Oatmeal Cream Pies
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These Oatmeal Cream Pies will instantly transport you back to the days of lunchboxes and chocolate milk. They’ll remind you of the famous “Little Debbie” oatmeal creme pies, but they’re even more delicious as they are homemade. Who doesn’t need a little comforting nostalgia these days?
This homemade Oatmeal Cream Pies recipe will be a favorite of kids and adults. They are the perfect take-along snack to add a little sweetness to a lunch box or a carpool pick-up. This homemade version of “Little Debbie” oatmeal creme pies are so easy that you’ll never do store-bought again.
The cookies call for brown sugar and a touch of molasses. They’re the perfect blend of soft and not too sweet. The cream filling contains Marshmallow Fluff. While buttercream filling is yummy, this cream filling is absolutely delicious and perfectly balances the soft and chewy oatmeal cookies.
If love these cookies as much as I do, try some of my other favorite oatmeal cookie recipes. My pumpkin oatmeal cream pies are a delicious variation of this recipe, perfect for fall. Oatmeal chocolate chip cookies are yummy spin on the classic. Finally, Iced Oatmeal Cookies bring me back to tea parties with my grandmother.
Oatmeal Cream Pie Details
- Taste – These cookies are lightly sweetened oatmeal cookies with a sweet cream filling.
- Texture – The brown sugar in this recipe gives these cookies a melt in your mouth texture.
- Ease – These cookies are so easy to make, you’ll be surprised!
- Time – Oatmeal Cream Pie cookies take about 25 minutes to prepare and 10 minutes to cook.
What You’ll Need
The cookies are adapted from my oatmeal raisin cookies and use similar ingredients.
Ingredients
- Unsalted butter – The butter should be room temperature – softened but not melted.
- Vegetable shortening – Will keep the cookies soft and chewy.
- Brown Sugar – The brown sugar adds richness and helps keep the cookies soft. There is no granulated sugar used in this recipe.
- Eggs – Room temperature is always better.
- Unsulphered molasses – Adds a warm hint of sweetness.
- All-purpose flour
- Baking soda
- Ground cinnamon & vanilla extract – Staples for almost all oatmeal cookies!
- Salt – Balances the sweetness.
- Quick-cooking oats – Be sure to use quick-cooking oats, not old-fashioned oats or the texture will be compromised.
- Confectioners’ sugar – Be sure to sift the sugar to avoid any lumps in the creme.
- Marshmallow Fluff – Airy and sweet.
- Vegetable shortening
- Vanilla extract – For a subtle vanilla flavor.
Recommended tools
- Cookie Scoop – I prefer to use a 1.5 -2 tablespoon cookie scoop.
- Baking sheet – You’ll need 2 baking sheets to bake the cookies.
- Mixer – You can use a stand mixer with paddle attachment or handheld electric mixer to make the cookie dough.
How to Make Oatmeal Cream Pies
These delicious oatmeal cream pies are so easy to make that you’ll have them on regular rotation in your cookie jar.
- Cream together the wet ingredients: Beat butter, shortening and sugar together until light and fluffy, then add eggs, molasses and vanilla.
- Mix together dry ingredients: In a separate bowl combine flour, baking soda, cinnamon and salt. Add the dry ingredients to the butter mixture, then stir in the quick oats.
- Bake: Roll the dough into 1.5 tablespoon sized balls or use a cookie scoop and place on cookie sheets with parchment paper. Bake for 8-10 minutes and then allow cookies to cool on a wire rack.
- Make the cream filling: Combine Marshmallow Fluff, vegetable shortening, powdered sugar and vanilla extract in a large bowl and beat until light and fluffy.
- Assemble the pies: Pipe or spread the cream on the bottom side of one cookie, and top with a second to form a sandwich.
Tips For Success
- Don’t skip the shortening – Using only butter will cause these cookies to spread too thin.
- Don’t overbake the cookies – Pull them out of the oven as soon as the edges are set.
- Use a piping bag to fill the cookies. While you can technically spread the marshmallow creme on the cookies, I find it easier to pipe the filling. You can use a piping bag or a zip-top bag with the corner cut off.
- Allow the cookies to cool completely before adding the filling. The oatmeal cookies should be at room temperature before adding the creme center. Otherwise, the creme will melt and the cookies will lose their structure.
Recipe FAQs
Not to worry! The centers will look as if they are not done, but they will continue to cook as they rest on the pan. This will ensure the softest cookie possible.
We realize there are some parts of this country where you can’t easily find Fluff. We feel your pain. You can fill the cookies with vanilla buttercream frosting instead of making the Marshmallow Filling if you prefer.
You can use rolled oats but pulse them in a food processor to break them up before using.
Storage & Freezing
- In the fridge. These cookies will stay fresh for up to 2 days in the fridge. Be sure to store in an airtight container.
- In the freezer. You can also freeze these oatmeal creme cookies for up to 2 months in a freezer bag or container. Allow them to thaw overnight in the fridge then enjoy.
Oatmeal Cream Pies
Ingredients
For the cookies
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (92 g) vegetable shortening, at room temperature
- 1 cup (210 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- 1 ½ cups (195 g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups (267 g) quick-cooking oats
For the cream filling
- 7 ounces (198 g) marshmallow fluff
- ½ cup (92 g) vegetable shortening, at room temperature
- ½ cup (60 g) confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Make the cookies
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugar, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the molasses and vanilla.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
- Roll the dough out into 1.5 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
Make the cream filling
- Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. If the filling is too runny, add more confectioners' sugar, one tablespoon at a time until thick enough to pipe onto cookies.
- Pipe or spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich.
Notes
- Butter and shortening: Both are required for this recipe. Using only butter will cause the cookies to spread too thin.
- Molasses: I love the warmth it offers but if you wish not to use it, simply omit it.
- Quick-cooking oats: Don’t try to substitute old-fashioned oats for quick oats. It won’t work. However, if you only have old-fashioned oats on hand, you can pulse them in the food processor to break them down before using.
- The filling: You may fill the cookies with basic vanilla buttercream instead of the marshmallow filling.
- The cookies will keep for up to 2 days in an airtight container at room temperature.
- Or in the refrigerator for up to a week.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Followed instructions to the letter, but modified ingredients to make dairy and gluten free. Still came out perfect, and were a huge hit at a birthday party!
Swapped butter for salted vegan butter at 1:1. Swapped flour for a starch based GF flour, but reduced to 1 1/4 cup
I’m so glad to hear the recipe worked with your changes. Thank you for sharing!
We make these all the time they are great even if your just making oatmeal cookies
Anyone else finding that the filling doesn’t whip. It turned out to be more of a glaze than anything.
It’s strange that your filling was the consistency of a glaze. There is only 1 tablespoon of water and no other liquid ingredients other than 1 teaspoon of vanilla. Make sure you’re not using any more water than the recipe calls for. And you should be using vegetable shortening that isn’t melted. It must be in its solid form at room temperature.