Homemade Oatmeal Cream Pies

Confession time. I have a “thing” for Little Debbies. I’m pretty sure Little Debbie was actually responsible for any weight gain I had in high school. Fudge rounds, Starcrunch and Swiss Cake Rolls (frozen!) were among my favorite. But one outweighed them all. The beloved Oatmeal Cream Pie.

The funny thing was, I NEVER liked oatmeal cookies. (Probably because everyone insists on putting raisins in them…) But oatmeal cream pies were this amazingly chewy and not-to-sweet mix of deliciousness.

Of course they were also greasy as all get out.

These days, I don’t generally buy baked goods of any kind at the store. Occasionally, I’ll snag some Oreos to use in a recipe, but store-bought baked goods are a rarity around here. Not when I can generally bake something up that costs less and tastes better.

So imagine my delight when I ran across a post on Pinterest touting Homemade Oatmeal Cream Pies.

Be still my beating heart.

Apparently, Risa over at Baked Perfection got into reminiscing mode with a friend one day and decided to bake up their own version of our beloved Oatmeal Cream Pies. I pinned them that day and only got around to making them this week.

A few notes before we dive into the recipe.

1) These are marvelous. But don’t be tempted to try them before everything is properly cooled. Mr W and I snacked on one while the cookies were still warm and the filling was at room temp. They were ok, but nothing to blog about. I put the batch in the fridge thinking they might taste better cold and sure enough, when we had them again later, they were fabulous!

2) They DO have Crisco in them. I’ve been working very hard to eliminate trans fats and pretty much any processed food from our diets lately, so I was a little dismayed to see it on the list. At the same time, there are certain things that substituting butter for just doesn’t work. I’d like to try these again with butter instead of Crisco, for to be fair to their recipe, I actually made these “as is.”

3) The Oatmeal cookies themselves are among the best I’ve had. Chewy, moist and with a wonderful flavor. I’ve got an idea or two in my head for adapting them that may show up on the blog in the future.

So let’s get rolling.

Homemade Oatmeal Cream Pies
(originally from Baked Perfection)


  • 1 1/2 cups quick oats
  • 1 3/4 cups all purpose flour
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 T molasses
  • 1 t vanilla extract
  • 1/2 t salt
  • 1 t baking soda
  • 1/4 t cinnamon

Preheat oven to 350 degrees.

Cream butter and sugars in a mixer at high speed until well blended. Add eggs, molasses and vanilla and beat until incorporated. Add flour, salt, baking soda and cinnamon and mix until well blended. Stir oats in on low until just mixed. Drop tablespoon size portions onto a greased cookie sheet and bake for 10-12 minutes. As the edges are just starting to brown, remove from oven and allow to cool for 5 minutes on pans before removing them to wire racks to cool completely. Should make about 4 dozen cookies, depending on size.

Cream Filling

2 teaspoons hot water
1/8 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup vegetable shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract
Dissolve the salt in the hot water and set aside. Add marshmallow cream, vegetable shortening, powdered sugar and vanilla to bowl and mix on high with a whisk attachment until fluffy. Reduce speed and add water mixture, then increase speed and beat again until fluffy.
Once the cookies have fully cooled, spread frosting on the bottom of one cookie and top with a second. (I’m anal, so I lined them all up and paired them off with similar size cookies first.) Once they’re all made, cover with Saran and place in the fridge to chill. Trust me, they’ll taste better this way.
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