Oatmeal Creme Pie Cookies

These oatmeal creme pie cookies are better than the original cookie! You will never want to buy them again when you can make these at home!

Oatmeal Creme Pie-6

Hey guys, it’s Adell from Baked in Arizona! How was everyones summer?! My kids already started school and it has been an adjustment for sure! But we (well, me anyways) like having a little more structure and schedule around here for sure. I am so happy to be back sharing a favorite recipe with you all! It’s been a while. I took some time off this summer but am ready to get back in the kitchen. Fall is the best time to bake anyways, am I right?! Bring on the pumpkin, mmmm. After you make these AMAZING cookies of course ;)!

Oatmeal Creme Pie-3

Who grew up having Little Debbie treats in their school lunches? My Mother would make homemade cookies but she also would give us a variety of Little Debbie cookies too. I remember the star cookie, the nutter butter bars but her favorite was always the oatmeal cream pies. I think because they had oatmeal. They just seem healthier right?! In high school I even ate the cosmic brownie everyday with my lunch. I would usually get the sub sandwich and it always came with that good old brownie. Now I don’t really care for the store bought treats. Every once in a while they are great but over the years they just don’t seem to taste as good as they did to my younger taste buds, ya know?

Oatmeal Creme Pie-4

The oatmeal cream pies are my husbands favorite out of all the varieties. I had these cookies at baby shower a few months back and just loved them. Of course I had to try them myself. I made a batch with a few minor changes and wrapped them up in plastic and froze them. We took a bunch up to the cabin for a weekend trip. So if you aren’t gonna eat them or share them right away, go a head and freeze them. They would be great made smaller for a kids lunchbox treat or after school snack!

Oatmeal Creme Pie-7

Something I really like about the cookie is that it has plenty of flavor and spice! Then add the creamy center and you have yourself an amazing cookie. Seriously, my brother said these were in his top 5. If you like oatmeal cream pies, you have got to try making them at home. You will never go back!

Oatmeal Creme PieOatmeal Creme Pie-2

I hope you make these cookies. When you do, let us know how you liked them!

5.0 from 6 reviews
Oatmeal Creme Pie Cookies
These classic cream pie cookies are better than store bought!
  • For the cookies:
  • 1¼ cups butter (2½ sticks), softened
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 tablespoon dark molasses
  • 1½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 3 cups uncooked quick-cooking oats
  • For the cream filling:
  • ¾ cup butter, softened
  • 3 cups powdered sugar
  • 2 Tablespoons heavy cream
  • 1½ teaspoons clear vanilla
  • ¼ teaspoon salt
  1. FOR THE COOKIES: With a stand or hand mixer, cream the butter & sugars together on medium speed until light and fluffy. Add the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  2. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all together. Stir in the quick oats
  3. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you may have to mix it all by hand after after adding all the dry ingredients.
  4. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. Drop dough onto cookie sheet. To make large cookies, use 3 tablespoons of dough. To make smaller, use 1½ tablespoons of dough. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
  5. Bake for 7-8 minutes if making small cookies or 9-10 minutes for larger cookies. Bake until cookies are just lightly golden around the edges. You don't want to over bake these. You want them nice and soft. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
  6. FOR THE FILLING: With a stand or hand mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for a couple minutes. Add the heavy cream, vanilla & salt. Mix on high for 3-4 minutes until fluffy. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
  7. Enjoy!
-Old-fashioned whole rolled oats will not work in this recipe. You can make you own quick oats by measuring 3 cups of rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.
-These cookies freeze well. Just wrap each cookie individually in plastic wrap and place in a freezer bag. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter.

Recipe Source: adapted from Carlsbad Cravings

Check out a few of my other recipes on bakedinaz.com!

Almond Roca Bars

Almond Roca Bars

No-Bake Chocolate Oat Crispy Bars

No Bake Chocolate Oat Crispy Bars

Monster Cookie Granola Bites

Healthy Monster Cookie Granola Bites 2-2

Oatmeal Fudge Bars

Oatmeal Fudge Bars


I would LOVE it if you followed Baked in AZ on:




  • Reply
    google drive login
    October 12, 2016 at 1:20 am

    I like your amazing post.thanks for share this with us.
    Good and full of knowledge.

  • Reply
    October 18, 2016 at 5:54 am

    Hi!, really loved this cookie recipes. I will surely have a good time cooking it with my daughter. Great pictures you posted. Thanks for sharing.

  • Reply
    pembicara internet marketing
    November 7, 2016 at 12:29 am

    Nice oat biscuit, looks like delicious taste, i will put more chocolate into it.. can we combine with peanuts ?

  • Reply
    December 5, 2016 at 7:25 am

    These cookies kick Little Debbie’s butt and made her cry! I made these for our bake sale and they are so YUMMY! I have had the hardest time not just eating them all myself! They are wonderful – moist, perfectly spiced, light and soft and just so perfect.

    We made them 2x as big, to get a cookie you need 2 hands to eat, for that visual oomph, and just adjusted baking time by 2 mins to account for the larger cookie.

    Thank you so much for sharing, these were amazing!

  • Reply
    Paket Umroh April 2017
    February 6, 2017 at 8:30 am

    Very creative, made cookies with outmeal, very very good

  • Reply
    April 4, 2019 at 3:22 pm

    Can you use real maple syrup instead of molasses?

    • Reply
      May 23, 2019 at 7:38 am

      I did not have molasses so I used a tablespoon of raw honey. Cookies were delicious

      • Reply
        May 23, 2019 at 7:41 am

        I should also say that I used a flour buttercream for the filling . The cookies are the best I’ve ever had. My husband agrees. My friends that came for dinner agreed.

  • Reply
    April 30, 2019 at 5:16 am

    Looks like a great recipe! Should the butter be salted or unsalted?

  • Reply
    Kim Nasfell
    June 26, 2019 at 5:37 am

    Could you switch out flour for a GF substitute do you think? Being cursed with Celiac usually makes me just scroll past most dessert recipes but, like you, I grew up on Little Debbie and oatmeal pies were my favorite!! {Sigh…back to the days before the cursed diagnosis}

  • Leave a Reply

    Rate this recipe: