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4.70 from 52 votes
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Oatmeal Cream Pies

Prep Time 40 minutes
Cook Time 12 minutes
Yield: 11 cookies
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!

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

Oatmeal cream pies can be stored in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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