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Oatmeal Creme Pies Recipe

Megan
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Holiday
Cuisine American
Servings 9 sandwich cookies

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: 
Keyword Homemade Oatmeal Cream Pie, Oatmeal Cream Pie, Oatmeal Cream Pie Recipe, Oatmeal Creme Pie, Oatmeal Creme Pies
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