Oatmeal creme pies are deliciously soft and chewy oatmeal cookies sandwiched together with a fluffy marshmallow cream filling. These oatmeal cream pie cookies are easy to make and are the perfect cozy cookie.
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Why Should You Make This Recipe
There are few things I love more than soft, chewy and cozy fall cookies. My Pumpkin Oatmeal Cookies, Apple Butter Cookies, Honey Cookies, Iced Oatmeal Cookies, Chewy Molasses Cookies, Apple Cider Cookies, Chewy Maple Pumpkin Cookies are just a few cookie recipes I love from the blog. I know you’ll love these oatmeal creme pies because:
- Layers of cozy flavors and textures. From the soft and chewy oatmeal cookie made with fragrant cinnamon and cozy oats to the sweet marshmallow cream filling, these oatmeal cream pie cookies will delight your senses.
- Easy to make. Just mix the ingredients, chill while the oven preheats, then scoop, bake, fill with the yummiest marshmallow filling and enjoy.
- The perfect fall cookie. These oatmeal creme cookies are filled with sweet warming spices, nutty oat and sweet marshmallow flavor. They’re the coziest cookies that are guaranteed to make your whole house smell incredible.
- Better than store bought. I love the classic store bought Little Debbie version of oatmeal creme pies (hello, core childhood memory). But this homemade coptcat version is almost as easy as opening a package of the store bought version dare I say tastes and even better.
Ingredients
This oatmeal cream pie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Oatmeal Cookies
- Dry Ingredients: Gather all purpose flour, quick cooking oats, baking soda, cinnamon and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, an egg, molasses and vanilla extract.
Marshmallow Creme Filling
Gather butter, marshmallow creme or fluff, powdered sugar, vanilla extract and salt.
Substitutions
These oatmeal pie cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy oatmeal sandwich cookies if you need them.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (180 g) rather than cup for cup.
- Quick Cooking Oats: Old fashioned oats also work for this cookie recipe as long as they are processed to resemble the same texture as quick cooking oats.
- Baking Soda: This helps the make the cookies chewy and puff a bit and also spread. These oatmeal cookies haven’t been tested with baking powder.
- Ground Cinnamon: Feel free replace with a teaspoon of another spice like ginger, cloves or even a spice blend like pumpkin spice.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Granulated Sugar and Light Brown Sugars: Maple sugar would also work well to make this refined sugar free.
- Egg: This recipe hasn’t been tested without an egg.
- Molasses: This secret ingredient gives these oatmeal cookies a lovely chewy texture and keeps these cookies soft for days. Use unsulphured molasses, not blackstrap for these cookies. If you must substitute, a dark honey would work the best.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
Variations
- Maple Filling: Follow my recipe for Maple Frosting.
- Cinnamon Cream Cheese Filling: Use half of my recipe for Cinnamon Cream Cheese Frosting.
- Regular Buttercream Filling: Use half of this recipe for butter cream frosting and omit the sprinkles (or don’t!)
- Pumpkin Oatmeal Creme Pies: Use my recipe for Pumpkin Oatmeal Cookies, omit the glaze and use the marshmallow creme filling recipe listed in the recipe.
How To Make
Learn how to make oatmeal creme pies in a few easy steps.
Make the Oatmeal Cookies
- In a large mixing bowl whisk together the flour, oats, baking soda, ground cinnamon and salt until well combined. Set aside for now.
- In a microwave safe bowl heat slices of cold from the fridge butter for 45 seconds. The butter should be somewhat solid with softened, almost melted edges. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, molasses and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. Scoop the cookie dough into balls, cover the cookie dough and transfer to the fridge to chill for about 30 minutes while the oven preheats.
Bake the Cookies
3. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Place the oatmeal cookies onto the lined baking sheet about 3 inches (8 cm) apart. Bake the oatmeal cookies at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Remove the cookies from the oven. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the oatmeal cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature.
Assemble the Oatmeal Cream Pie Cookies
- In the clean bowl of a stand mixer fitted with paddle attachment cream the butter and marshmallow fluff or creme together on medium speed for about 2 -3 minutes until smooth and well combined. Cream in the powdered sugar, vanilla extract and salt on low until smooth and well combined. If the filling is too thick, add 1 - 2 teaspoons of milk or heavy cream and mix again for about 1 minute. Once the ingredients are fully combined, increase the speed of the mixture to high and mix again for about 1 minute or until the filling is light and fluffy.
- Using a piping bag filling with the marshmallow cream filling or a small cookie scoop, top the bottom of half the cooled baked oatmeal cookies with the marshmallow creme filling. Leave a small border around the edge of the cookie. Top each cookie with filling with another cookie to create a little oatmeal sandwich cookie. Press down gently to spread the filling to the edges of the cream pie. Repeat with all remaining cookies and enjoy.
How To Make Ahead, Store andFreeze
- Make Ahead: Prepare the oatmeal cookie dough to the chilling step. Store the cookie dough covered in the fridge for up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked oatmeal cream pie cookies in an airtight container. Store in the fridge for up to 3 - 4 days.
- Freeze Baked Cookies: Make sure the oatmeal cream cookies are completely cooled to room temperature. Do not add the filling to the cookies. Individually wrap each cookie in plastic wrap, parchment paper or wax paper and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
M’s Expert Tips
- Use quick cooking oats. Quick cooking oats provide a better texture over all and also absorb moisture more quickly than old fashioned or rolled oats. If you don’t have quick cooking oats, process rolled oats in a food processor for about 5 seconds.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first 30 - 60 seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Use a piping bag or small cookie scoop. The easiest way to apply the filling to the cookies is to pipe it on or use a smaller cookie scoop. Leave a small border around the edges of the cookies. Once the filling is topped by another cookie, the boarder allows space for the filling to spread without falling out of the cookie.
FAQs
What is oatmeal creme pie filling made of?
The classic oatmeal cream pie cookie filling is made with butter, powered sugar, marshmallow fluff and vanilla extract.
Why didn’t my oatmeal cookies spread or spread too much?
If the cookies didn’t spread much this can happen if too much flour is used. To remedy this, I recommend using a food scale. If the cookies spread too much this can happen if the butter is too warm or if old fashioned or rolled oats were used instead of quick cooking oats.
Can I make these oatmeal creme pies smaller?
I find that a medium or large cookie scoop, with about 2 or 3 tablespoons of cookie dough makes the perfect oatmeal cream pie cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 8 - 10 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 14 - 16 minutes.
Other Oatmeal Recipes to Try
If you try this Oatmeal Creme Pies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Oatmeal Creme Pies Recipe
Oatmeal creme pies are deliciously soft and chewy oatmeal cookies sandwiched together with a fluffy marshmallow cream filling. These oatmeal cream pie cookies are easy to make and are the perfect cozy cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 piping bag, plastic bag or small cookie scoop (optional for applying creme filling)
Ingredients
Oatmeal Cookies
- 1½ cups (180 g) all purpose flour
- 1 cup (80 g) quick cooking oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- 1 tablespoon (15 ml) unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Marshmallow Creme Filling
- ¾ cup (170 g) unsalted butter, cubed
- 1 cup (5 oz.) marshmallow creme or fluff
- 2½ cups (300 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large mixing bowl whisk together the flour, oats, baking soda, ground cinnamon and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, 1 cup (80 g) quick cooking oats, 1 teaspoon ground cinnamon , ¾ teaspoon baking soda, ¼ teaspoon salt
- In a microwave safe bowl heat slices of cold from the fridge butter for 45 seconds. The butter should be somewhat solid with softened, almost melted edges. Transfer the softened butter into a large mixing bowl fitted with a paddle attachment. Add the light brown sugar and granulated sugar. Mix the butter and sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.½ cup (113 g) unsalted butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) sugar
- On low, cream in the egg, molasses and vanilla extract until smooth and well combined. With the mixer on low, add the dry ingredients into the wet a little at a time. Mix until just combined. Scoop the cookie dough into balls, cover the cookie dough and transfer to the fridge to chill for about 30 minutes while the oven preheats.1 tablespoon (15 ml) unsulphured molasses, 1 teaspoon vanilla extract , 1 large egg, room temperature
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Place the oatmeal cookies onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake the oatmeal cookies at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Remove the cookies from the oven. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the oatmeal cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- In the clean bowl of a stand mixer fitted with paddle attachment cream the butter and marshmallow fluff or creme together on medium speed for about 2 -3 minutes until smooth and well combined. Cream in the powdered sugar, vanilla extract and salt on low until smooth and well combined. If the filling is too thick, add 1 - 2 teaspoons of milk or heavy cream and mix again for about 1 minute. Once the ingredients are fully combined, increase the speed of the mixture to high and mix again for about 1 minute or until the filling is light and fluffy.¾ cup (170 g) unsalted butter, cubed, 1 cup (5 oz.) marshmallow creme or fluff, 2½ cups (300 g) powdered sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt
- Using a piping bag filled with the marshmallow cream filling or a small cookie scoop, top the bottom of half the cooled baked oatmeal cookies with the marshmallow creme filling. Leave a small border around the edge of the cookie. Top each cookie with filling with another cookie to create a little oatmeal sandwich cookie. Press down gently to spread the filling to the edges of the cream pie. Repeat with all remaining cookies and enjoy.
Notes
Store: Place the baked oatmeal cream pie cookies in an airtight container. Store in the fridge for up to 3 - 4 days.
Variations:
- Maple Filling: Follow my recipe for Maple Frosting.
- Cinnamon Cream Cheese Filling: Use half of my recipe for Cinnamon Cream Cheese Frosting.
- Regular Buttercream Filling: Use half of this recipe for butter cream frosting and omit the sprinkles (or don’t!)
- Pumpkin Oatmeal Creme Pies: Use my recipe for Pumpkin Oatmeal Cookies, omit the glaze and use the marshmallow creme filling recipe listed in the recipe.
did you make this recipe?tag @olivesnthyme on Instagram
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