Homemade Oatmeal Cream Pie are a blast from the past and can now be made in the comfort of your own home. Two soft and chewy oatmeal cookies sandwiched between fluffy and creamy marshmallow buttercream will definitely make you feel like a child again.
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Feeling nostalgic? This Homemade Oatmeal Cream Pie is going to take you back to being a kid again. There is nothing better than the memories or our childhood treats that we long for, but don't often get to enjoy. Along with Old Fashioned Banana Pudding, this oatmeal cream pie cookie is one that we need to enjoy and share with our kids because it is absolutely one of the best. Making this cookie in your own kitchen will make it extra special and bring back all the feels.
Oatmeal Cookie
It is very important to create the right consistency and texture for this oatmeal cookie. Baking the cookie for the Oatmeal Cream Pie must be soft, chewy and thin so the ratio of cookie to icing is just right. Using quick cooking oats is important in this recipe because they are slightly ground up, will distribute throughout the cookie and will bake more evenly.
Marshmallow Buttercream
A classic butter cream icing made with butter, powdered sugar and vanilla extract is the base of this amazing, creamy and super fluffy icing. The spotlight ingredient that takes this butter cream to another level; marshmallow fluff. Don't bother to make your own, because the store bought marshmallow fluff mixed in with a homemade butter cream is beyond amazing sandwiched between chewy oatmeal cookies.
The History of the Oatmeal Cream Pie
Ingredients
Oatmeal Cookies
- Oats-Make sure to use quick oats for baking this recipe!
- Flour- All Purpose flour is all you need for this cookie. If you want to make these gluten free, just replace the flour for cup to cup gluten free flour
- Sugar- This recipe has a combination of bother granulated sugar and light brown sugar to create the perfect amount of sweet.
- Molasses- I love the flavor that the molasses gives to these cookies. I would not eliminate the molasses from this recipe of it will change the flavor profile.
- Leavening Agents- Both baking soda and baking powder are used to create the perfect soft and chewy cookie.
Marshmallow Buttercream
- Butter-Unsalted butter at room temperature will be used to create a super fluffy frosting.
- Marshmallow- Marshmallow fluff is the key ingredient that makes these oatmeal cream pie cookies so awesome! If you don't have marshmallow fluff, you can eliminate this from the recipe and make a classic buttercream frosting.
- Sugar- Powdered sugar will make this frosting perfect sweet and creamy. Do not replace the powdered sugar for granulated sugar or you will not have a smooth frosting.
Step-by-Step Directions
Oatmeal Cookies
- In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined
- Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together
- Add the eggs and mix until combined
- Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between
- Using a 1 ½ ounce ice cream scoop or approximately 2 inch ball, scoop the dough and place them on the prepared baking sheet spaced about three inches apart
- Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven)
- Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them)
- While the cookies are cooling, prepare the Marshmallow Buttercream
- Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together
- Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh
Marshmallow Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy
- Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated
Helpful Tips and FAQS To Make The Best Oatmeal Cream Pie Cookies
How To Store Oatmeal Cream Pies
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving.
Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.
Each recipe is different but I prefer quick oats for this cookie recipe.
Make sure that the oats are gluten free and replace the flour with GF flour and you are all set! The texture might slightly change when making these cookies gluten free, but they will still be delicious.
Once the cookies are baked and sandwiched together you can freeze the cookies for up to 3 weeks. Wrap each Oatmeal Cream Pie in plastic wrap and then place in a zip loc bag and seal tightly before placing in the freezer.
The great thing about this recipe is that there is no wait time. You can mix the batter and bake immediately!
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Homemade Oatmeal Cream Pie
Ingredients
Oatmeal Cookie:
- 2 Cups All Purpose Flour
- 2 Cups Quick Oats
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ½ tsp Salt
- ¾ Cup Unsalted Butter
- ¾ Cup Granulated Sugar
- ¾ Cup Light Brown Sugar
- 2 Tbsp Molasses
- 2 Eggs
Marshmallow Buttercream:
- ¾ Cup Unsalted Butter room temperature
- 3 Cups Powdered Sugar
- ½ Teaspoon Vanilla Extract
- ½ Cup Marshmallow Fluff
Instructions
Oatmeal Cookie:
- Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper
- In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined
- Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together
- Add the eggs and mix until combined
- Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between
- Using a 1 ½ ounce ice cream scoop or approximately 2 inch ball, scoop the dough and place them on the prepared baking sheet spaced about three inches apart
- Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven)
- Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them)
- While the cookies are cooling, prepare the Marshmallow Buttercream
- Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together
- Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh
Marshmallow Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy
- Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated
Notes
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving. Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.
Nutrition
Sarah says
Hi Kristen! You mention using quick oats at the top, and again in the recipe instructions. But between those two is a paragraph about the need to use rolled oats - can you please confirm which we need to use?
Kristen Massad says
Quick oats is the best! Thank you for catching that and I will make sure to make that change. Enjoy the recipe.
Leighanne says
Can you freeze these?
Kristen Massad says
You can definitely freeze the cookies and then fill them when you are ready to enjoy!