oatmeal cream pie cookies
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5 from 4 votes

Oatmeal cream pie cookies

Homemade oatmeal cream cookies -chewy oatmeal cookies filled with a marshmallow cream frosting.
Prep Time20 mins
Cook Time10 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Oatmeal cream pie cookies
Servings: 24
Calories: 266kcal
Author: Jamielyn Nye



  • 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- 1 1/2 cups powdered sugar
  • 1 (7 ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract


For 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 cookies onto the baking sheet 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.

For the frosting:

  • Combine the butter, powdered sugar, 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 sandwiches, frost the bottom of one cookie and place another bottom on top. Store in an air tight container



If making cookie sandwiches, use a small cookie scoop or roll into an inch ball. If serving the cookies frosted with one cookies, I prefer to use a medium cookie scoop.


Calories: 266kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 201mg | Potassium: 64mg | Fiber: 1g | Sugar: 25g | Vitamin A: 365IU | Calcium: 22mg | Iron: 0.8mg