Oatmeal Cream Pies

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 tastes 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 – No need to sift unless it is lumpy. Also referred to as 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.

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.

1. Preheat oven to 350 degrees F and prepare baking sheet pans with silicone baking mats or parchment paper.
2. Cream room temperature unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
3. Add eggs, one at a time, mixing in between each addition. Then add molasses and vanilla extract.
4. In a separate mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
5. Add quick oats to the butter mixture and mix on low speed until combined.
6. 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.
7. 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.
8. Bake for 10-12 minutes until the cookies are golden brown on the edges.
9. 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.

1. Cream room temperature unsalted butter until light and fluffy.
2. Add marshmallow cream and mix on low until well combined.
3. Add powdered sugar and mix on the lowest speed until incorporated.
4. Next add vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure everything is well combined.
5. 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 filling on the bottom of one cookie and top with an additional cookie to create a cookie sandwich!