Oatmeal Cream Pies Recipe

If you’re craving the ultimate nostalgic treat with a homemade twist, these Oatmeal Cream Pies are calling your name. They bring together chewy, cinnamon-spiced oatmeal cookies with the dreamiest cloud of marshmallow cream filling—a match that’s absolutely irresistible and, best of all, fantastically simple to make. Ready in just about 30 minutes, these unbelievably soft sandwiches are perfect for satisfying a sweet tooth, brightening up a lunchbox, or making any busy weeknight feel a little more special.

Why You’ll Love This Recipe

• Throwback Flavor, Homemade Goodness: If you ever loved those store-bought treats as a kid, this homemade version packs even better flavor and texture—soft, chewy, and never dry.
• Quick & Easy: The dough comes together in minutes with basic pantry staples. You don’t need any fancy equipment or complicated techniques.
• Everyone’s Favorite: Whether for family, friends, or a little self-care dessert, these always impress and disappear fast.
• Customizable: Love your cookies extra-spiced or your cream filling extra thick? You can easily tweak every batch.

Ingredients You’ll Need

Here’s what makes these oatmeal cream pies so special, plus some tips to help you get the most out of each ingredient:

• Unsalted Butter: Keeps both cookies and filling rich and tender. Room temperature is best for blending smoothly.
• Light Brown Sugar & Granulated Sugar: Combination ensures the cookies stay moist, sweet, and chewy.
• Eggs: Essential for structure, adding richness and that classic cookie bite.
• Molasses: Just a touch gives nostalgic flavor, deeper color, and a soft-baked feel.
• Vanilla Extract: Adds warmth and rounds out the flavor in both cookies and cream filling.
• All-Purpose Flour: Provides structure and soft crumb.
• Baking Soda: Gives the cookies their gentle lift to keep them from being dense.
• Salt: Balances out the sweetness so you get full depth of flavor.
• Ground Cinnamon & Nutmeg: A must for that cozy, classic oatmeal cookie magic.
• Old-Fashioned Oats: Don’t substitute instant! These create heartiness and chewiness—the perfect cookie base.

For the Cream Filling:

• Unsalted Butter: Makes the filling smooth, but never greasy.
• Marshmallow Fluff: Key for that light, fluffy, almost pillowy texture—you don’t want to skip this.
• Powdered Sugar: Sweetens and thickens the filling.
• Heavy Cream or Milk: Just a splash adjusts the spreadability; start slow.

Tip: Let all refrigerated ingredients come to room temperature for the smoothest mixing!

Variations

• Extra Spice: Add a pinch of ginger or dash of allspice for more warmth.
• Gluten-Free: Swap in your favorite 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.
• Chocolate Drizzle: Melt chocolate and zigzag across the tops for bonus decadence.
• Dairy-Free: Use plant-based butter and non-dairy milk for both cookies and filling.
• Mix-Ins: Stir in mini chocolate chips or a bit of shredded coconut to the dough for a fun twist.

How to Make Oatmeal Cream Pies

Step 1: Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this helps the cookies bake evenly and release cleanly.

Step 2: Make the Cookie Dough

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—about 2 minutes with an electric mixer. Beat in the eggs, then mix in the molasses and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add these dry ingredients to the wet mixture, mixing just until combined. Stir in the old-fashioned oats until well incorporated—you want the dough thick and slightly sticky.

Step 3: Shape and Bake

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between cookies. They’ll spread! Bake for 9–11 minutes until the edges turn golden and the centers look slightly underdone. Don’t overbake—they’ll set up as they cool.

Let the cookies cool completely on a wire rack for best sandwiching.

Step 4: Make the Cream Filling

Beat together softened butter and marshmallow fluff in a bowl until creamy. Mix in powdered sugar and vanilla extract, then adjust the texture by adding heavy cream or milk a tablespoon at a time until the filling is fluffy and spreadable.

Step 5: Assemble the Cream Pies

Spread or pipe a generous layer of your cream filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to create perfect little sandwiches. Allow them to set for about 20 minutes so the filling can firm up a bit—it’s worth the wait.

this Recipe

Pro Tips for Making the Recipe

• Don’t Skip Cooling: As tempting as it is, let the cookies cool fully—otherwise your filling can melt and slide off.
• Even Cookies = Pretty Pies: Use a cookie scoop for uniform size. Pairs will match up neatly, giving a picture-perfect result.
• Don’t Overmix: Stop as soon as the flour disappears to keep the cookies soft and tender.
• Room Temp Butter: Helps everything blend easily for both cookies and filling.
• Let Filling Set: Giving assembled pies 15–20 minutes to rest makes them neater to eat and more satisfying to bite into.

How to Serve

Serve these oatmeal cream pies piled on a platter for sharing, or tucked into lunchboxes for a midday treat. They pair beautifully with a cold glass of milk, hot coffee, or even a scoop of ice cream for dessert time magic. For parties, wrap each one individually in parchment or wax paper for an adorable, retro look—and extra freshness.

Make Ahead and Storage

Storing Leftovers

Once the cream pies are set, keep them in an airtight container at room temperature for up to 3 days. For a slightly firmer texture, stash them in the fridge and let come to room temp before serving.

Freezing

Both filled cream pies and unfilled cookies freeze well. Freeze individually wrapped pies or cookies in a single layer before transferring to a bag or airtight container for up to 2 months. Thaw at room temperature before filling (if unfilled) or devouring.

Reheating

No need to reheat, but if the cookies seem too firm from the fridge, let them soften on the counter for 10-15 minutes before eating.

FAQs

Can I make the cookies ahead of time and fill them later?
Absolutely. Bake the cookies up to 2 days in advance and store them in an airtight container. When you’re ready to serve, whip up the cream filling and sandwich together for peak freshness.

Why are my cookies coming out too crispy?
Chances are they baked just a tad too long. For a soft, chewy texture, pull them from the oven when the edges are set but the centers look just a little underdone—they’ll firm up as they cool.

What if my cream filling is too runny or too stiff?
If the filling is runny, gradually add more powdered sugar until it thickens. If it’s too stiff to spread, beat in a little more milk or cream (just a bit at a time!) until you get the perfect, fluffy consistency.

Can I substitute quick oats for old-fashioned oats?
Old-fashioned oats give the best chew and structure, but if you’re in a pinch, quick oats will work—they’ll just yield a slightly softer cookie. Definitely avoid instant oats, though, as they make the cookies mushy.

Final Thoughts

These Oatmeal Cream Pies are what homemade comfort is all about—soft, sweet, and simple enough for any day of the week. It’s the kind of recipe that brings out smiles, whether you’re baking for a crowd or sneaking a treat for yourself. Don’t be afraid to personalize and play with the flavors; every batch is a chance to create something a little extra special. Grab your apron and enjoy making—and even more so, eating—these delightful sandwich cookies!

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