Homemade Oatmeal Cream Pie Cookies
A from-scratch version of the classic Little Debbie snack cake, these soft oatmeal cookies sandwich a tangy cream cheese frosting. Warm spices like cinnamon and cloves give depth, while sorghum adds subtle molasses notes. The oats provide chewiness and texture. Make these for lunchbox treats, bake sales, or afternoon snacks. This homemade rendition lets you control sweetness and butter quality, creating a less processed alternative to the store-bought original.
Ingredients
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups brown sugar
- 1 egg false
- 2 tablespoons sorghumhoney1:1sweetener
molasses-forward flavor differs slightly
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flourcake flour0.9:1texture
produces slightly softer crumb
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, ground
- ¼ teaspoon cloves, ground
- 3 cups quick oatsrolled oats1:1texture
produces chewier cookie
- 8 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- ¾ cup confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400F.
- 2
Cream butter and sugar in stand mixer with paddle attachment on medium speed for 5 minutes until light and fluffy.
- 3
Add egg, sorghum, and vanilla extract, paddle another 5 minutes.
- 4
Add flour, baking soda, salt, cinnamon, and cloves. Mix until homogenous.
- 5
Fold in oats until evenly distributed.
- 6
Scoop dough into small rounds, flatten on parchment-lined baking sheet.
- 7
Bake until barely browned around edges, about 6-12 minutes. Cookies should be very soft when removed from oven. Cool completely on baking sheet.
- 8
For filling, combine cream cheese, butter, confectioners sugar, and vanilla in stand mixer with paddle attachment. Mix until completely combined and smooth.
- 9
Mound filling onto underside of one cooled cookie.
- 10
Top with second cookie, press lightly to distribute filling evenly.
Tips
Don't overbake the cookies. They continue cooking on the residual heat after removal from the oven and will firm up as they cool. Pull them out when still visibly soft.
Use a cookie scoop for uniform sizes, which ensures even baking and professional-looking sandwich pairs.
Make sure all ingredients for both dough and filling are at room temperature for smooth mixing and better texture.
Good to Know
Layer between parchment in airtight container at room temperature up to 5 days. Unfilled cookies freeze up to 3 months; thaw before filling.
Prepare unfilled cookies up to 2 days ahead. Store in airtight container. Prepare filling same day for best texture. Assemble 2-3 hours before serving to allow filling to set slightly.
Serve at room temperature or slightly chilled. Pairs well with cold milk, coffee, or hot chocolate.
Common Mistakes
Overbake to avoid dry, hard cookies. They should be visibly underdone when removed from oven.
Skip room-temperature ingredients to avoid grainy, separated dough and filling.
Underfill the sandwich to avoid a professional appearance and proper flavor balance.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes. Cream butter and sugar by hand with a wooden spoon for 8-10 minutes until light. Proceed with remaining steps, stirring vigorously. The texture may not be quite as fine, but results will be acceptable.
What if I don't have sorghum on hand?
Substitute honey, molasses, or corn syrup in equal measure. Molasses will deepen color and flavor. Honey adds subtle floral notes. All work well in this recipe.
How long do these keep at room temperature?
Properly stored in an airtight container, oatmeal cream pies last 5 days. The filling may soften slightly, but flavor remains good. Keep away from heat and humidity.