If you have a sweet tooth and a soft spot for nostalgic treats, this Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat Recipe is exactly what you need in your baking repertoire. These delightful sandwich cookies bring together the perfect balance of chewy, warmly spiced oatmeal cookies with a thick, luscious creamy filling that tastes just like the classic store-bought version—but so much better. Every bite is like a cozy hug from childhood, with a texture that’s satisfyingly soft but with just enough chew to keep you coming back for more. Whether you’re baking for a special occasion or just craving that comforting homemade sweetness, this recipe hits all the right notes with ingredients and techniques designed for maximum flavor and that signature dreamy filling.
Ingredients You’ll Need
This recipe shines because of its simple, carefully chosen ingredients. Each one plays a crucial role in creating that perfect texture and flavor that define these cookies and their dreamy filling.
- Old-fashioned rolled oats: Essential for that classic hearty chew and texture that quick oats just can’t replicate.
- All-purpose flour: Provides the structure needed so cookies stay soft but don’t crumble.
- Baking soda: Helps the cookies spread just right and stay tender, never dry or hard.
- Ground cinnamon: Adds a warm, nostalgic spice that evokes that traditional oatmeal cookie feel.
- Fine salt: Balances the sweetness and brightens the cinnamon spice.
- Unsalted butter (softened): Brings rich flavor and a soft, bakery-style crumb to the cookies.
- Brown sugar (light or dark): Infuses the cookies with molasses notes and chewy texture.
- Eggs: Bind the dough and keep everything tender and plush.
- Vanilla extract: Rounds out the cookie flavor and enhances the filling’s cozy profile.
- Optional molasses: Adds a deeper, authentic “copycat” flavor reminiscent of classic oat creme pies.
- Powdered sugar: Sweetens and thickens the creamy filling to that signature luscious consistency.
- Milk or heavy cream: Loosens the filling slightly so it spreads or pipes smoothly.
- Optional marshmallow creme: Perfect for mimicking the iconic fluffy filling, creating that true Little Debbie vibe.
How to Make Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat Recipe
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats. Having a cookie scoop is a huge help for making evenly sized cookies that bake uniformly, so grab one if you have it. This prep sets you up for perfect results.
Step 2: Mix the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. In a large bowl or stand mixer, cream the softened butter and brown sugar until light and fluffy — this step is key for that tender, bakery-like texture. Beat in the eggs and vanilla until the mixture is smooth, then fold in the molasses if using. Gradually add the dry ingredients and stir just until combined before folding in the rolled oats evenly. The dough should feel soft but scoopable; if too warm, chill it briefly to make it easier to handle.
Step 3: Portion and Bake Your Cookies
Use your cookie scoop to place dough mounds about 2 inches apart on your prepared sheets. Bake them for 8 to 11 minutes, watching closely — you want the edges firm and the centers looking slightly underdone. Pulling them out at this stage keeps the cookies soft and chewy when cooled. After baking, allow them to rest on the sheets for 5 minutes before transferring to wire racks to cool completely.
Step 4: Make the Thick Creamy Filling
Beat softened butter until smooth, then gradually mix in powdered sugar until the filling becomes fluffy. Stir in vanilla extract, then add milk or cream in small amounts to reach a thick but spreadable consistency. If you’d like a fluffier, more classic filling, mix in marshmallow creme until smooth and well blended. The filling should hold its shape when lifted but still spread easily.
Step 5: Assemble Your Homemade Oatmeal Cream Pies
Pair cookies of similar size for neat-looking sandwiches. Place one cookie bottom-side up, then add filling using a knife for a charming rustic touch or pipe it for a polished bakery finish. Top with the matching cookie and gently press until the filling reaches the edge. Let the sandwiches sit for 10 to 15 minutes for the filling to settle and hold perfectly.
How to Serve Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate adds an elegant twist if you’re serving these for a party or special event. Sprinkling finely chopped nuts on the filling before sandwiching offers a delightful crunch contrast, making these pies even more fun to eat.
Side Dishes
Pair these homemade oatmeal cream pies with a cold glass of milk for the ultimate nostalgic experience, or enjoy alongside a warm cup of coffee or chai tea to complement the cookie’s cinnamon notes. Fresh fruit or a simple fruit compote can balance the richness beautifully, especially for brunch or afternoon tea.
Creative Ways to Present
For gifting or a stunning display, stack the sandwiches in a clear jar or wrap individually in parchment tied with twine. You can also sandwich smaller bite-sized versions for a party platter or create a themed dessert board with the oat cream pies as the star, surrounded by nuts, dried fruits, and mini chocolates.
Make Ahead and Storage
Storing Leftovers
Store the homemade oatmeal cream pies in an airtight container at room temperature to keep the cookies soft and the filling fresh. They stay perfectly chewy and creamy for up to 3 days, which makes them a fantastic treat to bake ahead.
Freezing
You can freeze these pies individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready for a quick and delicious homemade snack that tastes just as good fresh.
Reheating
Because these treats are meant to be soft and creamy, reheating isn’t usually necessary. If you prefer a slightly warmed cookie, gently heat in the microwave for 10-15 seconds—but avoid melting the filling. Enjoy them as is for the best texture and flavor balance.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While quick oats can work in a pinch, they don’t provide the same hearty texture that rolled oats do. Your cookies might turn out cakier and less chewy, which changes the classic feel of oatmeal cream pies.
Is the molasses truly necessary?
Molasses is optional but highly recommended if you want that authentic store-bought flavor. It deepens the cookie’s taste and gives the filling that extra nuance that makes this recipe such a standout copycat.
How do I make the filling less sweet or rich?
Simply adjust the amount of powdered sugar in the filling to taste or swap some of the butter for marshmallow creme to lighten it. You can also add a splash more milk or cream for a softer consistency with less intensity.
Can I make mini oatmeal cream pies with this recipe?
Absolutely! Just adjust baking time to 5-7 minutes depending on size. Mini pies are perfect for parties or as bite-sized treats, and they bake up just as tender and delicious.
What’s the best way to prevent the cookies from spreading too much?
Makes sure your butter is softened—not melted—and chill the dough for 15-20 minutes if it feels too warm or loose. Using parchment or silicone mats and spacing cookies evenly also helps maintain their shape.
Final Thoughts
There’s something wonderfully comforting about making your own copycat treats, and this Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat Recipe truly delivers on every front. Soft, chewy cookies meet a rich, fluffy filling in a dessert that’s just begging to be shared with family and friends. Grab your mixing bowl and give this recipe a go! Your taste buds will thank you for it, and soon it might just become your new favorite homemade snack.
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Homemade Oatmeal Cream Pies Irresistible Ultimate Copycat Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These homemade oatmeal cream pies are a delightful copycat of the classic snack, featuring soft, chewy oatmeal cookies sandwiching a thick, creamy filling. With warm cinnamon notes and optional molasses for authentic depth, these pies bring nostalgic bakery flavors right into your kitchen. Perfect for snacking or sharing, they combine a tender cookie texture with a fluffy, sweet filling that can be customized with marshmallow creme for that classic experience.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon molasses (optional)
- 1 cup old-fashioned rolled oats
Filling
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
- 2 tablespoons marshmallow creme (optional)
Instructions
- Make two components: Prepare soft chewy oatmeal cookies and thick creamy filling to sandwich together once cooled for best texture.
- Prep your tools and oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and have a cookie scoop ready for uniform cookie sizing.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until combined.
- Cream butter and sugar: In a large bowl or stand mixer, beat softened butter with brown sugar until light and fluffy for tender cookie texture.
- Add eggs and vanilla: Beat in the egg and vanilla extract until smooth and combined.
- Incorporate molasses (optional): Mix in molasses now if using to deepen the classic oatmeal cream pie flavor.
- Combine dry and wet ingredients: Add dry mixture to wet ingredients and stir until no flour streaks remain.
- Fold in oats: Mix rolled oats into the dough evenly distributing.
- Check dough texture: Dough should be soft but scoopable; if too warm or runny, chill in fridge for 15–20 minutes.
- Portion and bake: Scoop about 1 1/2 tablespoons dough per cookie onto baking sheets, spacing cookies 2 inches apart. Bake 8–11 minutes until edges are set and centers slightly underdone for soft texture.
- Cool cookies: Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make filling: Beat softened butter until creamy. Gradually add powdered sugar and continue beating until fluffy. Mix in vanilla extract.
- Add milk or cream: Add milk or cream a little at a time until filling is thick, spreadable but holds shape.
- Add marshmallow creme (optional): For a classic fluffy filling, beat in marshmallow creme fully blended.
- Assemble pies: Pair cookies by size. Place one cookie bottom-side up, spread or pipe filling on top. Top with matching cookie and gently press edges until filling reaches the edges.
- Set and serve: Let assembled oatmeal cream pies sit 10–15 minutes to let filling settle for clean bites. Enjoy immediately or store covered to keep soft.
Notes
- Use old-fashioned rolled oats for best chewy texture; quick oats can be used but change texture.
- Softened butter is key—too cold prevents mixing; too melted makes cookies spread excessively.
- Optional molasses adds authentic deeper flavor reminiscent of classic store-bought pies.
- Adjust filling texture by adding more butter for richness or marshmallow creme for fluffiness.
- Pull cookies from oven when slightly underdone in center for optimal softness after cooling.
- Store assembled pies covered at room temperature to maintain softness up to several days.
