Recipes Everyday Cooking More Meal Ideas Copycat Our Copycat Little Debbie Oatmeal Creme Pies Have No Business Being So Tasty 4.7 (3) 3 Reviews 2 Photos They're just how you remember them—but better. By Margaret Dickey Published on January 10, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Active Time: 15 mins Total Time: 25 mins Servings: 18 Jump to Nutrition Facts Jump to recipe Do the three words "oatmeal creme pies" flood you with a wave of childhood memories? Same here. For most of us, the soft and sweet Little Debbie treats were once a staple of lunchboxes and after-school snacking. But finally, we decided it was time for those nostalgic packaged snacks to grow up into delectable homemade treats—and we have to say, we think we nailed it. Our Copycat Little Debbie Creme Pies have everything you love about the warmly-spiced snack cakes but with a heavy dose of homemade charm. We ditched the thin cakes and made our hand pies with soft oatmeal cookies instead for a chewier, more intriguing texture. When the tender, toffee-like cookies meet the light and fluffy marshmallow creme filling, it’s a downright melt-in-your mouth bite. These comforting cookies are perfect for everything from gifting to on-the-go snacking. And, ready in less than 30 minutes, they’re just as quick (if not quicker) than a grocery run. Sorry, Little Debbie, but these charming treats are ready to take the oatmeal creme pie spotlight. Test Kitchen Tips Quick Cooking Oats: This cut of oats will soften faster during the short bake time and create a smoother, more uniform dough than rolled oats. Butter: It's important to make sure the butter (for both the cookies and creme filling) is softened before you start baking. This will help it easily incorporate with the other ingredients and create the smoothest texture possible. Vegetable Shortening: The marshmallow creme filling incorporates two kinds of fat, butter, and shortening, to make an extra-rich spread. Solid at room temperature, the shortening provides a creamy, yet stable texture without significantly altering the flavor. Marshmallow Creme: One of our favorite short-cut ingredients, marshmallow fluff easily provides the signature marshmallow flavor and light, airy texture that makes these treats unique. Editorial contributions by Annie Campbell. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings OATMEAL COOKIES 1 cup (8 oz.) unsalted butter, softened 1 cup granulated sugar 1 cup packed dark brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups (about 8 1/2 oz.) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon table salt 3 cups uncooked quick-cooking oats CRÈME FILLING 1/2 cup (4 oz.) unsalted butter, softened 1/4 cup vegetable shortening 1 1/2 cups powdered sugar 1 (7-oz.) jar marshmallow crème Directions Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated. Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely. Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth. Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies. I Made It Print Nutrition Facts (per serving) 422 Calories 20g Fat 59g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 422 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 55% Cholesterol 63mg 21% Sodium 152mg 7% Total Carbohydrate 59g 21% Dietary Fiber 2g 6% Total Sugars 36g Protein 4g 8% Vitamin C 0mg 0% Calcium 26mg 2% Iron 1mg 8% Potassium 90mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.