Description
These homemade oatmeal cream pies are soft, chewy sandwich cookies with a nostalgic flair. Featuring cinnamon-spiced oatmeal cookies and a creamy, slightly tangy filling, they’re a delicious take on the classic Little Debbie treat using real ingredients.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp molasses
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 3 cups quick oats
- ¾ cup unsalted butter, softened (for filling)
- 2–3 cups powdered sugar (for filling)
- 1–2 oz cream cheese, softened (for filling)
- 1–2 tbsp milk or cream (for filling)
- 1 tsp vanilla extract (for filling)
- Pinch of salt (for filling)
Instructions
- Preheat oven to 350°F (180°C) and line cookie sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add molasses, vanilla extract, and eggs; mix until smooth.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, then fold in quick oats.
- Use a cookie scoop to portion dough, placing scoops 2 inches apart on prepared sheets.
- Bake for 10–12 minutes until edges are golden and centers are soft. Let cool completely.
- To make the filling, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, salt, and just enough milk to achieve a spreadable consistency.
- Spread or pipe 1–1½ tbsp of filling onto half the cookies and top with the other halves. Press gently to sandwich.
Notes
- No need to chill the dough—quick oats keep it firm enough.
- Rolled oats can be used if pulsed slightly for consistency.
- Filling with cream cheese balances the sweetness perfectly.
- Use a cookie scoop for even cookie sizes and easy sandwiching.
- Cookies and filling freeze well separately; assemble before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 290
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
