Soft, chewy oatmeal cookies filled with fluffy vanilla bean buttercream. This homemade oatmeal cream pie recipe tastes just like Little Debbie, but made from scratch with real, wholesome ingredients you can feel good about. Prep: 20 minutes | Bake: 10 minutes | Total Time: 30 minutes | Yield: 12 sandwiches
A Homemade Take on the Classic Little Debbie Oatmeal Cream Pie
When I was growing up, my mom would often tuck a box of Little Debbie oatmeal creme pies into the pantry. They were one of those simple pleasures we all looked forward to after school. My brothers, sisters, and I would sit around the kitchen table with a glass of milk, enjoying the cookies that never lasted long.
Now, as a mom myself, I still love that sweet combination of oatmeal, cinnamon, and creamy filling. But I want to give my kids the same memories with better ingredients. These homemade oatmeal cream pies are soft, chewy, and filled with real butter and vanilla bean paste. Every bite tastes like home.
This recipe is easy enough to bake with your kids and special enough for fall gatherings, cookie swaps, or Christmas trays. If you love nostalgic bakes, try our Best No Bake Oatmeal Cookies. They're another family favorite packed with old-fashioned flavor.
Jump to:
- A Homemade Take on the Classic Little Debbie Oatmeal Cream Pie
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make (Quick Overview)
- Kendra's Baking Tips
- Variations and Flavor Twists
- How to Store or Freeze
- Recipe FAQs
- Join Our Table
- Recipe
- What to Bake Next
- If You Loved This, Don't Miss These
- Comments
Why You'll Love This Recipe
Store-bought oatmeal cream pies are nostalgic, but they're full of preservatives and artificial flavors. Homemade versions use real butter, cinnamon, and vanilla bean paste for authentic, cozy flavor.
They're softer, fresher, and infinitely more rewarding to make. Plus, your kitchen will smell like warm oats and caramelized sugar, the kind of scent that feels like home.
- Soft and chewy with warm cinnamon flavor
- Real vanilla bean buttercream filling
- No preservatives or artificial ingredients
- Kid-approved and freezer-friendly
- Perfect for parties, holidays, and lunchbox treats
Ingredients You'll Need
Great cookies start with great ingredients. Each one here adds to the nostalgic flavor and signature soft texture of the classic oatmeal cream pie.
- Butter: Adds rich flavor and softness. Use butter that's softened but still cool to the touch.
- Brown sugar: Deep caramel sweetness and chewiness. Paired with white sugar for the perfect soft center.
- Quick oats: The secret to soft, tender cookies. Old-fashioned oats can make them dense and dry.
- Vanilla bean paste: Adds warmth and specks of real vanilla flavor.
- Cinnamon: Brings cozy fall spice that balances sweetness.
- Heavy cream: Adjusts the filling texture. More makes it light and fluffy, less keeps it thick and marshmallow-like.
Quick Oats Over Old-Fashioned Oats
So why do I use Quick Oats instead of Old-Fashion Oats? Well, I'll explain. Quick oats are rolled thinner and broken into smaller pieces, which helps them absorb moisture faster and bake more evenly. Old-fashioned oats are too large and can make the cookies dense or tough. Using quick oats creates that classic Little Debbie-style softness; light, tender, and perfectly chewy all at once. Overall, I think the technique is much better with Quick Oats.
Why I Always Use Salted Butter
I also, always prefer salted butter in my baking. It's something I learned from my mom, who always said the salted version brings out the best in the butter itself. And she is right! The salt enhances that rich, creamy flavor and gives the dough more depth. Yes, I adjust the salt elsewhere in the recipe, but to me, it's completely worth it for that nostalgic, full-bodied butter flavor that makes these cookies taste homemade in the best way. Trust me on this, it's one of my best tip for amazing baked goods.
How to Make (Quick Overview)
These homemade Little Debbie oatmeal cream pies come together quickly with a few simple steps. Here's a quick overview before we dive into the details.
- Cream the butter and sugars until light and fluffy.
- Add eggs and vanilla, then mix in the dry ingredients and oats until combined.
- Scoop and bake at 350°F until golden on the edges and soft in the center.
- Make the vanilla bean buttercream until light and fluffy.
- Assemble the cookies by sandwiching the filling between two cooled cookies.
- Chill or serve immediately, depending on your texture preference.
Kendra's Baking Tips
Even simple cookies benefit from a few professional tips. These help ensure your oatmeal cream pies turn out soft, flavorful, and picture-perfect.
- Use quick oats only. Old-fashioned oats are too large and make cookies dense.
- Measure flour carefully. Spoon and level to avoid dryness.
- Use cool room temperature butter. Soft, not shiny or melting.
- Don't overbake. Cookies should look slightly underdone in the center.
- For thick filling, use less cream and chill the frosting before spreading.
- High quality ingredients matter, especially with the butter! Remember, salted!
Variations and Flavor Twists
Small changes can completely transform this recipe. Try one of these simple flavor variations to make your oatmeal cream pies extra special for any season or occasion.
- Add 1 teaspoon molasses for a deeper brown sugar flavor.
- Swap vanilla bean paste for maple extract for a cozy fall version.
- Add a pinch of nutmeg or allspice for Christmas cookie trays.
- Roll cookie edges in mini chocolate chips or toasted coconut for fun texture.
How to Store or Freeze
These cookies store beautifully, making them perfect for meal prep or holiday baking ahead of time.
- Room temperature: Airtight up to 3 days.
- Refrigerator: Up to 1 week. Let soften before serving.
- Freezer: Up to 2 months. Thaw overnight in the fridge.
Tip: Store with a slice of bread to keep cookies soft and chewy. The bread releases a bit of moisture that the cookies naturally absorb, helping them stay soft and chewy for days.
Recipe FAQs
Homemade oatmeal cream pies are simple to make, but small details can make a big difference. Here are some common questions and helpful baking tips so your cookies turn out perfectly soft, chewy, and full of flavor every time.
Cookie spread has everything to do with butter temperature and dough structure. When butter is too warm, it melts too quickly in the oven, and the cookies flatten before they have time to set. Use butter that's soft but still slightly cool to the touch, around 65°F. It should leave a gentle dent when pressed but not feel greasy. If your kitchen is warm, chill your dough for 10-15 minutes before baking. This gives the flour time to absorb the liquid and the fat time to firm up, helping your cookies bake thick and chewy instead of thin and crispy.
Dry cookies almost always mean there's too much flour or they were baked a little too long. Flour acts like a sponge and absorbs moisture fast. If you scoop directly from the bag, you might be packing in up to 25% more than you actually need. Instead, spoon the flour into your measuring cup and level it off with a knife. Also, don't overbake. Pull them from the oven when the centers still look slightly underdone; they'll finish setting as they cool.
Buttercream is all about balance between fat, sugar, and temperature. If your filling is too soft, it's often because the butter was too warm or too much heavy cream was added. Try chilling the buttercream for 10-15 minutes, then re-whipping it. You can also add a few tablespoons of powdered sugar to thicken. If your kitchen is warm, refrigerate the filled cookies briefly before serving.
Yes, and it actually gets better with a short rest. When the dough sits in the fridge for a day or two, the oats hydrate and the flavors deepen, resulting in richer, chewier cookies. Refrigerate for up to 48 hours or freeze scooped dough portions for up to 3 months. If baking from frozen, add 1-2 minutes to the bake time.
Yes. To get that nostalgic, slightly denser filling, use just 1 tablespoon of cream and beat for less time until smooth and spreadable. Chill before assembling for structure. You can also add 1 teaspoon of cornstarch to stabilize it.
Store at room temperature in an airtight container for up to 3 days or refrigerate for 1 week. For extra softness, add a small piece of sandwich bread to the container. The cookies will absorb moisture and stay chewy.
For long-term storage, freeze in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge before serving.
Join Our Table
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Recipe
Homemade Oatmeal Cream Pie Recipe
Equipment
- Baking sheets
- Mixing Bowls
- Whisk and rubber spatula
- 1 Cookie coop
- 1 Wire cooking rack
- 1 Offset spatula or piping bag
- Measuring cups and spoon
- Sifter or fine mesh sieve
Ingredients
Cookies
- 1 cup unsalted butter softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups quick oats
Cream Filling
- ¾ cup salted butter room temperature
- 1 ½ cups powdered sugar sifted
- ½ tablespoon vanilla bean paste
- 1 -3 tablespoons heavy cream added slowly for desired thickness
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.1 cup unsalted butter, ¾ cup packed light brown sugar, ½ cup granulated sugar
- Add eggs and vanilla extract, then mix until smooth and well combined.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.
- Stir in the quick oats until evenly distributed throughout the dough.3 cups quick oats
- Scoop dough using a medium cookie scoop (about 1½ tablespoons) and place on prepared baking sheets, leaving room for spreading.
- Bake 9-11 minutes, or until the edges are golden brown and centers look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cream Filling
- In a medium bowl or stand mixer, beat the butter until creamy and smooth.¾ cup salted butter
- Add powdered sugar and vanilla bean paste, mixing on low until combined.1 ½ cups powdered sugar, ½ tablespoon vanilla bean paste
- Add 1 tablespoon heavy cream and beat on medium-high speed for 2-3 minutes, until light and fluffy.1 -3 tablespoons heavy cream
- Add more cream as needed, 1 tablespoon at a time, until desired consistency is reached.
- If the filling becomes too soft, chill for 10-15 minutes before assembling.
Assemble
- Pair cookies by size.
- Spread or pipe filling onto the flat side of one cookie.
- Top with another cookie and gently press together to form a sandwich.
- Chill briefly for a firmer filling or enjoy right away for a soft, creamy texture.
Notes
- Butter temperature matters: For soft, chewy cookies, butter should be soft but still slightly cool - around 65°F. Overly warm butter melts too quickly in the oven, causing excess spread. Cool room temperature butter traps tiny air pockets when creamed with sugar, giving these cookies their light, tender texture.
- Use quick oats only: Quick oats are cut smaller and absorb moisture faster, which helps these cookies bake up soft and chewy instead of thick or dry. Old-fashioned oats are too large and can throw off the dough's moisture balance. If you only have old-fashioned oats, pulse them a few times in a food processor to mimic quick oats.
- Creaming is key: Proper creaming (2-3 minutes on medium speed) whips air into the butter and sugar, helping the cookies lift slightly and bake evenly. Under-creaming makes them dense; over-creaming causes excess spread.
- Measure flour correctly: Always spoon and level your flour rather than scooping directly from the bag. Packed flour adds too much dry mass and creates a stiff, crumbly texture.
- Texture control in the filling: The amount of heavy cream directly affects the filling texture. For a thicker, marshmallow-like cream (similar to store-bought oatmeal pies), use 1 tablespoon of cream. For a lighter, whipped version, add up to 3 tablespoons.
- Why salted butter in the filling: A small amount of salt in the buttercream balances sweetness and enhances vanilla flavor. It also rounds out the buttery notes, giving the filling more depth.
- Baking science tip: These cookies finish baking on the sheet as they cool. Pull them when the centers look slightly underdone - carryover heat will finish setting the structure without drying them out.
- Rest time improves flavor: If time allows, chill the dough for 24-48 hours before baking. The oats hydrate and the sugars deepen, resulting in richer caramel flavor and softer texture.
- Freezing tips: To freeze, place assembled oatmeal cream pies on a baking sheet until solid, then store in an airtight freezer bag up to 2 months. Thaw in the fridge overnight for best texture.
- For bakery-style presentation: Use a piping bag with a large round tip to pipe even layers of filling. This creates that signature "swirl" effect between perfectly matched cookies.
Nutrition
What to Bake Next
Keep the cozy baking going with a few more family-favorite recipes that bring comfort, sweetness, and warmth to your kitchen.
Bake something sweet, share it with someone you love, and remember, every cookie baked with love tells a story. If you make these, I'd love to see! Tag @TheBakersTableSC on Instagram so we can share in your kitchen joy.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table.
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