Homemade Oatmeal Cream Pies

Oatmeal Cream Pies stacked on top of each other.

Homemade Oatmeal Cream Pies

I love this Homemade Oatmeal Cream Pies Recipe! Growing up, Little Debbie Oatmeal Cream Pies were one of my favorite treats. Made with simple ingredients like oats, almond flour, and cottage cheese for a little extra protein, they're soft, chewy, perfectly spiced, and filled with a sweet, fluffy cream filling. My kids love them just as much as I do and they're so much better than store-bought!

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 40

Cook Time 15

Total Time 55

Servings -16 Sandwiches

Calories 357kcal

Author Christine McMichael

Equipment

2 Large Baking Sheets
Blender

Ingredients

1/2 cup unsalted butter melted
2/3 cup 4% cottage cheese
1/4 cup milk of choice
1 Tablespoon vanilla extract
1 large egg
1 cup packed dark brown sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups old-fashioned rolled oats
1 cup all-purpose flour spooned and leveled
1 cup almond flour

Creme Filling

1/2 cup unsalted butter at room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
2 Tablespoons milk of choice

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Combine the melted butter, cottage cheese, milk, vanilla, and egg in a blender and blend until smooth.
Transfer to a large bowl and add the brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk until smooth.
Mix in the rolled oats, flour and almond flour using a wooden spoon or rubber spatula.
Scoop 2 tablespoons of dough and roll into a ball and place onto the baking sheet. Repeat until you have about 14-16 cookies on each pan. Lightly press down each cookie so they’re a bit flatter.
Repeat the above process with the remaining cookie dough on the second baking pan.
Bake one pan at a time for 10-12 minutes or until the cookies are lightly golden.
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before filling.
To make the Creme Filling, beat the butter in a bowl of an electric mixer fitted with a paddle attachment (or handheld mixer) on medium speed for 1 minute or until smooth.
Add in the powdered sugar, vanilla and milk and beat for an additional 3 minutes until nice and fluffy. Begin on low speed, and increase to medium-high speed once the confectioner sugar is incorporated.
Spread or pipe a generous amount of icing onto the bottom of half of the cookies. Place a plain cookie right on top of the filling to form the cookie sandwiches and press down. Enjoy!

Video

Notes

If you want thick cookies, do not press them down before baking. For thin, more spread out cookies with a thicker middle, press the cookies down evenly before baking!

Nutrition