This homemade version of the classic childhood treat is even better than the original. These Oatmeal Cream Pies are made of soft and chewy oatmeal cookies sandwiching a sweet and creamy marshmallow frosting. This fun and nostalgic dessert is sure to be loved by both adults and kids alike.
Oatmeal Cream Pies were one of the first recipes I published 8(!) years ago. Since then I have learned so many baking tips and tricks that I knew could make the recipe better than ever. So, here they are, new and improved Oatmeal Cream Pies.
If you’re someone who is typically underwhelmed by oatmeal cookies this recipe will change your mind. These cookies are over-the-top delicious. Pack them in a lunch box, share them with friends, enjoy them with a cup of coffee or tea. Try our Carrot Cake Cookies, too!
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What are oatmeal cream pies?
Oatmeal cream pies are actually not “pie” at all. This store bought treat was made famous by Little Debbie brand. It is made up of two soft oatmeal cookies sandwiching a creme filling.
Recipe overview
This recipe is made up of two components: cookies and frosting.
Oatmeal cookies: Begin by making the oatmeal cookies. This recipe uses our Maple Oatmeal Cookie recipe as inspiration. These cookies bake up thin, soft, and chewy. Perfect for sandwiching!
Pulse oats in a food processor (more on this below). Then add flour, baking soda, cinnamon, and salt.
Beat butter and sugars.
Add eggs, molasses, and vanilla.
Add dry ingredients to wet ingredients.
Scoop into balls and bake!
Marshmallow frosting: Here’s what takes this recipe over the top! A sweet creamy frosting made from butter, powdered sugar, vanilla, salt, and marshmallow creme!
Assembly: Use a piping bag or a butter knife to spread the frosting onto the underside of a cooled cookie. Top with another cookie. Repeat.
Recipe trick
This recipe starts by pulsing the oats in a food processor. This extra step is totally worth it (I promise!). It ensures that the oats are finely ground and makes the cookies really soft and chewy. Have the cookies soft and chewy (with tiny bits of oats throughout) makes them much easier to eat.
Recipe tips
- Butter should be softened but still cool to the touch. If your butter is too wam the cookies will spread more than they should.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- If you notice that the cookies are spreading too much (remember you do want them thin) you can refrigerate the dough for 20-30 minutes. If the cookies are not spreading as much as you’d like you can flatten the dough balls prior to baking to encourage spreading.
- Use a cookie scoop for evenly sized cookies. My go-to cookie scoop is 1-½ tablespoons.
- Underbake the cookies. You should remove these cookies from the oven when the edges are beginning to set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Let the cookies cool completely before adding the filling.
Serving and storage
Store tightly covered in the refrigerator for up to 3 days. Bring to room temperature before serving. If you’d like to freeze these cookies, I recommend freezing just the cookies (no frosting) double wrapped for up to 3 months. Once the cookies have been thawed you can prepare the frosting and add it to the cookies.
Recipe
Oatmeal Cream Pies
Ingredients
Cookies:
- 3 cups oats, quick oats or old fashioned
- 1⅔ cups all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened but still cool
- 1 ⅓ cup brown sugar, lightly packed, I prefer dark brown but light works, too
- ½ cup granulated sugar
- 2 large eggs
- 1½ tablespoons unsulphured molasses
- 1½ teaspoons pure vanilla extract
Filling:
- 12 tablespoons unsalted butter, softened to cool room temperature
- 1½ cups marshmallow creme
- 2 cups powdered sugar, sifted if lumpy
- ¾ teaspoon pure vanilla extract
- couple pinches salt
Instructions
Cookies:
- Preheat oven to 350°F with a rack in the upper third and lower third of the oven. Line two baking sheets with parchment paper.
- In a food processor, pulse the oats several times, until broken down into small pieces but not powdery. Add flour, cinnamon, baking soda, and salt and pulse a few more times until combined.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated until creamy and combined. Add eggs, molasses, and vanilla extract and beat until combined, scraping the sides and bottom of the bowl as necessary. Add the dry ingredients and and beat until fully combined. Allow the dough to sit at cool room temperature for 5 minutes.
- Scoop the dough into 1½ tablespoon balls (I use a cookie scoop) and place a couple inches apart on the baking sheet (see note about optional chill time). Bake for 9-11 minutes, until the edges are beginning to set but the center is still underdone. Place the baking sheets on wire racks and allow the cookies to cool completely, they will firm up as they cool. Repeat with remaining dough once the baking sheets have cooled completely. Note: the second batch of cookies tend to not spread as much as the first batch because the oats absorb the wet ingredients while waiting to bake. I recommend lightly flattening the dough balls on the last batch to encourage spreading.
Filling:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add marshmallow creme and beat until combined. Add powdered sugar, ½ cup at a time, followed by vanilla and salt. Beat until fully combined, scraping the sides and bottom of the bowl as necessary.
Assembly:
- Add the frosting to a piping bag fitted with a large round tip. Squeeze some frosting onto the underside of a cookie and immediately top with another cookie. Repeat. If you'd prefer not to use a piping bag you can simply spread the frosting on with a spoon or small butter knife.
Notes
- Butter should be softened but still cool to the touch. If your butter is too wam the cookies will spread more than they should.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
- If you notice that the cookies are spreading too much (remember you do want them thin) you can refrigerate the dough for 20-30 minutes. If the cookies are not spreading as much as you’d like you can flatten the dough balls prior to baking to encourage spreading.
- Use a cookie scoop for evenly sized cookies. My go-to cookie scoop is 1-½ tablespoons.
- Underbake the cookies. You should remove these cookies from the oven when the edges are beginning to set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Let the cookies cool completely before adding the filling.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Alexis says
Can I add brewers yeast to make into lactation cookie, and if so how much?
Allison says
Hi! I’ve only made the recipe as written, so I can’t say for sure. This post recommends starting by adding 1 tablespoon along with the flour.