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Oatmeal Cream Pies

Decadent Oatmeal Cream Pies You’ll Want in Your Lunchbox

These Oatmeal Cream Pies combine chewy cookies with fluffy filling for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter makes the cookies rich and tender.
  • 1 cup brown sugar adds moisture and a deep flavor (light or dark works!)
  • ½ cup white granulated sugar perfectly balances sweetness.
  • 1 teaspoon pure vanilla extract elevates the flavor profile wonderfully.
  • ½ tablespoon molasses deepens the sweetness and enhances color (avoid blackstrap).
  • 2 large eggs provides structure and moisture to the cookies.
  • 1 ¾ cups all-purpose flour the backbone of your cookie dough.
  • 1 teaspoon baking soda helps the cookies rise to perfection.
  • 1 teaspoon salt enhances and balances the sweetness.
  • 1 teaspoon ground cinnamon infuses warmth and a hint of spice.
  • ½ teaspoon pumpkin pie spice adds a festive note (or use nutmeg!).
  • 3 cups old fashioned oats gives that hearty, chewy texture we're all craving.
For the Frosting
  • 1 cup unsalted butter creates a velvety and rich frosting.
  • 7 oz marshmallow fluff brings that iconic creaminess and sweetness to the filling.
  • 1 cup powdered sugar sweetens the frosting while ensuring it's easy to spread.
  • 1 teaspoon pure vanilla extract adds a lovely depth of flavor.
  • ¼ teaspoon salt balances the sweetness of the frosting.

Equipment

  • Mixing Bowl
  • Stand Mixer
  • Baking sheets
  • Parchment Paper
  • Cookie scoop
  • wire rack

Method
 

Step-by-Step Instructions for Oatmeal Cream Pies
  1. In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, and 3 cups old-fashioned oats. Set aside.
  2. Beat 1 cup of unsalted butter, 1 cup packed brown sugar, and ½ cup white granulated sugar on high speed for about 2 minutes until light and fluffy.
  3. Add 1 teaspoon pure vanilla extract, ½ tablespoon molasses, and 2 large eggs. Mix on medium speed until fully combined.
  4. Gradually add dry mixture to wet batter on low speed until just incorporated.
  5. Cover the bowl with plastic wrap and chill for 15 minutes while preheating the oven to 350°F.
  6. Using a cookie scoop, portion out the chilled dough into about 36 balls, placing them on lined baking sheets.
  7. Bake 12 cookies on each sheet for 8-9 minutes until slightly golden. Monitor closely to avoid overbaking.
  8. Cool cookies on baking sheets for 4 minutes, then transfer to a wire rack to cool completely.
  9. Combine 1 cup unsalted butter and 7 oz marshmallow fluff in a clean bowl. Beat on high for 3 minutes.
  10. Add 1 cup sifted powdered sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt. Mix on low until combined, then beat on high for 4 minutes until airy.
  11. Spread a generous amount of frosting onto one cookie, then top with another cookie to create a sandwich.
  12. Chill assembled pies in the freezer for at least 10 minutes before serving. Store leftovers in the refrigerator.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Chill the cookie dough for the best texture and experiment with mix-ins for a personalized touch.

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