Description
These Homemade Oatmeal Cream Pies are a delicious twist on the classic Little Debbie treat. Two soft, chewy oatmeal cookies with a creamy, dreamy filling that’s rich, smooth, and perfectly sweet. Perfect for lunchbox treats, cozy desserts, or nostalgic indulgence!
Ingredients
Scale
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon molasses (or honey)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
For the Cream Filling:
- 3/4 cup unsalted butter, softened
- 2 ounces cream cheese (full-fat)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (if needed)
Instructions
Oatmeal Cookies:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar until fluffy.
- Add molasses, vanilla, and eggs. Mix until creamy.
- Mix flour, cinnamon, baking soda, and salt. Gradually add to the wet ingredients.
- Fold in quick oats until evenly combined.
- Roll dough into 1.5-tablespoon balls and place on baking sheets, 2 inches apart.
- Bake for 9-11 minutes. Cool on baking sheets for 10 minutes before transferring to a wire rack.
Cream Filling:
- Beat butter and cream cheese until smooth.
- Add powdered sugar, vanilla, and salt. Beat until creamy. Add cream if too thick.
Assembling:
- Spread 1-1.5 tablespoons of filling on the flat side of one cookie.
- Top with another cookie to form a sandwich.
- Chill assembled pies in the refrigerator for 30 minutes to set.
Notes
- Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Freeze for up to 2 months and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American