I love making these homemade oatmeal cream pies when I want a nostalgic dessert with a soft and chewy texture. The oatmeal cookies are filled with a fluffy cream filling that tastes even better than the classic packaged version. I enjoy serving them for family gatherings, afternoon snacks, or whenever I crave a comforting homemade treat.
Why You’ll Love This Recipe
I love how soft and chewy these oatmeal cookies turn out every single time. The warm cinnamon flavor pairs perfectly with the sweet cream filling, creating a dessert that feels comforting and satisfying. I also enjoy that these cream pies stay tender for days, making them great for preparing ahead. Since the ingredients are simple pantry staples, I can easily whip up a batch whenever I want a homemade treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the oatmeal cookies:
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned oats
For the cream filling:
3/4 cup unsalted butter, softened
2 cups powdered sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 tablespoon heavy cream
Directions
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I mix in the eggs one at a time, then add the molasses and vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
I slowly combine the dry ingredients with the wet ingredients, then fold in the oats until everything is evenly mixed.
I scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
I bake the cookies for 10–12 minutes until the edges are lightly golden. I let them cool completely before filling.
To make the filling, I beat the butter until smooth, then mix in the powdered sugar, marshmallow creme, vanilla extract, and heavy cream until fluffy.
I spread or pipe the filling onto the flat side of one cookie and sandwich it with another cookie.
I chill the cream pies for about 15 minutes before serving so the filling sets nicely.
Servings and Timing
Servings: 12 cream pies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Variations
I sometimes add mini chocolate chips to the cookie dough for extra sweetness and texture. When I want a richer flavor, I replace the vanilla filling with a cream cheese frosting. I also enjoy adding a pinch of nutmeg or pumpkin spice during the fall season for a warmer taste. For a fun twist, I occasionally drizzle melted chocolate over the finished cream pies.
Storage/Reheating
I store the oatmeal cream pies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 1 week. Before serving from the refrigerator, I let them sit at room temperature for a few minutes so the cookies soften again. I also freeze them individually wrapped for up to 2 months and thaw them overnight in the refrigerator.
FAQs
Can I use quick oats instead of old-fashioned oats?
I can use quick oats if needed, but I prefer old-fashioned oats because they give the cookies a chewier texture.
Why did my cookies spread too much?
I notice cookies spread more if the butter is too soft or warm. I like chilling the dough for 20 minutes before baking if the kitchen is warm.
Can I make the filling ahead of time?
Yes, I often prepare the filling a day in advance and keep it refrigerated until ready to use.
How do I keep the cookies soft?
I store them in an airtight container, and they stay soft and chewy for several days.
Can I make these gluten-free?
I can substitute a gluten-free flour blend and certified gluten-free oats to make a gluten-free version.
Conclusion
I love how these homemade oatmeal cream pies combine soft oatmeal cookies with a fluffy sweet filling for the perfect nostalgic dessert. They are easy to prepare, incredibly satisfying, and always a hit whenever I serve them. Whether I make them for a special gathering or simply for an afternoon treat, these cream pies never last long in my kitchen.
Soft and chewy homemade oatmeal cookies sandwiched with a fluffy marshmallow cream filling for the ultimate nostalgic dessert. These oatmeal cream pies are comforting, easy to make, and perfect for snacks, parties, or make-ahead treats.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned oats
3/4 cup unsalted butter, softened
2 cups powdered sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 tablespoon heavy cream
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the eggs one at a time, then add the molasses and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Slowly combine the dry ingredients with the wet ingredients, then fold in the oats until evenly mixed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
Bake for 10–12 minutes until the edges are lightly golden. Let the cookies cool completely before filling.
To make the filling, beat the butter until smooth, then mix in the powdered sugar, marshmallow creme, vanilla extract, and heavy cream until fluffy.
Spread or pipe the filling onto the flat side of one cookie and sandwich it with another cookie.
Chill the cream pies for about 15 minutes before serving so the filling sets properly.
Notes
Use old-fashioned oats for the chewiest texture.
If the dough feels too soft, chill it for 20 minutes before baking.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze individually wrapped for up to 2 months.
Let refrigerated cookies sit at room temperature before serving for the best texture.
Add mini chocolate chips or pumpkin spice for flavor variations.
