These oatmeal creme pies are easy to make and taste even better than the store version! These cookies make the best after school snack.
Back to school is always my favorite time of year and these Oatmeal Creme Pies make the perfect after school snack!
I’m definitely someone who thrives on a schedule, and while I love summer and all the fun that it brings, I’m always excited to get back into our normal routine. Mostly our normal routine of sleeping!
Growing up, our mom would have an after school snack ready for us when we got home every single day. Sometimes she’d bake cookies and sometimes it would just be some fruit. On days when we were really lucky she’d have our favorite Little Debbie Oatmeal Creme Pies!
Recipe Ingredient Notes
To make Oatmeal Creme Pies, you will need the following ingredients:
Cookies:
- Butter
- Brown Sugar
- Sugar
- Eggs
- Vanilla
- Molasses
- Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Cloves
- Nutmeg
- Oatmeal, (quick oats)
Frosting:
- Butter
- Powdered Sugar
- Heavy Cream
- Vanilla
- Salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Oatmeal Creme Pies
- Heat oven to 375℉.
- Cream butter, brown sugar and sugar on medium speed until light and creamy (about 2 minutes).
- Add eggs, vanilla, and molasses until well combined.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and oatmeal. Whisk these ingredients together well.
- Slowly add the dry ingredients to the wet ingredients. The dough will be thick. I had to mix it by hand at the end.
- Roll dough into 1 inch balls. Place on a baking sheet that has been lined with a baking mat or parchment paper.
- Cook for about 10 minutes until cookies are golden around the edge.
- Cool on cookie sheet for about 2 minutes then transfer to a wire cooling rack.
- While the cookies are cooling make the frosting.
- In a medium bowl beat butter for about 1 minute until creamy. Add powdered sugar, heavy cream, vanilla and salt. Beat on high until smooth and creamy.
- Spread 1-2 Tablespoons of frosting on the flat side of the cookie, and then top with another cookie to make your oatmeal creme pie sandwich.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Oatmeal Creme Pies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Caramel Oatmeal Cookies
- Oatmeal Coconut Dream Cookies
- Banana Oatmeal Cookies
- Oatmeal Gingerbread Cookies
Oatmeal Creme Pies
These oatmeal creme pies are easy to make and taste even better than the store version! These cookies make the best after school snack.
Serving Cookies
Ingredients
Cookies:
- ¾ cup butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 Tablespoon molasses
- 2 cups flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 cups oatmeal, (quick oats)
Frosting:
- ½ cup butter, softened
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla
- pinch salt
Instructions
- Heat oven to 375℉.
- Cream butter, brown sugar and sugar on medium speed until light and creamy (about 2 minutes).
- Add eggs, vanilla, and molasses until well combined.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and oatmeal. Whisk these ingredients together well.
- Slowly add the dry ingredients to the wet ingredients. The dough will be thick. I had to mix it by hand at the end.
- Roll dough into 1 inch balls. Place on a baking sheet that has been lined with a baking mat or parchment paper.
- Cook for about 10 minutes until cookies are golden around the edge.
- Cool on cookie sheet for about 2 minutes then transfer to a wire cooling rack.
- While the cookies are cooling make the frosting.
- In a medium bowl beat butter for about 1 minute until creamy. Add powdered sugar, heavy cream, vanilla and salt. Beat on high until smooth and creamy.
- Spread 1-2 Tablespoons of frosting on the flat side of the cookie, and then top with another cookie to make your oatmeal creme pie sandwich.
Notes
These are great kept in an airtight container or freezer bags in the fridge or freezer. Just take out and thaw the ones you need. You can freeze them individually in bags.
Nutrition
Calories: 259 kcal · Carbohydrates: 39 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 148 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 29 g · Vitamin A: 334 IU · Vitamin C: 1 mg · Calcium: 30 mg · Iron: 1 mg
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