These homemade oatmeal cream pies have a soft and chewy oatmeal cookie with a sweet marshmallow cream frosting filling. They are easy to make, and even easier to enjoy, and are a great way to satisfy your sweet tooth.
Who doesn’t love a chewy oatmeal cookie sandwich with a delicious marshmallow frosting filling? These oatmeal cream pies are a homemade version of the classic store bought treat that have been enjoyed for generations. Little Debbie Oatmeal Creme Pies are one of my favorite treats from the store, but these homemade oatmeal cream pies are even better.
I went to one of my favorite local bakeries recently, and they have their own version of oatmeal cream pies that have slightly crispy edges, and perfectly chewy centers – and that’s exactly what you’ll find in these cookies. I knew I had to figure out how to make a version of those, that reminds me of the store-bought version. And the texture of these cookie sandwiches is irresistible.
The slightly crisp outside, perfectly chewy insides are the perfect thing for sandwiching two cookies together with a generous layer of our favorite vanilla and marshmallow frosting.
These are a great cookie for traveling to picnics, potlucks, or parties for sharing because they pack up quite nicely and hold their shape easily. They’re sure to be a crowd pleaser, you might want to double the recipe.
The cookies are easy to make with simple ingredients, like you’d see in your favorite chewy oatmeal cookies, and a classic marshmallow frosting – you probably have almost all the ingredients on hand in your pantry and fridge right now.
This is a quick overview of the ingredients you’ll need for this Oatmeal Cream Pies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter
- brown sugar – light brown sugar, or dark brown sugar will work
- granulated sugar
- vanilla extract
- molasses – this is optional, but makes the cookies extra chewy, and I love the flavor it adds
- all purpose flour
- baking soda – gives the cookies lift, so they aren’t too dense
- salt – to balance out the sweetness
- quick oats – gives the cookies a nice chewy flavor, they are oatmeal cookies after all. You can also use old fashioned oats though the texture may be a little less chewy. Do not use steel cut oats, or instant oats.
- powdered sugar
- marshmallow cream
How to make Oatmeal Cream Pies?
- Make the cookie dough. Add the butter and sugars to a large bowl, or the bowl of a stand mixer with a paddle attachment, or an electric mixer if that’s what you have. Cream them together at a medium speed until they are lighter in color, and nice and fluffy, about 3 minutes. Add in the eggs, vanilla extract, and molasses and mix them together until just combined.
- In another bowl, whisk together the dry ingredients; the flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the wet ingredients, until they are just combined. Then slowly fold the oats into the mixture.
- Scoop the cookie dough using a medium cookie scoop and drop the dough by the 1.5 Tablespoonful onto parchment paper lined baking sheets, at least 2 inches apart to keep them from touching as they spread.
- Bake the cookies until they are lightly golden and the edges are set, but the centers may look underdone. Let the cookies cool on the cookie sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Marshmallow Frosting. Beat the butter in a large mixing bowl until it is smooth, then slowly add in the powdered sugar until its mixed in. Add in the marshmallow cream, vanilla extract and salt and mix until everything is combined. Turn the mixer to medium and continue mixing for a few minutes until the frosting is nice and fluffy.
- Assemble the Cookies. Pipe or spread the fluffy cream filling onto the bottom of one of the cookies, then put another cookie on top. Enjoy the cookies immediately, or place them in a covered container in the fridge to help the filling to set.
Tips and Tricks:
- To keep your cookies perfectly round, use a 4-5 inch round cookie cutter or cup to shape them right when they come out of the oven, and are still warm. Don’t cut the cookies, but swirl them around inside the cookie cutter.
- Use a cookie scoop or kitchen scale to keep your cookies a nice even size.
- Add the frosting filling to a piping bag or plastic bag with a round tip, or just snipping the tip to get a smoother, and more even application of the frosting.
- If you want a thick frosting layer like we have pictured, this recipe will make the right amount. If you want a thinner layer of frosting, you can double the cookie recipe, or cut the frosting recipe in half.
- Do not chill this cookie dough before baking, the oats will soak up the moisture in the cookie dough and they will bake up too dry.
- Try a buttercream frosting, or a cream cheese frosting for a different, but still delicious flavor.
How to store leftovers?
The sandwich cookies can be stored in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for 3 to 4 days, especially if you like them with a bit stiffer, or you can let them come to room temperature for a short time before enjoying.
The cookies can also be frozen. I like to wrap them individually in plastic wrap them place them in a freezer safe bag or container. They can be frozen for up to 4 months. Then let them thaw in the fridge or at room temperature before enjoying.
This homemade Oatmeal Cream Pies are a soft and chewy, lightly spiced oatmeal cookie sandwich, stuffed with a fluffy frosting filling. They’re a perfect treat, that has a great texture, delicious flavor and you’ll want to make them again and again.
More sandwich cookies:
- Funfetti Sandwich Cookies
- Homemade Oreos (with a cake mix)
- Pumpkin Whoopie Pies
- Chocolate Whoopie Pies
- Chocolate Chip Cookie Sandwiches / Real Housemoms
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Oatmeal Cream Pies
For the Oatmeal Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 TBS molasses
- 1/2 TBS vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups quick oats
For the Marshmallow Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 7 oz Marshmallow creme
- 1 tsp vanilla extract
- 1 dash salt
- Large Mixing Bowl
For the Oatmeal Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes.
- Add in the eggs, molasses, and vanilla extract and mix them together until just combined.
- Add the flour, baking soda, cinnamon, and salt and stir them together until you have a wet cookie dough.
- Add the oats and slowly fold them into the mixture.
- Scoop the cookie dough into 2 to 3 TBS sized balls and place them onto the prepared cookie sheets, at least 3 inches apart to keep them from touching as they spread.
- Bake the cookies for about 10-12 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
For the Marshmallow Cream Filling:
- Add the butter to a large mixing bowl and beat it until it is smooth. Then slowly add in the powdered sugar and mix them together until they are combined. Continue mixing until they start to get fluffy.
- Add in the marshmallow cream, vanilla extract and salt and mix them together with the mixer, or hand mixer until combined.
Assemble the Cookies:
- Scoop the frosting into a piping bag or ziplock bag and snip the corner into a large opening.
- Pipe the marshmallow filling onto the bottom of one of the cookies, not all the way to the edges as it will squish when they are pushed together.
- Add another matching cookie on top, bottom side down and place them onto a cookie sheet lined with parchment paper.
- Enjoy the cookies immediately, or place them in the fridge to stiffen the frosting some.