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Front view of oatmeal cream pies on a plate.

Homemade Oatmeal Cream Pies

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  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 18 oatmeal cream pies 1x
  • Diet: Vegetarian

Description

With two soft, chewy oatmeal cookies sandwich a sweet marshmallow buttercream filling, these are every bit as nostalgic as the original packaged version. Making oatmeal cream pies from scratch gives you that familiar flavor and texture with fresher ingredients, richer molasses flavor, and a soft-baked cookie that’s hard to beat!

This recipe is part of our Better Than Store-Bought series, where we recreate homemade versions of your favorite store-bought snacks and treats.

Ingredients

Units Scale

For the cookies: 

  • 3/4 cup unsalted butter, melted
  • 2 tablespoons molasses
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups quick cook oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

For the filling: 

  • 1/2 cup butter, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups marshmallow fluff* (store-bought or homemade)
  • Pinch of salt

Instructions

  1. Preheat the oven to 350˚F and line two baking sheets with parchment paper. 
  2. In a large mixing bowl, whisk together the melted butter, molasses, granulated sugar and brown sugar. Add in the eggs and vanilla extract and whisk until smooth. 
  3. In a separate medium bowl, whisk together the all purpose flour, oats, baking soda, salt and cinnamon. 
  4. Add the dry to the wet ingredients in two batches, stirring just until fully combined and no streaks of flour remain. 
  5. Using a size 50 cookie dough scoop (holds ~1 1/4-1 1/2 tablespoons of dough), scoop the dough onto the baking sheet, then use your hand to gently flatten the ball into a disc. Leave about 1 1/2 inches between each cookie. 
  6. Bake for 9-11 minutes, until the bottoms and edges are golden brown. Remove from the oven and let cool for a minute, then transfer to a wire cooling rack to cool completely before filling. 
  7. To make the filling, add the butter to a mixing bowl and beat on medium-high speed for 2 minutes, until light and fluffy. Add the powdered sugar and continue mixing for 1 minute. Add the marshmallow fluff and salt and beat until well combined. It should be a fairly thick, stiff mixture. If it doesn't seem thick enough, add additional powdered sugar 2 tablespoons at a time. 
  8. Using a piping bag with a round tip, pipe about 1 tablespoon of filling onto the bottom of half of the cookies, then sandwich with another cookie. Enjoy!

Notes

*Marshmallow fluff: If you don't like the store-bought stuff but also don't want to make it from scratch, you can leave it out. To do so, you'll need to alter the buttercream filling by increasing the quantity of butter to 1 cup, and the powdered sugar to 3.5-4 cups to get the right consistency. 

Storage: You can keep these stored in a container at room temperature for 1-2 days, and then they will need to be moved to the refrigerator, where they will last for a week. If you live somewhere hot/humid, we suggest keeping these in an airtight container in the fridge so the buttercream doesn't get too soft. 

  • Prep Time: 20 minutes
  • Assembly time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 338
  • Sugar: 30.5 g
  • Sodium: 161.1 mg
  • Fat: 13.5 g
  • Carbohydrates: 50.3 g
  • Fiber: 1.3 g
  • Protein: 3.3 g

Find it online: https://www.crowdedkitchen.com/homemade-oatmeal-cream-pies/