Copycat Little Debbie Oatmeal Cream Pies

Name: Copycat Little Debbie Oatmeal Cream Pies
Total time: 5400 s
Yield: 18 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed dark brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon table salt; 3 cups uncooked quick-cooking oats; 1/2 cup unsalted butter, softened; 1/4 cup vegetable shortening; 1 1/2 cups powdered sugar; 1 (7 oz.) jar marshmallow cream

cindybear @cindybearcooks

#CookpadApron2026 I love making these soft, chewy oatmeal cream pies — they never last long in my kitchen. If I have leftovers, I wrap each one in plastic and pop them in the freezer. They thaw perfectly and make a sweet little treat for lunch boxes. If you’re short on time, you can use Betty Crocker oatmeal cookie mix, and on really busy days, large soft bakery cookies work great too (***a soft cookie is a must, hard ones do not give you the correct texture). Simple, quick, and always a hit. You could also make a double batch of cookies and freeze unfilled.

cindybear @cindybearcooks

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Ingredients

90 minutes including prep, bake and cooling

18 servings

Oatmeal Cookies
1 cupunsalted butter, softened
1 cupgranulated sugar
1 cuppacked dark brown sugar
2large eggs
1 teaspoonvanilla extract
2 cupsall-purpose flour
1 teaspoonbaking soda
1/2 teaspoontable salt
3 cupsuncooked quick-cooking oats
Cream Filling
1/2 cupunsalted butter, softened
1/4 cupvegetable shortening
1 1/2 cupspowdered sugar
1 (7 oz.)jar marshmallow cream

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Steps

90 minutes including prep, bake and cooling

1

Preheat the oven to 375 degrees Fahrenheit
2

Beat butter and sugars together in a large bowl with an electric mixer on
medium speed until combined. Beat in eggs, one at a time, until incorporated; stir in vanilla
3

Stir flour, baking soda, and salt together in a bowl; Gradually add to the butter mixture, stirring until combined. Stir in oats and mix to thoroughly combine.
4

It’s not essential, but I like to chill the dough for 30–45 minutes to make it easier to scoop evenly sized balls.
5

Roll the dough into walnut-sized balls and place them on parchment-lined baking sheets. Bake in a preheated oven until lightly browned, about 8 to 9 minutes, though this can vary depending on the size of the dough balls and your oven—mine took 15. Remove when the edges turn light brown, let them cool on the baking sheet for 2 to 3 minutes as they’ll continue cooking, then transfer to a wire rack. Cool completely; they should be chewy, not rock hard, once cooled.
6

To make the cream filling: Beat butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, beat on low speed until combined. Beat in marshmallow cream until smooth.
7

Spread desired amount of cream on half of cooled cookies,top with remaining half of
cookies.