Homemade Oatmeal Cream Pies (2024)

5 from 6 votes

Oatmeal Cookies

• 1 cup unsalted butter (226 grams) softened
• 1 cup brown sugar (200 grams) packed
• ½ cup granulated sugar (100 grams)
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour (250 grams)
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 cups quick oats

Cream Filling

• ¾ cup unsalted butter (168 grams) softened
• 2 ounces cream cheese (57 grams) make sure to use full-fat, brick style
• 3-4 cups powdered sugar (330-440 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon cream if needed

Oatmeal Cookies

• Preheat the oven to 350F (180C or 170C fan forced). Line cookie sheets with silicone baking mats or baking paper.

• In a large bowl beat together the butter, brown sugar and granulated sugar until fluffy.

• Mix in the molasses, vanilla extract and eggs until creamy.

• Turn off the mixer and add in the flour, cinnamon, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat until incorporated. (This is to avoid the flour flying everywhere).

• Stir in the oats.

• Form the cookies into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets. I use a cookie scoop for this. I typically get about 32-34 cookies which will make 16-17 sandwiches.

• Bake 1 sheet of cookies at a time in the middle of the preheated oven. They'll bake for about 9-11 minutes, or until the tops look set.

• Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

Frosting

• In a large bowl, beat the butter until fluffy.

• Chop the cream cheeses into 3-4 pieces, then beat into the butter.

• Add in 1 ½ cups powdered sugar, vanilla and salt. Start with the mixer on a low speed, then gradually increase to a medium speed until the ingredients are incorporated.

• Beat in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. If needed (AKA if the frosting is too thick), beat in 1 tablespoon of cream.

Assembling the Cookies

• Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.

• Then sandwich a second cookie on top with the bottom facing down.

1. Making a Smaller Batch: This recipe can easily be divided in half to make a smaller batch.
2. Molasses: Molasses contributes to that classic Lil' Debbie flavor. Honey can be substituted if needed.
3. Flour: Be sure to measure carefully, otherwise the cookies can become dry. Whisk first, then spoon into a dry measuring cup and level off the top. Or measure with a kitchen scale.
4. Oats: I prefer quick oats in this recipe. Rolled oats will work too.
5. Cream Cheese: Cream cheese can be replaced with more butter if you prefer.
6. Make Ahead Tips: Cookies can be made 1-2 days in advance, cooled fully and stored at room temperature in an airtight container. Cookies can also be frozen for up to 2 months in an airtight container. Then thaw in the fridge and frost when ready to serve.
7. Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
8. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 16 equal-sized cookies and all the frosting is used.