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Two stacked Oatmeal Cream Pies next to a leaning Oatmeal Cream Pie cookie.
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5 from 1 vote

Oatmeal Cream Pies

These Oatmeal Cream Pies are reminiscent of the cherished Little Debbie's version. The soft, chewy oatmeal cookies with a marshmallow cream filling are a timeless favorite.
Prep Time20 minutes
Cook Time10 minutes
Cooling Time15 minutes
Total Time45 minutes
Course: cookies
Cuisine: American
Keyword: Little Debbie Oatmeal Cream Pies, Oatmeal Cream Pies
Servings: 18
Calories: 413kcal
Author: Elise Donovan

Equipment

  • Hand Mixer

Ingredients

Oatmeal Cookies

Marshmallow Cream Filling

Instructions

Oatmeal Cookies

  • Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
    Cookie sheet with parchment paper.
  • Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
    Mixing bowl with creamed butter and sugars.
  • Add eggs one at a time. Mix in molasses and vanilla. Fold in quick oats. Set aside.
    Mixing bowl with eggs and oats in cookie dough mix.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
    Bowl with dry ingredients whisked.
  • Slowly add to wet ingredients until combined. The dough will be soft.
    Mixing bowl with Oatmeal Cream Pie cookie dough.
  • 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.
    Cookie sheet with parchment paper and oatmeal cookie scoops.
  • Bake for 10 minutes, or until edges are golden brown and centers look set. Let cool completely before removing from pan.
    Baked Oatmeal Cookies on a cooling rack.

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.
    Mixing bowl with creamed butter and sugar.
  • When cookies are cooled, carefully remove them from the baking sheets.
    Mixing bowl with marshmallow cream frosting.
  • Spoon a heaping tablespoon of marshmallow filling onto the bottom of one cookie.
    Spread marshmallow cream frosting on top of an oatmeal cookie.
  • Place a second cookie on top of the cream to make a sandwich.
    Oatmeal Cream Pie cookie next to frosting spatula.
  • Store extra cookies in an airtight container in the refrigerator.

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

Calories: 413kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 364mg | Potassium: 116mg | Fiber: 1g | Sugar: 34g | Vitamin A: 657IU | Vitamin C: 0.003mg | Calcium: 38mg | Iron: 1mg