Why You’ll Love This Recipe
- Better than store-bought – Made with wholesome ingredients, these taste fresher and richer.
- Soft and chewy texture – The perfect balance of softness with just the right amount of chew.
- Customizable – Adjust the sweetness, add mix-ins, or switch up the filling to your liking.
- Perfect for any occasion – Great for lunchboxes, desserts, or a special homemade gift.
- Easy to make – Simple ingredients and straightforward steps make this an approachable recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the oatmeal cookies:
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Molasses
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Quick oats
For the cream filling:
- Butter
- Powdered sugar
- Marshmallow creme
- Vanilla extract
Directions
- Prepare the cookie dough – In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, vanilla, and molasses, mixing until combined.
- Mix dry ingredients – In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Stir in the oats.
- Bake the cookies – Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, spacing them apart. Bake for 10-12 minutes, until the edges are set and lightly golden. Let them cool completely.
- Make the filling – Beat together butter, powdered sugar, marshmallow creme, and vanilla extract until smooth and fluffy.
- Assemble the pies – Spread or pipe the cream filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
- Enjoy – Serve immediately or store for later!
Servings and Timing
- Servings: Makes about 12-15 sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 35 minutes
Variations
- Chocolate Chip Oatmeal Pies – Add mini chocolate chips to the cookie dough for extra sweetness.
- Spiced Oatmeal Cream Pies – Enhance the spice by adding nutmeg, cloves, or allspice.
- Healthier Option – Use whole wheat flour and reduce the sugar for a lighter version.
- Dairy-Free – Substitute plant-based butter for a dairy-free alternative.
- Peanut Butter Filling – Add a tablespoon of peanut butter to the cream filling for a nutty twist.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week for a firmer texture.
- Freezing: Wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you want a softer cookie, let them sit at room temperature for a few minutes before eating.
FAQs
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I use old-fashioned oats instead of quick oats?
Yes, but pulse them in a food processor for a finer texture.
What’s the best way to make the filling fluffier?
Whip the filling for a few extra minutes to incorporate more air.
Can I make these gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats.
Why are my cookies spreading too much?
Chill the dough for 30 minutes before baking to reduce spread.
Can I use honey instead of molasses?
Yes, but it will slightly alter the flavor and texture.
How do I make the cookies crispier?
Bake them for an extra 2-3 minutes for a firmer texture.
Can I double the recipe?
Absolutely! Just be sure to bake in batches to avoid overcrowding the oven.
What can I use instead of marshmallow creme?
Try cream cheese frosting or a whipped buttercream filling.
Are these similar to Little Debbie Oatmeal Creme Pies?
Yes, but they have a richer homemade flavor and fresher texture!
Conclusion
Homemade oatmeal cream pies bring a comforting, nostalgic treat right into your kitchen. With soft oatmeal cookies and a creamy filling, these are the perfect balance of chewiness and sweetness. Whether you follow the classic recipe or try one of the variations, this dessert is sure to be a hit with family and friends. Give them a try, and enjoy the homemade goodness!
Homemade Oatmeal Cream Pies
Make your own homemade oatmeal cream pies with this easy recipe! Soft and chewy oatmeal cookies are sandwiched together with a fluffy vanilla cream filling, creating the ultimate nostalgic treat. These homemade Little Debbie oatmeal cream pies are even better than store-bought!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 sandwich cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups quick oats
For the Cream Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- ½ cup marshmallow fluff
Instructions
-
Preheat Oven & Prepare Baking Sheets – Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
Make the Cookie Dough – In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, molasses, and vanilla, mixing until combined.
-
Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in quick oats.
-
Bake the Cookies – Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until edges are lightly golden. Let cookies cool completely.
-
Make the Cream Filling – In a medium bowl, beat butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream, beating until fluffy. Fold in marshmallow fluff.
-
Assemble the Cream Pies – Spread or pipe filling onto the flat side of one cookie, then top with another cookie, pressing gently.
-
Serve & Enjoy – Let the oatmeal cream pies set for a few minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Notes
- For softer cookies, slightly underbake them and allow them to cool on the baking sheet.
- You can substitute molasses with maple syrup for a slightly different flavor.
- If the filling is too thick, add an extra tablespoon of heavy cream or milk to loosen it.
