These scrumptious Oatmeal Crème Pies offer a delightful homemade twist on my favorite childhood treat. With chewy oatmeal cookies enveloping a luscious marshmallow crème filling, they are simply irresistible.

Growing up, store-bought goodies were quite the rarity in my home. However, once in a while, my mom would surprise us with Little Debbie Oatmeal Crème Pies, and they’d vanish in no time flat! Fast forward to today, I’m thrilled to share this homemade version of Copycat Little Debbie Oatmeal Crème Pies, which I believe even surpasses those sweet memories!

Why You Should Make These Oatmeal Crème Pies

• These delicious treats were Little Debbie’s first packaged snack, introduced in 1960. If you’re like me, you hold fond memories of biting into those cream-filled oatmeal cookies, and I assure you, this homemade variety tastes even better!
• All ingredients are recognizable and wholesome. In contrast to the countless chemicals lurking in packaged treats, this recipe contains only pure and simple ingredients.
• The cookies are fresh, chewy, and unbelievably tasty, bringing comfort and joy with every bite.

As a kid, there were particular items I longed to see in my mom’s grocery cart—Archway Pecan Sandies, boxed gingersnaps, and of course, Little Debbie Oatmeal Crème Pies. Due to her frugality, we didn’t indulge often.

Then comes college, where ubiquitous shelves stocked with Little Debbies fueled my late-night cravings post-bar hopping. After forgetting about these sandwich cookies for years, I found a copycat recipe on my friend Jen’s blog and knew I had to recreate them!

Ingredient Notes

I was absolutely thrilled with how these cookies turned out—soft and chewy, complemented by a marshmallow crème filling that left my friends declaring them better than the originals! Here’s what you’ll need:

• Kitchen Staples: Sugar, Brown Sugar, Salt, Baking Soda, Flour
• Butter and Eggs: Make sure to bring them to room temperature (set them out for 1-2 hours before mixing). If you forget, place eggs in warm water and the butter can be softened in the microwave.
• Molasses: This addition gives the brown sugar a deeper flavor and a beautiful color.
• Vanilla: Always opt for pure vanilla extract for that delightful flavor.
• Powdered Sugar: Sift it before adding it to your filling, ensuring a smooth texture.
• Marshmallow Crème: Though not the healthiest, it brings that delightful creaminess to your filling; I usually stick with Kraft brand.

How to Make Oatmeal Crème Pies

• I made a few tweaks to Jen’s recipe, including adding ginger to the cookie mix and using butter (instead of shortening) in the filling. Butter truly enhances the flavor of baked goods!
• PRO-Tip: Opt for quick oats rather than old-fashioned ones. If you’re in a pinch, just pulse regular oats in the food processor a few times to mimic quick oats.
• PRO-Tip: Lightly spray measuring spoons with a cooking spray to ensure the molasses pours out smoothly.
• Feel free to make larger Oatmeal Crème Pies if you’d prefer, just keep an eye on the baking time.
• Using a spatula to shape warm cookies into perfect rounds right after they come out of the oven yields better-looking sandwich cookies.
• For frosting, an offset spatula works wonders, or use a piping bag and a star tip for a special touch.

Frequently Asked Questions

Your New Favorite Dessert Awaits

Who can resist the charm of a homemade sandwich cookie? These Oatmeal Crème Pies significantly elevate the experience, offering comforting flavors and textures that are far superior to anything you can find in a store. Whether piled high with frosting or enjoyed on their own, these treats are bound to become a family favorite!