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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookie sandwiches and a thick marshmallow cream filling. Baked until set, then sandwiched for a fluffy, sweet center.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
For marshmallow cream filling
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 can (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer

Method
 

Make the soft oatmeal cookies
  1. Beat the softened butter with the brown sugar and granulated sugar until fluffy, then scrape the bowl. Beat until the mixture looks lighter in color and more aerated.
  2. Add the eggs, molasses, and vanilla, then beat just until combined. Stop when you no longer see streaks.
  3. Fold in the flour, baking soda, cinnamon, nutmeg, salt, and oats until you have a thick dough. Mix only until no dry flour remains.
  4. Scoop 2-tablespoon ovals onto a baking sheet with space between them. Aim for even size so they bake in the same time.
  5. Bake at 350F for 10-12 minutes, until the cookies are set. Look for edges that hold their shape while centers stay soft.
  6. Cool the cookies completely before filling. Wait until they are fully cool to the touch so the filling doesn’t melt.
Make the marshmallow cream filling and assemble
  1. Beat the softened butter and cream cheese until very smooth. Continue until the mixture looks silky with no lumps.
  2. Beat in the marshmallow creme, powdered sugar, vanilla, and cinnamon until fluffy and very smooth. Keep beating until the texture is thick, pale, and spreadable.
  3. Match cookies in pairs by size, then spread a generous layer of filling on one cookie. Use enough to reach near the edges without overflowing.
  4. Press the second cookie on top to form sandwiches. Gently press so the filling spreads evenly across the seam.

Notes

Pro tip: for the softest texture, bake only until the cookies are set—avoid over-browning. Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days; freeze assembled pies for up to 2 months (thaw overnight in the fridge). For a lighter option, swap part of the powdered sugar with a 1:1 baking sugar substitute labeled for frosting/cream use to keep the filling’s spreadable consistency.