Homemade Oatmeal Cream Pies are the very best grown up version of your favorite childhood snack. Reminiscent of Little Debbie Oatmeal Creme Pies, these Homemade Oatmeal Cream Pies are soft, chewy and perfectly filled with sweet marshmallow creme filling in the middle.
Here we go!! If you only knew how long I have wanted to make this recipe for Homemade Oatmeal Cream Pies .. not because I wanted them but because I NEEDED them. You see, my favorite sweet treat from days (decades!) past has always been Little Debbie Oatmeal Cream Pies. To this day, I cannot walk by and pass them up if I see them on sale. The ‘sale’ part is my gateway excuse … I mean, really, how do you not buy them if they are on sale? This line of justification b.s. is what keeps me from buying boxes of those wicked little Little Debbie Oatmeal Creme Pies every single Saturday and just substituting all meals and nutritional value for the entire week by simply eating nothing but oatmeal cream pies breakfast, lunch and dinner.
Don’t question me and don’t doubt me… I have a very unique skill set and living off Little Debbie Oatmeal Cream Pies is one of of them!
So image my little sugar wheels spinning when I saw a recipe on Genius Kitchen that gave all that Homemade Oatmeal Cream Pie power to me in my chubby little hands. So I had to try the recipe and it’s good … I mean, darn good!!! Check out the Genius Kitchen post HERE … I tweeked the recipe a bit here and there but it’s mostly their recipe so be sure to go give them a look too.
These Homemade Oatmeal Cream Pies are super easy to make and you will be rewarded with the best soft and chewy oatmeal cookies. I will admit that the recipe for the fluffy marshmallow filling is double the original recipe .. I really really like the filling and all I could think when I was making these is that I now drive the frosting express and I control the amount of filling inside these little oatmeal cream pies of happiness. So yup … double filling!!
I have no excuse for making these Homemade Oatmeal Cream Pies.. no birthday that needed a dessert .. no kids bake sale .. no celebration or relationship break up that needed mending .. Nope, Nope, Nope! Just an insane craving for a sweet and chewy oatmeal whoopie pie and my sweet tooth was happily rewarded for it’s bad behavior. This is the part where I have to confess what a bad person I am … I didn’t want to share these Homemade Oatmeal Cream Pies with anyone. When I say ‘anyone’, I don’t mean I didn’t want to share them with the neighbor across the street or the kid next door. I mean I didn’t want to even share these with my husband and legally, I have to! I’m pretty sure Florida is a 50/50 state and there’s that whole ‘what’s mine is yours’ crap that comes along with marriage. I will even go one step further and say that when Dog #1, #2, #3 and even #4 all looked up with me with those sweet puppy dog please feed me mommy eyes …. well …. we will just stop there because I am too ashamed to say that those poor neglected dogs continued to starve in that moment.
*Side note … for the record, A) nothing starves in this house EVER which is why we are all chubby and B) those dogs are more spoiled than the Kardashians so I’m still able to sleep at night even though they had no Homemade Oatmeal Cream Pies that day *
HOW DO YOU MAKE HOMEMADE OATMEAL CREAM PIES?
Easy! To make your Homemade Oatmeal Cream Pies, preheat oven to 350 degrees and line your cookie sheet pans with parchment paper. Grab a large mixing bowl and cream together the margarine, brown sugar, white sugar, vanilla, and eggs. Combine the flour, salt, baking soda, and cinnamon and add to the sugar mixture.
Stir in the oats and drop dough one tablespoon at a time on your prepared baking cookie sheet pans. Bake for 11 – 13 minutes.
They will spread out a bit and will appear undercooked when you remove them from the oven. Let them sit on the pan for 1 minute before moving them gently to a baking rack to cool. Once the oatmeal cookies are completely cool, make the marshmallow filling. In small bowl, dissolve the salt in the hot water and set aside to cool while you make the rest of the filling. In a large mixing bowl, combine marshmallow cream, shortening, powdered sugar, and vanilla.
Beat mixture 1 – 2 minutes or until fluffy. Add the cooled salt water and mix well until incorporated. Spread filling on flat side of one cookie and press second cookie on top. Homemade Oatmeal Cream Pies can be stored in an airtight container within the refrigerator for up to 3 days.
That’s IT! That right there is how easy it is to gain 50 lbs in a week, if left unsupervised. Seriously, these Homemade Oatmeal Cream Pies are so soft and so addictive, you will see how good of a person you REALLY are when it comes to having to share these with the same people that live in the house with you.
Natural selection, indeed.
Enjoy!
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Homemade Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1 cup margarine
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 1/2 cups quick oats
Cream Filling
- 4 teaspoons very hot water
- 1/2 teaspoon salt
- 14 ounce jar marshmallow cream
- 1 cup shortening
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- To make your Homemade Oatmeal Cream Pies, preheat oven to 350 degrees and line your cookie sheet pans with parchment paper.
- Grab a large mixing bowl and cream together the margarine, brown sugar, white sugar, vanilla, and eggs. Combine the flour, salt, baking soda, and cinnamon and add to the sugar mixture. Stir in the oats and drop dough one tablespoon at a time on your prepared baking cookie sheet pans. Bake for 11 - 13 minutes. They will spread out a bit and will appear undercooked when you remove them from the oven. Let them sit on the pan for 1 minute before moving them gently to a baking rack to cool.
- Once the oatmeal cookies are completely cool, make the marshmallow filling. In small bowl, dissolve the salt in the hot water and set aside to cool while you make the rest of the filling. In a large mixing bowl, combine marshmallow cream, shortening, powdered sugar, and vanilla. Beat mixture 1 - 2 minutes or until fluffy. Add the cooled salt water and mix well until incorporated. Spread filling on flat side of one cookie and press second cookie on top.
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