These homemade oatmeal cream pies cookies are soft and chewy with a rich, creamy marshmallow frosting filling. A nostalgic childhood treat better than Little Debbie!
More cookie recipes we love that are sandwiched together include chocolate whoopie pies, homemade Oreo cookies and pumpkin whoopie pies.
Table of Contents
Homemade Oatmeal Cream Pies
Oatmeal cream pies were one of my childhood lunchbox favorites. When I saw this recipe in my friend Megan’s new cookbook, I couldn’t wait to make them at home. The oats make the cookies soft and chewy, while the frosting adds sweetness and the warm nutmeg and cinnamon flavor.
These oatmeal cream pie cookies taste so nostalgic and are even better than the famous Little Debbie cream pies. Between the delicious oatmeal cookies and sweet marshmallow frosting, every bite of this copycat recipe is perfection!
How to Make Oatmeal Cream Pies
I love that these cookies are simple and delicious. They are the perfect holiday dessert and are one of my favorite Christmas cookies to bring to a cookie exchange.
- Make the dough. Combine the butter, brown sugar and granulated sugar in a large mixing bowl. Beat on medium speed until creamy. Add in the egg and vanilla and beat until free of lumps. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gradually add to the butter mixture and mix just until combined. Stir in the oats until combined.
- Scoop onto baking sheet. Using a small cookie scoop or Tablespoon, drop the cookie dough onto the baking sheet about 2 inches apart. Bake in the oven at 350°F for 8-10 minutes, or until the edges are lightly golden but the center is still slightly soft. Remove from oven and let cool on pan for a few minutes. Then transfer to a wire rack to cool completely.
- Make the frosting. In a large bowl, combine the butter, powdered sugar, marshmallow creme and vanilla. Mix with beaters until smooth and creamy. If needed, add more powdered sugar. Then scoop frosting into a zip top bag and snip off one of the ends. Alternatively, you could use a frosting bag and piping tip.
- Fill the oatmeal cream pies. Frost the bottom of one cookie (similar to the picture below) and then place another cookie bottom on top. Repeat until all oatmeal cream pies are sandwiched together.
Oatmeal Cream Pie Filling
The delicious marshmallow frosting is what takes these oatmeal pie cookies to the next level. It’s basically like a classic buttercream with a jar of marshmallow fluff added in. The marshmallow makes it extra fluffy and adds a fantastic flavor.
You could always fill these with a cream cheese frosting as well, but trust me, the marshmallow version is where it’s at!
A Few More Helpful Tips
- I prefer to use a mix of half quick oats and half old fashioned oats so that the cookies are chewy and soft at the same time.
- While one batch bakes, chill the remaining dough so that the butter doesn’t get too warm and make the cookies spread.
- The centers will look a little underdone when you remove the cookies from the oven (they will continue baking as they cool). If you like crispier oatmeal cookies, bake them a little longer.
- If making cookie sandwiches, use a small cookie scoop or roll into a 1-inch ball. If serving singular cookies with frosting on top, I prefer to use a medium cookie scoop.
- To easily pipe frosting onto the cookies, scoop it into a zip top bag and then cut off one of the corners. Remember to leave space around the edges, so that the frosting doesn’t ooze out of the sides.
How to Store Oatmeal Cream Cookies
- To store: The cookies will stay fresh in an airtight container at room temperature for 2-3 days. If stored in the fridge, they will keep a little longer. Just make sure to let them sit out for a few minutes before enjoying.
- To freeze: Place in a freezer bag with a sheet of wax paper in between each layer. When ready to enjoy, let sit out on the counter to thaw.
More cookies to try include soft sugar cookies, ricotta cheese cookies and peanut butter stuffed cookies.
More Oatmeal Cookie Recipes
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Oatmeal Cream Pie Cookies
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Ingredients
Oatmeal Cookies:
- 1 cup salted butter , softened
- 1 cup light brown sugar , packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 ½ cups old-fashioned rolled oats (I used half quick and half old fashioned)
Marshmallow Frosting:
- ½ cup salted butter , softened
- 1 to 1 ½ cups powdered sugar
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
Instructions
Oatmeal Cookies:
- Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.
- Combine the butter, brown sugar and granulated sugar in a large mixing bowl. Beat on medium speed until creamy. Add in the egg and vanilla and beat until free of lumps.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and mix just until combined. Stir in the oats until combined.
- Using a small cookie scoop or Tablespoon, drop the cookie dough onto the baking sheet about 2-inches apart. Bake in the preheated oven for 7-8 minutes, or until lightly golden around the edges, while the center is still slightly soft.
- Remove from oven and allow to cool on the pan for a couple minutes. Transfer the cookies to a cooling rack. Allow to cool completely.
Marshmallow Frosting:
- Combine the butter, powdered sugar, marshmallow creme and vanilla in a large bowl. Mix with beaters until smooth and creamy. Add more powdered sugar if needed. Place frosting in a zip top bag. Then snip off the end to frost the cookies.
- To make cookie sandwiches, frost the bottom of one cookie and place another cookie bottom on top. Store in an air tight container.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe adapted from my friend Megan’s (Pib and Ebby) cookbook: Cookie Remix.
My family loves these cookies and we can’t wait to make them again! We love baking together! Hope you enjoy.
Categorized as: American, Christmas, Cookies, Desserts, Frosted Cookies, Kid-Friendly, Oatmeal Cookies, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I substituted butter flavor crisco for butter to make it dairy free. They turned out great and my whole family raved about them.
These are so good, my kids love them more than the store-bought! The filling is so delicious, definitely my favorite part!! ❤️
This looks so good…
Love how simple the filling was to make! These tasted better than the original! Loved it!
My husband loves oatmeal cookies!! He is going to go crazy for these!! Love the filling!
No need for Little Debbie ;)
ONE OF MY FAVS!! Looks sooo good!
These look so fun and tasty! My son definitely love these pie cookies!
These are really perfect treats! Would love to give this a try!
My dad would love these!
Those look absolutely perfect, I’m craving one right now!