How to Make Oatmeal Creme Pies

by jessy ellenberger

These oatmeal creme pies are easy to make at home and taste even better than the Little Debbie version! They keep well, too - perfect for after school or lunchtime snacking. :) For best results, make sure to chill the cookie dough before baking and let the cookies cool completely before filling with the creme. :D


  • 11 Tablespoons unsalted butter, room temperature
  • ¾ Cups dark brown sugar
  • ½ Cups white sugar
  • 1 Tablespoon molasses
  • 1 ¾ Tablespoons vanilla extract
  • 2 eggs
  • 1 ½ Cups all purpose flour
  • ½ Teaspoons salt
  • 1 Teaspoon baking soda
  • ⅛ Teaspoons cinnamon
  • 1 ½ Cups quick cooking oats - steel cut or regular
  • 3 Tablespoons vegetable shortening
  • 1 Cup confectioners/powdered sugar
  • 1 ¼ Cups marshmallow fluff
  • Instructions

    Step 1

    Cream together in a large bowl: 2 eggs, 1 T molasses, 8 T room temp butter, 3/4 cup dark brown sugar, 1/2 cup sugar, 1 t vanilla extract. Don't overmix - just mix until creamy and light in color.

    Step 2

    Mix 1/2 cups AP flour, 1/2 t salt, 1 t baking soda and 1/8 t cinnamon together in a small bowl. Mix into the wet ingredients little by little, scraping down the sides until a dough forms.

    Step 3

    Mix 1 1/2 cups of quick cooking oats into the cookie dough by hand - a nice spatula should do the trick!

    Step 4

    Chill the cookie dough in the fridge for at least 20-30 minutes. Preheat the oven to 350 F.

    Step 5

    Cream together 3 T softened butter, 3 T veg shortening and 1 cup powdered sugar. Add a pinch of salt and 3/4 t vanilla. Then whisk in 1 1/4 cups marshmallow cream until combined. Chill for 30 minutes.

    Step 6

    Roll out the chilled dough in tablespoon sized balls, nine cookies to a sheet. Bake at 350 F for 10 minutes. Let them cool on wire racks.

    Step 7

    Once the cookies have cooled, pull the chilled creme out and place a spoonful between each set of cookies. Press down lightly to spread it out. Enjoy!