These Homemade Oatmeal Cream Pies are so good and easy to make! These are classic sweet treats that the family will love!
What are Oatmeal Cream Pies?
Oatmeal cream pies are classic American cookies that consist of two soft and chewy oatmeal cookies sandwiching a rich and creamy filling.
They are often compared to whoopie pies, but oatmeal cream pies are typically made with a molasses-based cookie dough, while whoopie pies are usually made with a chocolate or vanilla cake-like batter.
Oatmeal cream pies are believed to have originated in the early 1900s, and they were traditionally made with a raisin-filled cookie dough. These soft oatmeal cookies are reminiscent of little debbie’s oatmeal cream pies.
Nowadays, you can find all sorts of variations of this classic sandwich cookies, including ones that are filled with chocolate, peanut butter, or even pumpkin spice!
No matter how they are made, oatmeal cream pies are always delicious and sure to satisfy your sweet tooth!
How to Make Oatmeal Cream Pies
Making oatmeal cream pies at home is actually very easy! All you need is a simple cookie dough and a creamy filling of your choice. It’s a delicious cookie with a yummy creme filling that you can put in a lunch box!
This homemade version of these delicious oatmeal cream pies uses quick cooking oats for these cookie sandwiches.
What Do Little Debbie oatmeal creme pies taste like?
Little Debbie oatmeal creme pies taste like a soft and chewy oatmeal cookie filled with a creamy vanilla filling.
They are classic American cookies that have been around for generations, and they are always a favorite among kids and adults alike! The first time you make these homemade cookies you will adore the fluffy cream filling.
What is the difference between an oatmeal cream pie and a whoopie pie?
Whoopie pies are typically made with a chocolate or vanilla cake-like batter, while oatmeal cream pies are usually made with a molasses-based cookie dough.
Oatmeal cream pies are also generally smaller in size than whoopie pies.
What ingredients do you need for these Oatmeal Creme Pies?
1 cup Butter Flavored Crisco or 1/2 butter + 1/2 vegetable shortening
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 eggs, large at room temp
1 tablespoon molasses
1 tablespoon vanilla extract
2 cups all-purpose flour, scooped and leveled
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cinnamon
1 ½ cup quick oats
For the Filling:
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
1 tablespoon milk
You won’t need any corn syrup, egg whites, old-fashioned oats, marshmallow fluff or marshmallow creme for these molasses oatmeal cookies.If you share these yummy chewy cookies on social media be sure to let me know!
This is a great recipe and once you make your first batch you won’t stop making these homemade oatmeal creme pies. You can store any little debbie oatmeal cream pies in an airtight container.
These oatmeal cream pies are so great and easy to make! These classic treats are great for any occasion.
- 1 cup Butter Flavored Crisco or 1/2 butter + 1/2 vegetable shortening
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, large at room temp
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
- For the Filling:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1 teaspoon pure vanilla extract
- 2 1/2 cups powdered sugar
- 1 tablespoon milk
- Turn on oven, turn to 350 degrees
- In a mixing bowl, beat shortening (or butter and shortening).
- Add both sugars and beat until light and fluffy.
- Add eggs, molasses and vanilla, mix until incorporated.
- Next add in flour, salt, baking soda and cinnamon.
- Mix until just incorporated.
- Add in the oats and mix well, but dont over mix.
- Drop cookies onto parchment lined cookie sheet spaced 1-2 inches apart for room to spread.
- Bake for 9-11 mins, just until edges start to turn golden.
- The cookies will continue to bake outside the oven on the cookie sheet so dont remove them right away.
- While the cookies are cooling make the buttercream.
- Add the butter and shortening to a mixing bowl. Beat until smooth.
- Add in the powdered sugar, vanilla and milk or cream.
- Mix for several min (4-5 min) until fluffy
Amount Per Serving Calories 315Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 51mgSodium 203mgCarbohydrates 42gFiber 1gSugar 26gProtein 3g
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