Oatmeal Cream Pies
Soft, chewy, and irresistibly nostalgic, these homemade Oatmeal Cream Pies are the perfect treat for dessert lovers of all ages. Featuring golden oatmeal cookies delicately spiced with cinnamon, they’re baked to achieve the ideal balance of softness and structure. Sandwiched between these tender cookies is a luscious marshmallow-infused cream filling, whipped to fluffy perfection with powdered sugar and vanilla. With just 20 minutes of prep time, this recipe yields 12 generously sized cookie sandwiches that taste like a homemade twist on the classic childhood favorite. Great for bake sales, lunchbox treats, or an indulgent snack, these Oatmeal Cream Pies are sure to become a go-to recipe. Whether you’re baking for a crowd or savoring them solo, every bite delivers a delightful combination of hearty oats and creamy sweetness.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Light brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 3 cups Quick-cooking oats
- 2 cups Powdered sugar
- 1 jar (7 ounces) Marshmallow creme
- 0.5 cup Unsalted butter, softened (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and 0.5 cup granulated sugar using a hand or stand mixer until light and fluffy.
Add 2 large eggs and 2 teaspoons vanilla extract to the bowl, and mix until fully combined.
In a separate bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, and 1 teaspoon cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in 3 cups of quick-cooking oats by hand until evenly distributed.
Using a tablespoon, scoop out dough and roll into balls. Place them 2 inches apart on the prepared baking sheets and gently flatten each ball slightly with your hand or the back of a spoon.
Bake for 8–10 minutes, or until the edges are lightly golden brown. Do not overbake; the cookies should remain soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the cream filling, beat together 0.5 cup softened butter, 2 cups powdered sugar, 7 ounces of marshmallow creme, and 1 teaspoon vanilla extract in a medium bowl until smooth and fluffy.
Once the cookies are completely cooled, spread about 1 tablespoon of the cream filling onto the flat side of half the cookies. Top each with another cookie to form a sandwich.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
7033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 189.4 g | 947% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1150 mg | 384% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 1006.1 g | 366% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 669.2 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 472 mg | 36% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
