Remember those nostalgic, store-bought Oatmeal Cream Pies from your childhood? Now you can make a delicious, homemade version that’s even better! These soft, chewy oatmeal cookies are sandwiched together with a sweet, marshmallow-flavored cream filling, creating the ultimate dessert sandwich. Whether you’re craving a little taste of nostalgia or want to treat your family to something special, these homemade oatmeal cream pies are easy to make and impossible to resist!
Why You’ll Love These Homemade Oatmeal Cream Pies
- Soft & Chewy: The oatmeal cookies are perfectly soft and chewy with just the right amount of texture.
- Sweet Cream Filling: The marshmallow cream filling is sweet, fluffy, and pairs perfectly with the cookies.
- Better Than Store-Bought: These homemade pies are made with simple ingredients and taste even better than the ones you grew up with.
- Great for Gifting: These pies make a fun and thoughtful homemade gift for any occasion.
- Freezer-Friendly: You can make a batch and freeze some for later!
Ingredients
For the Oatmeal Cookies
- 1 cup (225g / 2 sticks) unsalted butter, softened
- 1 cup (200g / 0.44 lb) brown sugar, packed
- ½ cup (100g / 0.22 lb) granulated sugar
- 2 large eggs
- 1 tbsp molasses (optional, but adds depth of flavor)
- 1 tsp vanilla extract
- 1 ½ cups (190g / 0.42 lb) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 3 cups (270g / 0.6 lb) old-fashioned rolled oats
For the Marshmallow Cream Filling
- ½ cup (115g / 1 stick) unsalted butter, softened
- 1 cup (120g / 0.26 lb) powdered sugar
- 1 tsp vanilla extract
- 1 jar (7 oz / 198g) marshmallow fluff
- 1-2 tbsp heavy cream (optional, for thinning the filling)
Directions
Step 1: Make the Oatmeal Cookies
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. - Add the Eggs, Vanilla, and Molasses:
Beat in the eggs one at a time, followed by the vanilla extract and molasses (if using), until well combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until combined. - Add the Oats:
Stir in the old-fashioned oats until evenly distributed throughout the dough. - Scoop the Dough:
Use a cookie scoop or tablespoon to drop small balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. - Bake:
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool. - Cool:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Marshmallow Cream Filling
- Cream the Butter:
In a medium bowl, beat the softened butter until smooth and creamy. - Add the Powdered Sugar and Vanilla:
Gradually mix in the powdered sugar and vanilla extract until fully combined. - Mix in the Marshmallow Fluff:
Gently fold in the marshmallow fluff until the mixture is light and fluffy. - Adjust the Consistency:
If the filling is too thick, add 1-2 tablespoons of heavy cream to thin it out to your desired consistency.
Step 3: Assemble the Oatmeal Cream Pies
- Pair the Cookies:
Match up the cookies in pairs based on similar size and shape. - Spread the Filling:
Spread or pipe a generous layer of the marshmallow cream filling onto the flat side of one cookie, then sandwich it with the other cookie. - Chill (Optional):
For easier handling, you can refrigerate the assembled cream pies for 15-20 minutes to help the filling set before serving.
Step 4: Serve and Enjoy
Enjoy these delicious homemade oatmeal cream pies with a cold glass of milk, or pack them up for lunchbox treats, parties, or a nostalgic dessert!
Notes
- Molasses: The molasses is optional but adds a rich, caramel-like flavor to the cookies. You can substitute with honey or maple syrup if desired.
- Storage Tips: Store leftover oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezer-Friendly: These oatmeal cream pies can be frozen for up to 2 months. Simply wrap each pie individually in plastic wrap and place them in a freezer-safe container. Thaw in the fridge or at room temperature before serving.
- Make Ahead: The cookies and filling can both be made ahead of time. Store the cookies in an airtight container and the filling in the fridge for up to 3 days. Assemble when ready to serve.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats provide more texture. Quick oats will give you a softer cookie, which still works great for these cream pies.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.
How do I keep the filling from oozing out?
Make sure the cookies are completely cooled before adding the filling. You can also refrigerate the assembled pies for a bit to help set the filling.
Can I use a different filling?
Yes! You can use a simple buttercream or cream cheese frosting for a different take, but the marshmallow filling is what gives it that classic taste.
How do I keep the cookies soft?
To keep the cookies soft, store them in an airtight container. Adding a slice of bread to the container can help retain moisture and keep the cookies soft.
Tips and Notes
- My Tip: For an extra special touch, sprinkle a little sea salt on top of the cookies before baking to balance the sweetness of the filling.
- Pro Trick: Use a piping bag to add the marshmallow cream filling for a cleaner, more uniform look.
- Serving Suggestion: Serve these oatmeal cream pies slightly chilled for a firmer texture, or enjoy them at room temperature for a softer, gooier treat.
Variations
- Peanut Butter Oatmeal Cream Pies: Add ½ cup of peanut butter to the cookie dough for a nutty twist, or mix peanut butter into the marshmallow filling.
- Chocolate-Dipped Oatmeal Cream Pies: Dip half of each assembled cream pie in melted chocolate for an extra indulgent treat.
- Pumpkin Spice Oatmeal Cream Pies: Add 1 teaspoon of pumpkin spice to the cookie dough for a fall-inspired flavor.
- Coconut Oatmeal Cream Pies: Stir in ½ cup of shredded coconut to the cookie dough for a tropical take on the classic.
- Healthier Oatmeal Cream Pies: Use coconut oil instead of butter, and substitute half of the flour with whole wheat flour for a healthier version.
Homemade Oatmeal Cream Pies
These Homemade Oatmeal Cream Pies are a nostalgic treat that brings back childhood memories! Soft and chewy oatmeal cookies are sandwiched together with a fluffy vanilla cream filling for a delightful, sweet snack. Perfect for lunchboxes, parties, or simply indulging at home, these cream pies are easy to make and even better than the store-bought version!Ingredients
For the Oatmeal Cookies
- 1 cup 0.5 lb unsalted butter, softened
- 1 cup 0.5 lb brown sugar
- ½ cup 0.25 lb granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ½ cups 0.375 lb all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 cups 0.75 lb quick-cooking oats
For the Cream Filling
- ½ cup 0.25 lb unsalted butter, softened
- 1 ½ cups 0.37 lb powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
Step 1: Prepare the Oatmeal Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs, vanilla extract, and molasses, and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients and mix until just combined.
- Stir in the oats until evenly incorporated.
Step 2: Bake the Oatmeal Cookies
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Cream Filling
- In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar and mix until light and fluffy.
- Add the vanilla extract and heavy cream (or milk), and beat until the filling is smooth and creamy.
Step 4: Assemble the Oatmeal Cream Pies
- Once the cookies are completely cool, spread a generous amount of the cream filling on the flat side of half of the cookies.
- Top with the remaining cookies to create sandwiches.
Step 5: Serve and Enjoy
- Serve immediately or store in an airtight container for later. Enjoy these soft and chewy treats with a cold glass of milk!
Notes
- Storage: Store the oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezer-Friendly: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Add-Ins: For extra flavor, add raisins or chocolate chips to the oatmeal cookie dough.
- Serving Tip: These cream pies are great for lunchboxes, picnics, or as a fun dessert for kids’ parties.
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