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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!

Plate of oatmeal cream pie cookies

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.

Oatmeal cookies with frosting on a wire rack.

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.

If you’d prefer – these are also delicious with a cream cheese frosting or even chocolate frosting in the middle.

Stack of 3 oatmeal sandwich cookies with a glass of milk.

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

Stack of oatmeal cream pies with a bite taken out of the top cookie.

Recipe

Oatmeal Cream Pies

4.93 from 13 votes
These homemade oatmeal cream pies are soft and chewy and sandwiched with fluffy marshmallow cream filling. 1000x better than the Little Debbie version.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 20 sandwich cookies

Ingredients
  

Oatmeal Cookies

  • 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

Cream Filling

  • 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
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Instructions
 

Oatmeal Cookies

  • 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.

Cream Filling

  • 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.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. 
Baked and unfrosted oatmeal cookies can be frozen for up to 6 months. 
Keyword Homemade LIttle Debbie Oatmeal Cream PIes, Oatmeal Cream Pies

Nutrition

Calories: 350kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 61mgSodium: 126mgPotassium: 107mgFiber: 1gSugar: 29gVitamin A: 523IUCalcium: 27mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

 

Fiona

Fiona blogs over at Just So Tasty where she shares easy, classic recipes for desserts & sweet treats. A peanut butter lover, chocolate connoisseur, and sprinkle addict - she hopes to make your life sweeter, one cookie at a time. She also teaches yoga, because life is all about balance.

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Comments

  1. Brook says:

    As a Canadian I have to thank you. They discontinued little Debbie’s in Canada and I’ve been craving these for over a year. They are so good as it but I think I may have messed up on the Fluff somehow it tastes a little too buttery for me. Would I be able to reduce the butter? I’m not a good baker so this could totally be an error on my part. Was just wondering if you had any suggestions? Thank you again this is definitely helping my cravings lol.

    1. Kristin Maxwell says:

      The great thing about frosting is that it’s very forgiving. You could play around with adjusting the amounts to your liking. Keep in mind that adding less butter could potentially make the frosting too thin, so you may need to add more powdered sugar.

  2. Paula says:

    Is the marshmallow fluff on my oatmeal and my chocolate chip cookies they were wonderful sending some to Indiana to my daughter and granddaughter

  3. Cheyanne says:

    SO GOOD! Thank you for blessing us with this recipe.

    1. Kristin says:

      You are so welcome Cheyanne! Thank you for dropping by.
      K.

    2. Kristin says:

      You are so welcome Cheyanne! Thanks for stopping by.

  4. Angela says:

    My son has always loved Little Debbie oatmeal cream pies, but we will NEVER buy them again! OMG these taste AH-MAZING! Wow!!! Thanks so much for this recipe!

    1. Kristin says:

      You are so welcome Angela! Thanks for stopping by.

    2. Noemie says:

      Yeah looks like a great recipe, im gonna try to make them for a bake sale and really hope there good ツ