Oatmeal Cream Pie – thestayathomechef.com

A homemade version of a classic treat — fluffy, light, and whipped marshmallow vanilla cream is wedged between two soft and chewy oatmeal cookies. Oatmeal cream pie lovers, you’re going to adore this recipe!

A stack of oatmeal cream pies on a dessert plate.

There are some snacks that just instantly take us back to childhood! Oatmeal cream pie is definitely one of them. The combination of soft and chewy oatmeal cookies paired with a light and fluffy marshmallow-vanilla filling is sweet, rich, and utterly delicious. Try not to eat all of the cookies before moving on to the filling! Then, whip up the creamy layer and watch the magic happen when you create your sweet sandwiches. We love the idea of adding them to our kids’ school lunch boxes! They’d also make a lovely addition to any upcoming bake sales, cookie swaps, or simply to have on hand at home for some necessary snacking.

Where Do Oatmeal Cream Pie Cookies Come From?

If you did munch on these cookies when you were a kid, they were likely from the brand Little Debbie. The founder of the company, O.D McKee was working at a local bakery when he had the ingenious idea to pair two oatmeal cookies together with a creamy filling inside. He dubbed them Oatmeal Creme Pies, and so this snack was born!

What Is Oatmeal Cream Pie Filling Made Of?

The filling in our oatmeal cream pie recipe is made with butter, vanilla, powdered sugar, milk, and marshmallow cream. Other recipes may vary and include shortening and other extra ingredients. We like to keep things simple — and deliciously sweet.

Baking Tips For Chewy Or Crispy Cookies

Everyone has different taste preferences, and some of you may prefer a crispier cookie instead of a chewy one and vice versa. Don’t worry about changing the oven temperature (350 degrees F is ideal!), but rather the amount of time you allow the oatmeal cream pie cookies to bake:

Chewy: 10 minutes
Crispy: 14 minutes

Fun Cream Pie Flavor Variations

If you want to make this recipe a bit more unique, switch up the cookies! Just bear in mind that if you change up the cookies, the flavor of the end results will be quite different. But, the great thing about this recipe is that the filling is versatile and works well with many other flavors! Here are some fun ideas:

Overhead view of halves of oatmeal cream pies that need to be put together.

Storage Instructions

This oatmeal cream pie recipe yields about 10 servings. If you have any leftovers, store them in an airtight container at room temperature for up to 7 days. You can also store them in the refrigerator if you’d like — but we don’t suggest reheating them. Any additional heat will mess with the texture of the cream filling.

If you like this recipe, you may be interested in these other delicious cookies recipes:

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Cookie Base:

1 cup salted butter softened
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon optional
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 cups quick oats

Cream Filling:

1/2 cup salted butter softened
1 teaspoon vanilla extract
2 cups powdered sugar
2 teaspoons milk
2 cups marshmallow cream

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy.
Beat in the eggs and vanilla extract until just combined, about 30 seconds.
Add in the all-purpose flour, cinnamon (if using), baking powder, baking soda, and salt. Mix until combined.
Stir in the quick oats until well combined.
Scoop dough into 2 inch balls and place onto the prepared baking sheets. Sprinkle with a kiss of sugar if desired. There should be 12 cookie dough balls per pan.
Bake in the 350°F oven until the tops are golden brown, about 10-12 minutes.
Let cool on the baking sheets for 15 minutes before serving warm, or transfer to a wire rack to cool completely.

Cream Filling:

To make the cream filling: In a large mixing bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract until combined and smooth.
Beat in the powdered sugar 1/2 cup at a time, mixing in between additions until smooth. After adding in the first 1 cup, add in the milk and whip until smooth before adding in the final 1/2 cup of powdered sugar.
Stir in the marshmallow cream until well combined.
Pipe or spread the cream filling onto the cooled oatmeal cookies and enjoy!