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!

251 Responses to “Homemade Oatmeal Cream Pies”

  1. Jenna — May 21, 2015 at 10:10 am

    Oh my, these look just delicious!!! I loved eating those oatmeal cream pies as a kid, they were so good! This homemade version looks amazing :)


    • Jamie — May 22, 2015 at 11:12 am

      They are such a favorite, I hope you try them. Thanks for stopping by.


  2. Dolly V — May 21, 2015 at 12:05 pm

    Is there a way to copy this recipe? I don’t see a print app. Thanks!


    • Jamie — May 22, 2015 at 11:20 am

      Dolly V-
      The print button is in the recipe box just below the small square photo in the corner. I hope this helps.


  3. Karen — May 21, 2015 at 1:00 pm

    You don’t see oatmeal cream pies in the stores here in Canada, and I think we’re missing out. I’m going to bake a batch of these today!


    • Jamie — May 22, 2015 at 11:12 am

      Oh you definitely need to give them a try! Thanks so much for visiting.


  4. Your husband’s reaction to these cookies totally convinced me that I need to try these cookies ASAP! I used to love it when my mom would pack these in my lunch, I always felt like I was getting extra dessert because of the two cookies!


    • Jamie — May 22, 2015 at 11:11 am

      I hope you get the chance to try them! Thanks so much for stopping by.


  5. Medha @ Whisk & Shout — May 21, 2015 at 8:00 pm

    I’ve halways had such a weakness for these oatmeal cream pies from Little Debbie’s. Love the idea of making my own at home (with ingredients I can pronounce!)


    • Jamie — May 22, 2015 at 11:10 am

      They are irresistible, aren’t they? I hope you get to try the homemade version. Thanks for visiting.


  6. Blair — May 25, 2015 at 3:30 pm

    Oh my! These look delicious. I am definitely going to try to make these!



    • Jamie — May 26, 2015 at 11:45 am

      I hope you get the chance to try these. Thanks for visiting.


  7. Mary @chattavore — May 26, 2015 at 10:07 pm

    I live in Little Debbie Land (aka Chattanooga, TN) and I do love a good oatmeal cream pie, but these look SOOOO much better than the packaged ones! Pinned!!


    • Jamie — May 27, 2015 at 9:15 am

      I hope you get the chance to try them. Thanks for visiting.


  8. TwirlyGirly — May 30, 2015 at 8:08 am

    What is the approximate diameter of the large and small cookies when done? To insure perfect roundness (and cookies that are all exactly the same size), I was thinking about dropping the batter into the wells of one of two sizes of Whoopie Pie pans I have.


    • Jamie — June 3, 2015 at 7:58 am

      I honestly don’t know what the diameter was, If I had to guess, I’d say about 4 inches for large and a little under 3 inches for the small. I hope this helps.

  9. Rena — June 2, 2015 at 8:44 am

    these really look good. I am going to try them today. My husband loves oatmeal cookies so He should enjoy this version. even more.


    • Jamie — June 3, 2015 at 8:01 am

      I hope you both enjoy them as much as we did.

  10. patricia johnson — June 6, 2015 at 1:32 pm

    I just made them, and they came out just like the sotre bought! thanks


    • Jamie — June 8, 2015 at 11:25 am

      That is great to hear! Thanks so much for stopping by!

  11. Rosanty — June 23, 2015 at 4:41 pm

    I love the sound of these oatmeal cookies, they sound delicious and definitely better than anything store bought. Can’t wait to try this recipe at home with my son :) im sure hes going to love it!!


  12. Heather — October 8, 2015 at 8:46 pm

    I’m Trying these tonight omg i am so excited!


  13. Barbara — January 5, 2016 at 4:40 pm

    I just baked those cookies they were nice and crispy when I was finished with them will they get soft later on was finish 6 hour ago not soft yet


    • Jamie — January 8, 2016 at 2:53 pm

      Hi, Barbara! The cookies probably won’t soften much more. Maybe your oven is a little hotter than mine and baked them a little faster…? I hope you enjoyed them, though!

  14. Alina — January 12, 2016 at 12:33 pm

    I would like to try this recepy but for the measuring with cup is not helping me , i major here in grams, could i get the recepy somehow in grams? thank you! 


  15. Seeme — January 13, 2016 at 4:38 am

    Hi,  baked today,  they turned very yummy y but I have problem with baking soda,  can you please tell me the substitute?  Thanks 


    • Jamie — January 13, 2016 at 8:31 am

      Hi, Seeme! You can combine 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda for every 1 teaspoon of baking powder. I hope this helps!

  16. Emily — January 24, 2016 at 3:17 pm

    I just wanted to say thank you for this! My daughter and myself are gluten free, so I substituted the flour for an all purpose GF mix. And they came out BEAUTIFUL and so tasty!! 


    • Jamie — January 26, 2016 at 5:04 pm

      I’m so glad you and your daughter liked them, Emily! Take care!

  17. Terin — January 24, 2016 at 4:58 pm

    I made these today and I know I must have done something wrong because they turned out really funky. Burnt on the bottom and still gooey in the center and they didn’t really have any fluffy cake like texture at all. Does anyone have and advice for me? Is it my oven? HELP!


    • Jamie — January 26, 2016 at 5:14 pm

      I’m so sorry to hear about that Terin! A couple of things could be happening. What kind of cookie sheets did you use? Stainless steel usually works very well. Also, if the cookie sheets were placed too low in the oven, the temperature may have been uneven. Maybe get an oven thermometer to check the oven temperature. I hope you give them another try!

  18. Amy — January 25, 2016 at 12:45 pm

    My daughter and I made these while snowed in this past weekend. Easy and so, so delicious!! This recipe is a keeper!


    • Jamie — January 26, 2016 at 5:03 pm

      Hi, Amy! It is a good snowed in recipe! I’m glad you enjoyed them.

  19. Linda T — March 2, 2016 at 12:52 am

    Yum. Getting ready to try them now, have to make adjustments for high altitude but I’m sure they’ll be excellent. Also, going to take it a step further and brown the butter first, cuz I’m on a brown butter kick and these seem like they’d be out of this world. Thanks for sharing.


    • Jamie — March 3, 2016 at 12:35 pm

      Hi, Linda! I hope you enjoy them! All the best to you!

  20. linda — March 3, 2016 at 5:19 am

    Always trying to find a way to get protein into my non meat eater may throw in a few mini choclate chips and give it a try


    • Jamie — March 3, 2016 at 11:49 am

      I hope you enjoy them, Linda!

  21. Rachael — March 12, 2016 at 11:48 pm

    To take these (or any oatmeal cookie) up a notch, add a 1/4 tsp of nutmeg to the cookie. It makes all the difference!!


    • Jamie — March 15, 2016 at 2:48 pm

      That sounds amazing, Rachael! I’m going to try that!

  22. LaTrice — March 13, 2016 at 11:48 pm

    I’m a HUGE fan of oatmeal cream pies!! 


    • Jamie — March 15, 2016 at 2:46 pm

      Hi, LaTrice! That makes two of us! I hope you enjoy them!

  23. Erica S. — March 16, 2016 at 10:48 pm

    Oh my word, I just made these and amazing doesn’t even describe how perfect they were. The cookie was crispy, yet soft and chewy and the vanilla cream complimented it perfectly.  I immediately froze my extras to stop me from eating them all tonight…haha


    • Jamie — March 17, 2016 at 8:13 am

      I’m so glad you liked them, Erica! Enjoy!

  24. Julie — March 22, 2016 at 2:53 am

    Cannot find pin just for these :/


  25. karyn — March 29, 2016 at 9:20 am

    Sometimes feel bad that I don’t let my kids have pre packaged desserts as I am passing them by in the grocery store and they are BEGGING me for “normal” snacks. I am definitely going to make these with and give them a little treat! Because I’ve got to admit……I loved “Little Debbies”!!!!


    • Jamie — March 29, 2016 at 12:31 pm

      Hi, Karyn! I hope you enjoy these as much as Little Debbies, if not more!

  26. Fran — April 2, 2016 at 4:19 pm

    Hi there what would be the equivalent of old fashioned oatmeal in the UK. Would it be the rolled oats? 


    • Jamie — April 4, 2016 at 11:05 am

      Hi, Fran! They are one in the same! I hope you enjoy them!

  27. PJ — April 6, 2016 at 12:45 am

    I made these last weekend and turned out fantastic.  The cookie was the right amount of chewiness.  The filling was great.  I think next time, I will try adding marshmallow creme into the filling mix.  Thanks for the recipe!


    • Jamie — April 7, 2016 at 9:55 am

      You’re welcome, PJ! I’m glad you enjoyed them!

  28. Hanna — April 8, 2016 at 8:25 pm

    Made these today and the cookies came out totally flat. Any idea what I did wrong?


    • Jamie — April 9, 2016 at 10:41 am

      Hi, Hanna! There could be several reasons why the cookies turned out flat. The butter may have been too warm, or the baking soda may have been old. If you decide to try again, let me know how it goes!

  29. Gina — April 13, 2016 at 7:45 pm

    I made these for my husbands office ( bunch of guys)  they all loved them! And one said “WHERE HAVE THESE BEEN ALL MY LIFE?! Lol will definitely make again!


    • Jamie — April 16, 2016 at 9:10 am

      Hi, Gina! I’m so glad your husband’s office liked them!

  30. Kelly — April 14, 2016 at 7:36 am

    Can these cookies be frozen??


    • Jamie — April 16, 2016 at 9:23 am

      Hi, Kelly! I think these could definitely be frozen. I would suggest loosely wrapping each one individually in plastic wrap before putting them in the freezer. I hope you enjoy them!

  31. Lilly — April 17, 2016 at 8:14 am

    Thank you for this – who doesn’t enjoy a good cream pie!


    • Jamie — April 19, 2016 at 10:25 am

      My thoughts exactly, Lilly!

  32. Kiana — May 2, 2016 at 2:12 am

    I made these today and they turned out so good! They are 100 times better than the packaged cookies. I can’t stop eating them, they are that good! Thank you for sharing such an awesome recipe! 


    • Jamie — May 3, 2016 at 12:09 pm

      You’re so welcome, Kiana! I’m glad you enjoyed them!

  33. XUAN — May 10, 2016 at 12:59 am

    It’s really a wonderful recipe, and I’m eager to have a try. BTW, how can I share it on my facebook page?


  34. Ninoska — May 20, 2016 at 6:16 pm

    Hola soy de Ecuador se ven muy ricas tus recetas,  no puedo comer mantequilla ni marcena con que podría sustituirla para hacer la crema? 


    • Jamie — May 21, 2016 at 8:14 am

      Hi, Ninoska! I haven’t tried this, but you could substitute oil or applesauce for the butter. I hope this helps!

  35. Catrina — May 23, 2016 at 8:58 am

    I’m wanting to make these for my son’s graduation.  I don’t have time to experiment so I’m wondering if you can tell me if the filling runs much or is pretty stiff?  I don’t want my serving tray to look messy.  Thank you!!!


    • Jamie — May 23, 2016 at 9:05 am

      It’s definitely pretty stiff, but you can adjust it as needed by adding less or more of the milk. I hope this helps.

  36. Christina — May 29, 2016 at 8:53 pm

    What can I use in the frosting instead of milk? 


    • Jamie — June 2, 2016 at 12:48 pm

      Hi, Christina! I think you can use water instead of milk with the same results. I hope you like them!

  37. Randi — June 3, 2016 at 7:31 pm

    For the cream, is it 3/4 cup butter or 1 1/2 sticks?


  38. Randi — June 3, 2016 at 7:33 pm

    Nevermind! I feel dumb now lol


    • Jamie — June 6, 2016 at 8:41 am

      No worries at all, Randi! I hope you enjoy them!

  39. Deb DeLillo — June 14, 2016 at 7:11 pm

    I showed this recipe to my husband and he said “get busy”!  The Little Debbie’s were his favs but gave them up because they aren’t good for you.  I’m sure these will be much better!


    • Jamie — June 15, 2016 at 12:23 pm

      Thank you, Deb! I hope your husband enjoys them!

  40. Brienne Lee — June 15, 2016 at 9:03 pm

    Hi! I am getting ready to bake these but not sure if this recipe makes 9 large cookies total, or 9 sandwich cookies (18 total)? Need to know if I have to double the recipe. Thanks!!


    • Jamie — June 16, 2016 at 11:21 am

      Hi, Brienne Lee! This recipe makes 9 sandwich cookies total. There are eighteen cookies made from the recipe, but when you assemble them, there will be nine servings all together. I hope this helps!

  41. Beth — June 20, 2016 at 4:03 pm

    Oh my gosh, these are AMAZING! Made these to take along on a trip to Pittsburgh this past weekend and they were a hit! So much better than the store bought ones! Also, I did freeze some and tried them last night, would not have known they had been in the freezer! Making more to freeze and have on hand.


    • Jamie — June 21, 2016 at 1:28 pm

      I’m so glad you liked them, Beth!

  42. Ashley — July 1, 2016 at 2:27 am

    I was sitting here doing some work, and munching on the LAST oatmeal cream pie. I am literally addicted to these things, and so don’t buy them often. But after chewing the last bite, I was like “aww, they’re gone.”
    I instantly searched for a recipe that sounded good. I might bake the cookies at 325 with a water bath to keep them super soft and chewy.

    I am so excited to bake these. They look delicious. I am not big into reading or following blogs, but I keep ending up on yours. You really have a lot of great material. I will no doubt be pinning many more of your recipes in the future. I know how hard it is to keep up a blog, and you have it down! and might I say I love the color pallet and typography of your logo. The monkey is my best friend too for all things photo related. ;) Soft mint and heather grey are a gorgeous combination. But you knew that already. I wish you all the best and success as you continue your blogging adventure, (not that you need it) and I hope to see more posts in the future!


    • Jamie — July 2, 2016 at 10:53 am

      Thank you so much for your kind words, Ashley! I hope you enjoy the Oatmeal Cream Pies!

  43. Elise Griggs — July 12, 2016 at 12:27 am

    I so want to try this recipe. Like you, if I buy the store ones my kids and I go through them very quickly. My problem is I live at a high altitude (over 4000 ft above sea level) and I know a lot of baking recipes you have to adjust for the altitude. Do you happen to know if this recipe has any adjustments or any advice to help me?


    • Jamie — July 12, 2016 at 12:09 pm

      Hi, Elise! There’s a great article by King Arthur Flour about High Altitude Baking that should help. I hope you enjoy the Oatmeal Cream Pies…let me know how it goes!

  44. keimarie — July 25, 2016 at 6:50 pm

    Is that cream.the same as bittercteam frosting??


    • Jamie — July 26, 2016 at 11:41 am

      Hi, Keimarie! Yes, the filling in the cream pies is vanilla buttercream. Let me know if I can answer anything else!

  45. Dana — August 8, 2016 at 8:17 pm

    Made them today-
    I shared your page on my facebook page since I posted pictures of the end result. Thank you so much for your recipe!


    • Jamie — August 10, 2016 at 9:30 am

      You’re welcome, Dana! I’m so glad you liked them!

  46. Shannon — September 14, 2016 at 2:52 pm

    I must have done something wrong. I made these and the cookies were delicious but then didn’t flatten so I ended up with almost baseball shape when put together…..send we just broke them apart. Should I have flattened the dough on the pan before baking?


    • Jamie — September 17, 2016 at 3:10 pm

      Hi, Shannon! I would say make sure your oven is at the right temperature and the butter is softened enough. You can try flattening them out before baking to see if that helps. Good luck! Let me know how it goes!

  47. Maxine — September 19, 2016 at 2:59 pm

    Can you use the marshmallow cream to make the cream filling to go in the center of these ???


    • Jamie — September 20, 2016 at 11:44 am

      I don’t see why not, Maxine….it sounds heavenly!

  48. Stephanie — September 19, 2016 at 6:09 pm

    this recipe is really awsome…i put cinamon in the frosting and not vanilla… i l♡ve!


    • Jamie — September 20, 2016 at 11:44 am

      Sounds wonderful, Stephanie!

    • Jamie — September 20, 2016 at 11:44 am

      Sounds wonderful, Stephanie!

  49. Brooke — October 4, 2016 at 11:12 am

    I can’t even begin to tell you how good these are! I could honestly eat every one of them.


    • Jamie — October 5, 2016 at 1:29 pm

      I’m so happy to hear that, Brooke!

  50. kentuckylady717 — November 2, 2016 at 8:58 pm

    These look delicious and so pretty….I love Little Debbie Oatmeal pies, looking forward to making these….thanks for posting a great recipe…..


    • Jamie — November 3, 2016 at 11:30 am

      I hope you enjoy them!

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