These Oatmeal Creme Pies are made with soft-baked, chewy oatmeal cookies and fluffy vanilla buttercream. They are the perfect dessert! Move over Little Debbie!
Not going to lie to you guys, I was not a huge oatmeal creme pie lover growing up. Not sure why, because I have always loved oatmeal cookies. I guess I was more of a Tastykake kid than Little Debbie!
Now I know better. Oatmeal creme pies are where it's AT.
These oatmeal cookies are soft, chewy, and are perfect with some buttercream frosting sandwiched in between. Even if you don't love oatmeal cookies, the buttercream in between these makes all the difference. It's an amazing combo.
- Flour- all-purpose for this recipe. You could try GF as well!
- Baking soda and salt
- Quick oats- read below on why I use quick oats over old fashioned and also how to make your own quick oats.
- Butter- I use unsalted! If you only have salted, just omit the salt in the cookie batter.
- Brown sugar and granulated sugar
- Vanilla extract
- Molasses- this gives your cookies some extra chew!
- Powdered sugar- this is what we mix with the butter to make buttercream frosting.
- Heavy whipping cream- also for the buttercream. I have not tried substituting this for another dairy product in this recipe.
How to make these cookies:
- Make the cookie dough: mix together the flour, baking soda, salt, and cinnamon, then set aside. Cream together the butter and sugars until light and fluffy. Add in the eggs, vanilla, and molasses and mix everything until combined. Add the dry ingredients to the wet and mix until just combined, your batter will be thick!
- Scoop on parchment paper-lined baking sheet and bake for 9-10 minutes, or until lightly golden brown around the edges. Let them cool on a cooling rack before icing
- Make the icing: Using an electric mixer, beat the butter on medium speed until smooth, about 2 minutes. Mix in the powdered sugar, vanilla, and heavy cream until combined, and then beat on high speed for about 3-4 minutes. If the filling seems way too thick, add a couple more teaspoons of heavy cream. If it's too thin, add a tbsp of powdered sugar.
- Frost the cookies: You can use either a piping bag/Ziploc bag to pipe the frosting or just spread 1½ tbsp of creme onto the bottom half of the cookies; top with remaining cookies to make a sandwich.
What is the cream in Oatmeal Creme Pies made of?
Growing up on Little Debbie OCP's meant eating every last bit of that sugary, sweet vanilla cream filling. This recipe has upgraded that filling to vanilla buttercream, making it extra rich and fluffy.
Why quick oats and not old fashioned?
Old fashioned or rolled oats are great in granola recipes or to make overnight oatmeal, but for these cookies, we want smaller pieces of oats in order to get a good consistency in our cookie.
If you only have old fashioned oats at home, make yourself some quick oats by pulsing them in the food processor or blender! It's super easy.
Storing and freezing
Store in an airtight container at room temperature for up to 2 days, then after that in the fridge to keep them fresh for up to 1 week.
You can make this cookie dough and freeze it before baking, I would recommend scooping them first. It saves you some time later! Let them come to room temperature before baking.
You can also make and freeze the cookies after baking and before putting the icing on, as well as after putting the icing on. They should stay good in a freezer-safe container for up to a month.
More recipes to try:
Oatmeal Creme Pies Recipe
- 1½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 cups quick oats
- 1 cup unsalted butter , at room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1 tbsp molasses
- ¾ cup unsalted butter , at room temperature
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 3 tbsp heavy whipping cream
- Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together flour, baking soda, salt, cinnamon, and oats. Set aside.
- In a large bowl, beat the butter and sugars together until light and creamy. Add in the eggs, vanilla, and molasses. Mix until combined, scraping the sides of the bowl when needed.
- Slowly add the dry ingredients to the wet ingredients. Your batter should be very thick and you might need to mix it by hand after it initally combines. Use a large cookie scoop (or two tablespoons worth) to scoop the dough, roll into a ball, and drop them onto your baking sheet. I put 6 cookies on at a time since they are larger and tend to spread out more.
- Bake cookies for 9-10 minutes, until lightly golden brown around the edges. You don't want to overbake these because we want them to be soft. Allow them to cool on the baking sheet for about 5 minutes before moving them to a cooling rack.
- For the filling: Using an electric mixer, beat the butter on medium speed until smooth, about 2 minutes. Mix in the powdered sugar, vanilla, and heavy cream until combined, and then beat on high speed for about 3-4 minutes. If the filling seems way too thick, add a couple more teaspoons of heavy cream. If it's too thin, add a tbsp of powdered sugar.
- You can use either a piping bag/Ziploc bag to pipe the frosting, or just spread 1½ tbsp of creme onto the bottom half of the cookies; top with remaining cookies to make a sandwich.