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    Home » Recipes » Dessert » Cookies Recipes » Homemade Oatmeal Cream Pie

    Published: Mar 1, 2022 by Kristen Massad · This post may contain affiliate links · Leave a Comment

    Homemade Oatmeal Cream Pie

    Jump to Recipe - Print Recipe
    Four cookie sandwiches stacked on top of each other.

    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.  

    A stack of four sandwiched cookies.

    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

    Sandwiched cookies stacked together with a buttercream filling.

    Little Debbie created snack cakes that we all love, lined the shelves in grocery stores and filled our lunch boxes.  Ding Dongs, Twinkies, Swiss Rolls and the famous Oatmeal Creme Pie are a few of our favorites from the past, but the Creme Pie was the original Little Debbie snack cake produced.   Created in 1960 and only costing fifty cents for a box, these were made with two chewy oatmeal molasses cookies filled with a sweet and fluffy frosting center.  The ratio of cookie to frosting is why these were so perfect.  Each bite is full of flavor and might be your favorite childhood treat, but these Homemade Oatmeal Cream Pies will make you fall in love again.     

    Ingredients

    A bowl of oats, two sticks of butter,  a bowls of butter cream, two eggs, brown sugar, vanilla extract.

    Oatmeal Cookies

    • Oats-Make sure to use old fashioned "aka rolled oats" for baking! This will make a big difference in the texture of the cookie if you use instant or quick oats.
    • 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

    A white bowl filled with oatmeal cookie batter.

    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
    A pink bowl filled white white butter cream frosting.

    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 
    Oatmeal cookies sandwiched with butter cream frosting stacked next to each other.

    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.

    What oats are best for baking cookies?

    Old fashioned (Rolled Oats) are better for baking, giving the cookies are chewy texture and are thicker than quick oats.

    Can I make Oatmeal Cream Pies Gluten Free?

    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.

    Can I freeze the Oatmeal Cream Pies?

    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.

    Do I have to refrigerate the oatmeal cookie dough before baking?

    The great thing about this recipe is that there is no wait time. You can mix the batter and bake immediately!

    More Cookie Recipes You Will Love

    • The Ultimate Chocolate Chunk Pretzel Cookies
    • The Best Gluten Free Peanut Butter Cookies
    • The Ultimate White Chocolate Pecan Cookies
    • The Best Soft and Chewy M&M Cookies

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    Four cookie sandwiches stacked on top of each other.

    Homemade Oatmeal Cream Pie

    Homemade Oatmeal Cream Pies 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.    
    No ratings yet
    Print Pin Rate
    Course: Cookies, Dessert, Desserts
    Cuisine: Cookies, Dessert
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 8 cookies
    Calories: 649kcal
    Author: Kristen Massad

    Ingredients

    Oatmeal Cookie:

    • 2 Cups All Purpose Flour
    • 2 Cups Quick Cooking 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

    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.
     

    Nutrition

    Serving: 1Cookie | Calories: 649kcal | Carbohydrates: 87g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 231mg | Fiber: 3g | Sugar: 48g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg
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