Homemade Oatmeal Cream Pies

If anyone could pick a childhood sweet they most fondly remember, somewhere between Twinkies, Ding Dongs and Spiderman popsicles lies one of Little Debbie’s best concoctions: the oatmeal cream pie. Every little (or big) bite of this sugary cookie combo was pure unadulterated joy. And no matter how many times your mom told you that you’d spoil your dinner, you couldn’t resist sneaking one every chance you got. As adults, the repercussions of those little snacks aren’t quite so little, and we find ourselves gaping at the long list of words we can’t pronounce on the ingredients information. Never fear! Our online pastry school chef is here to show that with a little work and a lot of butter, you can get everything you love about the confections of your youth in a more wholesome and homemade version. Freshly baked oatmeal cookies and a sugary icing filling are well worth the potential cavities. Learn how to make this take on a fan favorite in this step-by-step video!


Cookie Ingredients
1 lb butter
12 oz brown sugar
14 oz granulated sugar
4 eggs
1/3 oz vanilla extract
21 oz AP flour
15 oz rolled or Old-Fashioned oats
1/4 oz baking powder
1/3 oz baking soda
Dash salt

Filling Ingredients
3/4 cup unsalted butter (room temp)
3 cups powdered sugar
3 tbsp heavy cream
1.5 tsp vanilla extract
Pinch salt

1. For cookies, cream butter, sugars, and salt together. Add eggs one at a time, scraping down bowl between additions. Slowly add sifted dry ingredients until just incorporated. Scoop onto prepared tray and bake at 350F until done.
2. As cookies are baking, make the filling. Star by sifting the powdered sugar. Add the butter and sugar to the mixer and cream together until light and fluffy. Gradually add the powdered sugar, 1/2 cup at a time. Add vanilla extract. Add heavy cream to desired consistency. (It should be soft but firm enough to hold up under weight of the cookie).

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