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–+ servings

Homemade Oatmeal Creme Pies

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. .. stacked
Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookie sandwiches stuffed with a sweet marshmallow filling making these these Oatmeal Cream Pie Cookies the BEST grown up version of your favorite nostalgic snack. 
Heather
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serving Size 12

Ingredients

Oatmeal Cookies

  • 1 1/4 cup  butter, room temperature
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 2 teaspoons vanilla
  • 1 large egg
  • 1  1/2 cups all purpose flour
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 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 Oatmeal Cream Pies, preheat oven to 375 degrees and line your cookie sheet pans with parchment paper.
  • Grab a large mixing bowl and cream together the butter, sugar and brown sugar until light and creamy. Mix in the molasses, vanilla and egg. Combine the flour, salt, cocoa powder, baking soda, baking powder and cinnamon and slowly add to the sugar mixture. Stir in the oats and using a large spoon or cookie scoop, drop 3 tablespoon size cookies on your prepared baking cookie sheet pans. Bake for 9-11 minutes.
  • They will spread out a bit and will appear under-cooked 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. Leftover Oatmeal Cream Pies can be stored in an airtight container within the refrigerator for up to 3 days.

Notes

PRO TIPS FOR PERFECT OATMEAL CREAM PIE COOKIES

  • To get the perfect texture. pulse your oats in a food processor 3-4 times before adding them to the cookie batter. You want smaller pieces, not crumbs.
  • Be sure to match up similar size cookies together before you start frosting.
  • Make sure your cookies have cooled completely before you start frosting them. If not, your marshmallow creme filling will melt everywhere and you will be sad.
  • I always have old-fashioned whole rolled oats in my pantry but they will not work in this recipe. You can make you own quick oats by measuring 3 cups of whole rolled oats and pulsing them in the food processor 4-5 times.
  • This filling recipe makes alot! I like double filling in my oatmeal sandwich cookies :)
  • Homemade Oatmeal Cream Pies can be stored in an airtight container within the refrigerator for up to 3 days.
  • The Cream Filling measurements listed is for a double batch of filling.  I really like filling.  The original recipe from Genius Kitchen only makes half the amount so for a more accurate representation of Little Debbie Oatmeal Cream Pies, feel free to cut my recipe for the filling in half.