These Oatmeal Cream Pies are soft, chewy oatmeal cookies made with brown sugar, cinnamon, and old-fashioned oats, sandwiched together with a sweet buttery vanilla cream filling. They're the perfect homemade version of the classic Little Debbie snack, but so much better with real ingredients and that fresh-baked flavor.
Updated December 2025: This post has been updated with clearer recipe instructions, additional expert tips, comprehensive FAQs, and better organization with a table of contents for easier navigation. The recipe remains the same beloved version readers have enjoyed since August 4, 2017.
I'm LaKita, and I've been perfecting comfort food recipes for over a decade on Simply LaKita. These homemade oatmeal cream pies have been a reader favorite since 2017, delivering that nostalgic childhood treat flavor without the preservatives or artificial ingredients. If you loved these as a kid (or still do!), you're going to be amazed by how easy they are to make from scratch.
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What Are Oatmeal Cream Pies?
Oatmeal cream pies are sandwich cookies featuring two soft, spiced oatmeal cookies filled with sweet vanilla cream. Made famous by Little Debbie in 1960 as their very first snack cake, these treats became a lunchbox staple for generations. My homemade version uses butter, brown sugar, and real vanilla for a richer, more flavorful result than the store-bought kind.
Ingredients You'll Need
For the Oatmeal Cookies:
- All-Purpose Flour - Use standard all-purpose flour; no substitutions recommended.
- Baking Soda - Check expiration date for best results.
- Ground Cinnamon - Adds warm, cozy flavor.
- Salt - Enhances all the flavors.
- Butter - Unsalted or salted both work (reduce added salt if using salted).
- Brown Sugar - Light or dark; dark has richer molasses flavor.
- Granulated Sugar - Regular white sugar.
- Eggs - Large eggs, room temperature.
- Vanilla Extract - Pure vanilla for best flavor.
- Old-Fashioned Oats - Use rolled oats or quick oats (not steel-cut).
For the Cream Filling:
- Butter - Softened to room temperature (essential for fluffy texture).
- Powdered Sugar - Creates smooth, sweet filling.
- Vanilla Extract - Flavor base for the cream.
- Milk - Whole milk works best.
👉🏾 See the recipe card below for exact quantities and full instructions.
Before You Cook
Essential Tools:
- Stand mixer or handheld electric mixer
- Large cookie scoop (for uniform cookies)
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Piping bag or offset spatula (for filling)
Key Tips for Success:
- Don't overbake - Cookies should look slightly underdone in the center when you remove them, they'll continue to set as they cool.
- Room temperature butter - Both for cookies and filling; this ensures proper mixing and a fluffy cream.
- Uniform size matters - Use a cookie scoop so cookies are the same size for easy pairing.
- Cool completely - Warm cookies will melt the filling, so patience is key.
- Make ahead friendly - Cookie dough can be scooped and frozen, or finished pies freeze beautifully.
What Makes These Better Than Store-Bought:
- Real butter instead of shortening and hydrogenated oils.
- No corn syrup, preservatives, or artificial colors.
- Fresh-baked texture that's softer and more flavorful.
- Customizable sweetness and filling amount.
- Made with ingredients you can pronounce!
📖 Recipe
Oatmeal Cream Pies Recipe
Equipment
- 1 stand mixer or hand mixer
- 1 large sheet pan or baking sheet
- parchment paper or nonstick liner
Ingredients
- For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- For the Cream Filling:
- ¾ cup (1½ sticks) butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and line large baking sheets with parchment paper.
- In a small bowl, whisk together the 1 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup butter, ¾ cup brown sugar, and ½ cup granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the 2 eggs and 1 teaspoon vanilla extract, mixing on medium speed until fully combined and smooth.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined. Add the 3 cups oats and mix on low until evenly distributed throughout the dough.
- Using a large cookie scoop (about 2 tablespoons), scoop dough and place on prepared baking sheets, spacing cookies 2 inches apart.
- Bake for 12-15 minutes, until the edges are golden brown and the centers still look slightly soft. Do not overbake, cookies will firm up as they cool.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- To make the filling: In a medium bowl, beat the ¾ cup softened butter with an electric mixer until smooth and creamy, about 2 minutes.
- Gradually add the 2 ½ cups powdered sugar, about ½ cup at a time, beating on low speed until incorporated, then increase to medium speed.
- Add the 1 teaspoon vanilla extract and 1 tablespoon milk, beating on medium-high speed until the filling is light, fluffy, and smooth, about 2-3 minutes.
- Once cookies are completely cool, match them into pairs of similar size. Pipe or spread about 1½ tablespoons of cream filling onto the flat (bottom) side of one cookie.
Notes
- Don't skip the resting time: Letting cookies rest on the baking sheet for 5 minutes helps them set without becoming too crisp.
- Soft centers are key: Cookies should look slightly underdone when you remove them from the oven. They'll continue to bake as they cool, resulting in that perfect soft, chewy texture.
- Room temperature butter is essential: For both the cookies and filling, butter should be softened but not melted. This creates the right texture and ensures ingredients combine properly.
- Adjust filling sweetness: If you prefer a less sweet filling, reduce powdered sugar to 2 cups.
- Make them smaller: Use a small cookie scoop (1 tablespoon) to make 24 mini cream pies, perfect for lunchboxes!
- Uniform cookies matter: Try to make all cookies the same size so they're easy to pair up when assembling.
Storage Instructions
Store oatmeal cream pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze in a freezer-safe container or zip-top bag for up to 1 month. Thaw at room temperature for 1-2 hours before serving.Expert Tips for Success
Achieve Perfect Soft & Chewy Texture
The secret to soft oatmeal cream pies is under-baking slightly. When you pull the cookies from the oven, they should still look a bit underdone in the very center. They'll continue to cook on the baking sheet and will set up perfectly as they cool. If you bake them until they look completely done, they'll end up too crispy.
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Make the Filling Extra Fluffy
Beat your softened butter for a full 2 minutes before adding any sugar. This incorporates air and creates a lighter, fluffier base. When you add the powdered sugar, alternate between low and medium-high speeds to prevent a sugar cloud in your kitchen while still achieving that airy texture.
Prevent Cookies from Spreading Too Much
If your dough seems too soft or your cookies are spreading too thin, chill the scooped dough balls for 15-20 minutes before baking. You can also pop the entire baking sheet in the fridge. This helps cookies maintain their shape and creates a thicker, chewier result.
Assembly Tips
- Match cookies by size and shape for the most professional look.
- Use a piping bag with a large round tip for neat, even filling distribution.
- Don't overfill, about 1½ tablespoons is perfect; too much filling will squish out.
- If filling is too stiff, add another ½ tablespoon of milk.
- If filling is too soft, add more powdered sugar, ¼ cup at a time.
Make-Ahead and Freezing
Cookie dough: Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.
Baked cookies (unfilled): Store in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw and fill when ready to serve.
Assembled cream pies: Wrap individually in plastic wrap, place in a freezer-safe container, and freeze for up to 1 month. Thaw at room temperature.
How to Store Oatmeal Cream Pies
Room Temperature: Place in an airtight container or large zip-top bag, separating layers with parchment paper. They'll stay soft and delicious for 3 days.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The filling will firm up slightly, but they'll soften as they come to room temperature.
Freezer: These freeze beautifully! Wrap each cream pie individually in plastic wrap, then place all wrapped pies in a freezer-safe container or zip-top bag. Freeze for up to 1 month. Thaw at room temperature for 1-2 hours before serving, don't microwave, as this can make the cookies tough.
Pro tip: If you want to keep the cookies extra soft during storage, add a slice of bread to the container. The cookies will absorb moisture from the bread, staying soft and chewy.
Frequently Asked Questions
Yes, quick oats will work, though the texture will be slightly different, a bit less chewy and more cake-like. Don't use steel-cut oats or instant oatmeal, as these won't give you the right texture.
You can, and it will give you a filling closer to the store-bought version. However, I prefer the flavor of real butter. If you want a stiffer filling that's more stable at room temperature, use half butter and half shortening.
This usually happens if the butter is too soft or melted, if you've overmeasured the sugar, or if the dough is too warm. Make sure you're using softened but not melted butter, measure flour correctly (spoon and level), and chill the dough if needed.
Absolutely! Fold in ½ cup of chocolate chips, raisins, or even dried cranberries with the oats for a fun variation.
The edges should be golden brown and set, but the centers should still look slightly underdone and puffy. They'll continue to bake on the sheet and flatten slightly as they cool.
Yes, just reduce or omit the added salt in the cookie recipe. For the filling, salted butter works fine and some people prefer the sweet-salty contrast.
No, a handheld electric mixer works great too. You can even make these by hand with a wooden spoon, though it will take more arm strength to cream the butter and sugar properly.
More Cookie Recipes You'll Love
Looking for more delicious cookie recipes? Try these reader favorites:
- Oatmeal Raisin Cookies - Classic chewy oatmeal cookies studded with sweet raisins.
- Easy Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate chips.
- Coffee Cookies - Perfect for coffee lovers.
- How to Freeze Cookie Dough - Complete guide for make-ahead baking.
Have you made these Oatmeal Cream Pies? I'd love to hear how they turned out! Leave a comment and rating below, and don't forget to tag me @simplylakita on Instagram so I can see your delicious creations!
Sonya says
When I was a kid one of my favorite lunch box snacks was Little Debbie Oatmeal Cream Pies. So I'm loving this recipe for homemade Oatmeal Pies. I want to make these for my kiddos. 🙂
LaKita says
I love a good oatmeal pie too! Give these a try and let me know how they turn out 🙂
Tamara says
My true childhood favorite. And your version looks worlds better than store-bought and full of chemicals. Kudos!
Regarding having a senior, I've been asking to do senior portraits for friends' kids I swear were just five-years-old. I cannot imagine being the parent, but I know I'll get there!
LaKita says
Thank you and no chemicals here!
Kids grow up way too fast for me.
Tabitha @ Tabitha Talks Food says
These look so good! And I'm sure they are waaay better than the store bought ones too 😉
LaKita says
Thank you and they are so much better 🙂
Mary says
Looks like you are back!!!! I’ve been checking your blog everyday super excited for you to come home and share all the fun you had in Cuba. I haven’t had Oatmeal cookies in years! your Cream Pies just made my stomach growl. I can only imagine the feeling of seeing your little boy growing up in front of your eyes. So talk about it all you need to LaKita, that’s what we are here for. I don’t have any kids but I always need quick meals to prepare. Can’t wait to check out your freezer oatmeal cups.
LaKita says
Thank you so much!!! I am back...getaways and summers are nice, but I am glad things are finally getting back to our regular schedule. The meals will work for anyone 🙂