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Oatmeal creme pies.
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5 from 1 vote

Homemade Oatmeal Creme Pies

These Homemade Oatmeal Creme Pies are so much better than the original! Move over Little Debbie - these delicious cookie sandwiches are nostalgic and delicious!
Prep Time30 minutes
Cook Time12 minutes
Cooling time30 minutes
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 servings
Calories: 533kcal
Author: Briana

Equipment

Ingredients

For Cookie

  • 2 ounces raisins
  • ¾ cup boiling water
  • ½ cup shortening we use butter flavored
  • ½ cup unsalted butter softened (1 stick)
  • 1.25 cups dark brown sugar 250g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon molasses
  • 1 ⅔ cups all-purpose flour 195g
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1.5 teaspoons kosher salt
  • ½ teaspoon cinnamon
  • 1.5 cups quick cooking rolled oats 135g

For Filling

  • ½ cup butter flavored shortening
  • 1 jar marshmallow fluff 210g/7.5oz
  • 1-2 teaspoons vanilla
  • ¼ teaspoon kosher salt
  • 1 cup powdered sugar 76-113g as needed and to taste

Instructions

Cookies

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Cover 2 raisins with boiling water, let it sit for 10 minutes. Drain by squeezing out all of the excess water using a paper towel or cheesecloth. Mash together the raisins with a knife or food processor to form a paste.
    2 ounces raisins, ¾ cup boiling water
  • Cream together unsalted softened butter, shortening, and dark brown sugar until light and fluffy.
    ½ cup shortening, ½ cup unsalted butter, 1.25 cups dark brown sugar
  • Add in the egg, egg yolk, vanilla, and molasses and mix until combined, then add in the raisin paste and continue mixing until totally combined, being sure to scrape the sides of the bowl to incorporate everything.
    1 large egg, 1 large egg yolk, 1 tablespoon vanilla extract, 1 tablespoon molasses
  • Sift in the all purpose flour, cornstarch, kosher salt, baking soda, cocoa powder, and cinnamon. Gently fold in the ingredients until almost all the way combined. When there are just a few streaks of flour left in the dough, add in the oats and use a rubber spatula to combine.
    1 ⅔ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1.5 teaspoons kosher salt, ½ teaspoon cinnamon, 1.5 cups quick cooking rolled oats
  • Use a medium cookie scoop (#40) to make 24 equal size cookie dough balls. Place 5-6 pieces of cookie dough on a parchment lined baking sheet, and bake for 10-12 minutes.
  • Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.

Frosting

  • Beat together shortening and marshmallow fluff in a large bowl with a hand mixer or stand mixer with the paddle attachment.
    ½ cup butter flavored shortening, 1 jar marshmallow fluff
  • Add in vanilla, kosher salt, and powdered sugar to taste. Mix until combined.
    1-2 teaspoons vanilla, ¼ teaspoon kosher salt, 1 cup powdered sugar
  • Once cookies are completely cooled, pipe or spoon frosting onto the underside of one cookie. Press another cookie on top and enjoy!

Video

Notes

  • Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Too much flour in cookies can lead to dry or dense cookies instead of soft and fluffy ones! 
  • Use room-temperature ingredients. Make sure the eggs and butter are at room temperature for easier mixing and a smoother cookie dough.  
  • Squeeze out all of the excess water from the raisins. That way you don't end up with cookies with too much moisture.
  • Don’t skip creaming the butter, shortening, and dark brown sugar. This helps the cookies have a great shape and ensures they won’t spread too much in the oven. 
  • Don’t overmix the dry ingredients. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the quick oats when there are still a few streaks of flour left in the dough. We also recommend switching to a rubber spatula to help prevent overworking the dough. 
  • Use a cookie scoop. This ensures that the cookies are all the proper, equal size which is important for putting them together as cookie sandwiches later.
  • Use an oven thermometer. Make sure your oven is fully preheated before baking. Ovens are incredibly unreliable! This can help you determine if the oven is actually as hot as it says it is. 
  • Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking to the pan. 
  • Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray of cookies at a time. You’ll also want to make sure to bake only 5-6 cookies at a time. 
  • Don't overbake the cookies. Make sure not to overbake the cookies because they will continue to cook as they cool. The cookies should be super soft and chewy.
  • Allow the cookies to cool completely before frosting. If the cookies aren't completely cool, the frosting will just melt and run.
  • Use a piping bag to frost the cookies. This gives you much more control over the amount of frosting added to the cookies.
  • Don't add too much frosting to the cookies. Just add a dollop of frosting to the center of the cookies and don't go too close to the edge or else the frosting will ooze out the sides when it gets pressed down.
  • If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer. 

Nutrition

Calories: 533kcal | Carbohydrates: 73g | Protein: 4g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 51mg | Sodium: 448mg | Potassium: 162mg | Fiber: 2g | Sugar: 44g | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 2mg