! I hope you enjoy them!

  3. Jennifer Vincent — December 4, 2016 at 7:18 pm

    Do you suppose these could be frozen?

    • Jamie — December 5th, 2016 at 3:02 pm

      Hi, Jennifer! I think these could be frozen. Wrap each individually in plastic wrap before putting in the freezer. I hope this helps!

  4. Correy — January 6, 2017 at 7:31 am

    Hi! I just came across this and cannot wait to bake them tomorrow. Did you use quick or old fashioned oats? I have both and am just wondering if one would be better than the other. Thanks!

    • Jamie — January 9th, 2017 at 12:03 pm

      Hi, Correy! They’re both great and work interchangeably. I hope you enjoy them!

  5. Kris — January 13, 2017 at 8:04 am

    As a diabetic, I MISS Little Debbies!! Have you, or any of your readers, tried baking these with sugar substitutes such as Truvia, Agave nectar, Monk Fruit or honey ? And the results (what worked better, failed miserably, etc)? I am for-EVER tweaking recipes so I can enjoy the “sweet treats” that I loved before without the added sugars.

    • Jamie — January 15th, 2017 at 10:26 am

      Hi, Kris! I haven’t tried these with sugar substitutes, but I’m hoping some other readers can help!

  6. Kamrin — January 25, 2017 at 10:45 am

    I will be trying these in the next few days using stevia instead of sugar. Will let you know how they turn out.

    • Jamie — January 26th, 2017 at 12:09 pm

      Please do, Kamrin! I’m curious to know!

  7. Rose — January 31, 2017 at 5:59 pm

    My cookies come out flat n crunchy.. What can I do to make them nice and chewy?

    • Jamie — February 1st, 2017 at 9:02 am

      Hi, Rose! We’ve all had that problem unfortunately. I would make sure your flour is really fresh, and try chilling the cookie dough before baking. Let me know if that helps!

  8. AuntCiCi — February 7, 2017 at 9:34 am

    Hi – I have been wanting to make Little Debbie Oatmeal Pie copycats for a while now, so I look forward to trying this recipe.  I noticed some of the comments – Correy wanted to know about whether to use Quick or Old Fashioned Oats.  And while either can be used, I’ve always read (and found) that Quick Cooking Oats produce a more delicate cookie, and Old Fashioned Oats produce a heartier cookie – so it’s a matter of preference.  I prefer a softer cookie, so I use the Quick Oats.  Also, another poster, Rose, wanted to know how to prevent cookies from being too crisp and crunchy.  I don’t like mine this way, either, and I’m sure that the buttercream filling will help soften the oatmeal cookies in a day or so.  However, I’m sure no one wants to wait that long (!), so using margarine (sticks, not in tubs) instead of butter will help make the cookies softer (or use half margarine and half butter).  Don’t overmix the batter – will make them tough.  It also helps to slightly underbake the cookies (use min. baking time).  Finally, if these tips don’t make your oatmeal cookies soft enough (I like mine as soft as can be!), I store my cookies in a large airtight container with slices of bread layered in – this is the best tip I’ve ever found! 

    • Jamie — February 7th, 2017 at 10:18 am

      Thank you so much, Aunt CiCi! Wonderful suggestions!

  9. Neha — February 17, 2017 at 2:37 am

    I would love to make these eggless. Would you suggest which egg substitute would work the best? Cheers

    • Jamie — February 18th, 2017 at 2:07 pm

      Hi, Neha! Try a mashed banana or 1/4 cup unsweetened applesauce. Let me know how you like it!

  10. Nichole — February 18, 2017 at 8:19 am

    Hi! My husband has requested these for his next care package. He’s deployed and packages take about 5 days to reach him. How long do these keep and do you think they’ll make the trip safely? Thanks!

    • Jamie — February 18th, 2017 at 2:17 pm

      Hi, Nichole! I think the oatmeal cream pies may not make it for 5 days….refrigeration is essential with these, and they’ll stay fresher longer. Do you think he might like Chocolate Almond Breakfast Cookies, M&M Cookies, or Oreo Pudding Cookies? Let me know if there’s anything else I can help with!

  11. Belinda — February 18, 2017 at 9:26 am

    Love trying different recipes.

    • Jamie — February 18th, 2017 at 2:09 pm

      I hope you enjoy them, Belinda!

  12. Jules — February 18, 2017 at 4:39 pm

    I made these. They turned out great. Tasted delicious.

    • Jamie — February 19th, 2017 at 11:42 am

      Wonderful, Jules! Thank you!

  13. Tiffany — February 18, 2017 at 5:37 pm

    Mine did not get brown!  Weird right.  I’ve never had this problem.

    • Jamie — February 19th, 2017 at 11:43 am

      Did they taste okay, Tiffany? Let me know if I can help with anything!

  14. Michele — February 18, 2017 at 6:01 pm

    Could I add brewers yeast and flaxseed to it to make it into a lactation snack? We will be trying it with almond milk and applesauce to sub the dairy and egg for our allergies. 

    • Jamie — February 19th, 2017 at 11:44 am

      Hi, Michele! I’ve never added yeast and flaxseed to this recipe, but I say give it a try. Let me know how it goes!

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