Oatmeal Cream Pies

Why You’ll Love This Recipe

I love how soft and chewy the cookies stay thanks to the combination of oats, brown sugar, and molasses. Every bite has a warm hint of cinnamon and a rich caramel-like flavor.

I also enjoy how light and fluffy the marshmallow filling is. It balances the hearty oatmeal cookies perfectly and creates the classic oatmeal cream pie experience that always brings smiles to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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
• 1⅓ cups brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 1½ tablespoons unsulphured molasses
• 1½ teaspoons pure vanilla extract

For the Filling

• 12 tablespoons unsalted butter, softened to cool room temperature
• 1½ cups marshmallow creme
• 2 cups powdered sugar
• ¾ teaspoon pure vanilla extract
• Couple pinches salt

Directions

1. I preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a food processor, I pulse the oats until they are broken into small pieces but not completely powdered. I add the flour, cinnamon, baking soda, and salt and pulse again until combined.
3. In a large mixing bowl, I beat the butter, brown sugar, and granulated sugar until creamy and smooth.
4. I add the eggs, molasses, and vanilla extract, mixing until fully incorporated.
5. I add the dry ingredients to the wet ingredients and mix until a soft dough forms. I let the dough rest for about 5 minutes.
6. I scoop the dough into 1½-tablespoon portions and place them a few inches apart on the prepared baking sheets.
7. I bake the cookies for 9 to 11 minutes, until the edges are just beginning to set while the centers remain soft.
8. I allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.
9. To make the filling, I beat the butter until smooth. I add the marshmallow creme and mix until combined.
10. I gradually add the powdered sugar, followed by the vanilla extract and salt, beating until the filling becomes smooth and fluffy.
11. For assembly, I pipe or spread the filling onto the flat side of one cookie and gently sandwich it with another cookie. I repeat until all the cream pies are assembled.

Servings and timing

• Servings: 18 oatmeal cream pies
• Prep Time: 25 minutes
• Bake Time: 10 minutes
• Cooling and Assembly Time: 5 minutes
• Total Time: 40 minutes

Variations

I sometimes add a pinch of nutmeg to the cookie dough for extra warmth and spice.

I enjoy mixing mini chocolate chips into the dough when I want a more indulgent treat.

I occasionally add a touch of cinnamon to the filling to complement the oatmeal cookies.

I like using dark molasses for a deeper flavor and darker color.

I sometimes make mini oatmeal cream pies by using smaller scoops of dough and less filling.

Storage/Reheating

I store oatmeal cream pies in an airtight container at room temperature for up to 3 days.

For longer freshness, I keep them in the refrigerator for up to 1 week. I let them sit at room temperature for a few minutes before serving so the filling softens.

I can also freeze the assembled cream pies for up to 2 months. I thaw them overnight in the refrigerator before enjoying.

These cookies do not require reheating, but I sometimes let them rest at room temperature for 15 minutes for the best texture.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes. I use either type of oats in this recipe. Pulsing them in the food processor helps create the ideal cookie texture.

Why do my cookies spread differently between batches?

The oats continue absorbing moisture while the dough sits. I lightly flatten later batches of dough before baking to encourage even spreading.

Can I make the filling ahead of time?

Yes. I can prepare the filling a day in advance and store it in the refrigerator until I am ready to assemble the cookies.

Can I freeze oatmeal cream pies?

Yes. I wrap them individually or store them in an airtight container and freeze them for up to 2 months.

How do I keep the cookies soft?

I store them in an airtight container and avoid overbaking. The cookies will continue to firm up as they cool while staying soft inside.

Conclusion

I love homemade oatmeal cream pies because they combine soft, chewy oatmeal cookies with a fluffy marshmallow filling that tastes far better than anything store-bought. They are nostalgic, easy to make, and perfect for sharing with family and friends. Whether I serve them as an afternoon treat or a special dessert, they always disappear quickly.

Print