If you grew up savoring Lil’ Debbie Oatmeal Cream Pies, you’re in for a delightful surprise. This homemade oatmeal cream pies recipe takes the classic treat to the next level with soft, chewy oatmeal cookies and a luscious, creamy filling.
With a perfect balance of cinnamon, brown sugar, and vanilla, these pies are not overly sweet, making them the ultimate dessert or snack for any occasion. Plus, they’re made from scratch, so you know exactly what’s going into every delicious bite. Let’s dive into how you can recreate this nostalgic treat at home.
Why You’ll Love This Recipe
- Better Than Store-Bought: While Lil’ Debbie Oatmeal Cream Pies are iconic, this homemade version offers a fresher, richer flavor with no preservatives.
- Perfectly Balanced Sweetness: The cookies and filling are sweet but not cloying, making them enjoyable for both kids and adults.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible even for novice bakers.
- Customizable: You can tweak the recipe to suit your preferences—for example, adding raisins or swapping molasses for honey.
Ingredients You’ll Need
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses (or honey as a substitute)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats
For the Cream Filling:
- ½ cup (1 stick) unsalted butter, softened
- 2 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Oatmeal Cookies
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving soft cookies.
Step 3: Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 5: Stir in the quick oats until evenly distributed throughout the dough.
Step 6: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake for 10–12 minutes or until the edges are lightly golden. The centers should still look slightly underbaked—this ensures a chewy texture as they cool.
Step 8: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Cream Filling
Step 1: In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
Step 2: Gradually add the powdered sugar, mixing until smooth and fluffy.
Step 3: Mix in the vanilla extract until fully incorporated. Your filling should be thick yet spreadable.
3. Assemble Your Oatmeal Cream Pies
Step 1: Once the cookies have completely cooled, spread a generous amount of cream filling onto the flat side of one cookie using a knife or spatula.
Step 2: Place another cookie on top (flat side down), pressing gently to create a sandwich.
Step 3: Repeat with the remaining cookies and filling until all your cream pies are assembled.
Tips for Success
- Use Quick Oats: Quick oats provide the best texture for these cookies. Old-fashioned oats may result in a rougher texture.
- Don’t Skip Cooling: Allowing the cookies to cool completely ensures that the filling doesn’t melt or slide off when assembling.
- Storage Matters: Store your oatmeal cream pies in an airtight container to keep them fresh. If refrigerating, let them come to room temperature before serving for optimal texture.
- Experiment with Add-Ins: For extra flavor, consider adding raisins, chocolate chips, or chopped nuts to the cookie dough.
FAQs
Q: Can I make these oatmeal cream pies gluten-free?
A: Yes! You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Make sure your oats are certified gluten-free as well.
Q: How long can I store these cream pies?
A: The assembled oatmeal cream pies can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best results, bring them to room temperature before serving.
Q: Can I freeze these?
A: Yes! Freeze the unassembled cookies and filling separately for up to 3 months. Thaw them at room temperature before assembling.
Q: What can I use instead of molasses?
A: Honey is an excellent substitute for molasses in this recipe. It will slightly alter the flavor but still provide that touch of sweetness and moisture.
Q: Can I reduce the sugar in this recipe?
A: While you can slightly reduce the sugar in both the cookies and filling, keep in mind that it may affect the texture and flavor balance of the cream pies.
Nutrition Information (Per Serving)
Each homemade oatmeal cream pie contains approximately:
- Calories: 509
- Carbohydrates: 72g
- Protein: 5g
- Fat: 24g (14g saturated fat)
- Fiber: 2g
- Sugar: 49g
Final Thoughts
Homemade oatmeal cream pies are the perfect combination of comfort food and nostalgia, with a modern twist that makes them even better than their store-bought counterparts. Whether you’re looking to impress guests or simply indulge in a sweet treat at home, this recipe is sure to become a favorite in your household. So grab your apron, preheat your oven, and get ready to enjoy these irresistible oatmeal cream pies!
PrintHomemade Oatmeal Cream Pies
Description: These oatmeal cream pies feature two incredibly chewy oatmeal cookies with a hint of cinnamon, brown sugar, and vanilla, sandwiched together with a creamy filling that’s not overly sweet. A homemade take on the classic Lil’ Debbie treat, but even better!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 10 minutes (cooling)
- Yield: ~45 minutes
- Category: 12 cream pies
- Method: Dessert
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
For the Oatmeal Cookies:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick oats
For the Cream Filling:
½ cup (1 stick) unsalted butter, softened to room temperature
2 ounces cream cheese, softened to room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Oatmeal Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the molasses and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the quick oats until evenly distributed.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until smooth.
Mix in the vanilla extract until fully incorporated.
Assemble the Cream Pies:
Once the cookies have completely cooled, spread a generous amount of the cream filling onto the flat side of one cookie.
Place a second cookie on top, pressing gently to create a sandwich.
Repeat with the remaining cookies and filling.
Notes
Storage: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Oats: Using quick oats is recommended for the best texture and uniformity in these cookies.
Molasses Substitute: If you don’t have molasses on hand, honey can be used as a substitute in equal amounts.
Nutrition
- Serving Size: 1 cream pie
- Calories: ~350
- Sugar: ~18g
- Sodium: ~11g
- Fat: ~7g
- Saturated Fat: 0g
- Unsaturated Fat: ~45g
- Trans Fat: ~2g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~200mg
- Cholesterol: ~60mg
