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Oatmeal Cream Pie Cookies

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!oatmeal cream pie on counter

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Oatmeal Cookies with Frosting

Oatmeal cookies are one of my all-time favorite cookie recipes. I love to make different variations like my oatmeal chocolate chip cookies, oatmeal raisin cookies, and monster cookies.

IOatmeal 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 cookie and sweet marshmallow frosting, every bite is perfection!

oatmeal cookie dough balls on baking sheet

How to make oatmeal cream pie cookies

I love that these cookies are simple and delicious. It’s just a few simple steps and you can find the printable recipe below.

Step 1: 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. Mix well. Gradually add to the butter mixture and mix just until combined. Stir in the oats until combined.

Step 2: Scoop dough 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 cooling rack to cool completely.

cooked oatmeal cookies on cooling rack

Step 3: 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.

Step 4: Fill the oatmeal cream pies

To 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.

marshmallow frosting on oatmeal cookie

Storage and freezing

  • Store oatmeal cream cookies 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, simply 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.

stacked oatmeal pie cookies

More cookie recipes:

stacked oatmeal pie cookies

Oatmeal Cream Pie Cookies

5 from 7 votes
Homemade Oatmeal Cream Pies - Chewy oatmeal cookies filled with a fluffy marshmallow cream frosting. A nostalgic childhood treat that you can easily make at home!
Prep Time: 20 mins
Cook Time: 10 mins
Let Cool: 30 mins
Total Time: 1 hr
Servings: 24

Ingredients 

Oatmeal Cookies:

Marshmallow Frosting:

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.

Video


Notes

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. 

Calories: 272.8kcal | Carbohydrates: 39.56g | Protein: 2.35g | Fat: 12.39g | Saturated Fat: 7.49g | Cholesterol: 39.29mg | Sodium: 202.25mg | Potassium: 65.04mg | Fiber: 1.12g | Sugar: 25.66g | Vitamin A: 367.3IU | Calcium: 22.34mg | Iron: 0.83mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

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.

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