Oatmeal cream pies are the ultimate nostalgic treat! Chewy oatmeal cookies flavored with vanilla, molasses, and cinnamon and marshmallow cream filling! These homemade oatmeal cream pies are easy to make and taste just like childhood! Like Little Debbie Oatmeal Creme Pies, but better!
Ingredients for Oatmeal Cream Pies
Oatmeal Cookies
- Unsalted butter – Room temperature for easy creaming.
- Light brown sugar – Pack the brown sugar into a measuring cup for the correct measurement.
- Granulated sugar – For additional sweetness.
- Molasses – Molasses adds great flavor to the cookies.
- Eggs – Room temperature large eggs to easily incorporate with the rest of the ingredients.
- Vanilla extract – Pure vanilla extract adds a subtle vanilla flavor.
- All-purpose flour – Be sure to level the measuring cups.
- Baking powder – Leavening agent to help the cookies puff up when baking.
- Baking soda – Leavening agent to help the cookies spread and brown.
- Cinnamon – A bit of cinnamon for delicious warm spice flavor.
- Salt – Enhances the flavor of the cookies and balance the sweetness.
- Quick oats – Use quick oats for the best texture. You can use old-fashioned rolled oats, but quick oats are where it’s at.
Marshmallow Cream Filling
- Unsalted butter – Room temperature for easy creaming.
- Marshmallow fluff – Also known as marshmallow cream, marshmallow fluff can be found in the grocery store next to the peanut butter and jelly!
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Vanilla extract – Pure vanilla extract adds amazing flavor to the marshmallow cream.
- Salt – A pinch of salt contrasts the sweetness of the filling to make a perfect balance of flavor.
Tools & Supplies to Make Oatmeal Cream Pies
How to Make Oatmeal Cream Pies
Oatmeal Cookies
This oatmeal cream pie recipe is simple to make! To make the cookie dough, I recommend using a stand mixer fitted with a paddle attachment or an electric hand mixer.
- Preheat oven to 350 degrees F and prepare baking sheet pans with silicone baking mats or parchment paper.
- Cream room temperature unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
- Add eggs, one at a time, mixing in between each addition. Then add molasses and vanilla extract.
- In a separate mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Add quick oats to the butter mixture and mix on low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on the lowest speed until the ingredients are well combined. Be sure to scrape the sides and bottom of the bowl.
- Portion the cookie dough using a large cookie scoop and place on the prepared baking sheet pan. Allow space for spreading as the cookies will double in size.
- Bake for 10-12 minutes until the cookies are golden brown on the edges.
- Remove the pan from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Marshmallow Cream Filling
For the marshmallow cream filling, you will need a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Cream room temperature unsalted butter until light and fluffy.
- Add marshmallow cream and mix on low until well combined.
- Add powdered sugar and mix on the lowest speed until incorporated.
- Next add vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure everything is well combined.
- Whip the marshmallow cream filling for a few minutes on medium-high speed until smooth and creamy.
To assemble the oatmeal cream pies, pipe or spread the marshmallow cream frosting on the bottom of one cookie and top with an additional cookie to create a cookie sandwich!
Oatmeal Cream Pies Recipe Tips
Use quick oats for the best texture
Quick oats are definitely the best oat option for these cookies. Quick oats have a finer texture than old-fashioned rolled oats which create the perfect texture and appearance of the cookies. You can use old-fashioned oats, but I do recommend pulsing them once or twice in a food processor to break the oats down a bit.
Use cookie scoops to make perfectly round, even cookies
For these cookies, I used a large cookie scoop which is equivalent to three tablespoons of cookie dough. Cookie scoops are helpful in cookie baking because they create nice round cookies that are uniform in size. This means, the cookies bake evenly and when creating a sandwich cookie, the two sides match up!
Silicone baking mats
I love using silicone baking mats to line the cookie sheets. Silicone mats are nonstick, so the cookies are easily removed from the pan. It also helps distribute the heat evenly, so the bottoms of the cookies do not brown too much!
Storing and serving
Store the oatmeal cream pies in an airtight container in the refrigerator for 2 to 3 days. To serve, bring the cookies to room temperature so the oatmeal cookies and marshmallow cream filling soften.
Click here to see a quick video on how to make oatmeal cream pies! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
Oatmeal Cream Pies
Equipment
- Stand mixer with a paddle and whisk attachment or electric hand mixer
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs room temperature
- 2 tbsp molasses
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 2 cups quick oats
Marshmallow Cream Filling
- 1 cup unsalted butter room temperature
- 1 ¼ cup marshmallow fluff
- 1 ¼ cup powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
Oatmeal Cookies
- Preheat oven to 350 degrees F. Line a baking sheet pan with a silicone baking mat or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream room temperature unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
- Add eggs, one at a time, mixing until combined in between each addition. Then add molasses and vanilla extract.
- In a separate mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside
- Add quick oats to the butter mixture and mix on low speed until combined.
- Add the flour mixture to the wet ingredients and mix on the lowest speed until the ingredients are well combined. Be sure to scrape the sides and bottom of the bowl.
- Portion the cookie dough using a large cookie scoop and place on the prepared baking sheet pan. Allow space for spreading as the cookies will double in size.
- Bake for 10-12 minutes until the cookies are golden brown on the edges.
- Remove the pan from the oven and allow the cookies to cool on the pan for two minutes before transferring to a wire rack to cool completely.
Marshmallow Cream Filling
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric hand mixer, cream room temperature unsalted butter for a few minutes until light and fluffy.
- Add marshmallow cream and mix on low until well combined.
- Add powdered sugar and mix on the lowest speed until incorporated.
- Add vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure everything is well combined.
- Whip the marshmallow cream filling for a few minutes on medium-high speed until smooth and creamy.
Assembling the Oatmeal Cream Pies
- Spread or pipe the marshmallow cream filling on the bottom of one cookie. Add a second cookie on top of the marshmallow cream filling to create a sandwich.
Notes
Made This Recipe?
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Comments & Reviews
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.
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.