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Oatmeal Cream Pies

Oatmeal Cream Pies are soft oatmeal cookies with a creamy, marshmallow layer that will remind you of the classic Little Debbie snack.

Course Dessert, Snack
Cuisine American
Keyword Oatmeal Cream Pies
Prep Time 10 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 50 minutes
Servings 12 cream pies
Calories 588 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Cookies

  • 1 cup (2 sticks or 227g) butter, softened
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • cups (187.5g) all-purpose flour
  • 3 cups (270g) old-fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon

FILLING:

  • ¾ cup (1 1/2 sticks or 170g) butter, softened
  • 3 cups (375g) confectioners' sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1-3 tablespoons whole milk

Instructions

Cookies

  1. 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.
  2. Add in the eggs and vanilla and mix until combined.
  3. Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.
  4. With the mixer on low, mix until just combined.
  5. Refrigerate for 30 minutes, or up to overnight.
  6. When you are ready to bake the cookies, preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.

  7. Use a cookie scoop (Mine holds about 1 1/2 tablespoons of batter) and drop dough onto the parchment-lined baking sheet about 2 inches between.

  8. 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.
  9. After allowing the cookies to slightly cool, move them to a cooling rack.

Filling

  1. While the cookies are cooling, mix together the butter, sugar, and marshmallow creme.

  2. Add enough milk to make the filling spreadable.
  3. Spread filling on the bottoms of half the cookies and top with the remaining cookies.