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Amazingly rich and fun homemade oatmeal cream pies made from homemade cookies and marshmallow fluff filling are an easy and delish dessert!
I was shocked after making these for the first time because they were stunning. I am in love and want to make them every day of the week. Every. Day. I wasn’t sure how the filling would change the cookie as it sat overnight, so I did some playing. I baked my cookies, so some were still really soft and a little underdone, some that were done, and some that were smidgen overdone. As the cookie sits, the icing starts to soften the cookie.
They were even better the second day than the night I made them! That being said, the softest cookies were great, but those made with a hint of crunch were the best. The overdone ones were significantly resurrected from sitting overnight with the filling but were still a little crunchier than I would prefer.
Table of Contents
Why You’ll Love Oatmeal Cream Pie
- Everyone loves an oatmeal cream pie, am I right? These ones are so sweet, simple, and decadent that I could eat them every week!
- Oatmeal cream pies are a rich and decadent oatmeal cookie sandwich with a creamy and sweet filling, perfect for an easy dessert any day of the week!
- This recipe’s filling consists of butter, vanilla, powdered sugar, and marshmallow cream. It is creamy, silky, sweet, and just pure heaven.
Recipe Ingredients
- Butter
- Brown sugar
- Egg
- Vanilla
- Flour – all-purpose
- Baking soda and powder
- Old-fashioned oats
See the recipe card below for full information on ingredients and quantities.
How to Make Oatmeal Cream Pie
Step 1: Beat butter and brown sugar. Add egg, vanilla, and dry ingredients. Add the oats and combine.
Step 2: Roll the dough into 1-inch balls, place on the cookie sheet, and bake.
Step 3: For the filling, beat butter and vanilla together. Add powdered sugar and gently fold in the marshmallow cream.
Step 4: Take one cookie, place the filling in the center on the flat bottom, and top with the other cookie.
Recipe FAQs
They are vegetarian! However, the cookies and filling contain butter, so they would not be considered vegan.
Yes, there is flour in the cookie dough for oatmeal cream pies.
The cookies in oatmeal cream pies are made of butter, brown sugar, an egg, vanilla, flour, baking powder, baking soda, salt, and old-fashioned oats. These ingredients are pretty basic, but they make perfectly chewy cookies!
Expert Tips
- These last for about 3 to 4 days stored in an airtight container in the refrigerator. Remember that they continue softening because of the frosting filling over time, so they may get softer and chewier after a couple of days. They’ll last for up to 4 months frozen in an airtight container.
- Play with the textures that you prefer best, and have fun making these cuties—and eating them, too!
- This marshmallow fluff is so yummy and works great in many other recipes, such as The Best and Easiest Fruit Dip and this Easy Chocolate Fudge Recipe.
More Oatmeal Cookie Recipes to Consider
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
Cookies
Banana Oatmeal Cookies
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Homemade Oatmeal Cream Pies
Ingredients
For the cookies:
- 3/4 cup butter, (1 1/2 sticks, at room temperature)
- 1 1/2 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups old fashioned oats
For the filling:
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 6 ounces Marshmallow Cream
Instructions
- Preheat the oven to 325 degrees F. and line your baking sheets with parchment paper.
- Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes.
- Add the egg and vanilla and beat for another minute. Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
- Roll the dough into 1 to 1.5-inch balls, using your hands, and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
- For the filling, beat the butter and vanilla together until light and fluffy, about 2 minutes. Add the powdered sugar and beat for another 2 minutes. Gently fold in the marshmallow cream.
- When the cookies are cooled, match them with a mate according to size. Take one cookie and place a few tablespoons of the filling in the center on the flat bottom of the cookie. Take the mate and place it on top (flat sides together) and press it until the filling comes to the edge of the cookies.
- Enjoy with lots of milk — they are rich!
Notes
- The cookies continue softening because of the frosting filling over time so that they may get softer and chewier after a couple of days.
- They’ll last for up to 4 months frozen in an airtight container.
- They’re sweetened to perfection and make cookie sandwiches something you’ll always want in your life.
- To make these gluten-free, substitute gluten-free flour and GF oats for regular and old-fashioned oats.
Made these for my Oreo obsessed husband for Father’s Day and they were a total HIT!!
I let the dough sit overnight in the fridge and it turned out lovely still. Just needed to let it sit on the counter to soften before rolling out.
Made these today and they are Ah-Mazing. Love this recipe. It was super easy and delicious.