Go Back
Oatmeal Cream Pies - 2 Thumbnail

Oatmeal Cream Pie Cookies

These homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched around a fluffy marshmallow buttercream filling. Inspired by the nostalgic lunchbox favorite, this upgraded version delivers richer flavor, better texture, and the perfect balance of sweetness. Slightly underbaked cookies create tender centers, while the creamy filling adds that classic melt-in-your-mouth finish. They’re ideal for bake sales, family gatherings, or an indulgent afternoon treat. Easy to make and even easier to love, these oatmeal sandwich cookies taste far better than store-bought and bring a comforting homemade touch to every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Oatmeal Cookies
  • 3 cups quick oats or old-fashioned oats
  • 1⅔ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened but still slightly cool
  • 1⅓ cups brown sugar dark preferred, light works too
  • ½ cup white sugar
  • 2 large eggs
  • 1½ tablespoons unsulphured molasses
  • 1½ teaspoons vanilla extract
  • For the Marshmallow Filling
  • 12 tablespoons unsalted butter softened
  • 1½ cups marshmallow creme
  • 2 cups powdered sugar sift if clumpy
  • ¾ teaspoon vanilla extract
  • Pinch or two of salt

Method
 

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Position one rack in the upper third and one in the lower third. Line two baking sheets with parchment paper for even baking and easy cleanup.

    Step 2: Process the Dry Ingredients

    Add oats to a food processor and pulse until broken into small pieces. Don’t over-process into flour — you want texture. Add flour, cinnamon, baking soda, and salt. Pulse briefly to combine.

      Step 3: Cream Butter and Sugars

      In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy. This should take about 2–3 minutes.

        Step 4: Add Wet Ingredients

        Mix in eggs one at a time. Add molasses and vanilla extract. Beat until smooth, scraping down the bowl as needed.

          Step 5: Combine Wet and Dry

          Gradually add the oat mixture to the butter mixture. Mix just until combined. Let the dough rest for 5 minutes so the oats can absorb moisture.

            Step 6: Portion the Dough

            Scoop dough into 1½ tablespoon balls. Place them 2 inches apart on prepared baking sheets. If desired, gently flatten slightly for more spreading.

              Step 7: Bake

              Bake for 9–11 minutes. Remove when edges look set but centers still appear slightly underbaked. They will finish setting as they cool.

                Step 8: Cool Completely

                Allow cookies to cool fully on the baking sheets before transferring.

                  Step 9: Beat the Butter

                  Beat softened butter until smooth and creamy.

                    Step 10: Add Marshmallow Creme

                    Mix in marshmallow creme until fully incorporated.

                      Step 11: Add Sugar and Flavoring

                      Gradually add powdered sugar, mixing well after each addition. Stir in vanilla and salt. Beat until fluffy and smooth.

                        Step 12: Fill the Cookies

                        Pipe or spread frosting onto the flat side of one cookie. Top with another cookie and gently press together. Repeat with remaining cookies.

                          Notes

                          Recipe Tips

                          • Butter should feel soft but not greasy. Too warm = excessive spreading.
                          • Slightly underbake for that soft, chewy texture.
                          • If cookies spread too much, chill dough for 20–30 minutes.
                          • If they don’t spread enough, gently flatten before baking.
                          • Always cool completely before adding filling.

                          Serving & Storage

                          Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature before serving for the best texture.
                          To freeze: store unfilled cookies wrapped tightly for up to 3 months. Thaw and fill fresh.

                          FAQs

                          Can I use quick oats instead of old-fashioned?

                           Yes! Both work well. Quick oats create a slightly softer texture.

                          Why did my cookies spread too much?

                           Your butter may have been too warm. Chilling the dough helps control spread.

                          Can I make the filling ahead of time?

                           Absolutely. Store it refrigerated for up to 3 days and re-whip before using.

                          Can I freeze assembled cookies?

                           You can, but texture is best when freezing just the cookies and filling fresh.

                          Final Thoughts

                          These homemade oatmeal cream pies deliver soft, chewy cookies with a fluffy marshmallow center that tastes even better than the nostalgic original. The texture balance is everything — tender edges, pillowy centers, and creamy filling in every bite.
                          Once you try this upgraded version, store-bought simply won’t compare.