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
Scale
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.
