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.

Oatmeal Cream Pie Cookies Stacked in White Ceramic Dish
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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!

Hand Holding One Oatmeal Cream Pie Cookie

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. 

Overhead of Scattered Oatmeal Cream Pie Cookies with One Frosted with Buttercream

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.

Three Oatmeal Cream Pie Cookies Stacked and A Bite Taken out of the Top Cookie
5 from 14 votes

Oatmeal Cream Pies

Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 50 minutes
Oatmeal Cream Pies are soft oatmeal cookies with a creamy, marshmallow layer that will remind you of the classic Little Debbie snack.



  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These are soooo good. My husband, adult kids and grandkids loved them. This will be a regularly made recipe for our family. A plus that it’s so easy too.

  2. I would love to make these,, I see the calorie count, would these work with almond flour,, do you have a rough estimate of carbs, if not no worries,, I will figure it out,,,,
    thanks, I have tried some of your recipes in the past, and of course I follow all the time,, like all my foodies lol,


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