If you’re dreaming of a nostalgic, tender, and sweet treat that brings smiles with every bite, this Oatmeal Cream Pies Recipe is just what you need. These delightful sandwich cookies combine perfectly chewy oatmeal cookies with a luscious, fluffy cream filling that’s both simple and irresistible. With the comforting warmth of cinnamon and molasses in the cookies balanced by a light, marshmallow-infused frosting, each pie delivers a homemade charm that feels like a warm hug. Whether you’re baking for family, friends, or yourself, this recipe turns ordinary ingredients into extraordinary moments of joy.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a key role in building the rich flavors and textures that make these Oatmeal Cream Pies Recipe truly unforgettable. From the rolled oats providing chew and heartiness, to the cinnamon adding that cozy spice, everything works together to create the perfect cookie base, while the cream filling balances it out with sweet, creamy delight.
- Rolled oats (3 cups): Use instant or old fashioned oats for the ideal chew and rustic texture.
- All-purpose flour (1 2/3 cups): Provides the structure necessary for soft, yet sturdy cookies.
- Ground cinnamon (1 ½ teaspoons): Adds a cozy warmth that lifts the flavor.
- Baking soda (½ teaspoon): Helps the cookies rise just right for a tender crumb.
- Salt (½ teaspoon): Enhances and balances all the sweet flavors.
- Unsalted butter (1 cup, softened): Ensures a rich, creamy dough that bakes into soft cookies.
- Brown sugar (1 ¼ cups, packed): Gives depth and moistness with its natural molasses content.
- Granulated sugar (½ cup): Adds that clean sweetness and light texture.
- Eggs (2 large, room temperature): Bind everything together beautifully for a consistent dough.
- Molasses (1 ½ tablespoons, unsulfured): Offers a hint of robust, smoky sweetness that’s essential for classic oatmeal flavor.
- Vanilla extract (1 ½ teaspoons): Brings warmth and rounds out all the flavors.
- Additional unsalted butter (1 ½ cups, softened): For the filling—makes the cream silky and rich.
- Marshmallow crème (1 7-ounce container): Adds a light, fluffy texture and that irresistible marshmallow sweetness to the cream filling.
- Powdered sugar (2 cups): Sweetens and thickens the frosting for the perfect spreadable consistency.
- Clear vanilla extract (½ teaspoon): Keeps the cream’s color pure while adding subtle flavor.
- A couple of pinches of salt: Balances the sweetness in the cream.
How to Make Oatmeal Cream Pies Recipe
Step 1: Preparing the Oatmeal Cookie Dough
The magic begins by mixing your dry ingredients—rolled oats, flour, cinnamon, baking soda, and salt—until evenly combined. In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy and light, which usually takes about 3 to 5 minutes with an electric mixer. Next, gradually beat in the eggs, molasses, and vanilla extract. Slowly fold the dry ingredients into the wet mixture until everything is just combined. The dough should be thick and rustic, promising that perfect chewy texture in every cookie.
Step 2: Baking the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into rounded tablespoons and place each dollop spaced well apart because the cookies will spread slightly as they bake. Flatten them gently with the back of a spoon or your fingers for an even bake. Slide them into the oven and bake for about 10 minutes, or until golden brown around the edges and soft in the center. Let them cool completely on a wire rack, which is crucial to prevent the cream filling from melting when assembled.
Step 3: Making the Marshmallow Cream Filling
While the cookies cool, it’s time to whip up the filling. Beat the softened butter until creamy, then add the marshmallow crème and mix until smooth and airy. Gradually sift in the powdered sugar, beating continuously to ensure a fluffy consistency without lumps. Finally, stir in the clear vanilla extract and a pinch of salt to balance the sweetness perfectly. Your filling should be light, creamy, and just sticky enough to sandwich those cookies together beautifully.
Step 4: Assembling the Cream Pies
Pair up your cookies by size to make sure your pies look uniform, then generously spread a dollop of the marshmallow cream filling onto the flat side of one cookie. Gently sandwich it with its partner, pressing lightly but firmly enough to spread the filling out to the edges. Repeat with the remaining cookies. After assembling, it’s best to let the pies rest for at least 30 minutes so the flavors meld and the filling firms up just a bit.
How to Serve Oatmeal Cream Pies Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of melted dark chocolate over the top of each pie can add a touch of elegance and an irresistible finishing touch. If you want a bit of color and texture, consider rolling the edges of the cream filling in finely chopped toasted pecans or shredded coconut for a fun twist.
Side Dishes
These oatmeal cream pies shine best with a cold glass of milk, but they also pair wonderfully with hot beverages like chai tea or a creamy latte, making them perfect for cozy afternoons or dessert after a hearty meal. For a more indulgent spread, serve alongside vanilla ice cream or fresh berries to balance the rich sweetness.
Creative Ways to Present
For parties or special occasions, stack the oatmeal cream pies on a decorative cake stand for a show-stopping dessert display. Wrap each pie in parchment paper tied with a ribbon and present them as sweet gifts for friends and family. You can also cut them into smaller squares for bite-sized treats that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Oatmeal Cream Pies Recipe leftovers keep wonderfully when stored in an airtight container at room temperature for up to 3 days. To keep the cookies from getting soggy, place parchment paper between layers if stacking. This way, they maintain their chewy texture and fluffy filling without any mess.
Freezing
You can freeze these cream pies for longer storage by wrapping each assembled pie tightly in plastic wrap and then placing them in a freezer-safe container or bag. Frozen oatmeal cream pies stay fresh for up to 3 months. Let them thaw in the refrigerator overnight before serving to keep that perfect filling consistency.
Reheating
Since these pies are best enjoyed at room temperature, avoid microwaving. Instead, remove from the fridge or freezer and allow them to come to room temperature naturally. This will bring back the soft chewiness of the cookies and the creamy texture of the filling without melting it away.
FAQs
Can I use quick oats instead of rolled oats?
While rolled oats offer the best texture for oatmeal cream pies, quick oats can be used in a pinch. However, expect a softer, less chewy cookie, since quick oats are thinner and cook faster.
Is it necessary to use unsalted butter?
Using unsalted butter gives you control over the salt content, but if you only have salted butter, you can still use it—just reduce or omit the additional salt in the recipe to keep flavors balanced.
How do I make the filling less sweet?
If you prefer a less sweet filling, reduce the powdered sugar slightly or add a tablespoon of cream cheese to add a tangy balance without losing the marshmallow fluffiness.
Can I make these pies gluten free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup and ensure your oats are certified gluten-free. This way, you’ll still enjoy that classic Oatmeal Cream Pies Recipe flavor with no compromises.
What’s the best way to store assembled pies if I plan to make them a day ahead?
Store fully assembled pies in an airtight container in the refrigerator. Bring them to room temperature before serving for the best texture, as refrigeration firms up the filling and cookies.
Final Thoughts
Making this Oatmeal Cream Pies Recipe is like wrapping warm memories into every bite. It’s an experience that brings simple ingredients to life in the most delightful way, perfect for sharing with loved ones or treating yourself. I can’t wait for you to try it and discover your own favorite moments with these charming, chewy, creamy sandwiches!
Print
Oatmeal Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 oatmeal cream pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched with a creamy marshmallow filling. This classic homemade treat combines the warmth of cinnamon-spiced oats with a sweet, fluffy center, perfect for satisfying nostalgic dessert cravings or sharing with family and friends.
Ingredients
Dry Ingredients
- 3 cups rolled oats (instant or old fashioned)
- 1 2/3 cups white all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- 1 cup unsalted butter (softened to room temperature)
- 1 ¼ cups brown sugar (packed, light or dark)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 ½ tablespoons molasses (unsulfured)
- 1 ½ teaspoons vanilla extract
Cream Filling
- 1 ½ cups unsalted butter (softened to room temperature)
- 1 ½ cups marshmallow crème (7-ounce container)
- 2 cups powdered sugar
- ½ teaspoon clear vanilla extract
- Two pinches of salt
Instructions
- Prepare the dry ingredients: In a medium bowl, combine rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt. Whisk together to evenly distribute all the dry components. Set aside.
- Make the cookie dough: In a large mixing bowl, cream the softened 1 cup of unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add molasses and vanilla extract, mixing until smooth. Gradually add the dry oat mixture to the wet ingredients and stir until just combined to form the cookie dough.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop the cookie dough by rounded tablespoons onto the sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and allow cookies to cool completely on wire racks.
- Prepare the cream filling: In a clean mixing bowl, beat the softened 1 ½ cups of unsalted butter until pale and fluffy. Add the marshmallow crème, powdered sugar, clear vanilla extract, and two pinches of salt. Beat the mixture until smooth and creamy.
- Assemble the oatmeal cream pies: Once cookies are fully cooled, spread a generous amount of cream filling onto the flat side of one cookie. Sandwich with a second cookie, pressing gently to spread the filling evenly to the edges. Repeat with remaining cookies and filling.
- Serve and store: Enjoy immediately or store the oatmeal cream pies in an airtight container at room temperature for up to 3 days for best freshness.
Notes
- You can use either instant or old-fashioned rolled oats based on personal preference for texture.
- For a deeper flavor, molasses is key but can be omitted if unavailable, though it impacts the cookie’s characteristic taste.
- Make sure cookies are fully cooled before adding the filling to prevent melting or sliding.
- Store oatmeal cream pies in an airtight container to maintain softness of cookies and filling.
- Optional: chill assembled pies for 15 minutes before serving if you prefer a firmer filling.
