Oatmeal Cream Pies are soft oatmeal cookies with a creamy, marshmallow layer that will remind you of the classic Little Debbie snack. Do you remember the Little Debbie Oatmeal Creme Pies that have been around since the 1960s? In fact, their Creme Pies were the first snack they ever made under that Little Debbie name. Now, it’s easy to make your own Oatmeal Cream Pies without any added preservatives. Try my Peanut Butter Baked Oatmeal for another baked oatmeal treat.
Ingredients & Substitutions
There are two parts to this recipe–the soft and chewy oatmeal cookies and the cream filling.
Old-fashioned oats: Also known as rolled oats, this is your best bet when baking cookies and muffins since they cook in about 5 minutes. You could also get away with using quick oats, but the texture will be a bit different.
Marshmallow creme: Marshmallow creme is a spreadable and sticky marshmallow concoction. You may also see it as marshmallow Fluff in recipes, but marshmallow Fluff is actually a specific brand of marshmallow creme. Make your own if you don’t have any on hand!
Chilling Oatmeal Cookie Dough
Refrigerate the cookie dough for at least 30 minutes, or up to overnight. There is no need to cover the dough if you are letting it chill for just 30 minutes. If you keep it overnight, press some plastic wrap down onto the dough to keep it covered.
How to Store Oatmeal Cream Pies
You can keep these oatmeal cream pies in an airtight container at room temperature for about two days. After a couple of days, store them in the refrigerator. You can freeze them, but I would not let them stay in the freezer for more than a month. Make sure you date and label the container and let the cream pies thaw at room temperature for about an hour.
Oatmeal Cream Pies
- 1 cup (2 sticks / 227g) butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (187.5 g) all-purpose flour
- 3 cups (270 g) old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- In your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes or until they are fully incorporated and fluffy.
- Add in the eggs and vanilla and mix until combined.
- Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.
- With the mixer on low, mix until just combined.
- Refrigerate for 30 minutes, or up to overnight.
- When you are ready to bake the cookies, preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Use a cookie scoop (Mine holds about 1½ tablespoons of batter) and drop dough onto the parchment-lined baking sheet about 2 inches between.
- Bake for 8-10 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven. You don’t want the cookies raw, so make sure they bake for at least 8 minutes.
- After allowing the cookies to slightly cool, move them to a cooling rack.
- While the cookies are cooling, mix together the butter, sugar, and marshmallow creme.
- Add enough milk to make the filling spreadable.
- Spread filling on the bottoms of half the cookies and top with the remaining cookies.
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