Amazingly rich and fun homemade oatmeal cream pies made from a homemade cookies and a marshmallow fluff filling for an easy and delish dessert!
Everyone loves an oatmeal cream pie, am I right? These ones are so sweet, simple, and decadent I could eat them every week!
Homemade Oatmeal Cream Pies
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 there were some still really soft and a little underdone, some done, and some a smidgen overdone. As the cookie sits, the icing starts to soften the cookie.
They were even better the second day than the night that I made them! That being said, the softest cookies were great but the cookies that were done 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. Play with the textures that you prefer best and have fun making these cuties — and eating them, too! They’re sweetened to perfection and make cookie sandwiches something you’ll want in your life all the time.
What are oatmeal cream pies made of?
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. Pretty basic in terms of cookie ingredients but they make perfectly chewy cookies! The filling in this recipe is made of butter, vanilla, powdered sugar, and marshmallow cream. It is creamy, silky, sweet, and just pure heaven.
How long do oatmeal cream pies last?
These last for about 3 to 4 days stored in an airtight container in the refrigerator. Keep in mind 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.
Are oatmeal cream pies vegetarian?
They are vegetarian! However, there is butter in the cookies and filling, so they would not be considered vegan.
Does oatmeal cream pie have gluten?
Yes, there is flour in the cookie dough for oatmeal cream pies. To make these gluten free, substitute a gluten free flour and GF oats for the regular flour and old-fashioned oats.
How to make oatmeal cream pies:
- Preheat oven to 325 degrees F. and line baking sheets with parchment paper.
- Beat butter and brown sugar in stand mixer on medium speed around 2 minutes.
- Add egg and vanilla and beat for 1 minute. Add the flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
- Roll the dough into 1-inch balls and place on cookie sheet 2 inches apart. Bake for 10 to 14 minutes. Transfer to a wire rack and let them cool completely.
- For the filling, beat butter and vanilla together about 2 minutes. Add powdered sugar and beat for 2 minutes. Gently fold in the marshmallow cream.
- Take one cookie and place some filling in the center on the flat bottom of the cookie. Take another cookie and place it on top (flat sides together) and press it until the filling comes to the edge of the cookies.
Homemade Oatmeal Cream Pies
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 40 min
- Yield: 18 sandwich cookies 1x
Description
Amazingly rich and fun homemade oatmeal cream pies made from a homemade cookies and a marshmallow fluff filling for an easy and delish dessert!
Ingredients
For the cookies:
- 3/4 cup butter (1 1/2 sticks), at room temperature
- 1 1/2 cups brown sugar
- 1Â 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!
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: oatmeal cream pie, homemade oatmeal cream pies, oatmeal cream pie recipe, little debbie recipes, oatmeal sandwich cookies
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This recipe was originally published in 2012, and has been updated and rephotographed in February 2020.
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!
oh. my. goodness. I found your site today and it is a GOLDMINE!! I made these this afternoon and they are so scrumptious and absolutely delicious!!! current new favorite food😂 thank you so much for all of the work you put into this blog and your farm and food💞 it’s so beautiful. I can’t wait to make more of your delicious recipes!!🥰
YAY!!! I just love that, seriously made my morning. Thank you!
How do you store these cookies, I just made them.
I just keep them store in an air-tight container on the counter. They freeze well too though if you aren’t going to eat them in the next few days!
I must have made mine to big? They were not even close to brown after 14 minutes. Any ideas?
That could definitely be it… how did they turn out?
Wow, these are fantastic! This is my new favorite comfort food…thanks for sharing!
Made these this weekend. They were/are fantastic. Sharing them at work this morning and I’ve VERY popular. Next time, I’m going to make them a tad smaller, maybe bite-size…they are very sweet 🙂
Do you use the quick oats?
Nope, just the old-fashioned oats that are called for in the recipe. I like the chewy texture and structure they give!
This recipe reminds me of childhood trips to my grandma’s kitchen…Really comforting!
Yum! I need to make these… they look amazing!
I am ALL over these cookies! Yum!
You have been so productive since I last checked in! Wonderful! So many recipes to try (pink lemonade cupcakes! Straw toppers! (personal favorites!), events, yummy cookies… and now I see a tip about sterling silver in the corner (I will look at this as well) I love the chick/chicken/spider stories — it most definitely sounds like you have an additional reason to have chickens. I look forward to seeing egg photos, down the road. Thank you for sharing the inspiration! I’ve seen marshmallow in Sweden recently & am really going to try this recipe!