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These Little Debbie Oatmeal Creme Pie aren’t just a snack; they’re a little slice of childhood wrapped in plastic. The chewy oatmeal cookies paired with the luscious creme filling are enough to make anyone’s taste buds dance.
Table of Contents
How to make Little Debbie Oatmeal Creme Pie
Little Debbie Oatmeal Creme Pies are a type of snack cake made by the Little Debbie brand (owned by McKee Foods).
Ingredients
For the Oatmeal Cookie:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for a warm spice twist)
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
For the Creme Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (adjust for desired consistency)
- A pinch of salt
Instructions
Step 1: Make the Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix wet and dry ingredients: Gradually mix the dry ingredients into the creamed butter mixture. Stir in the rolled oats until evenly distributed.
Step 2: Bake the Cookies
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each as they will spread while baking.
- Bake: Bake for 8–10 minutes, or until the cookies are golden brown and slightly puffy. Avoid overbaking—soft cookies work best for recreating the original texture.
- Cool completely: Remove the cookies from the baking sheets and transfer to a wire rack to cool completely.
Step 3: Prepare the Creme Filling
- Cream the butter: In a bowl, beat the softened butter until smooth.
- Add powdered sugar: Gradually mix in the powdered sugar, one cup at a time.
- Add vanilla and cream: Stir in the vanilla extract and heavy cream (start with 2 tablespoons and adjust for desired consistency). The filling should be thick but spreadable. Add a pinch of salt for balance.
- Whip: Beat the mixture for 2–3 minutes to create a fluffy texture.
Step 4: Assemble the Creme Pies
- Pair cookies: Match cookies of similar sizes to create pairs.
- Spread the filling: Using a knife or piping bag, spread or pipe a generous layer of creme filling onto the flat side of one cookie.
- Sandwich the cookies: Place the second cookie on top, flat side down, and gently press to create your homemade Oatmeal Creme Pie.
Tips for Success
- For chewy cookies: Be careful not to overbake the cookies! Remove them from the oven when they’re just golden brown for a perfectly soft texture.
- Roll oats, not quick oats: Using old-fashioned rolled oats gives the cookies a heartier texture, like the original Little Debbie pies.
- Adjust sweetness: If you prefer a less sweet creme filling, try reducing the powdered sugar and adding a touch more heavy cream to balance the texture.
- Store properly: Keep the pies in an airtight container at room temperature for up to 2–3 days, or refrigerate them for extended freshness.
What to serve with
Little Debbie Oatmeal Creme Pies are a decadent treat on their own, but pairing them with the right sides or beverages can elevate the experience even more!
- Coffee or Espresso: A cup of coffee is a classic option, especially for adults. The bold, slightly bitter flavor of coffee pairs wonderfully with the sweetness of the creme filling and the warmth of the spiced oatmeal cookies.
- Chai tea: The spices in oatmeal creme pies align beautifully with the warm, aromatic flavors of chai tea.
- Earl Grey: Floral and slightly citrusy notes in Earl Grey tea work well to cut through the sweetness of the creme filling.
- Herbal teas such as peppermint or ginger can bring a refreshing or zesty twist to your snack pairing.
- Milk: You can’t go wrong with ice-cold milk—whether whole, skim, or non-dairy options like almond or oat milk. The creaminess of milk mirrors the filling’s texture and complements the cookies flawlessly.
Final Thoughts
Nothing beats a homemade version of this Little Debbie Oatmeal Creme Pie treat—it’s the perfect combination of nostalgia and coziness.
More Little Debbie Recipes:
- Little Debbie Cookies and Cream Honey Buns Recipe
- Homemade Little Debbie Swiss Rolls Recipe
- Copycat Little Debbie Christmas Donuts Recipe
Ingredients
For the Oatmeal Cookie:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats
For the Creme Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- A pinch of salt
Instructions
Step 1: Make the Cookie Dough
- Cream the butter and sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix wet and dry ingredients: Gradually mix the dry ingredients into the creamed butter mixture. Stir in the rolled oats until evenly distributed.
Step 2: Bake the Cookies
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each as they will spread while baking.
- Bake: Bake for 8–10 minutes, or until the cookies are golden brown and slightly puffy. Avoid overbaking—soft cookies work best for recreating the original texture.
