Description
These homemade oatmeal cream pies are a nostalgic twist on the classic Little Debbie treat, featuring chewy oatmeal cookies spiced with cinnamon and molasses, sandwiched with a luscious cream cheese frosting.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 cups quick oats
- ¾ cup unsalted butter, softened (for filling)
- 2 ounces cream cheese, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- ¼ teaspoon salt (for filling)
- 1 tablespoon cream, if needed
Instructions
- Preheat oven to 350 °F (180 °C) and line baking sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in molasses, vanilla extract, and eggs until smooth and well incorporated.
- Add flour, cinnamon, baking soda, and salt. Mix until just combined.
- Stir in the quick oats.
- Scoop dough into 1–1½ tablespoon portions and place 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes or until the tops are set. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- To make the filling, beat the butter until fluffy. Add cream cheese and beat until smooth.
- Gradually add powdered sugar, vanilla extract, and salt. Add a tablespoon of cream if the frosting is too thick.
- Spread 1–1½ tablespoons of filling on the bottom of one cookie and sandwich with another cookie.
Notes
- Rolled oats can be used if pulsed for a more uniform texture.
- The cookies can be stored at room temperature for 3 days or in the fridge for up to 5 days.
- They freeze well both assembled or as individual cookies.
- Substitute molasses with honey for a milder flavor.
- Omit cream cheese for a classic buttercream version.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
