Description
These homemade oatmeal cream pies are soft, chewy, and nostalgic, with hints of cinnamon, brown sugar, and vanilla. Inspired by the classic Lil’ Debbie treat, these sandwich cookies feature a gently spiced oatmeal cookie and a luscious not-too-sweet creamy filling, making them a perfect treat for any occasion.
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
For the Cream Filling
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
- Prep & Preheat: Preheat your oven to 350°F (180°C or 170°C fan-forced). Line cookie sheets with silicone baking mats or baking paper.
- Cream Butter & Sugars: In a large bowl, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the molasses, vanilla extract, and eggs until the batter looks creamy and well combined.
- Add Dry Ingredients: Turn off the mixer and add the flour, cinnamon, baking soda, and salt. Stir together by hand a few times before turning the mixer to low, beating just until incorporated. This prevents flour from flying everywhere.
- Add Oats: Gently stir in the oats until evenly distributed throughout the dough.
- Form Cookies: Roll the dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the lined cookie sheets. You should get about 32–34 cookies (16–17 sandwiches).
- Bake: Bake one sheet at a time in the middle of the preheated oven for 9–11 minutes, or until the tops look set.
- Cool: Let the cookies cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
- Make Cream Filling: In a large bowl, beat the butter until fluffy. Chop the cream cheese into a few pieces and beat into the butter. Add 1 1/2 cups powdered sugar, vanilla, and salt, then gradually increase the mixer speed to medium until incorporated. Beat in the rest of the powdered sugar, 1/2 cup at a time, until you reach your desired sweetness and consistency. If the frosting is too thick, beat in 1 tablespoon of cream.
- Assemble Sandwiches: Using a knife or small offset spatula, frost the bottom of one cooled cookie with 1–1.5 tablespoons of cream filling. Sandwich with a second cookie, bottom sides facing each other. Repeat with remaining cookies and filling.
Notes
- This recipe can be halved for a smaller batch.
- Molasses provides the classic flavor, but honey can be substituted if needed.
- Measure flour carefully for the best texture—whisk, spoon into dry measuring cup, and level, or use a kitchen scale.
- Quick oats yield the best chewy texture, but rolled oats can also be used.
- Cream cheese in the filling can be swapped for more butter if preferred.
- Cookies can be made 1–2 days ahead and stored at room temperature or frozen for up to 2 months. Frost when ready to serve.
- Store finished pies in an airtight container at room temp for up to 3 days, or in the fridge for up to 5 days.
- Nutrition information provided is estimated per sandwich (1 of 16 servings).
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 509
- Sugar: 49g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 81mg
