Step into a world of nostalgic delight with our irresistible homemade oatmeal cream pies. Imagine soft, chewy cinnamon oatmeal cookies embracing a cloud of fluffy, sweet marshmallow cream frosting. These aren’t just any cookies; they’re a tribute to the beloved classic Little Debbie’s Oatmeal Creme Pies, reimagined and elevated with fresh, wholesome ingredients that promise an even more satisfying taste experience. Perfect for a special treat in school lunches, a delightful dessert after dinner, or simply a comforting snack any time of day, these cookie sandwiches will transport you back to childhood with every delicious bite. Forget the preservatives and artificial flavors of store-bought versions – our recipe delivers pure, unadulterated joy.
Growing up, the iconic Little Debbie oatmeal cream pies were a staple, a sweet escape in a simple package. Our mission was to recreate that cherished flavor, not just replicate it, but to enhance it. We’ve perfected soft, flavorful oatmeal cookies that offer the ideal chewy texture, providing a delightful contrast to our luscious, fluffy cream filling. This homemade marshmallow frosting captures the ethereal texture and sweet essence of marshmallow creme, without any of the undesirable additives. Each cookie sandwich is a testament to fresh baking, offering a superior taste and texture that will make you wonder why you ever settled for anything less. Get ready to experience a dessert that’s both deeply familiar and wonderfully new.
Craving more marshmallow-infused delights? Explore these other fantastic recipes: discover the nutty sweetness of Fluffernutter Cookies, indulge in the rich combination of Chocolate Marshmallow Cookies, or satisfy your s’mores cravings with our delectable Marshmallow Brownies.
Why You’ll Love This Recipe
- Perfectly Chewy Oatmeal Cookies: Our signature oatmeal cookies are crafted to achieve that ideal soft and chewy texture that melts in your mouth. The oats provide a delightful bite and rustic charm, while the blend of spices adds a warm, inviting flavor. This robust cookie base is not only incredibly satisfying on its own but also provides the perfect structural integrity and flavor balance to complement the creamy filling.
- Dreamy Marshmallow Fluff Filling: The heart of these cream pies lies in their extraordinary marshmallow frosting. Light as air, incredibly fluffy, and bursting with sweet marshmallow flavor, this filling is designed to be the star. It’s perfectly balanced—sweet without being cloying—and its smooth, creamy consistency pairs harmoniously with the chewiness of the cookies, creating a textural symphony in every bite.
- A Superior Homemade Alternative: Bid farewell to store-bought versions laden with artificial ingredients and preservatives. Our homemade oatmeal cream pies are a significant upgrade, offering unparalleled freshness and flavor. Made with real butter, genuine vanilla, and wholesome oats, these pies are softer, richer, and simply taste better than anything you’ll find on a grocery store shelf. Once you try these, you’ll never look back at the Little Debbie’s version again!
- Nostalgia with a Gourmet Twist: This recipe captures the comforting essence of a childhood favorite while elevating it to a more sophisticated level. It’s the perfect blend of sweet memories and fresh, high-quality ingredients, making it an ideal treat for both kids and adults who appreciate homemade goodness.
Ingredient Spotlight
Understanding the role of each ingredient can make all the difference in your baking. Here are some key notes on the components of these delightful oatmeal cream pies. For the complete list of quantities and detailed instructions, please refer to the recipe card below.
- Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of your cookies and frosting. For the cookies, ensure your butter is at proper room temperature (soft enough to indent easily but not greasy) by taking it out about 2 hours before you plan to bake. This is crucial for achieving a light and fluffy creamed butter and sugar mixture, which contributes to the cookies’ texture.
- Brown Sugar: We recommend light brown sugar for its mellow caramel notes, which perfectly complement the cinnamon and oats. However, dark brown sugar can also be used if you prefer a richer, deeper molasses flavor. Always make sure it’s packed firmly when measuring to ensure accuracy.
- Molasses: A small amount of molasses is key to achieving that classic oatmeal cookie flavor and chewiness, as well as contributing to a beautiful golden-brown color. It’s important to use regular molasses, not blackstrap molasses, which has a much more bitter and intense flavor that could overpower your cookies.
- Large Eggs: Like the butter, large eggs should be brought to room temperature before mixing. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother, more uniform dough and contributing to the cookies’ overall rise and tender texture. Simply place them in a bowl of warm water for 10-15 minutes if you forget to take them out in advance.
- Old-Fashioned Oats: These are essential for the signature chewy texture of our oatmeal cream pies. Their larger flakes hold up well during baking, providing a satisfying chew. While quick oats can be used in a pinch, they will result in a softer, less chewy cookie and may alter the final texture, so we highly recommend sticking with old-fashioned oats for the best results.
- Powdered Sugar: Also known as confectioners’ sugar, this finely ground sugar is crucial for achieving a smooth, lump-free marshmallow cream frosting. Sifting it before use is a vital step to ensure your frosting has that silky, fluffy consistency without any gritty bits.
Step-by-Step Instructions: Crafting the Perfect Oatmeal Cookies
Creating these delightful oatmeal cream pie cookies is a rewarding process that requires an electric mixer. Whether you use a stand mixer with a paddle attachment or a reliable hand mixer, these instructions will guide you to perfect, chewy cookies every time.
STEP 1: Prepare the Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Finally, stir in the old-fashioned oats, ensuring they are evenly distributed. Set this dry mixture aside while you prepare the wet ingredients.
STEP 2: Cream Butter and Sugars. In the bowl of your electric mixer, cream the room temperature unsalted butter with the brown sugar and white granulated sugar on high speed. Beat for approximately 2-3 minutes until the mixture becomes light, fluffy, and noticeably pale in color. This step incorporates air, which is vital for the cookies’ texture.
STEP 3: Incorporate Wet Ingredients. Reduce the mixer speed to medium. Add the pure vanilla extract and molasses, mixing until just combined. Next, crack in the large room temperature eggs one at a time, beating well after each addition until fully incorporated. Pause to scrape down the sides and bottom of the bowl with a rubber spatula, then mix for another 10-15 seconds to ensure everything is thoroughly combined.
STEP 4: Combine Wet and Dry Mixtures. Gradually add the reserved dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed until the flour is just incorporated and no streaks of dry ingredients remain. Be careful not to overmix, as this can lead to tough cookies.
STEP 5: Chill and Preheat. Cover the bowl containing the cookie dough with plastic wrap and place it in the refrigerator to chill for at least 45 minutes. This chilling period is crucial for preventing the cookies from spreading too much during baking and allows the flavors to meld. While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy release and even baking.
STEP 6: Scoop and Arrange. Once the dough is chilled, use a small cookie scoop (approximately 1 ounce or 1 tablespoon capacity) to portion out the dough. You should yield about three dozen cookies. Place 12 scooped dough balls on each prepared cookie sheet, ensuring adequate space between them for spreading. Keep any remaining scooped dough balls in the refrigerator until you’re ready to bake the next batch.
STEP 7: Bake to Perfection. Bake one baking sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. This slight underbaking is key to achieving those wonderfully chewy cookies. Allow the cookies to cool on the hot baking sheet for 4 minutes before gently transferring them to a wire rack to cool completely. It is absolutely essential that the cookies are fully cooled before you even think about frosting them; otherwise, your filling will melt.
Step-by-Step Instructions: Whipping Up the Fluffy Marshmallow Frosting
This marshmallow fluff filling is the delightful centerpiece of our oatmeal cream pies. Follow these steps to create a smooth, light, and irresistibly sweet frosting that perfectly complements the chewy cookies.
STEP 1: Frosting Preparation. Take the unsalted butter for the frosting out of the refrigerator and let it sit on your kitchen counter for about 30 minutes. You want it to be slightly cold, not fully at room temperature, but pliable. Meanwhile, sift your powdered sugar into a separate bowl. Sifting is a crucial step here to eliminate any lumps and ensure your frosting is perfectly smooth and airy.
STEP 2: Beat Butter and Marshmallow Fluff. In the bowl of your electric mixer, beat the slightly chilled butter on high speed for a full 3 minutes until it becomes light and creamy. Next, add the entire container of marshmallow fluff (or marshmallow cream) to the butter. Beat this mixture together on medium speed until it is thoroughly combined and homogenous. Remember to stop periodically and scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
STEP 3: Incorporate Final Ingredients. With the mixer on low speed, add the pure vanilla extract and a pinch of salt to the butter and marshmallow mixture. Gradually add the sifted powdered sugar, a little at a time, mixing slowly until it is all incorporated and the frosting begins to thicken. Once all the sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is stiff, incredibly fluffy, and holds its shape beautifully. You should be left with a frosting that is wonderfully pipeable and stable.
STEP 4: Assemble the Pies. Transfer your prepared marshmallow frosting into a piping bag fitted with your favorite tip (a large round tip or a star tip like Wilton 1M works beautifully for a classic look). Take one completely cooled oatmeal cookie and pipe a generous layer of frosting onto its flat bottom side, leaving a small border around the edge. This allows for the frosting to spread slightly when the top cookie is added, creating a clean, full-looking pie. Gently place another cooled oatmeal cookie on top, pressing down slightly to form a perfect sandwich. Repeat with the remaining cookies and frosting. These homemade oatmeal cream pies can be enjoyed immediately or stored at room temperature for a short period, or chilled for longer freshness. For the best flavor and texture, chilling them for at least 10-15 minutes before serving allows the frosting to set slightly and the flavors to meld.
Expert Baking Tips for Flawless Oatmeal Cream Pies
Achieving bakery-quality oatmeal cream pies is within your reach with these helpful tips:
- Precision in Flour Measurement is Key: Improper flour measurement is a common baking pitfall. Always spoon your all-purpose flour into the measuring cup and then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour, leading to an excess amount. Too much flour can result in dry, dense cookies that won’t spread properly during baking. For ultimate accuracy, consider using a kitchen scale to measure your flour by weight.
- Troubleshooting Cookie Spread: If your cookies are spreading more than desired, first ensure you are using parchment paper on your baking sheets. This provides a non-stick surface and helps regulate spread. Excessive spreading can also be caused by butter that was too warm when creamed with the sugar. If you find your dough still too soft after chilling, try chilling the scooped cookie dough balls for an additional 10-15 minutes before baking. A colder dough holds its shape better in the initial moments in the hot oven.
- High Altitude Adjustments: Bakers living at high altitudes often need to make slight modifications to recipes to account for lower atmospheric pressure. If you’re baking at high altitude, adding an extra 2 tablespoons of all-purpose flour to your cookie dough can help to prevent excessive spreading and maintain the desired cookie structure.
- The Art of Underbaking: For truly chewy oatmeal cookies, it’s crucial to slightly underbake them. When you remove them from the oven, the centers should still look a little soft and possibly underdone. Don’t worry, they will continue to cook and set as they cool on the hot baking sheet. This technique locks in moisture, ensuring your cookies remain wonderfully soft and chewy rather than becoming hard or crispy.
- Allow for Complete Cooling: Patience is a virtue when assembling these pies. Ensure your cookies are completely cool before attempting to pipe on the marshmallow frosting. If the cookies are even slightly warm, the delicate frosting will melt, creating a messy and less appealing sandwich. A wire rack facilitates airflow, speeding up the cooling process.
Frequently Asked Questions (FAQ)
Our homemade oatmeal cream pies offer a similar nostalgic flavor profile to the beloved Little Debbie version, but many find them to taste even better! This recipe was crafted with the classic in mind, but it utilizes fresh, high-quality ingredients and avoids artificial preservatives, resulting in a richer, more authentic flavor and a superior soft, chewy texture. Prepare for an upgraded experience that will redefine your expectation of an oatmeal cream pie.
Absolutely! Freezing cookie dough is a fantastic way to prepare ahead for future cravings. To freeze, simply scoop the dough into individual balls as instructed, then place them on a parchment-lined baking sheet and freeze until solid. Once firm, transfer the frozen dough balls to an airtight freezer-safe container or a heavy-duty plastic freezer bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, allow the dough balls to thaw in the refrigerator overnight or at room temperature for an hour before baking as usual.
Yes, chilling the cookie dough overnight is perfectly fine and can actually enhance the flavors. However, for easier handling and more consistent cookie sizes, we recommend scooping the dough into individual balls first before chilling them overnight. Arrange the scooped dough balls on a baking sheet, cover them tightly with plastic wrap, and refrigerate. Before baking, ensure the dough balls come to room temperature for about 20-30 minutes to prevent them from spreading unevenly in the oven and to ensure proper baking.
You’ll primarily need an electric mixer (either a stand mixer with a paddle attachment or a hand mixer) for both the cookies and the frosting. Other essential tools include mixing bowls, measuring cups and spoons, a rubber spatula, a cookie scoop, parchment paper, baking sheets, and a wire cooling rack. A piping bag with your preferred tip (like Wilton 1M) is helpful for neatly applying the frosting, but a spoon or offset spatula can also work.
Storing and Freezing for Lasting Freshness
To keep your homemade oatmeal cream pies tasting their best, proper storage is essential.
Store the assembled oatmeal cream pies in an airtight container. Because of the marshmallow cream frosting, it’s best to keep them refrigerated. They will stay fresh and delicious in the fridge for up to 5 days. For optimal texture, allow them to come to room temperature for about 15-20 minutes before serving, as this softens the cookies and makes the frosting even creamier.
Freezing Assembled Oatmeal Cream Pies
You can also freeze the baked and assembled cookies for longer enjoyment. Place the oatmeal cream pies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 30 days. When you’re ready to indulge, simply remove them from the freezer and let them thaw at room temperature for 1-2 hours, or in the refrigerator overnight, before eating. This ensures the cookies regain their soft texture and the frosting becomes creamy again.
More Delicious Cookie Recipes to Explore
We hope you absolutely adore this recipe for homemade Oatmeal Cream Pies! If you tried them and loved them, please make sure to leave a STAR REVIEW below. We love hearing your feedback! Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations. For more baking inspiration and delightful dessert ideas, be sure to follow us on Pinterest. Happy baking!
Homemade Oatmeal Cream Pies
Print Recipe
Pin Recipe
Leave a Review
Ingredients
Oatmeal Cookies
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 TBSP Molasses, don’t use blackstrap
- 2 Large eggs, room temperature
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Pumpkin pie spice, or use nutmeg
- 3 cups Old fashioned oats
Marshmallow Fluff Frosting
- 1 cup Unsalted butter, room temperature
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
Instructions
Oatmeal Cookies
- In a large mixing bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old-fashioned oats. Whisk thoroughly until all dry ingredients are well integrated. Set this bowl aside.
- Using an electric mixer, beat the room temperature unsalted butter, brown sugar, and white granulated sugar on high speed for about 2 minutes, until the mixture is light, fluffy, and pale. Reduce speed, then add the pure vanilla extract, molasses, and large eggs, beating until well combined. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until just combined, being careful not to overmix.
- Cover the cookie dough and chill in the fridge for 45 minutes. While chilling, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Using a small cookie scoop (1 oz or 1 TBSP), portion the dough into balls. This recipe yields approximately 3 dozen cookies. Place 12 dough balls per cookie sheet, spacing them out. Keep any remaining dough balls in the fridge.
- Bake one baking sheet at a time for 9-11 minutes, until the edges are lightly golden and the centers are still slightly soft. Allow cookies to cool on the hot cookie sheet for 4 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
Marshmallow Cream Frosting
- Ensure the unsalted butter is slightly cold (not fully room temperature) by leaving it on the counter for about 30 minutes. Sift the powdered sugar and set it aside. In an electric mixer, beat the butter on high speed for 3 minutes until light and creamy. Then, add the marshmallow fluff/cream and beat on medium speed until fully combined, scraping the sides of the bowl as needed.
- Add the sifted powdered sugar, pure vanilla extract, and salt to the mixture on low speed until just combined. Increase speed to high and beat for 4 minutes until the frosting is stiff, fluffy, and holds its shape.
- Pipe a generous layer of the marshmallow frosting onto the flat bottom of one cooled cookie, leaving a small border. Place another cooled cookie on top to form a sandwich. Repeat with the remaining cookies and frosting. For best results, chill the assembled oatmeal cream pies in the freezer for at least 10 minutes before serving. If serving later, store them in the fridge to maintain freshness.
Notes
High Altitude Baking: If you live at a high altitude, add an extra 2 tablespoons of all-purpose flour to the cookie dough to help prevent excessive spreading.
Room Temperature Ingredients: Remember to pull your butter and eggs out of the refrigerator at least 2 hours before you start baking. Room temperature ingredients combine more smoothly and create a better texture.
Cooling is Crucial: Ensure cookies are completely cool before frosting to prevent the marshmallow cream from melting and becoming runny.