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Oatmeal Cream Pies

Nothing evokes instant feelings of nostalgia quite like baked goods. Whether you had the classic Little Debbie version of these sweet sandwich cookies as a special childhood treat, or you sent your kids to school with one in their lunch box every day, chances are you’re familiar with their chewy, melt-in-your mouth texture and marshmallow creme filling.

Oatmeal Cream Pies

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it’s at.
Prep Time30 mins
Cook Time15 mins
Cooling45 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Buttercream Frosting, chewy oatmeal cookies, Cookies, Dessert
Servings: 12


  • Pre-Cut Parchment Paper Baking Sheets
  • #30 Scoop
  • High-Heat Scraper
  • 8" Chef's Knife
  • Measuring Cups/Spoons Set
  • Glass Liquid Measuring Cups
  • Hand Mixer
  • Nordic Ware Aluminum Half Sheet Pans
  • Stainless Steel Wire Cooling Rack



  • 1 cup All-purpose flour
  • 1 tsp. Ground cinnamon
  • ½ tsp. Baking soda
  • ½ tsp. Kosher salt
  • ¼ tsp. Ground cloves
  • tsp. Ground nutmeg
  • 3 cups Quick-cooking oats
  • 2 Sticks unsalted butter (16 Tbsp.), softened
  • ¾ cup Packed dark brown sugar
  • ¾ cup Granulated sugar
  • 1 Egg
  • 1 tbsp. Dark molasses
  • 2 tsp. Pure vanilla extract


  • 1 ½ Sticks unsalted butter (12 Tbsp.), softened
  • ¼ cup Shortening
  • 1 ½ cups Sifted powdered sugar
  • 2 tbsp. Light corn syrup
  • 2 tsp. Pure vanilla extract
  • ¼ tsp. Kosher salt
  • ¼ tsp. Ground cinnamon
  • 1 Jar marshmallow creme (7 oz.)


  • Preheat oven to 350°. Line baking sheets with parchment paper.
  • For the cookies, whisk together flour, cinnamon, baking soda, salt, cloves, and nutmeg in a bowl. Stir in oats.
  • Cream butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 5 minutes.
  • Add egg, molasses, and vanilla; beat to combine, 2–3 minutes. Add flour mixture; mix on low to combine.
  • Drop dough by #30 scoop (about 2 Tbsp.) onto prepared baking sheets 2-inches apart.
  • Bake cookies until edges are set, 12–13 minutes. Let cookies cool on baking sheets, 5 minutes, then transfer to a rack to cool completely.
  • For the filling, beat together butter, shortening, powdered sugar, corn syrup, vanilla, salt, and cinnamon with a mixer on medium-high speed until light and fluffy.
  • Add marshmallow creme and beat until smooth.
  • Spread filling on half of the cookies, then top with remaining cookies.

What do you think?

Written by Lisa Yarde

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