These oatmeal cream pies are just like the Little Debbie's version. They are cinnamon oatmeal cookies filled with marshmallow fluff frosting. These would be a perfect alternative for kids' lunches!
These oatmeal cream pies are soft and chewy cookies with a delicious marshmallow filling. I grew up with the Little Debbie oatmeal cream pies and wanted to make a homemade version that tastes better than the original version. I made soft oatmeal cookies and made a recipe for a fluffy cream filling that had the right texture to replace the marshmallow creme. You will love these cookie sandwiches as they remind you of that nostalgic dessert, but skip all of those preservatives you get from the ones at the grocery store.
Why This Recipe Works
- Chewy cookies- These chewy oatmeal cookies are so satisfying to eat. They give the perfect texture to pair with the soft filling.
- Marshmallow filling- The marshmallow frosting inside is that perfect fluffy marshmallow texture and flavor that makes you want to keep eating!
- Better alternative- These homemade oatmeal cream pies are a big step up from the store-bought oatmeal cream pies. They are softer, fresher, and even taste better! You won't go back to Little Debbie oatmeal creme pies after these!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take the butter for the cookies out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar, but dark brown sugar will work too.
- Molasses- Make sure to use a regular molasses not blackstrap, as blackstrap molasses it more bitter.
- Large eggs- Take these out 2 hours before baking to get to room temperature.
- Old-fashioned oats- You can use quick oats, but you will not get as chewy cookies.
Step By Step Instructions - Oatmeal Cookies
Here is how to make and bake these oatmeal cream pie cookies. this recipe requires and electric mixer. A stand mixer with paddle attachment or a hand mixer will work.
STEP 1: Dry ingredients. Mix the all purpose flour, baking soda, salt, cinnamon, pumpkin pie spice, and old fashioned oats together in a mixing bowl. Set it aside.
STEP 2: Beat butter and sugar. Use a mixer to beat the butter, brown sugar, and white sugar together until it is light and fluffy.
STEP 3: Wet ingredients. Add the vanilla extract, molasses, and eggs to the butter mixture. Mix it in until combined, then scrape the sides of the bowl and mix for 10 more seconds.
STEP 4: Combine. Add the dry ingredients and mix until combined.
STEP 5: Prep. Place the dough in the fridge to chill for 45 minutes. Then, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
STEP 6: Scoop. Scoop the dough with a small cookie scoop (1 oz or 1 TBSP). You should have 3 dozen cookies. Place 12 per cookie sheet and place the remainder of the oatmeal cookie dough balls in the fridge.
STEP 7: Bake. Bake 1 baking sheet at a time for 9-11 minutes. Let the cookies cool on the hot pan for 4 minutes before transferring them to a wire rack to cool completely. Make sure they are fully cooled before frosting them.
Step By Step Instructions - Marshmallow Fluff Frosting
Here is how to make the marshmallow fluff filling for the oatmeal cream cookies.
STEP 1: Prep. Place the butter on a counter for 30 minutes to warm until it is only slightly cold. Meanwhile, sift the powdered sugar.
STEP 2: Beat butter and marshmallow fluff. Use a mixer to beat butter on high speed for 3 minutes. Then, add the marshmallow fluff and beat it on medium speed until combined. Make sure to scrape the sides of the bowl a few times during this process.
STEP 3: Combine. Add the vanilla extract and mix it in. Then, add the powdered sugar in slowly while mixing. Finish mixing until it is combined in. You should be left with a stiff frosting.
STEP 4: Pipe frosting. Pipe the marshmallow filling onto the bottom side of a cookie leaving some space for the frosting to spread out at the edges. Top it with another cookie. You can keep the oatmeal cream pies at room temperature or chilled until you eat them.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for an extra 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they are chewier cookies.
They taste even better! This recipe was inspired by the Little Debbie version, but uses fresh ingredients and no preservatives to make them even better.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the oatmeal cream pies in an airtight container in the fridge for up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Oatmeal Cream Pies
- 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 ¾ 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 Old fashioned oats
Marshmallow Fluff Frosting
- 1 cup Unsalted butter room temperature
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- In a mixing bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin pie spice, and oats. Mix until combined. Set aside.1 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ½ teaspoon Pumpkin pie spice, 3 cups Old fashioned oats
- Using a mixer, beat the butter, brown sugar, and sugar together on high speed for 2 minutes. Add in vanilla, molasses, and eggs. Mix until combined on medium speed.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ½ tablespoon Molasses, 2 Large eggs
- Add in the dry ingredients and mix on low speed until just combined.
- Chill the dough in the fridge for 15 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 8-9 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 Cream Frosting
- Using a mixer, beat the butter and marshmallow cream on high speed for 3 minutes.1 cup Unsalted butter, 7 oz Marshmallow fluff/cream
- Add in the powdered sugar, vanilla, and salt on low speed until just combined. Beat on high speed for 4 minutes.1 cup Powdered sugar, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
- Pipe the frosting into 1 layer on the back of a cookie. I used Wilton 1M piping to pipe the frosting. Top with another cookie. Chill in the freezer for at least 10 minutes before serving. If you are serving later, store in the fridge.