The Best Oatmeal Cream Pie Recipe
Oatmeal Cream Pie- Soft, chewy oatmeal cookies sandwiched together with a light and fluffy marshmallow buttercream. These oatmeal cream pies are guaranteed to bring back all the childhood nostalgia. They have everything you love about the classic treat, but I promise, they’re even better homemade!
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If you’ve been around my blog for a while, you may have noticed that this is actually my third attempt at the little debbie oatmeal cream pies. My first time around I made Pumpkin Spice Oatmeal Cream Pies, which puts a cozy fall twist on the classic. My second Better than store bought oatmeal cream pie has a hint of allspice, which gives the cookies such a unique flavor.
But this third and final version? It’s probably my favorite.
The cookies are soft and chewy without being overly sweet, and the filling is the perfect combination of fluffy marshmallow and buttery frosting. Once you sandwich everything together, you get the ultimate homemade version of an oatmeal cream pie.
Why You'll Love This Oatmeal Cream Pie
Easy to make. One of my favorite things about this recipe is that there’s no chilling time for the cookie dough. Mix, scoop, bake, fill and eat!
Soft and chewy. Cornstarch helps create a tender, soft cookie while quick oats give these oatmeal cream pies their classic texture without making them too dense.
Not overly sweet. The oatmeal cookies have just the right amount of sweetness, and the marshmallow buttercream balances everything perfectly.
Perfect for making ahead. These oatmeal cream pies actually taste even better the next day once the cookies have had time to soften slightly from the filling.
A childhood favorite. If you grew up eating Little Debbie Oatmeal Creme Pies, these will definitely bring back some memories. They’re nostalgic, but with that homemade flavor you just can’t get from the packaged version.
Oatmeal Cream Pie Ingredients
Flour: Regular all purpose flour works perfectly here.
Quick Oats: Make sure to use quick oats rather than old-fashioned or rolled oats. Quick oats creates soft cookies. Make sure to just not use the instant oats in those microwave packages please!
Baking Powder: Helps give the cookies just enough lift.
Salt: Enhances all of the flavors and balances the sweetness.
Granulated Sugar: Adds sweetness and helps create the right cookie texture.
Dark Brown Sugar: I love using dark brown sugar in most of my recipes. The extra molasses gives these cookies a deeper, richer flavor. But feel free to use light brown sugar.
Cinnamon: A hint of Cinnamon goes so far. I love using Saigon Vietnamese cinnamon.
Eggs: Use large egg at room temperature.
Molasses: This is what gives oatmeal cream pies that classic deep, slightly caramelized flavor.
Cornstarch: Helps keep the cookies soft and tender.
Unsalted Butter: Use softened, room temperature butter so it creams easily with the sugars.
Marshmallow Buttercream Ingredients
Unsalted Butter: Softened to room temperature.
Marshmallow Fluff: Gives the frosting that light, fluffy marshmallow flavor. I use the marshmallow fluff brand because I was born in Massachusetts and often enjoyed a fluffernutter.
Powdered Sugar: Sweetens and thickens the buttercream, also known as 10x sugar and confectioners' sugar.
Vanilla Extract: Adds a little extra flavor and rounds everything out.
A fancy stand mixer or even an electric mixer is not required it may just take some elbow grease! Full recipe with measurements in on the recipe card below.
Let's Make Oatmeal Cream Pie!
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and dark brown sugar. Cream everything together for about 2 minutes, or until the mixture is light and fluffy. You don’t need to cream the butter and sugar until light and fluffy for this recipe.
Scrape down the sides and bottom of the bowl, then add the eggs, molasses, and vanilla extract. Mix until everything is just combined.
Add the salt, baking powder, and cinnamon and mix briefly to distribute the ingredients. Then add the rest of the dry ingredients (flour, cornstarch, and quick oats.) Mix on low speed just until the dough comes together.
Scrape down the sides and bottom of the mixing bowl one more time to make sure there are no pockets of flour or butter hiding underneath.
Using a medium cookie scoop(2 tbsp), scoop the dough onto your prepared baking sheets, leaving enough space between each cookie for them to spread. I like to place about 6 cookie dough balls per baking sheet.
Bake for about 10 to 12 minutes, or until the edges are lightly golden brown and the centers look baked but are still soft and just set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Continue baking the remaining cookie dough.
Make the Marshmallow Buttercream
While the cookies cool, make the marshmallow buttercream.
Add the softened butter and marshmallow fluff to the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 2–3 minutes, or until light and fluffy.
Add the vanilla extract and powdered sugar. Continue mixing for another minute, scraping down the sides of the bowl as needed.
The frosting should be light, fluffy, and easy to pipe.
Assemble the Oatmeal Cream Pies
Once the cookies have completely cooled, pair them together by size.
Transfer the marshmallow buttercream to a piping bag and pipe a generous amount onto the flat side of one cookie. Place the matching cookie on top and gently press the cookies together until the filling reaches the edges.
Repeat with the remaining cookies and frosting.
For the best flavor and texture, wrap each oatmeal cream pie individually in plastic wrap and let them sit for a few hours or overnight before enjoying.
Trust me when I saw this! They taste so much better the next day! The marshmallow filling softens the oatmeal cookies just enough to give them that classic soft, chewy texture. I also love eating these straight from the refrigerator when they’re nice and cold!
Tips for Making Oatmeal Cream Pies
Use quick oats. This is important! Old fashioned oats will give you a much chewier and drier cookie. Quick oats help create that soft, tender texture that makes these taste like classic oatmeal cream pies.
Don’t overbake the cookies. The cookies should look set around the edges while still being soft in the center. They’ll continue to bake slightly as they cool on the baking sheet.
Let the cookies cool completely. If the cookies are still warm when you add the frosting, the marshmallow buttercream will melt and become difficult to work with.
Let them sit overnight. If you have the patience, wrap the oatmeal cream pies individually and let them sit overnight. The filling has time to soften the cookies, making them even more delicious the next day.
Perfect Round Cookies? Take a large cookie cutter or a small bowl and place on top of the cookie. Make sure it's larger than the actual cookie and gently swirl, this will bring in those crisp edges and almost tuck them into a more rounded cookie.
How to Store Oatmeal Cream Pies
Store the oatmeal cream pies in an airtight container in the refrigerator for up to 7 days or freezer for up to 3 months. You can enjoy them cold or allow them to sit at room temperature for a few minutes before eating.
For the best texture, I recommend wrapping each oatmeal cream pie individually in plastic wrap before placing them in an airtight container. This helps keep the cookies soft and prevents them from drying out.
how many cookies does this make?
This recipe makes about 8 sandwiches if using the medium scoop.
For larger cookies it's 3 tablespoon you make end up with 6 sandwiches.
Smaller cookies should make about 16 sandwiches.
The Best Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 8 ounces Unsalted butter room temperature
- ¼ cup Granulated Sugar
- 1 cup Dark Brown Sugar
- 2 large Eggs
- 2 tablespoon Molasses
- 1 tablespoon Vanilla Extract
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 tablespoon Cornstarch
- 1 teaspoon Sea Salt
- 1 tablespoon Cinnamon
- 2 cup All Purpose Flour
- 2 cups Quick Oats do not susbstitute
Marshmallow buttercream
- 1½ cup Marshamllow fluff
- 6 ounces Unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a large bowl cream butter, granulated sugar, and dark brown sugar for about 2 minutes. Scrape down the sides, then add the eggs, molasses, and vanilla. Mix until just combined.
- Add the salt, baking powder, and cinnamon and mix briefly. Add the flour, cornstarch, and quick oats, mixing on low until the dough just comes together. Scrape the bowl once more to make sure everything is evenly incorporated.
- Using a medium 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing about 6 cookies per sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are soft and just set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Marshmallow Frosting
- Add the softened butter and marshmallow fluff to a stand mixer fitted with the paddle attachment. Whip on medium speed for 2–3 minutes, until light and fluffy.
- Add the vanilla and powdered sugar and mix for another minute, scraping down the bowl as needed. The frosting should be smooth, fluffy, and easy to pipe.
Assemble
- Pair the cooled cookies by size. Transfer the marshmallow buttercream to a piping bag and pipe a generous amount onto the flat side of one cookie. Top with the matching cookie and gently press the cookies together.
- Wrap each oatmeal cream pie individually in plastic wrap and let them sit for a few hours or overnight. This allows the filling to soften the cookies and gives them that classic oatmeal cream pie texture.
