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Oatmeal Cream Pies
5 from 2 votes

Oatmeal Cream Pies

These Oatmeal Cream Pies are reminiscent of the cherished Little Debbie's version. The soft, chewy oatmeal cookies with a marshmallow cream filling are a timeless favorite.

Prep Time
20 mins
Cook Time
10 mins
Cooling Time
15 mins
Total Time
45 mins
Servings: 18
Calories: 413 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Oatmeal Cookies
  • 1 cup butter softened
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 egg
  • 1 tablespoon molasses
  • 1 ½ teaspoons vanilla extract
  • 2 cups quick oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
Marshmallow Cream Filling
  • 1 cup butter softened
  • 7 ounces marshmallow creme fluff
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup powdered sugar

Instructions

Oatmeal Cookies
    Cup of Yum
  1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
  2. Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time. Mix in molasses and vanilla. Fold in quick oats. Set aside.
  4. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  5. Slowly add to wet ingredients until combined. The dough will be soft.
  6. Use a cookie scoop to place even rounds onto parchment paper. Allow room for cookies to spread. Try to scoop an even number of cookies.
  7. Bake for 10 minutes, or until edges are golden brown and centers look set. Let cool completely before removing from pan.
Marshmallow Cream Filling
  1. While the cookies are cooling, make marshmallow cream filling. Use a mixer to cream butter until soft and fluffy. Fold in marshmallow cream and vanilla. Slowly add powdered sugar and blend until creamy.
  2. When cookies are cooled, carefully remove them from the baking sheets.
  3. Spoon a heaping tablespoon of marshmallow filling onto the bottom of one cookie.
  4. Place a second cookie on top of the cream to make a sandwich.
  5. Store extra cookies in an airtight container in the refrigerator.

Notes

  •  
  • Don't skip the parchment paper. The cookies won't turn out as well if cooked directly on baking sheets. 
  • Using a large cookie scoop will make about 12 sandwiches. Using a standard cookie scoop will make 18 sandwiches. 

Nutrition Information

Calories 413kcal (21%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 72mg (24%) Sodium 364mg (15%) Potassium 116mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 657IU (13%) Vitamin C 0.003mg (0%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 413

% Daily Value*

Calories 413kcal 21%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 364mg 15%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 657IU 13%
Vitamin C 0.003mg 0%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.