Oatmeal Creme Pies {Just Like Little Debbie’s}

I used to love Little Debbie Oatmeal Creme Pies.  My mom didn’t buy stuff like that at the grocery store, so of course, I’d gorge on them at friend’s houses and barter trades at lunch.  If you too remember these fondly, I’ve got the recipe for you! These cookies are soft, chewy, buttery and reminiscent of Little Debbie’s frosting filled pies.  Don’t over bake as the cookies will spread in the oven and will continue to harden as they cool on the cookie sheet. You can use 1/2 cup of whole wheat flour and 1/2 cup all purpose if you prefer.  {Update} A reader emailed me to let me know she made these with Old Fashioned Oats instead of Quick Cook and they turned out great! 

What to buy:

  • 1 cup all all purpose flour
  • 1 cup quick oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

for the creme filling:

  • 6 tablespoons unsalted butter, softened to room temperature
  • 1 and 1/2 cups confectioners sugar
  • 2 tablespoons milk (I used 2%)
  • 1/2 teaspoon vanilla extract
  • pinch salt

What to do:

  • preheat oven to 350 degrees
  • combine flour, quick oats, baking soda, and cinnamon and set aside
  • using a mixer, beat butter until creamy for about 1 minute and add in the brown sugar, beating until combined
  • reduce speed to low and add egg and vanilla extract to butter mixture, mixing until combined
  • add dry ingredients into the butter mixture and combine on low
  • form the dough into 1-2 inch round balls and bake for 8-10 minutes or until lightly browned on the edges (I chilled the dough for 10-15 minutes in the freezer to keep cookies from spreading too much)

to make creme filling:

  • using a mixer, beat the butter on high speed until creamy, for about 1 minute and slowly add the confectioners sugar and salt
  • add vanilla and milk,  beat until creamy and combined (you can add more milk/sugar to thin out or thicken)
  • frost cooled cookies (store in the fridge)




  1. Made these and they were DELICIOUS! Small note: you don’t mention when to integrate the vanilla in the frosting (I assumed it was with the other liquid).

  2. (I also used regular oats since that’s all I had, and it seemed to work fine — though I read that you can make quick oats by pulsing regular oats in the food processor. I was too lazy for that.)

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