Oatmeal Creme Pies are a soft and chewy nostalgic treat combining moist cookies with a sweet fluffy center. Better than store bought!
If you like this sandwiched cookie style, try my Chocolate Whoopie Pies and Peanut Butter Do-si-do Cookie Sandwiches for more tasty Cookie Recipes.
Why You’ll Love These Oatmeal Creme Pies?
- A homemade version of a nostalgic childhood favorite, perfect for lunchbox treats, parties, or sharing with family and friends.
- Brown sugar, cinnamon, and vanilla give the cookies a rich, warm flavor that pairs perfectly with the creamy marshmallow filling.
Sabrina’s Oatmeal Cream Pie Recipe
If you like rich and chewy cookies, this Oatmeal Creme Pie recipe delivers all that and more. The creamy, sweet filling turns these into an extra special treat that’s hard to resist. Whether you have a specific event you’re baking for or just a sweet tooth to satisfy, this is the perfect dessert. And if you’re wanting a sweet ending to lunch, serve these alongside an Ultimate Turkey Sandwich, Classic Chicken Salad, or a warm bowl of Creamy Tomato Soup. Variations are included below for more delicious ideas on this nostalgic favorite.
Recipe Card
Ingredients
Oatmeal Cookies:
- 1 cup unsalted butter , softened
- 3/4 cup white sugar
- 1 cup brown sugar , packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups quick cooking oats
Filling:
- 2 cups marshmallow fluff
- 1 1/3 cups vegetable shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
Oatmeal Cookies:
- Preheat the oven to 375 degrees.
- In a stand mixer cream together the butter, sugar, and brown sugar until lightened and fluffy before adding in the eggs and vanilla.
- Mix the flour, baking soda, salt, and cinnamon together in a small bowl and add it into the stand mixer in small batches until it is all just combined, then add in the oats.
- Roll the dough in two tablespoon sized balls.
- Bake for 8-10 minutes (the middles will look slightly undone, but the edges will have a hint of brown).
- Let cookies cool completely before making into sandwiches.
Filling:
- To make the cream filling add the ingredients into your stand mixer on low speed until combined.
- If the filling is too stiff to spread add water by the teaspoon until spreadable.
To Finish:
- Add 2 tablespoons of filling to the bottom of one cookie and press gently to close with the bottom of a second cookie.
- Icing should be ¼ from the edges of the cookies.
Nutrition
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Chef’s Note
Let the cookies cool completely before adding the marshmallow creme filling. Even if they’re slightly warm, you run the risk of softening the filling which will cause it to run out the sides. Also, try to pair cookies of similar size and press together gently so the filling spreads evenly without spilling over the edges.
Table of contents
Can this be made ahead of time?
Yes they can. In fact, once the flavors have had time to meld, they often taste even better the next day. Prepare these up to 1-2 days in advance for the best flavor.
How to Store
- Serve: Wait to add the filling until the oatmeal cookies cool completely. Otherwise, the warm cookies can melt the filling.
- Store: Put in an airtight container to store in the fridge for up to 1 week. Take them out and leave them on the counter for a couple of hours before serving to let them come to room temperature.
- Freeze: Seal the sandwich cookies in an airtight container, and keep them frozen for up to 2 months. Let them thaw in the fridge overnight before serving.
Variations
- Gluten-free: Swap out the regular flour for a gluten-free substitute. Coconut flour, almond flour, or buckwheat flour are good replacements. You can also lean into the oat theme and use oat flour.
- Strawberry Creme: Mix fresh, diced strawberries into the creamy filling. Or, to get the strawberry flavor without the strawberry chunks, mix in freeze-dried strawberry powder.
- Cookie mix-ins: Add raisins or walnuts to the dough. I don’t recommend adding chocolate chips as the combination of sweet chocolate with the rich creme filling can be too much.
- Spiced: Try adding a dash of nutmeg, ground cloves, and ginger to the cookie dough. Or bring the spiced taste into the filling by mixing a teaspoon of ground cinnamon into the marshmallow cream. Thoroughly mix the spice into the filling to avoid a mouthful of strong cinnamon in one cookie.
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