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Copycat Oatmeal Cream Pies

Up-level a batch of homemade oatmeal cookies by sandwiching a sweet and fluffy filling between two cookies to create the best copycat version of a retro favorite – Oatmeal Cream Pies!

These Copycat Oatmeal Cream Pies take me back in time to school lunch box treats that included the original Little Debbie version of these sweet sandwich cookies. I was always so excited to see it and of course, eat it!

And now, I can make these anytime I want. Kids, as well as adults, find these oatmeal cream pies simply irresistible, and for good reason! Everyone loves the combination of the chewy oatmeal cookies that hold the sweet, buttery, and fluffy marshmallow filling. It makes the perfect handheld dessert for casual events, cookouts, potlucks, tailgating, and more.

Plus, they’re portable, so they’re great for on-the-go snacks or to tuck in lunch boxes. If you have kids, they’ll love them. If you have grandkids, they’ll always want to visit because you have the best treats! If there are adults around, they’ll love this delicious trip down memory lane.

Copycat Oatmeal Cream Pies

Ingredients Needed

Copycat Oatmeal Cream Pie

For The Cookie Dough
Flour – use regular all-purpose flour.
Quick Oats – you’ll get the best texture if you slightly pulse them in a food processor or a high-speed blender to make them even smaller.
Cocoa Powder – to flavor the cookie dough.
Leavening Agents – you’ll need cornstarch, baking powder, and baking soda.
Seasonings – you’ll need salt, ground cinnamon, and vanilla extract.
Butter – use either salted or unsalted, and set it out to soften before mixing.
Shortening – you’ll use this in both the cookie dough and the filling. It helps recreate the authentic texture and taste of the original cream pies.
Sweeteners – you’ll need both molasses and granulated white sugar for depth of taste and texture in the cookie dough.
Eggs – to help the cookie dough bind and stay moist.
Food Coloring: Red and yellow gel food coloring, which are optional, are added to the cookie dough to help recreate the original shade of the oatmeal cookies as they bake.
For The Cream Filling
Butter – use either salted or unsalted, and set it out to soften before mixing.
Shortening – when mixed with the butter, it helps recreate the authentic texture and taste of the original cream pies.
Powdered Sugar – to sweeten the filling.
Marshmallow Fluff – to add texture, fluffiness, and sweetness to the filling, just like the original version.

Copycat Oatmeal Cream Pies

How To Make Copycat Oatmeal Cream Pies

Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.

STEP 1: Preheat the oven to 350° F and line a cookie sheet with parchment paper. Set aside.
STEP 2: In a large mixing bowl, combine all the cookie dough dry ingredients, except the granulated white sugar. Set aside.
STEP 3: In a large bowl, cream together the butter, shortening, white sugar, and molasses, using a handheld mixer. Add the eggs and vanilla extract and continue mixing until combined.
STEP 4: Slowly add the dry ingredients, a little at a time, to the creamed mixture and continue mixing until everything is combined. Add the food coloring and blend to combine.
STEP 5: Drop spoonfuls (or use a cookie scoop) of the dough in even mounds onto your prepared cookie sheet.
STEP 6: Bake at 350° F for 10-12 minutes. When done, remove them from the oven and cool the cookies on a rack.
STEP 7: When the cookies have cooled and you’re ready to add the filling, add all of the filling ingredients to a large bowl and combine using a handheld mixer. Mix until light and fluffy.
STEP 8: Pipe on the filling, using a ziplock or piping bag, to the inner side of half of the cookies. Top each with another cookie and gently press down to create a sandwich pie.

Copycat Oatmeal Cream Pies

What Kind Of Oats Should I Use?

Don’t use old-fashioned oats because they are too coarse for this recipe – you definitely want to use quick oats, instead. If you can actually pulse the quick oats in a food processor or your blender just once or twice, that’s even better. When the cookie dough bakes, you want the oat pieces to be small and integrated into the cookie, not big and visible like traditional oatmeal cookies.

Note: Quick Oats are not the same as Instant Oats. Make sure you’re using quick oats.

Copycat Oatmeal Cream Pies

How Do I Add The Filling?

I like to use a piping bag or a ziplock bag. I just fill the bag and cut the corner for the Ziploc or apply a tip to the piping bag, and starting at the center of the cookie, swirl it on. Don’t pipe it out to the edges, though. When you add the top oatmeal cookie and press down, the filling will naturally squeeze out to the edges.

If you don’t want to use the piping method, use a small offset spatula or a spoon to add the filling to the center, leaving room at the edges.

Note: make sure the cookies are fully cooled before adding the filling.

Copycat Oatmeal Cream Pies

Can I Use Butter Instead Of Shortening?

Technically, yes you can. The reason for the shortening, which is actually combined with butter in both the dough and the filling, is that it gives a more authentic taste and texture to the oatmeal cream pies.

That said, if you prefer to use all butter to replace the shortening in both the dough and filling, you can certainly do that. However, the cookies may spread more when baking when you use all butter.

Copycat Oatmeal Cream Pies


While this recipe replicates the original Little Debbie version, you can certainly add some inclusions to the cookie dough to make it even yummier. Go classic by adding raisins. Chocolate chips or peanut butter chips are also a tasty addition. I recommend adding just a smattering to the dough so that the inclusions don’t weigh down the cookie as it bakes.

Copycat Oatmeal Cream Pies


Store the Copycat Oatmeal Cream Pies in an airtight container on the countertop or in the refrigerator for up to 4 days.

Copycat Oatmeal Cream Pies

Are These Oatmeal Cream Pies Freezer-Friendly?

Yes, the assembled Oatmeal Cream Pies can be stored in the freezer for up to 2 months. Wrap them tightly in plastic, individually. Defrost in the refrigerator, and then at room temperature, before serving.

Copycat Oatmeal Cream Pies

More Copycat Recipes

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Slow Cooker Copycat Olive Garden Gnocchi Soup
Copycat Starbucks Mini Lemon Loaves
Copycat Cheesecake Factory Pumpkin Cheesecake
Copycat P.F. Chang’s Garlic Noodle

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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Copycat Oatmeal Cream Pies
Yield: 9

Copycat Oatmeal Cream Pies

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Up-level a batch of homemade oatmeal cookies by sandwiching a sweet and fluffy filling between two cookies to create the best copycat version of a retro favorite - Oatmeal Cream Pies!


  • Cookies:
  • 1 3/4 cups and 2 tbsp all-purpose flour
  • 1 cup quick oats slightly ground in a food processor
  • 2 tsp cocoa powder
  • 1 1/2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 cup butter , softenend
  • 1/2 cup shortening
  • 1 1/4 cups granulated sugar
  • 2 1/2 Tbsp molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • Red and yellow gel food coloring (optional)
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1 1/2 cups powdered sugar
  • 7 oz marshmallow fluff


  1. Gather all of the ingredients. Copycat Oatmeal Cream Pie
  2. Preheat oven to 350 degrees.
  3. In a medium/ large mixing bowl mix together, flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, and cinnamon, whisk together and set aside. Copycat Oatmeal Cream Pie
  4. In a large bowl mix, butter, shortening, sugar, and molasses with a hand mixer on medium to high, until fluffy and pale. Copycat Oatmeal Cream Pie
  5. Drop in your eggs and mix again until well mixed. Then pour in vanilla and mix. Copycat Oatmeal Cream Pie
  6. Slowly add the dry ingredients a little bit at a time and mix again with the hand mixer until everything is well mixed. Now is when you can add the food coloring, add more yellow than red, and only a few drops if so. Copycat Oatmeal Cream Pie
  7. Using an ice cream scooper and a spoon, scoop about 2 tablespoons worth of the mixture and place it on a tray lined with parchment paper. (Use the spoon to help slide the mixture off the scooper) Copycat Oatmeal Cream Pie
  8. Bake at 350° for 10-12 minutes. Allow a couple of minutes to cool down. Copycat Oatmeal Cream Pie
  9. While waiting began making the cream. Copycat Oatmeal Cream Pie
  10. In a large bowl mix butter, shortening, powdered sugar, and marshmallow fluff with a hand mixer using medium to low speed. Until fluffy and pale. Copycat Oatmeal Cream Pie
  11. Grab a snack-size zip lock bag, stuff it with cream and zip up, cut the tip of the bottom corner of the bag and grab a cookie and turn it upside down, begin piping the cream, making a circle and filling in the middle, topping with another cookie making a sandwich. Copycat Oatmeal Cream Pie
  12. Serve and enjoy!! Copycat Oatmeal Cream Pies


These Copycat Oatmeal Creme Pies are so insanely good! I cannot believe how much these taste like the real deal! So easy too! A perfect handmade cookie with a yummy marshmallow filling made with butter, shortening, powdered sugar, and marshmallow fluff! These will amaze you with how similar they are to the real ones! These might be better!

Tips and Tricks:

  • Don’t have bags? Use a spoon instead!
  • Store in an airtight container for up to 4 days at room temperature.

Nutrition Information



Serving Size


Amount Per Serving Calories 655Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 17gCholesterol 105mgSodium 536mgCarbohydrates 75gFiber 1gSugar 63gProtein 3g

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Up-level a batch of homemade oatmeal cookies by sandwiching a sweet and fluffy filling between two cookies to create the best copycat version of a retro favorite - Oatmeal Cream Pies! via @Mooreorlesscook

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