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If you grew up loving Little Debbie Oatmeal Cream Pies, get ready for a delicious trip down memory lane! These homemade Oatmeal Cream Pies have the same soft, chewy cookies and fluffy marshmallow filling you remember, but better! Made from scratch with simple ingredients and no preservatives, they’re the ultimate nostalgic treat for both kids and adults alike.
Soft, Sweet, and Full of Childhood Memories
As a kid, nothing beat finding a Little Debbie Oatmeal Creme Pie tucked in my lunchbox. That soft, chewy cookie and sweet marshmallow filling were my favorite treat! These homemade Oatmeal Cream Pies bring back all the nostalgia, but taste even better than the original! They are soft, fluffy, and full of flavor, but made with simple and wholesome ingredients everyone will love. I can’t wait for you to give these a try!
Pair these oatmeal cookies with a Deli Style Turkey Sandwich, some crisp carrot sticks, and a tall glass of Strawberry Milk for a classic kid-approved school lunch!
❤️ Elise
Marshmallow Cream or Marshmallow Creme?
The Little Debbie Oatmeal Creme Pies company use the “creme” spelling, as a catchy title for its packaged cookies. It’s a word borrowed from French, which translates to “cream” in English but it basically means the same thing. The word “cream” is the most common term for what we’re describing here: a creamy, fluffy marshmallow buttercream filling, so for this copycat recipe we will use the spelling of “cream” but it’s really the same meaning.
Key Ingredients
For the Oatmeal Cookie Dough
- Butter – you’ll need one cup (or two cubes) of unsalted butter, softened to room temperature.
- Light brown sugar – one cup, packed brown sugar. You can use light or dark brown, but I prefer light for this recipe.
- Granulated sugar – another half cup of regular, white granulated sugar.
- Eggs – two large eggs
- Molasses – one tablespoon. Even just a little bit of molasses deepens the flavor of the oatmeal cookies.
- Vanilla – one and a half teaspoons vanilla extract.
- Quick oats – two cups of rolled oats or quick cooking oats.
- All-purpose flour – two cups, sifted and leveled.
- Baking powder – one teaspoon
- Baking soda – one teaspoon
- Salt – one teaspoon
- Cinnamon – three quarters of a teaspoon. The hint of warm spice elevates this snack to a real dessert.
Marshmallow Creme filling
- Butter – one cup, or two sticks, softened to room temperature.
- Marshmallow fluff – seven ounces, or one jar. You can find this near the marshmallows in the baking aisle of your grocery store.
- Powdered sugar – about one and a third cup, but you may need more or less, depending on your texture preference and how sweet you want the vanilla buttercream to taste.
- Vanilla extract – one teaspoon
How to Make Oatmeal Cream Pies
This is the best recipe to make in large batches, freeze, and then have on hand for snacks, parties, lunches, or gifts. Simply follow these easy steps and they come together quickly and easily!
- Prep the pans.
Line two large baking sheets with parchment paper. (Don’t skip this step – these cookies bake best on parchment!)
- Make the cookie dough.
In a stand mixer, beat the butter and sugars until light and fluffy. Add eggs one at a time, then mix in the molasses and vanilla. Stir in the oats.
- Add dry ingredients.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture until combined.
- Scoop and bake.
Use a cookie scoop to drop dough onto the lined baking sheets, leaving room for spreading. Bake at 350°F for about 10 minutes, until edges are golden.
- Cool the cookies.
Cool on the pan for 15 minutes, then transfer to a rack to cool completely.
- Make the filling.
Beat the butter until smooth, then mix in marshmallow cream and vanilla. Slowly add powdered sugar until light and fluffy.
- Assemble.
Spread a generous tablespoon of filling on the bottom of one cookie, then sandwich with another.
- Enjoy.
Enjoy your homemade oatmeal cream pies!
Serving and Storing
These cookies are delicious fresh, but I love them even more when they’ve been refrigerated! Store in an airtight container in the fridge for up to a week. You can also pop them in the freezer for up to two months. Thaw by setting the oatmeal cream pies out on the counter or putting them in the refrigerator.
Frequently Asked Questions
There’s no need to bring out the piping bags for this one. I just used a small spatula to frost the marshmallow buttercream to make it look like the traditional Oatmeal Cream Pie.
Quick oats help give these cookies their soft, chewy texture. Old-fashioned oats will make them thicker and heartier, but you can pulse them a few times in a food processor to create a similar texture.
Yes! The marshmallow filling can be made up to 2 days in advance. Keep it covered in the refrigerator, then let it soften slightly before spreading.
Nope! This dough is ready to bake right after mixing. If your kitchen is warm, a short 15-minute chill can help prevent excess spreading.
Use a piping bag or zip-top bag with the corner snipped off to neatly spread the filling. Gently press the top cookie to avoid squeezing the filling out.
READ MORE: 33+ Easy Dessert Ideas
More Tasty Oatmeal Dessert Recipes
If the way to your heart is a warm, freshly baked oatmeal cookie, you’re in luck, because we have SO many tried and true oatmeal dessert recipes to share with you. Try some of these favorites!
- Raspberry Oatmeal Bars
- Pumpkin Oatmeal Cookies
- Apple Oatmeal Cookies
- Healthy Oatmeal Cookies
- Picnic Cake
Bring a little taste of childhood back to your kitchen with these homemade Oatmeal Cream Pies! I’d love to hear what you think – be sure to leave a rating and comment if you make them! 🧡🚌
Oatmeal Cream Pies
Video
Ingredients
Oatmeal Cookies
- 1 cup butter,, softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 2 cups quick oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
Marshmallow Cream Filling
- 1 cup butter, , softened
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 1 ⅓ cup powdered sugar
Instructions
Oatmeal Cookies
- Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time. Mix in molasses and vanilla. Fold in quick oats. Set aside.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Slowly add to wet ingredients until combined. The dough will be soft.
- Use a cookie scoop to place even rounds onto parchment paper. Allow room for cookies to spread. Try to scoop an even number of cookies.
- Bake for 10 minutes, or until edges are golden brown and centers look set. Let cool completely before removing from pan.
Marshmallow Cream Filling
- While the cookies are cooling, make marshmallow cream filling. Use a mixer to cream butter until soft and fluffy. Fold in marshmallow cream and vanilla. Slowly add powdered sugar and blend until creamy.
- When cookies are cooled, carefully remove them from the baking sheets.
- Spoon a heaping tablespoon of marshmallow filling onto the bottom of one cookie.
- Place a second cookie on top of the cream to make a sandwich.
- Store extra cookies in an airtight container in the refrigerator.
Equipment
- Hand Mixer
Notes
- Don’t skip the parchment paper. The cookies won’t turn out as well if cooked directly on baking sheets.
- Using a large cookie scoop will make about 12 sandwiches. Using a standard cookie scoop will make 18 sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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