Copycat Oatmeal Cream Pies
These homemade oatmeal cream pies are the perfect copycat recipe of the classic Little Debbie’s oatmeal cream pies. Soft baked and chewy thin oatmeal cookies sandwiched together with a fluffy filling that you ca pile as much as as little as you want!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 cream pies
- Category: Cookies
- Method: Bake
Ingredients
For the cookies
5 tablespoons salted butter, browned
6 tablespoons vegetable oil
1 cup all purpose flour
1 cup quick oats
1 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons molasses
1 egg
1/2 teaspoon cinnamon
1/8 teaspoon cloves
For the cream filling
1/4 cup softened butter
1 and 1/2 cups powdered sugar
3/4 cup marshmallow fluff
1 teaspoon vanilla extract
2 tablespoons milk
Instructions
1. Start by making the cookies. Preheat the oven to 350 degrees.
2. Start by making the brown butter. Place a medium-sized pot over medium heat, then add the butter. After the butter is melted adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately turn off heat and pour into a heat proof bowl.
3. Add the quick oats to a food processor or blender and pulse a few times to until a fine oat powder is formed. It doesn’t need to be completely smooth and little pieces of visible oat pieces are ok. Do not skip this step. See photo in post. Pour into a large bowl and mix in the flour, salt, baking soda, cinnamon, and cloves.
4. To the browned butter whisk in the dark brown sugar, molasses, vegetable oil, vanilla, and the egg.
5. Add the dry ingredients into the wet and stir to fully combine. The dough will be quite soft, but this is necessary to getting a flat cookie.
6. For a sandwich cookie you really want each dough ball to be equal so it looks nice and even when you combine the top and bottom half. I did about 2 tablespoons of dough per cookie. So roll 2 tablespoons of dough together then add to the baking sheet.
7. Bake for 10 minutes at 350 degrees. Remove cookies to a plate to cool.
8. While the cookies are baking, make the cream filling. In a bowl beat the softened butter for 1 minute. Gently stir in the powdered sugar, then continue beating for 1 more minute. Add the fluff and vanilla and beat for 1 final minute.
9. Allow the cookies to cool completely, if you add the filling when they are still warm it will melt. Place your desired about of cream filling on one cookie, then add the other cookie on top and press closed. True cream pies are not overly filled, but these are your cream pies so be as generous as you’d like!
This is a small batch recipe and will make about 8 traditional sized cream pies. Enjoy!