Homemade Oatmeal Cream Pies are soft and chewy and sandwiched with fluffy marshmallow cream filling. These are a thousand times better than the Little Debbie version!
If you loved classic Little Debbie oatmeal cream pies as a child, I urge you to try this homemade version. You get 2 super soft oatmeal cookies with a hint of cinnamon and brown sugar. Then in the middle, there’s sweet, creamy marshmallow frosting. The store-bought version is addictive, but these are more flavorful, chewier, and even more delicious.
Making Homemade Oatmeal Cream Pies
There are 2 parts to this recipe: the oatmeal cookies and the filling. I typically make the cookies the day before, then the frost and sandwich them together the next day. But you can easily make the recipe all the way through in one day if you prefer.
For the Oatmeal Cookies
For the oatmeal cookie recipe – I wanted them to be very soft and not too thick since we’re sandwiching them together. We’re therefore using melted butter and molasses for very soft cookies. As well, we’re using quick oats instead of old-fashioned oats since the original store-bought version uses smaller oats. You’ll notice that the dough is really quite sticky – this is normal and expected.
You’ll form the dough into balls about 1 tablespoon in size each (or a little smaller than a golf ball). I highly recommend using a cookie scoop when forming the dough into balls. This ensures that the cookies are uniform in size, which makes it easier for sandwiching. It also means that you won’t get sticky fingers (remember that the dough is quite sticky). The cookies will spread as they bake, so there’s no need to flatten them down. If you feel your cookies are spreading a little too thin for your liking, just pop the dough in the fridge for about 30 minutes. Conversely, if they aren’t flattening enough – just press the dough down slightly before baking.
For the Cream Filling
The cream filling is my favorite part. It’s creamy, fluffy, and complements the oatmeal cookies perfectly. It’s a simple marshmallow frosting made with butter, powdered sugar, marshmallow fluff, and a little whipping cream (or milk). I tried using just the marshmallow fluff on its own – but it was way too sticky for making Oatmeal Cream Pies, so the frosting is definitely necessary. Depending on how much cream filling you like – you may have a little leftover, but I’d always rather have extra if needed.
Homemade Oatmeal Cream Pies Storage, Freezing, and Make-Ahead Tips
These cookies can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days (although I doubt they’ll last this long). If your kitchen is warm, you may want to store them in the fridge. Unfrosted cookies can also be frozen. After the oatmeal cookies are fully cooled, place them in a freezer bag or freezer-safe container in single layers, with sheets of parchment paper in between each layer. Then thaw in the fridge. Do not freeze frosted Oatmeal Cream Pies.
More Delicious Oatmeal Cookies
- Oatmeal Raisin Cookies
- Oatmeal Pumpkin Cookies
- Breakfast Cookies
- Cranberry Chocolate Chip Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
Oatmeal Cream Pies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter melted
- 3/4 cup brown sugar light or dark is fine
- 1/2 cup white sugar
- 2 large eggs
- 2 tablespoons molasses or honey
- 2 teaspoons vanilla extract
- 3 cup quick oats
- 3/4 cups unsalted butter softened
- 1 - 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- one 7.5 oz jar marshmallow fluff
- 1-2 tablespoons cream or milk as needed
- Preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
- In a medium bowl whisk together the flour, cinnamon, baking soda, and salt.
- In a separate large bowl, beat together the melted butter, brown sugar and white sugar.
- Beat in the molasses, vanilla extract and eggs.
- With the mixer on low speed, mix the dry ingredients into the butter mixture. Then mix in the oats. The dough will be sticky.
- Spoon the dough into balls about 1 tablespoon of batter each (a little smaller than a golf ball) and place 2 inches apart on the lined cookie sheets. I highly recommend using a cookie scoop for uniform cookies.
- Bake 1 sheet at a time in the preheated oven for about 10 minutes, or until the tops are set. The cookies will spread as they bake. If you feel they're too thin, chill the dough in the fridge for 30 minutes. If the cookies aren't flattening as much as you'd like, flatten the dough balls slightly before baking.
- Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to continue cooling.
- In a large bowl, beat the butter until soft.
- Stir in 1 cup powdered sugar and the salt.
- Beat in the marshmallow fluff. Stir 1 tablespoon of cream (or milk), adding in a little extra powdered sugar or a little more cream as needed.
- Frost the bottom of 1 cooled cookie, and place a second cookie on top.