Secret ingredient homemade cream filling sandwiched between soft, chewy oatmeal cookies create the best oatmeal cream pie on this planet. Little Debbie would be proud!
My husband Eric’s first love was oatmeal cream pies. It was a tall order to recreate his childhood favorite dessert. But this recipe proves that homemade oatmeal cream pies can be better than the store-bought ones. Husband approved!
Looking for more comforting desserts? Try my Pumpkin Bars!
Why This Oatmeal Cream Pie Recipe Is the Best!
The Cookies
- Soft, chewy perfection. These cookies are oh-so moist and tender, soft as can be, chewy and not too thin – just like oatmeal cookies should be.
- Familiar molasses, warm baking spice flavor. Just like the original, these cookies have molasses and a touch of warm baking spice.
The Cream Filling
- Secret ingredient! Looking for that signature cream filling taste in oatmeal cream pies? The secret ingredient is marshmallow fluff whipped into a classic vanilla buttercream. It’s exactly what Little Debbie ordered.
- Creamy, not too thick, not too thin texture. This frosting filling recipe is creamy but not too thick, just like the classic!
Oatmeal Cream Pie Ingredients
Oatmeal Cookies
- Old-fashioned rolled oats – do not use quick oats or steel cut oats.
- All-purpose flour – flour is the base for our oatmeal cookies.
- Dark brown sugar – dark brown sugar adds that distinctive molasses taste in oatmeal cream pies, as well as their soft texture!
- Unsalted butter – butter adds richness and tenderness.
- Large eggs – eggs add structure.
- Molasses – molasses adds that distinctive taste to oatmeal cream pie cookies.
- Vanilla extract – vanilla extract adds flavor.
- Corn starch – corn starch creates chewy, thicker cookies.
- Baking soda – baking soda helps cookies rise and then spread.
- Salt – salt adds flavor.
- Ground cinnamon – cinnamon adds warm flavor.
- Allspice – allspice adds warm flavor.
Cream Filling
- Unsalted butter – butter creates a buttercream!
- Powdered sugar – powdered sugar creates a buttercream frosting texture.
- Marshmallow fluff – fluff adds that distinctive slightly sticky texture and hint of marshmallow flavor in oatmeal cream pies.
- Heavy cream – heavy cream thins out the buttercream a bit.
- Vanilla extract – vanilla adds flavor.
- Salt – salt adds flavor.
How to Make Oatmeal Cream Pies
This oatmeal cream pi recipe is worth every step!
- Cream.
In the bowl of a mixer, cream together 2 sticks butter and brown sugar until light and fluffy.
- Wet ingredients.
Add eggs, molasses, and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
- Dry ingredients.
In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, cinnamon, allspice, and oats) until well-combined.
- Add dry to wet.
Add dry ingredients to wet ingredients, and mix until just combined, scraping down the sides of the bowl as needed.
- Chill.
Wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
- Form.
Preheat oven to 375 degrees. Line a baking sheet with a Silpat or parchment paper. Form 2 tablespoons dough balls, placing on baking sheet at least 2 inches apart.
- Bake.
Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack.
- Repeat.
Repeat for consecutive batch(es)! Let cookies completely cool before adding filling.
- Frosting filling.
In the bowl of a mixer, whip together butter, marshmallow, vanilla and salt until well combined, about 1-2 minutes. Some marshmallow will stick to the sides of the bowl, so you’ll need to stop the mixer and scrap down the sides a few times.
- Whip.
Add powdered sugar, and whip for an additional minute.
- Frost.
Add 2 tablespoons of cream, whipping for 30 seconds until fluffy and combined. If you prefer looser filling, add an additional tablespoon of cream, and whip again.
- Assemble.
Find 2 cookies that are roughly the same shape. Add a tablespoon or so of filling to the bottom of 1 cookie and sandwich the other cookie on top of the filling. Repeat until the cookies are gone!
Frequently Asked Questions (FAQs)
Store oatmeal cream pies in an airtight container for 3-4 days at room temperature or a week in the refrigerator.
Yes! Freeze them in a freezer safe bag or container for 3 months. Thaw at room temperature and enjoy within 2 days.
Absolutely! Fold in 1 cup of either mix-in before chilling dough.
More Cookie & Pie Recipes You’ll Love
Best Ever Oatmeal Cream Pie
Equipment
- Stand mixer
Ingredients
Oatmeal Cookies
- 2 cups old-fashioned rolled oats, do not substitute quick oats
- 1 ¾ cup all-purpose flour
- 1 ½ cups dark brown sugar, packed
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
Filling
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cup powdered sugar
- ⅓ cup marshmallow fluff
- 2 tablespoons heavy cream, or 3 tablespoons if you prefer a looser filling
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Cookies
- In the bowl of a mixer, cream together 2 sticks butter and brown sugar until light and fluffy.
- Add eggs, molasses, and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, cinnamon, allspice, and oats) until well-combined.
- Add dry ingredients to wet ingredients, and mix until just combined, scraping down the sides of the bowl as needed.
- Wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
- Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper. Form 2 tablespoons dough balls, placing on baking sheet at least 2 inches apart.
- Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack.
- Repeat for consecutive batch(es)! Let cookies completely cool before adding filling.
Frosting Filling
- In the bowl of a mixer, whip together butter, marshmallow, vanilla and salt until well combined, about 1-2 minutes. Some marshmallow will stick to the sides of the bowl, so you’ll need to stop the mixer and scrap down the sides a few times.
- Add powdered sugar, and whip for an additional minute.
- Add 2 tablespoons of cream, whipping for 30 seconds until fluffy and combined. If you prefer looser filling, add an additional tablespoon of cream, and whip again.
Assembly
- Find 2 cookies that are roughly the same shape. Add a tablespoon or so of filling to the bottom of 1 cookie and sandwich the other cookie on top of the filling. Repeat until the cookies are gone!
Video
Notes
- If you like a lot of frosting filling, I recommend doubling the frosting recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
