Oatmeal Cream Pies
Oatmeal cream pies are the ultimate nostalgic dessert! Chewy oatmeal cookies flavored with vanilla, molasses, and cinnamon with marshmallow cream filling! These homemade oatmeal cream pies is easy to make and the perfect childhood lunchbox treat. They taste like Little Debbie Oatmeal Creme Pies, but better!
Ingredients for Oatmeal Cream Pies
Oatmeal Cookies
- All-purpose flour
- Baking powder + baking soda – This combination of leavening agents helps the cookies rise and spread.
- Ground cinnamon
- Salt – Enhances the flavor of the cookies and balance the sweetness.
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar – This sugar combination adds the perfect amount of sweetness and chewiness in the cookies.
- Molasses – Molasses adds great flavor and chewiness.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract enhances the flavor of the cookies.
- Quick oats – Use quick oats for the best texture.
Marshmallow Cream Filling
- Unsalted butter – Room temperature.
- Marshmallow fluff or marshmallow cream
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor.
- Salt – A pinch of salt contrasts the sweetness of the filling to make a perfect balance of flavor.
How to Make Oatmeal Cream Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the dry ingredients (all-purpose flour, baking soda, baking powder, cinnamon, and salt) and set aside. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the molasses, eggs, and vanilla extract and mix to combine. Add in the flour mixture and quick oats and mix on low speed until the cookie dough forms.
- Bake the cookies: Portion the cookie dough using a large cookie scoop and place on the prepared pan. Bake the cookies for 10-12 minutes until the cookies are golden brown on the edges. Transfer the cookies to a wire rack to cool.
- Make the marshmallow cream: Cream the butter until it is light and pale. Add the marshmallow cream and mix to combine. Add the powdered sugar, vanilla extract, and salt, and mix on low speed until well incorporated. Turn the mixer to medium speed and whip the marshmallow cream until it is smooth and creamy.
- Assemble the cookies: Fill a piping bag with the tip cut off with the marshmallow cream frosting. Pipe the marshmallow cream on the bottom of one cookie and top with an additional cookie to create a cookie sandwich.
Recipe Tips
- Be sure to use quick oats for the best texture. If you use old-fashioned oats, I recommend pulsing them in a food processor 2 to 3 times to break them down a bit.
- To make perfectly round cookies, use a large cookie scoop (3 tablespoons) to portion out the cookie dough. Immediately after you remove the cookies from the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies into perfect circles.
Frequently Asked Questions
How should I store the oatmeal cream pies?
- Store the oatmeal cream pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Can I freeze these cookies?
- Yes, you can! I recommend wrapping each individual cookie in plastic wrap and then storing the cookies in an airtight container or resealable storage bag in the freezer. To serve, unwrap the cookies and allow them to thaw at room temperature.
My oatmeal cookies are flat. What did I do wrong?
- A few things that could cause flat cookies include incorrect ingredient measurements, expired baking powder or baking soda, the butter being too warm, or the oven being too hot.
Can I substitute the marshmallow cream with a different frosting?
- Sure! I recommend vanilla buttercream or cream cheese frosting. (But the marshmallow cream is SO good!)
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Oatmeal Cream Pies
Yield: 11 cookies
Oatmeal cream pies are the ultimate nostalgic dessert! Chewy oatmeal cookies flavored with vanilla, molasses, and cinnamon with marshmallow cream filling! These homemade oatmeal cream pies is easy to make and the perfect childhood lunchbox treat. They taste like Little Debbie Oatmeal Creme Pies, but better!
Equipment
Ingredients
Oatmeal Cookies
- 2 cups (250 g) all-purpose flour
- 1 tsp (1 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) cinnamon
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tbsp (40 g) molasses
- 2 tsp (2 tsp) vanilla extract
- 2 cups (162 g) quick oats
Marshmallow Cream Filling
- 1 cup (227 g) unsalted butter room temperature
- 1 ¼ cups (159 g) marshmallow fluff
- 1 ¼ cups (150 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Instructions
Oatmeal Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with a silicone baking mat or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
- Add the eggs, one at a time, mixing in between each addition. Then, add the molasses and vanilla extract and mix well to combine.
- Add the flour mixture and quick oats and mix on the lowest speed until the ingredients are well incorporated and the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet pans. Allow plenty of space for spreading as the cookies will double in size.
- Bake the cookies for 10 to 12 minutes until the edges of the cookies are light golden-brown. Remove the pan from the oven. If the cookies are misshapen, use the back of a spoon or large round cookie cutter to immediately shape the cookies. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Marshmallow Cream Filling
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream the unsalted butter for a few minutes until light and fluffy.
- Add the marshmallow cream and mix on low speed until well combined. Then, add in the powdered sugar, vanilla extract, and salt. Mix on low speed until the ingredients are well incorporated. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the marshmallow cream filling for 2 minutes until it is smooth and creamy.
Assembling the Oatmeal Cream Pies
- Fill a piping bag with the tip cut off with the marshmallow cream filling. Pipe the marshmallow cream on the bottom of one of the cookies and top with another cookie to create a cookie sandwich. If you do not have a piping bag, you can use an offset spatula or butter knife to speed the marshmallow cream onto the cookies.
Notes
- Store the oatmeal cream pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
- Serve at room temperature for the best taste and texture.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I made these last night for my family since my hubby loves the little Debbie oatmeal cream pies. I used salted butter for the cookie recipe since I only had 1 cup unsalted and I wanted to use the unsalted for the filling, lol. We loved it and will make this again!
Hi Lynn! So happy to hear that you enjoyed the recipe! It’s one of my favorites.
This recipe was simple enough for at home baking, but was top tier taste!!
Hi Angela! It’s one of my favorites! I’m so glad you enjoyed it as well! Thanks so much for the positive review!
Wish I could leave a pic of the ones I made! These came out delicious. Thanks so much for a great recipe! 🙂
Hi Jacki! I wish I could see them! I’m sure they looked amazing! Happy to hear you enjoyed the recipe!
Can I use rolled oats vs quick?
Hi Tera! You can, but it can change the texture and spread of the recipe. If you have rolled oats, I recommend pulsing them once or twice in a food processor.
These turned out amazing!! I was so happy with them! Thank you so much for sharing! Is there anyway i could possibly thicken up my fluff icing?
Hi Lauren! So glad you enjoyed the recipe! To thicken up the icing, I would recommend chilling it before spreading it onto the cookies. This will help firm up the butter a bit to make it stiffer.
Have made these multiple times and they are delicious! Question though, can you freeze the cookie dough balls and bake at a later date?
Hi Dani! So happy to hear you have been enjoying this recipe! Yes, you can absolutely freeze the cookie dough balls for use at a later time. Just bring the cookie dough balls to room temperature before baking and bake as directed!
We have been making these oatmeal cream pies for a few years now. They always turn out perfect and are a favorite! My son took them to fair this year and got an outstanding beginner exhibit award for them! Thanks for a great recipe!
Hi Katie! I’m so thrilled to hear that this recipe is a favorite! How exciting for your son! Please send him a big “congratulations” from me! Thanks so much for the positive review!
does the marshmallow filling melt off to the sides after you sandwich it together? or does it hold its shape in between the cookies?
Hi Iris! As long as the filling isn’t too warm, it should hold its shape very well. I have not had a problem with that happening in the past.
Love these!! I’m trying to offer more homemade snacks for my picky teenage athletes. This was a hit! Can these cookies be frozen after assembly and eaten later?
Hi Angela! So glad you love the recipe! I actually haven’t tried freezing them, but I don’t see why they wouldn’t freeze well. Just make sure they are well wrapped in plastic wrap to prevent freezer burn and to prevent the cookies from drying out.
I just made these!!! Incredible!!! I’m usually a chocolate chip kind of girl but these are insanely delicious. So easy too!!
I will definitely be making these again. I will probably make them 1/2 the size because one cookie is a little much. They are huge!
Hi Bridgette! So thrilled to hear you loved this recipe! They are massive! Thanks for the positive review of the recipe!
My cookies went flat! 😫
Hi Kelly! Oh no! That’s not good! Three things that possibly could have happened: the leavening agent is old or expired, a measurement was off, or rolled oats were used instead of quick oats for the recipe.
I made these yesterday, followed the recipe verbatim, and they were excellent. Will be making again for sure.
Hi Heather! So glad you loved the recipe! It’s one of my favorites!
Best cookies ever!! Made these two times in one week! Definitely a staple in our household moving forward!
Hi Meaghan! So happy to hear that your and your family enjoyed this recipe! It is one of my favorites too!!
I used old fashioned oats because that’s all I had on hand, followed the recipe exactly and they turned out perfect and so delicious! Thanks for sharing!
Hi Melissa! So glad you enjoyed the recipe! It’s one of my favorites.
I don’t know what happened!!! I used a large cookie scoop per the instructions which was WAY too large, and my cookies didn’t bake in the middle, just turned in to mostly flat globs all over the pan. We will still eat them because the flavor is good, but we will just have to mush up the cookies in a bowl with some frosting as we will not be able to actually sandwich them :(.
The only thing I did differently was use old fashioned oats, and I guess maybe I overestimated what you meant by big cookie scoop?
Hi Lydia! Sorry to hear that these didn’t turn out for you. The large cookie scoop I use contains 3 tbsp of dough. I’m wondering if the size was the issue?
These cookies were delicious BUT they didn’t flatten during baking. They stayed as I dropped them into the pan. So I wasn’t able to make cream stuffed cookies wort then as they were like gold balls 🤷🏼♀️. I followed the recipe 100% and I’m a baker so not dite what happened ??
Hi Mary! I’m sorry to hear that you had that experience. I’m not exactly sure how to guide you in troubleshooting this problem because I have never had that happen with the cookies. My initial thought was too much flour or oats or the leavening agents being off, but you indicated that you followed the recipe exactly, so it’s hard to say.
I bet your bakinf soda or baking powder was expired.
These were so delicious! Chewy with the perfect amount of sweetness. Everyone who ate one raved about them. Thanks for an awesome new dessert to add to my rounds!
Kristina, I am so happy you enjoyed this recipe! It is one of my personal favorites! Thank you for trying it out!
Having to make multiple batches since the word spread among the office! Everything I’ve made from your blog has been a major hit!
I am so thrilled to hear that you enjoyed this recipe and some of my other recipes! Thank you so much for trying them out!
Made these for my coworkers for National Homemade Cookie Day. They were a huge hit and left everyone asking for the recipe!
Thanks for sharing!
So happy to hear they were enjoyed! Thank you for trying the recipe and leaving a positive review and comment! 🙂
Can the cookies be frozen before the filling is added? I would like to make the cookies first and sandwich them later. Thank you!
Yes, absolutely! Just bring to room temperature to use!
Can you freeze the entire pie or just the cookie
Hi Amy! You can freeze the cookies with the frosting. I recommend wrapping them well with plastic wrap to prevent freezer burn!
Thank you! Making these this weekend.