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Stack of oatmeal cream pies on a wire rack.
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5 from 4 votes

Oatmeal Cream Pies

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.
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 18 sandwich cookies (approximately)
Calories 432kcal



  • 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
  • tablespoons unsulphured molasses
  • teaspoons pure vanilla extract


  • 12 tablespoons unsalted butter softened to cool room temperature
  • cups marshmallow creme
  • 2 cups powdered sugar sifted if lumpy
  • ¾ teaspoon pure vanilla extract
  • couple pinches salt



  • 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.


  • 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.


  • 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.


Chill time: These cookies should bake up on the thinner side. Since they are being turned into sandwich cookies, they are easier to eat if thin. If you notice that you first batch of cookies bakes up too thin you can refrigerate the dough for 30 minutes. I do not typically chill this dough.
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.


Calories: 432kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 111mg | Potassium: 121mg | Fiber: 2g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg