Homemade Oatmeal Cream Pies

These soft-baked oatmeal cream pies are a homemade take on the classic Little Debbie brand lunchbox treat we all loved growing up. Two chewy, soft-baked molasses and cinnamon kissed oatmeal cookies sandwich, a fluffy sweet cream filling. One bite and you’ll wonder why you ever settled for store-bought. And the best part: You don’t even need to chill the cookie dough.

If you’ve ever found joy unwrapping and chowing down on store-bought oatmeal creme pies, you’re in luck. Little Debbie’s cookie sandwiches were a favorite growing up, and I’ve carried that packaged sweet treat nostalgia over to my kitchen. These are my homemade version, and I’m delighted to say they’re even better than the original.

• 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature
• 1 cup (200g) packed dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 Tablespoon (15ml) unsulphured or dark molasses
• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 cups (255g) quick oats (not whole oats)

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• salt, to taste