Oatmeal Cream Pies
These homemade Oatmeal Cream Pies bring back all the nostalgic flavors of the classic lunchbox treat—but even better! Soft and chewy oatmeal cookies are flavored with warm spices and a touch of molasses, then sandwiched around a fluffy, marshmallow buttercream filling for the ultimate sweet indulgence.
Servings: 18 cookie sandwiches
Calories: 340kcal
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter room temperature
- 1 cup packed brown sugar light or dark
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ tablespoon molasses not blackstrap
- 2 large eggs room temperature
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or nutmeg
- 3 cups old-fashioned oats
For the Marshmallow Cream Frosting:
- 1 cup unsalted butter room temperature
- 7 oz marshmallow fluff or cream
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
Make the Oatmeal Cookies:
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
- In a stand mixer or large bowl, beat together the butter, brown sugar, and granulated sugar on high speed for 2 minutes until light and creamy.
- Add the vanilla, molasses, and eggs. Mix on medium speed until fully incorporated.
- Gradually add in the dry ingredients, mixing on low speed just until combined.
- Chill the dough in the refrigerator for 15 minutes while you preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a cookie scoop, portion the dough into 36 balls (about 3 dozen). Place 12 cookies per baking sheet, keeping remaining dough chilled between batches.
- Bake each batch for 8–9 minutes, or until the cookies are just set but still soft in the center.
- Allow cookies to cool on the baking sheet for 4 minutes before transferring to a wire rack to cool completely.
Make the Marshmallow Cream Frosting:
- In a mixer, beat the butter and marshmallow fluff on high speed for 3 minutes until light and fluffy.
- Add the powdered sugar, vanilla, and salt. Mix on low until combined, then beat on high for 4 more minutes until the frosting is airy and spreadable.
Assemble the Cream Pies:
- Spread or pipe marshmallow frosting onto the flat side of one cooled cookie.
- Top with another cookie and press together gently to form a sandwich.
- Chill the assembled cookie sandwiches in the freezer for at least 10 minutes before serving for best texture. Store leftovers in the refrigerator.
Notes
Spoon and level your flour (or use a kitchen scale) to avoid dry cookies.
For high altitude baking, add 1 extra tablespoon of flour.
Allow butter and eggs to come to room temperature at least 2 hours before baking for the best texture.