Description
These homemade oatmeal cream pies are a delightful copycat of the classic snack, featuring soft, chewy oatmeal cookies sandwiching a thick, creamy filling. With warm cinnamon notes and optional molasses for authentic depth, these pies bring nostalgic bakery flavors right into your kitchen. Perfect for snacking or sharing, they combine a tender cookie texture with a fluffy, sweet filling that can be customized with marshmallow creme for that classic experience.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon molasses (optional)
- 1 cup old-fashioned rolled oats
Filling
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
- 2 tablespoons marshmallow creme (optional)
Instructions
- Make two components: Prepare soft chewy oatmeal cookies and thick creamy filling to sandwich together once cooled for best texture.
- Prep your tools and oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and have a cookie scoop ready for uniform cookie sizing.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt until combined.
- Cream butter and sugar: In a large bowl or stand mixer, beat softened butter with brown sugar until light and fluffy for tender cookie texture.
- Add eggs and vanilla: Beat in the egg and vanilla extract until smooth and combined.
- Incorporate molasses (optional): Mix in molasses now if using to deepen the classic oatmeal cream pie flavor.
- Combine dry and wet ingredients: Add dry mixture to wet ingredients and stir until no flour streaks remain.
- Fold in oats: Mix rolled oats into the dough evenly distributing.
- Check dough texture: Dough should be soft but scoopable; if too warm or runny, chill in fridge for 15–20 minutes.
- Portion and bake: Scoop about 1 1/2 tablespoons dough per cookie onto baking sheets, spacing cookies 2 inches apart. Bake 8–11 minutes until edges are set and centers slightly underdone for soft texture.
- Cool cookies: Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make filling: Beat softened butter until creamy. Gradually add powdered sugar and continue beating until fluffy. Mix in vanilla extract.
- Add milk or cream: Add milk or cream a little at a time until filling is thick, spreadable but holds shape.
- Add marshmallow creme (optional): For a classic fluffy filling, beat in marshmallow creme fully blended.
- Assemble pies: Pair cookies by size. Place one cookie bottom-side up, spread or pipe filling on top. Top with matching cookie and gently press edges until filling reaches the edges.
- Set and serve: Let assembled oatmeal cream pies sit 10–15 minutes to let filling settle for clean bites. Enjoy immediately or store covered to keep soft.
Notes
- Use old-fashioned rolled oats for best chewy texture; quick oats can be used but change texture.
- Softened butter is key—too cold prevents mixing; too melted makes cookies spread excessively.
- Optional molasses adds authentic deeper flavor reminiscent of classic store-bought pies.
- Adjust filling texture by adding more butter for richness or marshmallow creme for fluffiness.
- Pull cookies from oven when slightly underdone in center for optimal softness after cooling.
- Store assembled pies covered at room temperature to maintain softness up to several days.
