Oatmeal Creme Pies

I've had several asking for this recipe...did the best I could to get it here.

 I am so ignorant in using these crazy devises. Ugh.

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Changes we make to keep them GF and DF...

GF oats

Almond milk or coconut milk (I used coconut milk in creme filling)

DF butter

Also used less sugar

Only used a little bit of cloves and last time didn't use at all

We love cinnamon, doubled it 😊

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4.82 from 16 votes

Oatmeal Creme Pies

These Homemade Oatmeal Cream Pies are an easy copycat of the Little Debbie favorite. The chewy oatmeal cookies and fluffy filling make these sandwich cookies better than store-bought!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Cookies

Cuisine: American

Keyword: copycat oatmeal creme pies, easy oatmeal cookies, Little Debbie Cookies, no bake chocolate oatmeal cookies, oatmeal cookie recipe, oatmeal cream pie recipe, Oatmeal Creme Pies

 

Servings: 15 sandwich cookies

 

Calories: 519kcal

 

Author: Nikki Gladd

Equipment

• Stand mixer
• Medium cookie scoop

Ingredients

• 1 ¼ cups unsalted butter , at room temperature
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon honey
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 3 cups uncooked quick-cooking oats* , not instant!

For the Creme Filling:

• ¾ cup unsalted butter , at room temperature
• Pinch of salt
• 3 cups powdered sugar
• 3 Tablespoons heavy whipping cream , or milk
• 1 ½ teaspoons vanilla extract

Instructions

• Preheat your oven to 375°F. Line two baking sheets with parchment paper.

For the cookies:

• In the large mixing bowl, cream together the butter and sugars at medium speed until light and creamy, about 2 minutes. Beat in the egg, vanilla, and honey; set aside.
• In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Stir in the quick oats.
• Slowly mix dry ingredients into the wet ingredients at low speed until fully incorporated, but do not over mix. Use a medium cookie scoop to drop 2 tablespoon sized dough balls onto the prepared baking sheets, spacing 2 inches apart.
• Bake 10 minutes, until golden. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to a wire rack to completely cool.

For the cream filling:

• Beat the butter and salt in a mixing bowl until creamy, about 1 minute. Gradually add the powdered sugar and beat on medium speed for 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the mixer to high speed and beat for 3 to 4 more minutes.

To assemble the sandwich cookies:

• Match the cookies into pairs of equal sizes. Spread or pipe the filling onto the back of one cookie from each pair, then top with the other cookie.

To store:

• Store for up to 2 days in an airtight container at room temperature or in the refrigerator.

Notes

Source: adapted from Sally's Baking Addiction

*Only have whole-rolled oats on hand and not quick-cooking oats? You can make your own quick-cooking oats by grinding whole-rolled oats in your blender or food processor until -- pulse a few seconds.

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