I finally cracked my Copycat Little Debbie Oatmeal Cream Pies using a clever pantry swap and one surprising trick that delivers spot-on results.

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I never expected to chase down a childhood snack, but I couldn’t stop tinkering until I had a soft, chewy sandwich that made me grin like an idiot. The cookies have that toasted oat bite because I used old fashioned rolled oats and plenty of unsalted butter for richness, and the creamy middle somehow tastes way too much like the original.

Call it Copycat Little Debbie Oatmeal Cream Pies if you want, though I still tweak tiny things every time. If you loved these as a kid you’ll get weirdly curious, and yes I definitely ate more than I should during testing.

Why I Like this Recipe

– I like that the cookies have a little crisp on the outside but stay kinda soft inside, so every bite is interesting
– I like that the filling spreads easy and holds up, so the sandwiches dont fall apart when I pack em for school or work
– I like that the dough is forgiving, if I mess up a bit I can usually fix it and still get good results
– I like being able to tweak the sweetness or texture to my mood, its fun to experiment and see what works

Ingredients

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Old fashioned oats: good fiber and slow carbs, adds chew and a nutty oat flavor.
Butter: rich source of fat, makes cookies tender and flavorful, adds calories.
Brown sugar and molasses: sweet, adds moisture and chew, small minerals from molasses.
Eggs: protein and structure, help bind dough, gives lift and slight richness.
All purpose flour: provides structure, carbs and gluten, keeps cookie from falling apart.
Marshmallow creme: very sweet, mostly sugar and air, makes fluffy sweet filling.
Shortening: neutral fat, helps filling stay firm and not melt in heat.
Powdered sugar: main sweetener in filling, creates smooth texture but high sugar.

Ingredient Quantities

for the cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1/4 cup molasses (optional but it helps with chewiness)

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups (190 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

3 cups old fashioned rolled oats (not quick oats)

for the cream filling:

1/2 cup (1 stick) unsalted butter, softened

1/3 cup vegetable shortening (or extra butter if you prefer)

3 to 4 cups powdered sugar, sifted

1/4 cup marshmallow creme (fluff)

1 teaspoon vanilla extract

2 to 4 tablespoons milk or heavy cream, as needed

pinch of salt

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment or a silicone mat. Grab two sheets so you can rotate pans halfway through baking if needed.

2. In a large bowl beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until fluffy, about 2 to 3 minutes. Add 1/4 cup molasses if you want extra chewiness, then beat in 2 large room temperature eggs one at a time and 1 teaspoon vanilla.

3. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon. Add the dry mix to the butter mixture and stir until just combined.

4. Fold in 3 cups old fashioned rolled oats (not quick oats). The dough will be thick and a bit sticky, thats fine. If it seems too loose chill for 15 to 20 minutes but dont over chill or the cookies wont spread enough.

5. Scoop tablespoon sized portions of dough (about 2 to
2.5 inches across after flattening) onto prepared sheets leaving space between. Use a cookie scoop or two spoons and gently flatten each mound with the back of a spoon or your fingers so they are even thickness.

6. Bake at 350 F for 9 to 11 minutes or until edges are set and centers still look slightly soft. They will firm as they cool. Let cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

7. While cookies cool make the filling. Beat 1/2 cup softened unsalted butter with 1/3 cup vegetable shortening until smooth. Gradually add 3 cups sifted powdered sugar, then add 1/4 cup marshmallow creme, 1 teaspoon vanilla and a pinch of salt. Add 2 tablespoons milk or heavy cream and beat until fluffy. If filling is too thin add up to 1 more cup powdered sugar to thicken. If too thick add up to 2 more tablespoons milk.

8. Taste and adjust texture. The filling should be pipeable but hold shape. If you used extra butter instead of shortening it might be softer so chill for 10 minutes to firm up.

9. Assemble sandwiches by spreading or piping about 1 to 2 tablespoons filling on the flat side of one cookie, top with another cookie and press gently to spread the filling to the edges. Wipe any excess filling for neat edges.

10. Store finished oatmeal creme pies in an airtight container at room temperature for up to 3 days or refrigerate for a week. For best chewy texture let them sit at room temp 30 minutes before eating if refrigerated.

Equipment Needed

1. Oven set to 350 F and two rimmed baking sheets lined with parchment paper or silicone baking mats
2. Large mixing bowl plus a medium bowl for the dry ingredients
3. Electric mixer (stand or hand) or a sturdy whisk if you want to skip the appliance
4. Measuring cups and spoons and a kitchen scale for more accuracy
5. Whisk and rubber spatula for mixing and scraping the bowl
6. Cookie scoop or two spoons and a small cup to help shape and flatten dough
7. Wire cooling rack to cool cookies so they firm up properly
8. Piping bag or offset spatula and a small bowl for the filling
9. Oven mitts and a tray or plate to stage baked sheets while they rotate and cool, trust me youll want them

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats? A: You can, but the texture will change. Quick oats make a softer, less chewy cookie. If thats all you have, pulse them once in a food processor so theyre a bit chunkier, but for the classic chewy bite use old fashioned rolled oats.

Q: How long will these keep and how should I store them? A: Store assembled pies in an airtight container at room temp for 3 to 4 days. Refrigerate up to a week if your kitchen is warm, though the filling can firm up a bit. You can freeze baked cookies or assembled pies for up to 2 months, thaw at room temp before eating.

Q: My filling is too runny or too stiff, what do I do? A: If its runny add more sifted powdered sugar a little at a time and beat until it thickens, or chill it in the fridge for 15 minutes. If its too stiff add 1 teaspoon milk or cream at a time and beat until you reach the desired spreadable consistency.

Q: Can I skip the molasses or swap the shortening in the filling? A: Molasses is optional but helps chewiness and that little deep flavor. You can skip it, cookies will be milder. Shortening makes the filling more stable at room temp, but you can use all butter for richer flavor, just know the filling will be softer on warm days.

Q: How do I keep the cookies soft and chewy, not flat or crunchy? A: Dont overbake, pull them when centers still look slightly underdone, they firm as they cool. Use room temp eggs and softened butter, and dont pack the flour when measuring. Chilling the dough 30 minutes also helps them stay thicker and chewier.

Q: Can I make these ahead and freeze them? A: Yes. Freeze baked cookies and filling separately for best texture, or freeze fully assembled pies wrapped tightly. Thaw in the fridge or at room temp. If you froze cookies only, fill them after thawing for the freshest bite.

Copycat Little Debbie Oatmeal Creme Pies Recipe Substitutions and Variations

Unsalted butter (cookies): swap with equal amount salted butter but cut the recipe salt to about 1/4 tsp, or use solid vegetable shortening 1:1 for an extra chewy, shelf-stable cookie. If you use shortening the cookies spread less, if you use salted butter chill dough 20-30 minutes.
Molasses (optional): replace with dark corn syrup 1:1 for similar chew and shine, or use maple syrup or honey 1:1 if thats what you got, just note the flavor will be milder and a bit different.
Old fashioned rolled oats: you can use quick oats 1:1 in a pinch but texture will be softer and less toothy; for gluten-free pies use certified gluten-free rolled oats and swap the AP flour for a 1:1 gluten-free baking blend.
Vegetable shortening (filling): swap with extra butter 1:1 for a richer tasting filling, but the filling will be softer so chill before assembling; for a dairy-free option use solid coconut oil or vegan stick butter 1:1 and keep chilled.

Pro Tips

1. Chill the dough only if it feels sloppy, about 15 to 20 minutes, dont overdo it or the cookies wont spread enough and they get cakey.

2. Make sure scoops are the same size and flatten each mound to the same thickness, otherwise some will burn while others are underdone, rotate the pans halfway through for even color.

3. If you swap any or all shortening in the filling for extra butter expect a softer filling, so chill it a bit before piping or add more powdered sugar until it holds shape.

4. Store sandwiches at room temperature for best chew, but if you refrigerate let them sit 30 minutes before eating so the filling softens and the texture comes back.