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!

258 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 22, 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 22, 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 5, 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 9, 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 15, 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 26, 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 1, 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 7, 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 18, 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!


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

    Love trying different recipes.


    • Jamie — February 18, 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 19, 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 19, 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 19, 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!

  15. Renza — February 19, 2017 at 2:44 pm

    Made these today and they turned out awesome. I used a small scoop and they turned out about 2 1/2 inches. Next time I am going to go smaller, I like a perfect two bite cookie.


    • Jamie — February 21, 2017 at 7:53 am

      Wonderful, Renza! I’m so glad to hear that!

  16. Michele — February 19, 2017 at 5:43 pm

    I made these today and my family went nuts!! They loved them. Thank you for the keeper!!


    • Jamie — February 21, 2017 at 7:52 am

      I’m so glad they like them, Michele!

  17. Laurie Ann Cox — February 19, 2017 at 5:50 pm

    Do you know how these freeze? My husband is a truck driver and I prepare all his meals and freeze them. The oatmeal creme pies are one of his favorites. I would love to surprise him with these next time he comes home!


    • Jamie — February 21, 2017 at 7:55 am

      Hi, Laurie Ann! I’ve never really frozen these, but I think you could try. What you could definitely do is freeze the cookies and then fill them when your husband returns home. I hope he enjoys them!

  18. Sheila — February 20, 2017 at 9:00 am

    Referencing the lady who’s husband is deployed, why is refrigeration essential? Is it due to the filling having butter and milk? Can she use madshmellow in the jar as a substitute? That is basically what the Little Debbie Oatmeal Cakes taste like to me as Farkas the filling. Their cakes need no refrigeration. When my son was deployed, I used to send cookies in vacuum-sealed plastic. If u have a vacuum sealer, most have a manual option to where u can control how much air you want to remove, thus controlling g the pressure the plastic puts on the cookie.


    • Jamie — February 21, 2017 at 7:50 am

      Hi, Sheila! Since the cream filling is made with butter and milk, I’m concerned about it traveling for five days. I think the marshmallow cream in a jar would be a great idea, though! And thank you for the suggestion of vacuum sealing the cookies!

  19. Sheila — February 20, 2017 at 9:02 am

    Corrected spelling: Marshmallow


  20. Joseph — February 21, 2017 at 5:33 pm

    These r the best i have tried thank u so much


    • Jamie — February 23, 2017 at 2:13 pm

      I’m so glad you enjoyed them, Joseph!

  21. Calendula — February 21, 2017 at 10:34 pm

    I made this reciepe tonight and everything came out great except the butter cream frosting came out runney instead of fluffy any suggestions. I can’t figure out what did wrong.


    • Jamie — February 23, 2017 at 2:16 pm

      Hi, Calendula! I wonder if the butter was a little too soft? Let me know if this suggestion helps. I’m glad you enjoyed the taste!

  22. Kiraten — February 22, 2017 at 12:32 pm

    Do they need to STAY in the fridge? I can’t have them out in an air tight bin on the counter? 
    Thank you!


    • Jamie — February 23, 2017 at 2:10 pm

      Hi, Kiraten! You can have them on the counter in an air tight container for a bit, but if you’d like them to stay fresh for awhile or want to store them overnight, refrigerate them. I hope you like them!

  23. Kiraten — February 22, 2017 at 12:35 pm

    Also, does the flour need to be packed in? 


    • Jamie — February 23, 2017 at 2:11 pm

      The flour should not be packed in. I hope you like them, Kiraten!

  24. Amy — February 22, 2017 at 3:50 pm

    I made these a few nights ago they were devine


    • Jamie — February 23, 2017 at 2:07 pm

      Wonderful, Amy!

  25. Rae — February 24, 2017 at 3:34 pm

    I had to watch the video to figure out if “oatmeal” meant prepared oatmeal, or uncooked oats. Please clarify!


    • Jamie — February 26, 2017 at 12:04 pm

      Hi, Rae! Uncooked oatmeal. I hope you enjoy them!

  26. Leslie — February 26, 2017 at 11:41 am

    I’d add flavorless agar-agar (or carteengenan or gelatin)!to the frosting for firmness. Refrigerate 4-6 hours before serving. 
    For sugar substitutes there arevmonk fruit, date sugars. 
    Everyone agrees sugar is an insidious slow death. 


    • Jamie — February 26, 2017 at 12:06 pm

      Thanks for the suggestions, Leslie!

  27. Melinda Johnson — February 26, 2017 at 4:28 pm

    My cookies came out high and fluffy and not flat like the picture….what did i do wrong?


    • Jamie — February 27, 2017 at 3:25 pm

      Hi, Melinda! Did cookies flatten a bit as they cooled? You may want to reduce the amount of mixing time a bit to see if that helps. Let me know if I can help with anything else!

  28. Julie — February 26, 2017 at 9:14 pm

    Will salted butter work just as well?


    • Jamie — February 27, 2017 at 3:27 pm

      Yes, Julie, it should work just fine. You can either omit or reduce the amount of salt in the recipe to compensate. I hope you enjoy them!

  29. Karen Esolen Baldwin — February 27, 2017 at 8:22 pm

    I would love to make these.


    • Jamie — February 28, 2017 at 7:29 am

      Let me know how you like them, Karen!

  30. Patti Sills — February 28, 2017 at 12:50 pm

    Every time and I mean every time I make oat meal cookies they just fall apart! What am I doing wrong??? Help please 


    • Jamie — February 28, 2017 at 2:50 pm

      They fell apart with this recipe? I’ve been making these cookies for years and they have never fallen apart.

  31. Tracey — February 28, 2017 at 11:02 pm

    I made these for the 1st time today and they turned out perfect.  My dad said they are the best he’s had , way better than store bought .  Thanks for sharing this recipe. 


    • Jamie — March 1, 2017 at 3:36 pm

      Wonderful, Tracey! I’m glad your dad liked them!

  32. Michelle — March 3, 2017 at 8:54 pm

    Can i use cinnamon sugar (like the type you use for cinnamon toast) I don’t bake much and have everything but the cinnamon


    • Jamie — March 6, 2017 at 4:56 pm

      Hi, Michelle! I’ve never tried this recipe with cinnamon sugar, but you could give it a go. Maybe pull back on the sugar just a bit, like 1 tablespoon? Let me know if this helps.

  33. Karissa Duffy — March 4, 2017 at 4:37 pm

    Do u have to use oatmeal?
    I love these cookies and really want to make them but have no oats:(:(


    • Jamie — March 5, 2017 at 12:23 pm

      Hello! Yes, you definitely need to use oats in this recipe. Thanks so much for stopping by.

  34. Michelle rose — March 4, 2017 at 8:08 pm

    Can I use cinnamon sugar instead ?


    • Jamie — March 5, 2017 at 12:23 pm

      I don’t see why not, Michelle. Enjoy.

  35. Kriss — March 5, 2017 at 1:01 pm

    I made these today and had the same problem as Calendula, the filling is too runny – how can this be corrected, or can it be. Can you add cream of tartar or corn starch to the mixture to thicken it or do I need to start over with a firmer butter?


    • Jamie — March 6, 2017 at 4:54 pm

      Hi, Kriss! Maybe try adding some more powdered sugar. Let me know if this helps.

  36. Angie — March 6, 2017 at 12:19 pm

    Made these and they were amazing. I made my own buttercream, as this was just my preference. The oatmeal cookie in this is amazing!!! Making more as we speak!


    • Jamie — March 6, 2017 at 4:45 pm

      I’m so glad to hear that, Angie!

  37. Bri — March 6, 2017 at 8:01 pm

    I made these, but the inside was more yellow and creamy. I followed the recipe to a T. The cookie part came out wonderful, but I’m a bit sad about the inside…


    • Jamie — March 7, 2017 at 11:39 am

      I’m sorry you weren’t happy with the cream filling, Bri. Maybe add some more powdered sugar? Let me know if you give them another try!

  38. Amy Randell — March 7, 2017 at 2:58 pm

    Do you think adding in mini chocolate chips would be a nice addition to the cookie dough, or do you recommend leaving it as is?


    • Jamie — March 8, 2017 at 1:03 pm

      I think that would be a delicious addition, Amy! Enjoy!

  39. Jefferson — March 8, 2017 at 10:50 pm

    I live in Bangkok so little Debbie’s are nowhere to be found, I am making these tonight and I will feel that same nostalgia !!! Thank you for the recipe !!! 


    • Jamie — March 9, 2017 at 6:33 am

      I hope you enjoy them, Jefferson!

  40. Bailee — March 9, 2017 at 3:00 am

    Been looking for a fun recipe to make with my neice and nephew. I was wondering if these are okay to make with a basic bowl and wish? I don’t have any of the “fancy” stuff.

    Do you have any tips or should I pick a different recipe? These sound so good!


    • Jamie — March 9, 2017 at 6:42 am

      Hi, Bailee! I’m concerned the filling won’t be as fluffy if you don’t mix it with an electric mixer. I think you should still give it a try, though! You may enjoy my Easy Chocolate Pudding Pies or No Bake Cookies. Let me know if I can help with anything else!

  41. Diane — March 9, 2017 at 8:55 am

    Hi could do with this receipy in oz please instead of cups x


    • Jamie — March 13, 2017 at 12:14 pm

      Hi, Diane! Here’s a converter tool that might help. I hope you like them!

  42. Thia. — March 11, 2017 at 9:22 am

    Thanks for this yummy recipe. Because of the advice these cookies only store a few days, I have frozen some of the dough in a log shape to bake at a later date.

    After freezing dough and then Baking …. worked out well.  Thanks


    • Jamie — March 13, 2017 at 12:07 pm

      You’r welcome, Thia! I’m glad you enjoyed them!

  43. Kate — March 11, 2017 at 9:24 am

    Hi! Any adjustments for high altitude?


  44. Dina — March 12, 2017 at 2:39 pm

    To everybody who is saying their filling came out runny, try refrigerating and then whipping the filling again, the butter would solidify and you should be able to whip it back into a fluffy filling instead! 


    • Jamie — March 13, 2017 at 9:34 am

      Great tip, Dina! Thank you!

  45. Neil Piar — March 17, 2017 at 2:58 am

    I have been a Little Debbie oatmeal cream pie junkie since I was a kid. I brought a box into work last week and the Little Debbie fanatics went wild. After work that night, my friend Hannah stumbled upon your recipe and sent it to me via Facebook. So my first batch of cookies turned out well, but have you ever had the extra large Little Debbie? It’s borderline gluttonous. Lol. Mine was larger yet. I switched to teaspoons for the next batch. Can’t wait to try one. it’s 3am and I need butter. argh!!!!–


    • Jamie — March 17, 2017 at 1:07 pm

      Ha! They are definitely large cookies! So glad to hear you enjoyed them!

  46. Heather — March 17, 2017 at 5:42 pm

    Is there any nutritional information available for the homemade oatmeal cookies? Thanks!!


    • Jamie — March 18, 2017 at 11:18 am

      Hi, Heather! I’m not entirely sure what the nutrition is, but you can use this calculator to help you out. I hope you enjoy the cream pies!

  47. Ofelia — March 19, 2017 at 9:25 pm

    Would like to use a cream cheese filling instead. Any recipes??


  48. Theresa Janisse — March 20, 2017 at 3:49 pm

    Thank you so much, I have made them twice.

    Second time, baking without the filling.

    I did change it up the second time and took out the cinnamon. Added 1 tbsp. of Molasses and a tsp of baking powder to ensure some extra body.

    Really good.


    • Jamie — March 21, 2017 at 12:02 pm

      Your additions sound wonderful, Theresa!

  49. Persida — March 26, 2017 at 1:49 pm

    Mine didn’t fall flat. Just a blob?? I followed the recipe to the t. 
    Because they didn’t fall flat I added raisins. 


    • Jamie — March 27, 2017 at 2:35 pm

      Hi, Persida! Was the dough very cold? Maybe try the ingredients at room temperature? I hope this helps!

  50. Marci — March 29, 2017 at 8:40 pm

    This will be my go to for oatmeal creme pies or oatmeal cookies, it is a wonderful recipe! The cookies are absolutely perfect, I added two teaspoons of ground flax for my own benefit. 


    • Jamie — March 30, 2017 at 6:50 am

      Wonderful, Marci! I’m so glad you liked them.

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