Homemade oatmeal cream pies are soft, chewy oatmeal cookies sandwiched with fluffy vanilla marshmallow cream. A nostalgic favorite, these pies are sweet, comforting, and better than store-bought.
Author:Emma
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:45 minutes
Yield:12 cream pies (24 cookies)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the oatmeal cookies:
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp molasses
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups quick oats
For the cream filling:
1/2 cup unsalted butter, softened
1 cup marshmallow creme
1 cup powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or cream (to adjust consistency)
Instructions
Preheat oven to 350°F and line two baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs, vanilla, and molasses.
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Gradually add dry ingredients to wet, then stir in oats.
Scoop dough into small balls and space on baking sheets.
Bake for 9–11 minutes until edges are set and centers are soft.
Cool completely on wire racks.
For filling: beat butter and marshmallow creme until smooth.
Add powdered sugar, vanilla, and milk; beat until fluffy and spreadable.
Spread or pipe filling onto one cookie and top with another to form a sandwich.
Notes
Use quick oats for softer texture; rolled oats create a coarser crumb.
Substitute marshmallow creme with vanilla buttercream if needed.