Description
These homemade Oatmeal Cream Pies feature soft, spiced oatmeal cookies sandwiched with a fluffy marshmallow-vanilla cream filling. Perfectly chewy and nostalgic, they are easy to assemble and taste even better than the store-bought version. Enjoy them as an indulgent snack or dessert for any occasion.
Ingredients
Units
Scale
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups old-fashioned oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the wet ingredients: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add eggs, molasses, and vanilla extract, mixing until well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry mixture to the wet mixture, mixing just until incorporated. Stir in the old-fashioned oats until fully combined.
- Shape the cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread during baking.
- Bake: Bake the cookies for 9–11 minutes, until the edges are golden brown but the centers remain soft. Remove from oven and allow cookies to cool completely on a wire rack.
- Prepare the cream filling: In a mixing bowl, beat together the butter and marshmallow fluff until smooth and creamy. Add powdered sugar and vanilla extract, whipping until light and fluffy. If the filling is too thick, add heavy cream or milk one tablespoon at a time until it reaches a spreadable consistency.
- Assemble the cream pies: Spread or pipe a generous layer of the cream filling onto the flat side of half the cooled cookies, then top each with a second cookie, gently pressing to form a sandwich.
- Set and store: Let the assembled cream pies set for 15–20 minutes so the filling can firm up. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Use old-fashioned oats for the best chewy texture.
- If you want a thicker cream filling, reduce the amount of cream or milk slightly.
- Make sure cookies are completely cooled before assembling to prevent the filling from melting.
- For a neater look, pipe the filling instead of spreading it with a knife.
- The flavor improves after the cream pies sit for a few hours.
Nutrition
- Serving Size: 1 cream pie
- Calories: 320
- Sugar: 29g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg