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Homemade Oatmeal Cream Pies: Better Than the Original

Homemade Oatmeal Cream Pies

Soft, perfectly spiced oatmeal cookies with a dreamy vanilla marshmallow filling. A nostalgic treat elevated with real ingredients and better texture than store-bought.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 18 cookies
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups All-purpose flour 188g
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • 1 cup Unsalted butter Softened (230g)
  • 1 cup Dark brown sugar Packed (200g)
  • ¼ cup Granulated sugar 50g
  • 2 Large Eggs Room temperature
  • 1 tbsp Unsulphured molasses Non-negotiable for flavor
  • 2 tsp Pure vanilla extract,
  • 3 cups Quick oats 240g (Not old-fashioned)
  • ¾ cup Unsalted butter Softened (170g)
  • 3 cups Confectioners’ sugar 360g
  • 1 jar Marshmallow creme 7oz
  • 1 tsp Pure vanilla extract
  • 1-2 tbsp Heavy cream or milk For consistency
  • 1 pinch Salt

Equipment

  • 2 Baking sheets Large size
  • 1 Parchment paper For lining sheets
  • 1 Medium mixing bowl, For dry ingredients
  • 1 Large mixing bowl For cookie dough
  • 1 Electric hand mixer Or stand mixer with paddle
  • 1 Cookie scoop 1.5 tablespoon size
  • 1 Wire cooling rack For cooling cookies
  • 1 Piping Bag With large round tip

Method
 

  1. Mix Dry: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  2. Cream Butter: Beat butter and both sugars on medium-high for 3-4 minutes until fluffy.
  3. Add Wet: Mix in eggs one at a time, then add molasses and vanilla extract.
  4. Combine: Gradually add dry ingredients on low speed; then fold in the quick oats.
  5. Chill: Cover and refrigerate dough for at least 30 minutes to prevent spreading.
  6. Prep Oven: Preheat to 350°F (177°C) and line sheets with parchment paper.
  7. Portion: Use 1.5 tbsp scoop, spacing dough 2-3 inches apart on sheets.
  8. Bake: Bake 9-10 mins until edges set but centers look slightly underdone.
  9. Cool: Cool on sheets for 5 mins, then move to wire racks to cool completely.
  10. Make Filling: Beat butter until smooth (2 mins). Add sugar 1 cup at a time.
  11. Finish Filling: Mix in marshmallow creme, vanilla, salt, and cream; beat for 2-3 mins.
  12. Assemble: Pipe 1.5 tbsp filling on flat side of half the cookies; top with remaining cookies.

Notes

  • Don’t Overbake: The most important tip for a soft cookie is to remove them when the edges are just golden but the centers still look slightly underdone. They will firm up as they cool on the baking sheet.
  • The "Better on Day 2" Secret: These oatmeal cream pies actually taste better the next day! The moisture from the cream filling softens the oats even more, creating that perfect "store-bought" texture but with fresh ingredients.
  • Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, but let them come to room temperature before eating for the best texture.
  • Freezing: You can freeze these for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature for about an hour.
  • Oats: Use quick oats for the most authentic texture. If you only have old-fashioned oats, pulse them in a food processor 2-3 times until they are smaller, but not quite a powder.