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oatmeal cream pie

Oatmeal Cream Pies

The Crispy Chef
Soft, chewy oatmeal cookies sandwiched with a creamy vanilla filling—these homemade oatmeal cream pies are so much better than store-bought! Made with real ingredients and a secret touch of molasses, they stay soft for days and bring back childhood nostalgia with every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 pies
Calories 390 kcal

Equipment

  • Mixing bowls
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire rack

Ingredients
  

For the Cookies:

  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 cups old-fashioned oats

For the Cream Filling:

  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 7 oz marshmallow fluff

Instructions
 

Step 1: Prepare the Cookie Dough

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
  • Add eggs one at a time, beating well after each addition.
  • Mix in molasses and vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Gradually add dry ingredients to wet ingredients, mixing just until combined.
  • Fold in the oats using a rubber spatula.

Step 2: Bake the Cookies

  • Use a cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing cookies 2 inches apart.
  • Flatten slightly with your hand.
  • Bake for 10-12 minutes, until edges are set but centers are slightly underbaked.
  • Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 3: Make the Cream Filling

  • In a large bowl, beat butter until creamy (about 2 minutes).
  • Gradually add powdered sugar, mixing on low speed.
  • Add heavy cream, vanilla extract, and salt, then mix until smooth.
  • Fold in marshmallow fluff until just combined.

Step 4: Assemble the Oatmeal Cream Pies

  • Pair up cookies of similar size.
  • Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie.
  • Gently press the second cookie on top.
  • Let sit for 30 minutes before serving for best texture.

Notes

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.
Customize by adding chocolate chips, maple extract, or dried fruit.

Nutrition

Calories: 390kcalCarbohydrates: 55gProtein: 4gFat: 18gCholesterol: 55mgSodium: 150mgSugar: 35g
Keyword homemade oatmeal cookies, Little Debbie copycat, nostalgic treats, oatmeal cream pies, sandwich cookies
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!