I had been craving a Little Debbie Oatmeal Cream Pie for a few weeks; I probably walked by some back-to-school display and they got stuck in my head.
When I was a kid, my mom would pack a them in my lunch bag every once in a while as a special treat, and I remember them being so awesome. Now however, as with most packaged foods from childhood, the memory is way better than the real thing. I knew the only to properly satisfy my craving I would just have to make them myself.
And I am so glad I did; these were so good. They are a major upgrade to the packaged ones in the store, but still keeps all the qualities you know and love. Super soft cookies, with a hint of coconut and fluffy sweet frosting. They are addicting. I actually had to give a bunch of them away to keep Mike and I from eating them all.
Oatmeal Cream Pie CookiesAdapted slightly from Cooking Classy Makes 15 sandwich cookies The marshmallow creme filling below matches the Little Debbie Cream Pies perfectly, but cream cheese filling would also be amazing.
Cookies1 cup quick-cooking oats 1 3/4 cups + 2 tablespoons all-purpose flour
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 tsp ground nutmeg
1/4 tsp ground ginger 3/4 teaspoon salt
1/2 cup (8 tablespoons) butter, softened
1/2 cup shortening
1 1/4 cups granulated sugar
2 1/2 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
Marshmallow Cream Filling1/2 cup (8 tablespoons) butter, nearly at room temperature
1/4 cup shortening
1 1/2 cups powdered sugar
7 ounces marshmallow creme
Pre-heat oven to 350-degrees.
For the cookies, in the bowl of a food processor, add oats; pulse 10 to 15 times or until oats are about half of their original size. Dump into a medium size mixing bowl. To the oats, add flour, cocoa powder, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine. Set aside.
In the bowl of an electric stand mixer fit with the paddle attachment, whip butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, one at a time, mixing until well combined after each addition, scraping down bowl as needed. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined, scraping down bowl as needed.
Line cookie sheets with parchment or a Silpat. Scoop dough out, about two tablespoons at a time, and shape into balls (or drop on cookie sheet without shaping). My dough was a little on the soft for shaping by hand, so I used a 1-ounce scoop to portion and shape the batter. Place cookie on prepared baking sheet at least 2 1/2-inches apart; 9 cookies per sheet. Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake). Allow to cool for five minutes on baking sheet before transferring to wire rack to cool completely.
For the marshmallow buttercream filling, whip butter and shortening together on medium-high speed, in the bowl of an electric stand mixer fitted with a paddle attachment. Whip until pale and fluffy; about 3 to 4 minutes. Add powdered sugar and blend on low-speed until combined, then increase speed to medium-high and beat for 1 minute. Mix in marshmallow creme on low-speed.
To assemble the cookies, spread about 1 1/2 to two tablespoons of marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
Store cookies in an airtight container at room temperature, between layers of waxed paper.
Paula @ Paula's Plate says
Your pictures are stunning! These look even better than the oatmeal cream pies I loved when I was little 🙂
i love these! yours look perfect.
Karen Gentry says
These look AMAZING!!! Can’t wait to give them a try! Thanks for sharing 🙂
are these cookies really soft? or do they crisp up?
I too have been craving these oatmeal pies and want the soft chewy texture
Hi Mary! The cookies are soft; they don’t become crisp.
I followed this recipe to the T. blindly following a cookie recipe that had cornstarch as one of its ingredients..They did not come out like the picture and i even bought a cookie scoop to ensure that they did. I had a wet dough and it was flavorful but NOT the right texture when they cooked. The cookies just puffed up and did not spread thin . I should have followed my instincts when i looked at the overly complicated recipe with all of the weird ingredients..cornstarch, baking soda and powder used at the same time, cocoa powder-when it wasn’t a chocolate cookie recipe…all things i think helped this recipe dry out. I wish your beautiful pictures matched the actual result.
Hi Mary – so sorry you didn’t get good results with these. I’ve made them several times without issue, and there are multiple comments on the original recipe source from people who have all had excellent results. Cornstarch in cookies just helps to soften, not add structure. I can’t say for sure, but it sounds like the issue could be related to over-mixing the dry ingredients, over sized eggs, or too much flour (I use the spoon dump into the cup, then swipe to level method).
I actually tried this recipe and it was outstanding. They looked just like the picture. The texture was on point! Nothing about this recipe should change, it’s perfect. Thank you so much!!
Thanks!! So glad you liked it!!
Thank you! I don’t know why but this post makes me exceptionally happy and I can’t wait to try them 🙂
Hi thank you so much for sharing! I too have been wanting some little Debbie’s oatmeal cream pies but did not want all the preservatives in junk that is in them. This is awesome! You mentioned a cream cheese fillin, I’de like to make both fillings. How would you alter the recipe to do a cream cheese filling? Thanks:)
Hi Karen! I haven’t tried using the cream-cheese filling yet myself, but I think the recipe from my soft sugar cookie post HERE would work well, and be about the right proportion; I would just skip the almond extract in the frosting.
Lovely picture of your oatmeal cookie pies. Question: Can I substitute shortening with coconut oil? Thank you
Thanks! I haven’t tried subbing coconut oil for butter or shortening.
Does anyone have advice for Mo?
I used coconut oil instead of shortening and it worked out great! Just use 75% of what it calls for.
Hi Heather! I made these last night and they were delicious. I do live at 7200 ft and wondered if you had any adjustments for altitude to the recipe. They were a little flatter than in your picture – not a ton but just curious if you had any insight. Thanks!
Hi Grace, sorry, I don’t. I’ve never lived that high above sea level, so I haven’t had to worry about it.
Does anyone have advice for Grace?
My son wastes soooo much money on packages of these darned cookies – I know, because he’s constantly asking me to pick up a box. Any time he has enough money, “Mom, can you get me some oatmeal cookies?” … I am going to plan to make these for a Christmas present!!! I think he might actually be HAPPY about a gift I make him for a change. HAHA!!!! THANK YOU for the post and recipe!!! I’ve pinned it on Pinterest!!!!
Thanks! Let me know how it goes 🙂
I was thinking of doubling the recipe and attempting to freeze them? Any thoughts, or suggestions?
I think they would freeze pretty well. They might get a little sticky when they thaw. Let me know how it works out if you try it!
It looks so wonderful. Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe
I just made these for the 2nd time. Absolutely amazing!! You really do have to watch how long you bake the cookies though! They are delicious!
Hi!! These look amazing!!!! Does it have to be quick oats? I have old fashioned on hand right now, but not quick!
The texture may turn out a bit different, but you should be ok. Good luck!
Thelma Andrepont says
This looks good!!! Will try to make some soon.
I’ve been craving a Little Debbie oatmeal cream pie for awhile now. I don’t buy those types of snacks anymore do I had to make them. Made this recipe. I halved the cookie recipe but made the full batch of filling. Left out the nutmeg, ginger, coconut extract & subbed corn syrup for the molasses since I already had. I also used 1/2 white, 1/2 dark brown sugar. Made 9 cookies. Baked 12 min & they were perfectly soft and chewy. Looked just like the picture & absolutely delicious. Will make again. I think the shortening & corn starch really make the texture of the cookie.
These are awesome, waaaay better than debbies. I wish i could show u pics. They are addictive so i make them once a year. Now i make them to sell for my business.
Ali B says
My family loves these. We couldn’t stay away from them! So so so good ??????????