Oatmeal Cream Pies are a nostalgic dessert featuring soft, chewy oatmeal cookies sandwiched with a fluffy marshmallow cream filling. Inspired by the classic treat many grew up loving, these homemade cookie sandwiches are richer, fresher, and far more delicious than store-bought versions.
The cookies are perfectly spiced with cinnamon and molasses, creating a warm flavor that pairs beautifully with the light, sweet marshmallow filling.
If you love soft cookies, comforting flavors, and classic desserts, these homemade oatmeal cream pies are sure to become a favorite.
Why You’ll Love This Recipe
- Soft and chewy cookies: The oatmeal cookies stay tender with a slightly crisp edge.
- Classic nostalgic flavor: Inspired by the beloved childhood snack.
- Fluffy marshmallow filling: The creamy center balances the hearty cookies perfectly.
- Perfect for sharing: Great for lunchboxes, parties, and homemade dessert trays.
About the Ingredients
Oats
Quick oats or old-fashioned oats provide the signature chewy texture that makes these cookies unique.
Brown Sugar
Brown sugar adds moisture and a deep caramel flavor that pairs beautifully with oats and molasses.
Molasses
A small amount of molasses gives the cookies their classic warm flavor and darker color.
Marshmallow Creme
This ingredient creates the light, fluffy center that defines a traditional oatmeal cream pie.
Butter
Butter adds richness and helps both the cookies and filling achieve a smooth texture.
Tips & Tricks
Pulse the Oats
Lightly pulsing the oats breaks them down slightly, creating a softer cookie texture.
Do Not Overbake
The centers should look slightly underdone when removed from the oven so the cookies stay soft.
Cool Completely
Allow cookies to cool fully before adding filling to prevent the frosting from melting.
Pro Tips
- Use a cookie scoop for evenly sized cookies.
- Lightly flatten dough balls if they do not spread during baking.
- Pipe the filling for a bakery-style presentation.
Step-by-Step Instructions
Prepare the Cookie Dough
Preheat oven to 350°F and line baking sheets with parchment paper. Pulse oats in a food processor until broken down slightly. Add flour, cinnamon, baking soda, and salt and pulse to combine.
Mix the Wet Ingredients
Beat butter, brown sugar, and granulated sugar until creamy. Add eggs, molasses, and vanilla extract and mix until combined.
Combine and Bake
Add the dry ingredients to the wet ingredients and mix until fully combined. Scoop dough balls onto baking sheets and bake for 9–11 minutes until edges are set but centers remain soft.
Prepare the Filling
Beat butter until smooth, then mix in marshmallow creme. Add powdered sugar gradually, followed by vanilla and salt, beating until smooth and fluffy.
Assemble the Cream Pies
Pipe or spread filling onto the bottom of one cookie and top with another cookie to form a sandwich.
Delicious Variations
Chocolate Chip Oatmeal Pies
Add mini chocolate chips to the cookie dough for extra sweetness.
Cinnamon Spice Version
Increase cinnamon or add nutmeg for a stronger warm spice flavor.
Peanut Butter Filling
Mix a few tablespoons of peanut butter into the filling for a nutty twist.
How to Store Oatmeal Cream Pies
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze assembled pies in a sealed container for up to 2 months.
Room Temperature
Keep at room temperature in an airtight container for up to 2 days.
Reheating
No reheating required. Serve at room temperature for the best texture.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, either type of oats works well in this recipe.
Why are my cookies too flat?
Make sure the butter is softened but not melted and avoid overmixing the dough.
Can I make the cookies ahead of time?
Yes, bake the cookies ahead and assemble them with filling when ready to serve.
Can I freeze oatmeal cream pies?
Yes, freeze them in an airtight container and thaw before serving.
Can I spread the filling instead of piping it?
Yes, you can spread the filling with a spoon or butter knife.