Oatmeal Cream Pies are soft, chewy oatmeal cookies with a luscious marshmallow cream filling that brings back memories of the iconic Little Debbie snack cakes. These nostalgic treats are easy to make at home, with no preservatives—just the perfect blend of oats, cinnamon, and sweet marshmallow filling. Enjoy them freshly made without any of the store-bought additives!
Ingredients & Substitutions
This recipe consists of two parts: the oatmeal cookies and the marshmallow cream filling.
Old-fashioned oats (rolled oats): These cook quickly (in about 5 minutes) and give the cookies a great chewy texture. You could use quick oats in a pinch, but the texture will vary slightly.
Marshmallow creme: Also known as marshmallow fluff, this sticky, spreadable ingredient is essential for the cream filling. If you can’t find marshmallow creme, try making your own!
Chilling the Oatmeal Cookie Dough
For best results, refrigerate the cookie dough for at least 30 minutes before baking, or leave it overnight. If chilling for just 30 minutes, there’s no need to cover it. However, if you leave it overnight, press a layer of plastic wrap onto the dough to prevent it from drying out.
How to Store Oatmeal Cream Pies
Keep these oatmeal cream pies in an airtight container at room temperature for up to two days. After that, store them in the refrigerator. You can also freeze them, but they are best enjoyed within a month. Be sure to label and date the container and let the pies thaw at room temperature for about an hour before serving.
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks / 230 g) butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
For the Cream Filling:
- ¾ cup (1 ½ sticks / 170 g) butter, softened
- 3 cups (375 g) confectioners’ sugar
- 1 jar (7 ounces) marshmallow creme
- 1-3 tablespoons whole milk
Instructions
Oatmeal Cookies:
- Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar for 2-3 minutes, until fully incorporated and fluffy.
- Add Wet Ingredients: Mix in the eggs and vanilla until combined.
- Mix Dry Ingredients: Turn off the mixer and add in the flour, oats, baking soda, and cinnamon. Turn the mixer to low and mix until just combined.
- Chill the Dough: Refrigerate the dough for at least 30 minutes, or up to overnight.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the Dough: Using a cookie scoop (about 1½ tablespoons of dough), place the dough onto the parchment-lined baking sheet, leaving about 2 inches (5 cm) between each cookie.
- Bake: Bake the cookies for 8-10 minutes, until the edges are lightly golden. The tops of the cookies may appear slightly wet, but they will continue to bake as they cool.
- Cool: After removing the cookies from the oven, let them cool slightly before transferring them to a wire rack to cool completely.
Cream Filling:
- Prepare the Filling: While the cookies are cooling, combine the butter, confectioners’ sugar, and marshmallow creme in a bowl. Mix until smooth and creamy.
- Adjust Consistency: Add 1-3 tablespoons of whole milk to reach a spreadable consistency, mixing well.
- Assemble the Cream Pies: Spread a generous amount of the filling onto the flat side of half the cookies. Top with the remaining cookies to create the cream pies.
Tips for Baking Oatmeal Cream Pies
- Baking Time: Watch the cookies carefully while baking. A difference of just 1-2 minutes can significantly impact their texture. For a chewy center, remove them when they still appear slightly underbaked.
- Filling Consistency: If the filling is too thick, simply add more milk until it becomes spreadable enough for easy assembly.
Enjoy your homemade oatmeal cream pies—perfect for a snack, dessert, or nostalgic treat!
