Oatmeal Cream Pies are soft oatmeal cookies with a creamy, marshmallow layer that will remind you of the classic Little Debbie snack. Try my Peanut Butter Baked Oatmeal for another baked oatmeal treat.
If this treat sounds familiar, you are probably thinking of 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. I remember opening those individually wrapped snacks and biting into the softest, creamiest, and yummiest treat! Now, it’s easy to make my own Oatmeal Cream Pies without any added preservatives.
There are two parts to this recipe–the soft and chewy oatmeal cookies and the cream filling.
Cookies Ingredients (full recipe below)
Don’t skimp on the sugars in this recipe. Have you ever noticed that the ratios of sugar in most cookie dough recipes are higher than other baked goods? That is because not all of the sugar dissolves during mixing, which is good! The dough will soften and spread while baking as more sugar dissolves ensuring the classic cookie shape and texture.
If you happen to use less sugar than the recipe calls for your final cookie could puff up more and the texture could be less chewy. In addition, recipes with brown sugar will absorb moisture after baking which helps to ensure that they stay chewy, which is perfect for this recipe.
To make the oatmeal cookies, get out your stand mixed with the paddle attachment. Cream the butter and sugars together until fluffy. Add in the eggs and vanilla, mixing until combined. With the mixer off, add the flour, oats, baking soda, and cinnamon. Mix on low until everything is combined.
Refrigerate the 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.
After you have let the cookie dough chill, it’s time to bake the cookies. Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper. Use a cookie scoop (I used a 1 1/2 tablespoon scoop) to drop the dough onto the lined baking sheet. Leave about 2 inches of space between each cookie.
Bake the cookies 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. Bake them for at least 8 minutes since you don’t want to eat raw cookies. Let the cookies slightly cool before moving them to a cooling rack. As they are cooling, get the marshmallow filling made.
Although you may want to enjoy the oatmeal cookies as is (I always have a few right away😊 ), don’t forget about the marshmallow filling! To make the filling, simply mix together the butter, sugar, and marshmallow creme. I gave you a range of milk measurements to add to your preference. You want the filling to be spreadable. Spread the filling onto the bottoms of half of the cookies. Then, top with the other half of the cookies. I made 24 cookies in this batch which turned into 12 oatmeal cream pies. Enjoy!
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 in the refrigerator overnight before eating them.
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Oatmeal Cream Pies are soft oatmeal cookies with a creamy, marshmallow layer that will remind you of the classic Little Debbie snack.
Oatmeal Cream Pies
Servings: 12 cream pies
Calories: 588 kcal
Author: Amanda Rettke–iambaker.net
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 1 1/2 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.
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.