You might remember indulging in all kinds of Little Debbie snacks: Nutty Bars, Honey Buns, Swiss Cake Rolls, Cosmic Brownies and, of course, Oatmeal Creme Pies. The chewy oatmeal cream pies tucked away in your lunch box were joy in a cellophane wrapper. I mean… two soft, spiced cookies stuffed with fluffy frosting? Nothing was better!
It’s true that cooking makes us feel nostalgic. To bring back the warm and fuzzy feelings, bake a homemade oatmeal cream pie that’s even better than the Little Debbie original.
How to Make Oatmeal Cream Pies
- 3/4 cup butter, softened
- 2 large eggs, room temperature
- 1 package spice cake mix
- 1 cup quick-cooking oats
- 1 can (16 ounces) vanilla frosting (See what brand our Test Kitchen recommends.)
Step 1: Make the dough
In a large mixing bowl, beat the butter and eggs until blended. Beat in the cake mix and oats. Cover the bowl and refrigerate the dough for about 2 hours or until it’s firm enough to roll.
Good news! Oatmeal has tons of wonderful health perks in addition to tasting delicious.
Step 2: Roll and shape
Preheat the oven to 350°F. On a well-floured surface, roll out half of the dough to a 1/4-in. thickness. Cut the dough with a 2-1/2-in. round cookie cutter. Place the cookie discs 1 inch apart on parchment-lined baking sheets.
Step 3: Bake and cool
Bake the cookies for 8-10 minutes, until crispy on the surface yet still slightly soft on the inside. Carefully transfer the cookies to wire racks and let them cool completely. Repeat with the remaining dough.
Don’t have wire cooling racks? Here’s what to use instead.
Step 4: Frost
Spread a generous dollop of vanilla frosting on the bottoms of half of the cookies. Cover with remaining cookies to form cookie sandwiches.
Pro Tip: Bake your cookies now and enjoy ’em later! Freeze the cookies in freezer containers, separating the layers with waxed paper. Thaw the cookies in the fridge before adding the frosting and serving.