Why You’ll Love This Recipe
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Homemade Goodness: These oatmeal cream pies are soft, chewy, and packed with flavor, made from scratch with simple ingredients.
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Perfect Balance of Sweetness: The cinnamon-spiced oatmeal cookies pair perfectly with the creamy filling, creating a satisfying treat.
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Customizable: You can adjust the filling to your taste, making it as sweet or creamy as you like, or even add extras like raisins or nuts to the cookies.
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Make Ahead: These pies store beautifully and get even better after a day or two, making them perfect for meal prep or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Oatmeal Cookies:
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1 1/2 cups rolled oats
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3/4 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Cream Filling:
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1/2 cup unsalted butter, softened
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1 cup powdered sugar
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1/4 cup marshmallow fluff (or marshmallow crème)
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1 teaspoon vanilla extract
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Pinch of salt
Directions
Make the Oatmeal Cookies:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Mix Dry Ingredients: In a medium bowl, combine rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
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Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
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Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, beating until combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Scoop the Dough: Use a tablespoon or cookie scoop to portion out dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Slightly flatten each dough ball with the back of a spoon.
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Bake the Cookies: Bake for 8-10 minutes or until the edges are golden brown and the cookies have set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Cream Filling:
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Beat the Butter: In a medium bowl, beat the softened butter until creamy.
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Add Powdered Sugar and Marshmallow Fluff: Gradually add the powdered sugar, marshmallow fluff, vanilla extract, and salt. Beat until smooth and fluffy, about 2-3 minutes.
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Adjust Consistency: If the filling is too thick, you can add a teaspoon of milk to make it a little softer.
Assemble the Oatmeal Cream Pies:
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Pair the Cookies: Once the cookies have cooled, pair them up by size.
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Fill the Pies: Spread a generous amount of the cream filling onto the bottom side of one cookie, then place the second cookie on top, pressing gently to sandwich the filling.
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Serve: Let the pies rest for 10-15 minutes to allow the filling to set before serving.
Servings and Timing
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Servings: 10-12 oatmeal cream pies (depending on the size of the cookies)
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Preparation Time: 20 minutes
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Baking Time: 8-10 minutes
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Total Time: 30-40 minutes (plus cooling time)
Variations
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Raisin Oatmeal Cream Pies: Add 1/2 cup of raisins to the oatmeal cookie dough for a classic twist.
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Nutty Oatmeal Cream Pies: Stir in 1/4 cup of chopped walnuts or pecans for added crunch and flavor.
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Chocolate Chip Oatmeal Cream Pies: Add 1/2 cup of mini chocolate chips to the cookie dough for a richer, chocolaty flavor.
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Spiced Filling: Add a pinch of cinnamon to the cream filling for a spiced variation.
Storage/Reheating
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Storage: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 4 days. They’ll stay fresh and chewy.
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Freezing: If you want to make these ahead of time, you can freeze the unassembled cookies and cream filling separately. Once the cookies have cooled, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. When ready to serve, thaw, assemble, and enjoy!
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Reheating: For a warm, melty treat, pop the assembled pies in the microwave for 5-10 seconds.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies will be slightly different—quick oats will make the cookies softer.
Can I make these cookies without marshmallow fluff?
Yes, if you don’t have marshmallow fluff, you can substitute it with an extra 1/4 cup of powdered sugar and a tablespoon of honey or corn syrup to add moisture and a touch of sweetness.
Can I make these gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure that the oats are certified gluten-free.
How do I get the cookies to be the same size?
Use a cookie scoop to ensure uniform-sized cookies. This helps them bake evenly and makes the sandwiching process much easier.
Can I use a different filling for the cream pies?
You can get creative with the filling! Try using whipped cream cheese, buttercream frosting, or even Nutella as an alternative to the marshmallow fluff filling.
Conclusion
Handcrafted Oatmeal Cream Pies are a delicious, nostalgic treat that combines the soft, chewy texture of oatmeal cookies with a creamy, sweet filling. These homemade versions are far better than the store-bought ones and will be a hit with anyone who loves a comforting dessert. With endless variations and easy customization, you can make these pies your own and enjoy them any time of day!
Handcrafted Oatmeal Cream Pies
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Handcrafted Oatmeal Cream Pies are a nostalgic, homemade treat combining soft, chewy oatmeal cookies with a creamy, marshmallow-fluff filling. These cookies are customizable with variations like chocolate chips or raisins, and they’re perfect for an after-school snack, dessert, or special occasions.
Ingredients
For the Oatmeal Cookies:
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1 1/2 cups rolled oats
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3/4 cup all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Cream Filling:
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1/2 cup unsalted butter, softened
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1 cup powdered sugar
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1/4 cup marshmallow fluff (or marshmallow crème)
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1 teaspoon vanilla extract
- Pinch of salt
Instructions
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Make the Oatmeal Cookies:
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, combine oats, flour, baking soda, cinnamon, and salt. Set aside.
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In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy.
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Add egg and vanilla extract, then mix until combined.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Use a cookie scoop to portion dough onto baking sheets, flattening each ball slightly.
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Bake for 8-10 minutes or until golden around the edges. Let cool on a wire rack.
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Make the Cream Filling:
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Beat softened butter in a medium bowl until creamy.
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Gradually add powdered sugar, marshmallow fluff, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
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If the filling is too thick, add a teaspoon of milk to adjust the consistency.
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Assemble the Oatmeal Cream Pies:
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Once cookies have cooled, pair them up by size.
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Spread 1-2 tablespoons of the cream filling onto the bottom of one cookie, then place another cookie on top, pressing gently.
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Let rest for 10-15 minutes to allow filling to set.
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Notes
Variations:
Raisin Oatmeal Cream Pies: Add 1/2 cup raisins to the dough for a classic twist.Nutty Oatmeal Cream Pies: Stir in 1/4 cup chopped walnuts or pecans for added crunch.Chocolate Chip Oatmeal Cream Pies: Add 1/2 cup mini chocolate chips to the dough for a richer flavor.Storage: Store in an airtight container at room temperature for up to 4 days.
