Homemade Oatmeal Creme Pies: The Ultimate Soft & Chewy Little Debbie Copycat Recipe
Step back in time to your childhood with this irresistible recipe for homemade oatmeal creme pies! Inspired by the iconic Little Debbie treat, our version takes everything you love about those nostalgic snacks and elevates it into a gourmet experience. Imagine a super-soft, perfectly chewy oatmeal cookie, bursting with cinnamon flavor, generously filled with a light and fluffy marshmallow creme. This recipe is designed to be a delightful journey down memory lane, delivering unparalleled flavor and texture that will have you reaching for just one more.
Craving more nostalgic treats? Don’t miss our TikTok viral Homemade Cosmic Brownies or our incredible Homemade Star Crunch Cookies next!
Why You’ll Fall in Love with These Homemade Oatmeal Creme Pies
These aren’t just any oatmeal cookies; they are specifically crafted to capture the essence of your favorite childhood snack while offering a superior homemade taste and texture. Here’s why this recipe will become a new favorite in your baking repertoire:
- Effortless with Simple Ingredients: Unlike some gourmet recipes that require obscure or hard-to-find items, we’ve focused on simplicity and accessibility. You won’t need to hunt for a bottle of molasses or other unique ingredients you’ll only use once. This recipe utilizes common pantry staples, ensuring that these flavorful oatmeal cookies are easy to whip up anytime a craving strikes. While they may not be an exact chemical clone of the store-bought version, they deliver a deeply satisfying and wonderfully flavorful oatmeal cookie experience that stands on its own.
- Unbelievably Soft & Chewy Texture: This was our primary mission – to achieve that signature melt-in-your-mouth soft and chewy texture that makes Little Debbie Oatmeal Creme Pies so addictive. We didn’t want to just sandwich frosting between two regular oatmeal cookies. Through careful ingredient selection and precise baking instructions, we’ve perfected a cookie that remains incredibly tender and moist, creating that authentic “creme pie” feel. The combination of melted butter and powdered sugar in the dough plays a crucial role in achieving this desired softness and chewiness, mimicking the classic perfectly.
- Delectably Easy Marshmallow Cream Filling: The heart of any creme pie is its filling, and ours is designed for both ease and exceptional taste. We provide a straightforward recipe for a fluffy, ethereal marshmallow frosting that perfectly complements the rich oatmeal cookies. If you’re short on time or prefer ultimate simplicity, you can even use jarred marshmallow fluff straight from the container for an instant, gooey center. For those who might not have access to marshmallow fluff or prefer a different consistency, we’ve also included an alternative vanilla buttercream recipe in the notes section – it’s still incredibly delicious, just with a slightly different (less fluffy, less gooey) texture.
Ingredient Overview & Smart Substitutions for Your Oatmeal Creme Pies
Getting the right ingredients is key to the perfect oatmeal creme pie. Here’s a detailed look at what you’ll need and how to handle any substitutions. This is just an overview; click here to jump down to the full recipe card for precise ingredient amounts and step-by-step instructions.
- Unsalted Butter: We use unsalted butter to have full control over the salt content in the recipe. If you only have salted butter, you can use it, but reduce the added salt in the recipe by ¼ teaspoon. Ensure it’s softened for the frosting and melted for the cookie dough for the best results.
- Light Brown Sugar: This is a superstar ingredient for achieving that quintessential super chewy texture and moistness in the cookies. Its molasses content adds depth of flavor and keeps the cookies soft. Dark brown sugar can be used as a direct substitute if that’s what you have on hand; it will result in an even richer, slightly more intense flavor and color.
- Powdered Sugar (Confectioners’ Sugar): Crucial for both the cookie dough and the filling. In the dough, it contributes significantly to the super soft texture, helping to create a tender crumb. In the filling, it ensures a smooth, non-gritty, and deliciously sweet marshmallow creme.
- Large Egg: Acts as a binder, providing structure and richness to the cookies. Ensure it’s at room temperature for optimal emulsification with the other ingredients.
- Vanilla Extract: A fundamental flavor enhancer for both the cookies and the filling. Use a good quality pure vanilla extract for the best taste.
- Baking Soda: Essential for proper leavening and spread of the cookies, giving them that characteristic flat, chewy shape. Do not substitute with baking powder, as they react differently with the acidic ingredients.
- Salt: Balances the sweetness and enhances all the other flavors in both the cookies and the filling.
- Cinnamon: A non-negotiable for that warm, inviting, and truly flavor-packed oatmeal cookie experience. It’s a key ingredient that makes these cookies sing.
- Cornstarch: This secret ingredient helps make the cookies extra chewy and soft by inhibiting gluten development and absorbing moisture. If you have a corn allergy, you can leave it out, though the cookies might be slightly less tender.
- Unsweetened Cocoa Powder: We use just a tiny amount (1 teaspoon) purely for color, to give the cookies a darker, more authentic look, similar to the original Little Debbie version. You won’t taste it at all, so feel free to omit it if you prefer or don’t have it.
- Quick Oats: These are preferred over rolled oats because their finer texture integrates better into the dough, contributing to a smoother, softer cookie, especially after being pulsed. While rolled oats might work, quick oats are recommended for the most authentic texture.
- Raisins: Now, before you protest, hear us out! The chopped raisins are absolutely essential for an amazing depth of flavor and an incredible chewy texture. Even if you’re not typically a raisin fan (like us!), when chopped finely, they blend into the dough without being obtrusive. They add a subtle tang and an extra layer of moisture and chewiness that elevates these cookies. You can omit them if you absolutely must, but we highly recommend keeping them for the full experience.
- All-Purpose Flour: The structural backbone of our cookies. For best results, measure by scooping the flour into the measuring cup and then leveling it off with a knife, rather than packing it. For a gluten-free option, use a reliable 1-to-1 Gluten Free All-Purpose Flour blend.
- Milk: Used in the cookie dough to adjust consistency and in the marshmallow frosting to achieve the perfect spreadable texture.
- Marshmallow Fluff (or Creme): This is the magic ingredient for that iconic, creamy, and wonderfully gooey filling. It gives the frosting its distinctive fluffy texture. As mentioned, an alternative simple buttercream recipe without fluff is provided in the notes section if you can’t find it.
Frequently Asked Questions About Homemade Oatmeal Creme Pies
Absolutely! Making these gluten-free is quite straightforward. The key is to ensure all your ingredients are certified gluten-free, especially your quick oats. For the flour, you can easily substitute the all-purpose flour with a high-quality 1-to-1 Gluten Free All-Purpose Flour blend, such as Bob’s Red Mill or King Arthur Flour’s GF blend. These blends are specifically designed to be used in recipes that call for regular flour without needing further adjustments, making your baking experience seamless.
While I typically don’t love raisins in cookies either, I wholeheartedly recommend keeping them in this recipe! Because they are chopped, they distribute beautifully throughout the dough, providing an incredible depth of flavor and an essential boost to the chewiness without overwhelming the cookie with large, sticky pieces of fruit. They truly make a significant difference to the overall taste and texture, elevating these from good oatmeal cookies to amazing oatmeal creme pies. If you absolutely must omit them, no other substitutions are needed, but please consider giving them a try as instructed – you might be surprised!
No worries at all! While marshmallow fluff gives that iconic gooey and super fluffy texture, you can still make a delicious version of these pies. I’ve included a simple vanilla buttercream recipe in the “notes” section of the recipe card below that doesn’t require marshmallow fluff. The buttercream will result in a slightly sweeter and less gooey filling, but it’s still wonderfully creamy and tastes absolutely amazing with the oatmeal cookies. It’s a fantastic alternative if marshmallow fluff isn’t available to you.
To maintain their incredible softness and freshness, store your homemade oatmeal creme pies in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or for longer storage, you can keep them in the refrigerator for up to a week. Just be sure to bring them back to room temperature for about 15-20 minutes before serving, as the cookies and filling are best enjoyed at a slightly warmer temperature to enhance their softness and flavor.
Yes, you can! These cookies freeze beautifully, both baked and unbaked. For unbaked cookie dough, scoop balls onto a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time. For baked and assembled sandwich cookies, freeze them individually on a tray until solid, then wrap each cookie in plastic wrap and place them in an airtight freezer bag for up to 1 month. Thaw at room temperature or in the refrigerator before enjoying.
Homemade Oatmeal Creme Pies
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Ingredients
Oatmeal Cookies
- ½ cup unsalted butter (1 stick)
- ¾ cup light brown sugar
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon unsweetened cocoa powder (this is for color, you can omit if desired)
- 1 cup quick oats
- ½ cup raisins
- 1 cup all-purpose flour (not packed, just scooped and leveled with a knife)
- 2 tablespoons milk
Marshmallow Frosting
- ½ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
- 7 oz. marshmallow fluff
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Instructions
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Preheat your oven to 350℉ (you want the oven ready to go as soon as you’re done scooping the dough!).
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In a small microwave-safe bowl, add the unsalted butter (½ cup, i.e. 1 stick). Cover the bowl with a paper towel to prevent splattering. Melt the butter in the microwave for 30-45 seconds until it is completely melted, with no solid chunks remaining.
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Pour the melted unsalted butter into a larger mixing bowl. Add in the light brown sugar (¾ cup) and powdered sugar (½ cup). Use a spatula to stir until the ingredients are well combined (the mixture won’t look perfectly smooth). Allow this mixture to cool for a few minutes until it’s no longer hot to the touch; this prevents the egg from cooking in the next step.
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Add in the egg (1 large) and vanilla extract (1 teaspoon), then mix thoroughly until incorporated. Next, add the dry cookie ingredients: baking soda (¼ teaspoon), cinnamon (1 teaspoon), salt (½ teaspoon), cornstarch (1 tablespoon), and unsweetened cocoa powder (1 teaspoon). Mix again until everything is evenly distributed.
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In a food processor or blender, combine the quick oats (1 cup) and raisins (½ cup). Pulse them until they are finely broken up and coarse, but not a fine powder. For reference, I typically achieve this consistency with about 10 pulses in my Ninja food processor.
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Add the pulsed oatmeal raisin mixture and the all-purpose flour (1 cup) to the wet dough mixture. Mix until all the flour has just disappeared into the dough, being careful not to overmix. Finally, add the milk (2 tablespoons) and mix just until combined.
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Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
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For Regular Sized Cookies: Scoop the dough using a 2-tablespoon sized scoop, roll it into smooth balls, then place them on the prepared baking sheet. Bake at 350℉ for 9-10 minutes. It’s crucial that they look slightly underbaked when you remove them, as they will continue to set on the hot pan. (My oven was perfect at 9 minutes for this recipe). This step is vital for achieving a truly soft and chewy cookie!
For Mini Cookies: Scoop a heaping 1-tablespoon amount of dough, split it in half, then roll each half into small balls. Bake these at 350℉ for 5-6 minutes.
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Once you remove the cookies from the oven, if they have puffed up slightly, gently tap the baking pan on the counter a few times to “deflate” the cookies. This helps create that perfectly flat, chewy texture. Allow the cookies to cool completely on the hot pan for 10-15 minutes before transferring them. This extended cooling period on the warm pan allows them to finish baking and set properly, enhancing their texture.
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Once the cookies are completely cooled, it’s time to assemble your pies! Use a knife or a piping bag fitted with a round tip to pipe or spread the frosting onto the center of one cookie. Then, gently press another cookie on top to create a delightful sandwich. If using a piping bag, remember not to pipe the frosting all the way to the edge to prevent it from squeezing out when pressed.
To Make the Marshmallow Frosting Filling:
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In a large mixing bowl, beat the unsalted softened butter (½ cup, i.e. 1 stick) on medium-high speed for about 2 minutes until it becomes light, creamy, and smooth. Reduce the mixer speed to low, then gradually add the powdered sugar ¼ cup at a time (1 cup total), mixing until fully incorporated after each addition. You may need to stop occasionally and scrape down the sides of the bowl to ensure everything is well combined. Add the vanilla extract (½ teaspoon) and salt (¼ teaspoon) and turn the mixer to medium speed, mixing until smooth. Finally, add the marshmallow fluff (7 ounces) and beat on high speed for 2-3 minutes until the frosting is wonderfully creamy and fluffy. If the frosting appears too runny, you can add a bit more powdered sugar, a tablespoon at a time, until it thickens. If it looks too stiff, add a tiny bit of milk (half a teaspoon at a time) until you achieve your desired spreadable consistency. Spread this delicious frosting onto your cooled oatmeal cookies.
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Video Tutorial
Notes
Nutrition
Carbohydrates: 61g |
Protein: 3g |
Fat: 16g |
Saturated Fat: 10g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 55mg |
Sodium: 183mg |
Potassium: 119mg |
Fiber: 1g |
Sugar: 39g |
Vitamin A: 497IU |
Vitamin C: 1mg |
Calcium: 28mg |
Iron: 1mg
There you have it! A truly nostalgic, yet elevated, homemade version of a beloved classic. These Homemade Oatmeal Creme Pies are more than just a dessert; they’re a bite of pure comfort and a trip back to simpler times. Whether you’re sharing them with family, bringing them to a potluck, or simply enjoying one (or two!) with a cup of coffee, these soft, chewy, and perfectly sweet sandwich cookies are guaranteed to be a hit. Don’t forget to leave a rating and review once you’ve tried them – your feedback helps us continue to create delicious recipes for you!