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    Home » Cookie Recipes

    May 18, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Oatmeal Cream Pies

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    Jump to Recipe Print Recipe

    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 and chewy cookies that are super delicious. These would be a perfect alternative for kids' lunches!

    Close up of pies in a wire basket.

    Little Debbie's Cookies

    When I was a kid, and now as an adult, I loved the Little Debbie oatmeal creme pies. They were so soft, and very addicting!

    I wanted to create a homemade version that wasn't full of preservatives and that little kids would love more than the store-bought version!

    Pies stacked on tall on a cutting board.

    How To Make Oatmeal Dough

    These homemade oatmeal cream pies are full oats and cinnamon. The trick to keeping them soft is a little bit of molasses.

    • Mix the dry ingredients- Mix the all purpose flour, baking soda, and salt together in a mixing bowl. Then, add the quick oats. If you have rolled oats, blend them in a food processor a few times for best results. Then, measure out 3 cups.
    • Beat unsalted butter- Use an electric mixer, either stand mixer with paddle attachment 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 extract and molasses. I use this one. Don't use blackstrap because it is too dark. Then, add in the large 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.
    Using a mixer to mix dough.
    Oatmeal cookie dough in a ceramic bowl.

    Scooping The Dough

    Use this cookie scoop to scoop the dough. This will make 3 dozen chewy oatmeal cookies before you sandwich them. A large cookie scoop can make a thicker cookie, which can cause the frosting to squeeze out when you bite into it. 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. When they are done baking transfer them to a wire rack to cool.

    Scooped cookie dough balls on parchment paper.
    Cookies on a white board.

    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 in a large bowl. Once fluffy, add in the entire jar of marshmallow creme / fluff. 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.

    Oatmeal cream pies in a wire basket.

    Filling The Cookies

    I used a 1M Wilton tip and piping bag to 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 before eating your cookie sandwiches.

    One cookie has filling.

    Storing The Cookies

    Keep these oatmeal cream pies in the fridge in an airtight container up to 5 days if you didn't eat them all in a single day.

    Close up of pie with a bite missing.

    Other Cookie Recipes To Try

    • Reese's peanut butter chip cookies
    • Marshmallow chocolate cookies
    • Brown butter chocolate chip cookies
    • Sprinkle chocolate chip cookies
    Cookies stacked on the side.

    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.

    Close up of pies in a wire basket.

    Oatmeal Cream Pies

    Stephanie Rutherford
    These oatmeal cream pies are just like the Little Debbie's version. They are cinnamon oatmeal cookies filled with marshmallow fluff frosting.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 10 mins
    Chilling Time 30 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American
    Servings 18 cookie sandwiches
    Calories 340 kcal

    Ingredients
     
     

    Oatmeal Cookies

    • 1 cup Unsalted butter room temperature
    • 1 cup Brown sugar packed light or dark
    • ½ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • ½ tablespoon Molasses don't use blackstrap
    • 2 Large eggs room temperature
    • 1 ½ cups All-purpose flour
    • 1 teaspoon Baking soda
    • 1 teaspoon Salt
    • 1 teaspoon Ground cinnamon
    • ½ teaspoon 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 teaspoon 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.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
    High altitude baking- Add an extra tablespoon of flour.
    Pull butter and eggs 2 hours before baking.

    Nutrition

    Calories: 340kcalCarbohydrates: 54gProtein: 3gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 54mgSodium: 197mgPotassium: 91mgFiber: 2gSugar: 18gVitamin A: 631IUVitamin C: 1mgCalcium: 27mgIron: 1mg
    Keyword chewy, cinnamon cookies, easy, marshmallow fluff, marshmallow frosting, oatmeal cookies, oatmeal cream pies, sandwich cookies
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Michelle O says

      January 08, 2023 at 4:54 pm

      5 stars
      Made these for work. I don’t eat sweets but I had to try them and they are delicious!

      Reply
    2. Breccia says

      October 17, 2022 at 10:29 am

      Hi Stephanie,
      I absolutely love this recipe! Can these be frozen and do you have a chocolate chip recipe that is similar to this? Thanks and God Bless

      Reply
    3. Brandy says

      April 30, 2022 at 3:58 am

      5 stars
      I made these for my husband to take on a fishing trip with his brothers. That was a mistake- I should have kept them ALL TO MYSELF! 😂
      These are crazy delicious. Fairly easy to put together. I’ll be making them again for sure.

      Reply

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