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copycat little debbie oatmeal cream pie sandwiches stacked on top of each other
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Homemade Oatmeal Cream Pies

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra-chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 12 sandwiches
Author Tessa Arias

Ingredients

For the cookies:

  • 1 3/4 cups (222 grams) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) lightly packed dark brown sugar
  • 2 large eggs, at cool room temperature
  • 1 large egg yolk, at cool room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (270 grams) old-fashioned rolled oats

For the filling:

  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 2 1/2 cups (313 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions

Make the cookies:

  • Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
  • Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
  • Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Make the filling:

  • Mix all ingredients together with an electric mixer on low until combined, then beat on medium-high speed until light, fluffy, and smooth, about 5 minutes.
  • Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.

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