Chewy oatmeal cookies filled with a fluffy marshmallow cream frosting. These homemade oatmeal cream pies are a nostalgic childhood treat that you can easily make at home!
Better Than Little Debbie!
Oatmeal cream pies were one of my childhood favorites. I was always so excited when my mom put one in my lunch box. And 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 the perfect sweetness. The dough is AMAZING too…I may have snuck a few bites in the process. ;)
These oatmeal cream pies 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. It’s just a few simple steps and you can find the printable recipe below.
- 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 creme 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!
TIP: To easily pipe the frosting onto the cookies, scoop it into a zip top bag and then cut off one of the corners. Then use this as your piping bag to make them extra pretty and uniform. Remember to leave a little space around the edges of the cookies (like below), so that the frosting doesn’t ooze out of the sides.
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.
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 Cookie Recipes:
- Soft Sugar Cookies
- Homemade Oreo Cookies
- Ricotta Cheese Cookies
- Chocolate Whoopie Pies
- Peanut Butter Stuffed Cookies
Oatmeal Cream Pie Cookies
- 1 cup salted butter , softened
- 1 cup light brown sugar , packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 1/2 cups old-fashioned rolled oats (I used half quick and half old fashioned)
- 1/2 cup salted butter , softened
- 1 to 1 1/2 cups powdered sugar
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- 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.
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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My family loves these cookies and we can’t wait to make them again! We love baking together! Hope you enjoy.