Oatmeal Cream Pies

Whisked Away
by Whisked Away
10 Cookies
27 min

Homemade Oatmeal Cream Pies. I won’t say this is a Little Debbie copycat recipe because these are WAY better. Honestly, I have only had the real deal about two times in my life, but I imagine this recipe as the more mature version of the grocery store classic. The cookies have a bit more height and I added a pinch of allspice. The filling is sweet, but not over the top. I added a lot more than necessary for the sake of the pictures so when you are making them, tone it down just a little bit. Unless, of course, you are a frosting person!

Recipe details
  • 10  Cookies
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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  • 2 sticks unsalted butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ allspice
  • 3 cups quick oats
  • 2 cups marshmallow fluff
  • 1 teaspoons vanilla
  • 1 cup powdered sugar
  • 1 ½ sticks butters softened
Preheat oven to 350ºF. Line 3 sheet trays with parchment paper.
In the bowl of an electric mixer, cream butter, brown sugar and granulated sugar.
Add the egg, egg yolk, vanilla and molasses. Beat until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, allspice and oats. Add all at once to the sugar mixture. Beat until just combined.
Drop by tablespoons onto the sheet trays, 8 per tray. Bake for about 10-12 minutes. They will be puffy when they come out. Take a glass and flatten the cookies. Let cool for a few minutes on the sheet tray. Transfer to a cooling rack and let cool completely.
In the bowl of an electric mixer, beat together all filling ingredients on low speed until well combined. Turn mixer to high and beat for 1-2 minutes.
Either spoon or pipe the filling on the flat side of half of the cookies. Top with a remaining cookies, flat side down.
Whisked Away
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