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Close up of copycat Little Debbie oatmeal cream pies stacked on a plate, chewy oatmeal cookies with visible oats and raisins sandwiched around thick white cream filling. Soft textured homemade sandwich cookies with lightly crisp edges and creamy center.

Copycat Little Debbie Oatmeal Cream Pies

Nesting Lane Indulge
Copycat Little Debbie Oatmeal Cream Pies with soft oatmeal cookies and marshmallow creme filling. Ready in 25 minutes for 18 servings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

Electric Mixer
Large Mixing Bowl
Baking Sheet
Parchment Paper
Cooling Rack

Ingredients
  

Creme Filling:

Instructions
 

  • Preheat your oven to 375°F and line a baking sheet with parchment paper.
  • In a medium bowl, add the flour, baking soda, and salt, then set aside.
  • In a large mixing bowl, beat the butter and both sugars with an electric mixer on medium speed until combined.
  • Add the eggs one at a time, beating after each addition.
  • Stir in the vanilla extract.
  • Slowly add the flour mixture to the butter mixture and stir until combined.
  • Stir in the oats until incorporated.
  • Roll the dough into walnut-sized balls.
  • Place the dough balls on the prepared baking sheet.
  • Bake for 9 to 10 minutes until browned.
  • Let the cookies cool on the baking sheet for 5 minutes.
  • Transfer the cookies to a cooling rack and let them cool completely.
  • In a medium bowl, beat the butter and shortening on medium-high speed for about 3 minutes until pale and fluffy.
  • Add the powdered sugar and beat on low speed until combined.
  • Beat in the marshmallow creme until smooth.
  • Spread the desired amount of creme filling onto half of the cookies.
  • Place the remaining cookies on top to make sandwiches.

Notes

Tips and Tricks

Don't Overmix the Dough - Mix the ingredients until just combined. Overmixing can make the cookies tough instead of soft and chewy.
Chill the Dough - If your dough feels too soft to roll, refrigerate it for 15 to 20 minutes. This makes it easier to handle and helps the cookies keep their shape.
Use Room Temperature Butter - Softened butter mixes better with the sugar and creates a smoother dough. Leave your butter out for about 30 minutes before starting.
Make Uniform Balls - Roll the dough into evenly sized balls so all the cookies bake at the same rate. This prevents some from burning while others are undercooked.
Cool Completely Before Filling - Let the cookies cool all the way down before adding the creme. Warm cookies will melt the filling and make it runny.
Beating Time Matters - Beat the butter and shortening for the full 3 minutes. This creates a light and fluffy filling instead of a dense one.

Storing

Store at Room Temperature - Place the cookies in an airtight container with parchment paper between layers. They stay fresh for up to 5 days.
Refrigerate for Longer Storage - Store the cookies in the refrigerator for up to 2 weeks. Let them sit at room temperature for 10 minutes before serving for the best texture.
Freeze for Later - Wrap individual cookies in plastic wrap and place them in a freezer-safe container. They keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Nutrition

Calories: 433kcalCarbohydrates: 61gProtein: 3gFat: 21gSaturated Fat: 9gCholesterol: 62mgSodium: 167mgFiber: 1gSugar: 42gCalcium: 54mgIron: 3mg
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