I made Homemade Oatmeal Cream Pies that are way better than the boxed ones and I can’t stop sneaking them from the fridge.

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I’m obsessed with Oatmeal Cream Pies in a disgusting, honest way. I love how the soft cookie hugs ridiculous marshmallow-y filling, and the crumbs stick to my shirt.

I crave Homemade Oatmeal that still tastes slightly grainy, with old fashioned rolled oats and packed dark brown sugar singing together. I’ll take a thumb-sized bite, then another.

And I never judge anyone who eats two for breakfast. These are not polite cookies.

They’re ridiculous, gooey, loud, and exactly what I want when nothing else will do. Worth the mess, every messy, sticky, unapologetic bite.

No regrets. Ever.

Bring napkins and indulge.

Ingredients

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Unsalted butter: basically makes cookies rich, soft, and totally buttery.
Dark brown sugar: it’s moist, adds depth and molasses-y warmth.
Granulated sugar: gives subtle sweetness and slight crisp edge.
Large egg: binds everything together and adds a little lift.
Vanilla extract: simple, cozy aroma that ties flavors together.
Molasses: deep, slightly bitter sweetness and classic old fashioned vibe.
All purpose flour: the structure, keeps cookies from falling apart.
Baking soda: it’s the lift agent that keeps them airy.
Fine salt: balances sweetness and brings out all flavors.
Ground cinnamon: warm spice note, cozy and comforting.
Rolled oats: hearty chew and rustic texture you’ll actually notice.
Chopped walnuts or pecans: crunch, nuttiness, optional but worth it.
Filling butter: makes the cream filling lush and spreadable.
Vegetable shortening: keeps filling stable and fluffy at room temp.
Confectioners sugar: smooth sweetness and that silky frosting feel.
Marshmallow creme: gooey, pillowy sweetness that’s classic in these.
Filling vanilla: little boost of flavor so it’s not flat.
Milk or cream: loosens filling to just the right spreadability.
Pinch of salt: cuts sweetness and sharpens the filling flavors.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

1 tablespoon molasses

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1 1/2 cups old fashioned rolled oats

1/2 cup chopped walnuts or pecans (optional)

For the filling: 1/2 cup unsalted butter, softened

For the filling: 1/4 cup vegetable shortening

For the filling: 2 1/2 to 3 cups confectioners sugar

For the filling: 1 cup marshmallow creme (fluff)

For the filling: 1 teaspoon vanilla extract

For the filling: 1 to 2 tablespoons milk or heavy cream

For the filling: pinch of salt

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or silicone mats.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed dark brown sugar and 1/2 cup granulated sugar until light and fluffy, scraping the bowl once or twice.

3. Beat in 1 large egg, 1 tablespoon vanilla extract and 1 tablespoon molasses until well combined.

4. Whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon; stir the dry mix into the butter mixture until just combined.

5. Fold in 1 1/2 cups old fashioned rolled oats and 1/2 cup chopped walnuts or pecans if using. Dough will be soft and a little sticky, that is fine.

6. Drop dough by rounded tablespoonfuls (or use a small cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Flatten each mound slightly with the back of a spoon because these cookies do not spread a lot.

7. Bake 10 to 12 minutes or until edges are set and just beginning to brown. Do not overbake, they should still feel a bit soft in the center. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

8. While cookies cool make the filling: beat 1/2 cup softened unsalted butter with 1/4 cup vegetable shortening until smooth. Gradually add 2 1/2 to 3 cups confectioners sugar, then beat in 1 cup marshmallow creme, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk or heavy cream to reach a thick but spreadable consistency. Taste and add more sugar or a splash of milk as needed.

9. Pair cookies by size. Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie, then sandwich with its match. Press gently to spread the filling to the edges.

10. Let sandwiches set for 30 minutes for the filling to firm up, then serve or store in an airtight container at room temperature up to 3 days, or refrigerate for up to a week. If you like them softer, microwaving a cookie for 5 seconds makes the marshmallow extra gooey.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Medium bowl for dry ingredients
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Small cookie scoop or tablespoon and a spoon to flatten cookies
9. Wire cooling rack
10. Mixing spatula or small offset spatula for spreading the filling

FAQ

Q: Can I make the cookies ahead of time?

A: Yes. Bake and cool the oatmeal cookies, then store them airtight at room temp for up to 3 days or freeze for up to 2 months. If frozen, thaw fully before filling so the cream doesn't melt and leak.

Q: My filling is too stiff or too runny, how do I fix it?

A: If it’s too stiff, add 1 teaspoon of milk at a time until it loosens. If it’s too runny, add more confectioners sugar a little at a time. Beat well after each addition so you don't overdo it.

Q: Can I skip the nuts or use something else?

A: Sure, nuts are totally optional. You can skip them or swap for toasted coconut, chocolate chips, or raisins depending on what you like. Keep in mind mix-ins change texture and baking time a tiny bit.

Q: How do I get even sized cookies for sandwiching?

A: Use a cookie scoop or measure tablespoons of dough and drop onto the sheet. Flatten slightly so they're all similar. Same size cookies make sandwiching way easier and look nicer.

Q: Do I have to use marshmallow creme in the filling?

A: The marshmallow creme gives that classic fluffy, slightly sticky filling. You can replace it with more butter and confectioners sugar for a plain buttercream, but the texture and flavor will be different.

Q: Any tips for preventing spread while baking?

A: Chill scooped dough 15 to 30 minutes before baking and make sure your butter isn't too soft. Also bake on a lined or lightly greased sheet and give cookies room to breathe on the pan so they don't merge.

Homemade Oatmeal Cream Pies Recipe Substitutions and Variations

Unsalted butter (cookies or filling): swap with equal parts vegan butter or brown butter if you want nuttier flavor, or use 3/4 cup coconut oil for the cookie dough but chill the dough well cause it’s softer.
All purpose flour: use whole wheat pastry flour 1:1 for a slightly nuttier, softer bite, or use a gluten free 1:1 baking blend if you need GF, but the texture may be a tad more crumbly.
Marshmallow creme (filling): replace with 3 cups mini marshmallows melted with 1 to 2 tbsp milk or light corn syrup, or make a simple fluff by folding 1 cup extra sifted confectioners sugar into 1 cup softened butter and 1 tsp vanilla for a denser, less sweet filling.
Vegetable shortening (filling): sub with an equal amount of more butter for richer taste, or use 3/4 cup coconut oil at room temp if you want dairy free, just be aware coconut will add a mild coconut note.

Pro Tips

1. Chill the dough 15 minutes if it’s too soft before scooping, it makes rounder cookies and keeps them from flattening in the oven. If you forget, just work with slightly smaller scoops and flatten less.

2. Toast the oats and nuts briefly in a dry skillet until fragrant, let them cool. It adds a deeper, nuttier flavor and stops the filling from getting soggy.

3. When filling, pipe the marshmallow buttercream in the center then press the top cookie straight down once, dont twist. Twisting squeezes the filling out the sides and makes a mess.

4. If your filling seems too sweet or stiff, add a tiny pinch of salt or a teaspoon of lemon juice to balance it, or a splash more milk to loosen. Store sandwiches in a single layer with parchment between them so they dont stick.

Homemade Oatmeal Cream Pies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Homemade Oatmeal Cream Pies that are way better than the boxed ones and I can't stop sneaking them from the fridge.

Servings

servings

Calories

331

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Medium bowl for dry ingredients
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
6. Measuring cups and spoons
7. Whisk and rubber spatula
8. Small cookie scoop or tablespoon and a spoon to flatten cookies
9. Wire cooling rack
10. Mixing spatula or small offset spatula for spreading the filling

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1 1/2 cups old fashioned rolled oats
1/2 cup chopped walnuts or pecans (optional)
For the filling: 1/2 cup unsalted butter, softened
For the filling: 1/4 cup vegetable shortening
For the filling: 2 1/2 to 3 cups confectioners sugar
For the filling: 1 cup marshmallow creme (fluff)
For the filling: 1 teaspoon vanilla extract
For the filling: 1 to 2 tablespoons milk or heavy cream
For the filling: pinch of salt

Directions

Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or silicone mats.
In a large bowl cream 1 cup softened unsalted butter with 1 cup packed dark brown sugar and 1/2 cup granulated sugar until light and fluffy, scraping the bowl once or twice.
Beat in 1 large egg, 1 tablespoon vanilla extract and 1 tablespoon molasses until well combined.
Whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon; stir the dry mix into the butter mixture until just combined.
Fold in 1 1/2 cups old fashioned rolled oats and 1/2 cup chopped walnuts or pecans if using. Dough will be soft and a little sticky, that is fine.
Drop dough by rounded tablespoonfuls (or use a small cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Flatten each mound slightly with the back of a spoon because these cookies do not spread a lot.
Bake 10 to 12 minutes or until edges are set and just beginning to brown. Do not overbake, they should still feel a bit soft in the center. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool make the filling: beat 1/2 cup softened unsalted butter with 1/4 cup vegetable shortening until smooth. Gradually add 2 1/2 to 3 cups confectioners sugar, then beat in 1 cup marshmallow creme, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk or heavy cream to reach a thick but spreadable consistency. Taste and add more sugar or a splash of milk as needed.
Pair cookies by size. Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie, then sandwich with its match. Press gently to spread the filling to the edges.
Let sandwiches set for 30 minutes for the filling to firm up, then serve or store in an airtight container at room temperature up to 3 days, or refrigerate for up to a week. If you like them softer, microwaving a cookie for 5 seconds makes the marshmallow extra gooey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.