These oatmeal cream pies are just like the Little Debbie's versions but BETTER. They are soft oatmeal cookies loaded with cinnamon and pumpkin pie spice. It is filled with a marshmallow fluff frosting. They are soft cookies that are super good. These would be a perfect alternative for kids' lunches!
Little Debbie's Cookies
When I was a kid, and now as an adult, I loved the Little Debbie oatmeal cream pies. They were so soft, and very addicting!
I wanted to create a recipe that wasn't full of preservatives and that little kids would love!
How To Make Oatmeal Dough
These oatmeal cookies are full oats and cinnamon. The trick to keeping them soft is a little bit of molasses.
- Mix the dry ingredients- Mix the flour, baking soda, and salt together. Then, add the quick oats. If you have rolled oats, blend them in a blender a few times. Then, measure out 3 cups.
- Beat butter- Use a stand or hand mixer, to beat the room temperature butter, brown sugar, and sugar. It should be very fluffy and light in color.
- Add the wet ingredients- Add the vanilla and molasses. I use this one. Don't use blackstrap because it is too dark. Then, add in the eggs and mix until combined. There shouldn't be any butter chunks remaining.
- Mix in the dry ingredients- Mix in the dry ingredients until combined.
- Chill the dough- Chill the dough for 45 minutes to prevent spreading.
Scooping The Dough
Use this cookie scoop to scoop the dough. This will make 3 dozen cookies before you sandwich them. Place the cookie dough in the fridge while the oven preheats.
Place 12 cookies per cookie sheet lined with parchment paper. Keep the other cookie dough balls in the fridge while they bake. To prevent spreading, use parchment paper and NOT silicone baking mats.
Marshmallow Fluff Frosting
When I was deciding what to fill these cookies, I thought regular frosting would be too sweet and boring. Marshmallow fluff is magic, and it has the closest flavors to the original cookies.
First, let the butter sit on the counter for 30 minutes to get slightly cold. Slightly cold butter is best to keep a firmer frosting. Cold butter, is too hard to blend into the frosting.
Use a mixer to beat the butter on high. Once fluffy, add in the entire jar of marshmallow fluff/cream. Mix until combined and back to a more "fluffy" texture.
Next, add in the powdered sugar and vanilla. To prevent a gritty frosting, sift the powdered sugar first.
Filling The Cookies
I used a 1M Wilton tip and pipe the frosting on the cookies. Leave a tiny bit of the edge uncovered for the frosting to spread once you place the other cookie on top.
If you try to bite the cookies right away, the filling will be squished right out. Either chill in the fridge for an hour or place in the freezer for 15 minutes.
Storing The Cookies
Keep these oatmeal cream pies in the fridge in an air tight container up to 5 days.
Other Cookie Recipes To Try
- Reese's peanut butter chip cookies
- Marshmallow chocolate cookies
- Brown butter chocolate chip cookies
- Sprinkle chocolate chip cookies
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cookies. I hope you loved it! To get more ideas follow me on Pinterest.
Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 tsp Pure vanilla extract
- ½ TBSP Molasses don't use blackstrap
- 2 Large eggs room temperature
- 1 ½ cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Pumpkin pie spice or use nutmeg
- 3 cups Quick oats
Marshmallow Fluff Frosting
- 1 cup Unsalted butter slightly cold
- 7 oz Marshmallow fluff/cream
- 1 tsp Pure vanilla extract
- 2 ¾ cups Powdered sugar sifted
Instructions
Oatmeal Cookies
- In a mixing bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin pie spice, and quick oats. Mix until combined. Set aside.
- Using a mixer, beat the butter, brown sugar, and sugar together until light and fluffy. Add in vanilla, molasses, and eggs. Mix until combined. Scrape the bowl and mix for 10 more seconds.
- Add in the dry ingredients and mix until combined.
- Chill the dough in the fridge for 45 minutes. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- Scoop the dough using a cookie scoop. It will make 3 dozen cookies. Place 12 per cookie sheet and place the rest of the scooped dough balls in the fridge.
- Bake for 9-11 minutes. Let the cookies sit on the cookie sheet for 4 minutes before transferring to a cooling rack. Let cookies cool completely before frosting.
Marshmallow Fluff Frosting
- Place butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar.
- Using a mixer, beat the butter for 3 minutes on high. Add in marshmallow fluff and beat on medium. Scrape the bowl a few times during this process. Add in vanilla. Mix.
- Add in the powdered sugar slowly. Mix until combined. It should be a sturdy frosting.
- Pipe the frosting into 1 layer on the back of a cookie. Leave space around the edges for the frosting to spread out. Top with another cookie. Keep at room temperature or chilled.
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