Homemade Oatmeal Cream Pies
User Reviews
4.7
Homemade Oatmeal Cream Pies
Description
This recipe yields two parts: soft oatmeal cookies and a marshmallow-based creamy filling. The cookies are made with butter, brown sugar, egg, vanilla, baking soda, optional cinnamon, salt, flour, and quick oats. The dough is scooped into uniform rounds and baked until edges are set but centers remain soft to maintain chewiness. Cooling cookies on the baking sheet briefly before transferring prevents breaking.
The filling mixes butter, powdered sugar, marshmallow fluff, vanilla, and heavy cream, creating a sweet, fluffy cream that mimics commercial oatmeal creme pies. The filling is spread between two cooled cookies to form sandwich treats. The texture contrasts the slightly chewy cookies with a smooth, light filling.
These cream pies serve well as a classic homemade sweet suitable for lunchboxes or teatime treats. The balance of oats and creamy filling offers a nostalgic flavor profile. Adjusting oats from quick to rolled changes texture, and a simple vanilla frosting can substitute for the marshmallow fluff filling for variation.
The cookies and filling keep well refrigerated for several days, and the unfilled cookies freeze effectively. Assembly after thawing maintains cookie texture best.
Ingredients
Cookies:
- 1 cup butter softened, salted
- 1 ½ cups brown sugar lightly packed, light or dark
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon optional
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 3 cups quick oats see note for using rolled oats
Filling:
- ¾ cup butter softened, salted
- 1 ½ cups powdered sugar
- 1 (7-ounce) (7-ounce) jar marshmallow fluff creme
- 1 teaspoon vanilla extract
- 1 to 2 to 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon (if using) and salt and mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the flour and oats and mix until no dry streaks remain.
- Scoop the cookie dough into balls (I use a #40 medium cookie scoop - about 2 tablespoons of dough per cookie, but you can make them smaller or larger depending on how big you want the finished cream pies), roll lightly for a uniform round shape, and place several inches apart on the prepared baking sheets.
- Bake for 8-10 minutes until set around the edges but still soft in the center. You don't want to overbake these cookies! Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough. *These are meant to be a relatively flat, chewy, super soft cookie; however, if your cookies are spreading too much still, increase baking temperature to 375 degrees, bake on convection (at 350 degrees) or add a couple tablespoons more flour to the dough.*
- For the filling, with an electric mixer (stand mixer or handheld) whip together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes. Add heavy cream, as needed, to thin to a fluffy, spreadable consistency.
- Spread a couple tablespoons of filling on the bottom of half of a cookie and top with an unfrosted cookie (bottom sides together). Repeat with remaining cookies.
Notes
- Using quick oats produces the preferred texture; rolled oats can be used but may alter spread and chewiness.
- The marshmallow fluff filling mimics store-bought flavor and creaminess but vanilla frosting works as a simpler option.
- Store filled cream pies refrigerated for several days; unfilled cookies freeze well and can be filled after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cream Pies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cream Pie | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 263mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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