Homemade Oatmeal Creme Pies

A super-soft, chewy, flavor-packed cookie inspired by Little Debbie oatmeal creme pies! With an easy oatmeal cinnamon dough & fluffy marshmallow filling, this recipe is a gourmet version of one of my favorite childhood treats!

More Little Debbie Recipes! Check out my TikTok viral Homemade Cosmic Brownies or Homemade Star Crunch Cookies next!

Ingredient Overview & Substitutions

This is just an overview of ingredients & substitutions; click here to jump down to the full recipe card for ingredient amounts and instructions.

• Unsalted butter
• Light brown sugar: this gives it that super chewy texture. You can use dark brown sugar if that's what you have on hand.
• Powdered sugar: we're using this in both the dough (to make it super soft!) and the filling
• Large egg
• Vanilla extract
• Baking soda: not baking powder, as we need the baking soda to help them spread!)
• Salt
• Cinnamon: this is the a key ingredient to a flavor packed cookie
• Cornstarch: this helps make the cookie extra chewy but if you have a corn allergy, you can leave it out.
• Cocoa powder: we're only using 1 teaspoon to help give the cookies a darker color! You can't taste it, it's merely for looks, so feel free to omit if you'd like.
• Quick oats: I haven't tested these with "rolled oats" yet but they should work just fine!
• Raisins: the chopped raisins give the cookies an amazing flavor and texture. I typically don't like raisins but they're essential for making this cookie flavorful and chewy!
• All-Purpose Flour: For gluten free, use a 1-to-1 Gluten Free All-Purpose Flour.
• Marshallow Fluff: This gives it that iconic creamy texture but I've also include a simple buttercream recipe without it in the notes section of the recipe card!

Frequently Asked Questions

4.89 from 42 votes

Homemade Oatmeal Creme Pies

Makes: 12 sandwich cookies

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Prep Time: 10 minutes mins

Cook Time: 9 minutes mins

Total Time: 30 minutes mins

A super-soft, chewy, flavor-packed cookie inspired by Little Debbie oatmeal creme pies! With an easy oatmeal cinnamon dough & fluffy marshmallow filling, this recipe is a gourmet version of one of my favorite childhood treats!

Recipe by Melissa Rose

Ingredients

 

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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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1. Preheat oven to 350℉ (you want the oven ready as soon as you're done scooping!)
2. In a small microwave-safe bowl, add the ½ cup unsalted butter (1 stick) and cover with a paper towel (will help for splattering). Melt the butter for 30-45 seconds until all is melted (no chunks left).
3. Pour melted unsalted butter into a larger bowl, then add in ¾ cup light brown sugar and ½ cup powdered sugar and use a spatula to stir until combined (it won't look totally smooth). Allow the mixture to cool for a few minutes until no longer hot (you don't want to cook the egg in the next step).
4. Add in 1 large egg and 1 teaspoon vanilla extract, then mix. Next, add in ¼ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 1 tablespoon cornstarch, and 1 teaspoon unsweetened cocoa powder and mix again.
5. In a food processor or blender, add 1 cup quick oats and ½ cup raisins and pulse until broken up (you want them coarse, not a fine powder). I did this for 10 pulses in my Ninja food processor.
6. Add oatmeal raisin mixture and 1 cup all-purpose flour to the dough, then mix until all the flour disappears into the dough. Add 2 tablespoons milk and mix until combined.
7. Line a baking sheet with parchment paper.
8. Regular Sized: Scoop dough into 2-tablespoon sized scoop, roll into balls, then bake at 350℉ for 9-10 minutes. You want them look slightly underbaked, as they will continue baking on the pan (my oven was perfect at 9 minutes). This is important for a soft cookie!

   Minis: Scoop into a heaping 1-tablespoon scoop, split in half, then roll into balls. Bake at 350℉ for 5-6 minutes.
9. Remove from oven and (if cookies have a slight puff to them) gently tap pan on counter to "deflate" cookies. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan.
10. Once cooled, use a knife or piping bag to pipe frosting in the center of one cookie then press another one on top to create a sandwich. If piping, don't pipe all the way to the edge to ensure the frosting doesn't squeeze out.

To Make Filling:

1. Beat the ½ cup unsalted butter i.e. 1 stick[/adjustable] on medium-high speed for 2 minutes until smooth. Turn the mixer to low speed then add the powdered sugar ¼ cup at a time, 1 cup powdered sugar total. You may need to stop and scrape down the sides. Add ½ teaspoon vanilla extract and ¼ teaspoon salt and turn the mixer to medium speed. Add in 7 oz. marshmallow fluff and beat on high for 2-3 minutes until creamy. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. Spread onto cooled cookies.

Notes from Melissa

Don't have marshallow fluff? If you don't have access to marshmallow fluff or just don't want to go to the store, you can make these without it (the texture is less gooey but still good!). Follow the same instructions as above but use: ½ cup (1 stick) softened butter, ¼ teaspoon salt, 1 teaspoon vanilla, 2 cups powdered sugar and 1-2 tablespoons of milk.

Nutrition

Calories: 389kcal, 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

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