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!
I’m super excited to share this new cookie recipe with you all! 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. My kids were even more excited!
I’ve always been a huge fan of oatmeal cookies. 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 infamous Little Debbie cream pies. Between the delicious cookie and sweet marshmallow frosting, every bite is perfection!
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.
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.
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.
More cookie recipes:
- Soft Sugar Cookies
- Homemade Oreo Cookies
- Ricotta Cheese Cookies
- Chocolate Chip Pudding Cookies
- Peanut Butter Stuffed Cookies
Oatmeal Cream Pie Cookies
- 1 cup salted butter , softened
- 1 cup brown sugar
- 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 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.
My family loves these cookies and we can’t wait to make them again! We love baking together! Hope you enjoy.