Oatmeal Cream Pie Cookies
These oatmeal cream pie cookies are a homemade version of the Little Debbie classic. The soft and chewy oatmeal cookies sandwiched with a creamy marshmallow filling makes for an irresistible treat!
Those plastic-wrapped oatmeal cream pies were always my favorite sack lunch treat when I was a kid. I loved how soft and creamy they were, with just the right amount of chewy cookie to fluffy filling ratio, and delicious buttery sweet flavor. I had one recently, and wow. So much childhood nostalgia in every bite!
This copycat version is not only better than the store-bought cookie, but it’s easily made completely from-scratch with simple ingredients. I promise both kids and adults will love these homemade oatmeal cream pies! They make a great snack or dessert for any time of the day.
Table of Contents
- What are oatmeal cream pies?
- Ingredients you’ll need
- How to make oatmeal cream pie cookies
- Tips for this recipe
- More cookie recipes
- Get the recipe
What are oatmeal cream pies?
Little Debbie’s Oatmeal Crème Pies are sandwich cookies made up of chewy oatmeal cookies and a soft vanilla icing filling. You’d buy them from the store in a long white rectangular box and all the cookies come individually wrapped in plastic.
For my homemade version I’ve simply sandwiched my tried-and-true chewy oatmeal cookies with a vanilla frosting filling. I use marshmallow fluff or cream in the vanilla filling, which makes it taste more like the original, which is super soft, sweet and creamy.
Let’s bake a batch, shall we?
Ingredients you’ll need
How to make oatmeal cream pie cookies
- Prepare oatmeal cookie dough. This easy recipe uses the classic “creaming method”. Start by creaming butter and sugars together with a hand or stand mixer, then add eggs and vanilla extract, followed by all of the dry ingredients like all-purpose flour, baking soda, salt, cinnamon and old-fashioned rolled oats.
- Portion and roll into balls. Spoon cookie dough into rounded tablespoons (or use #40 1.5 Tbsp cookie scoop) and use your hands to roll into a ball. Place on a baking sheet pan lined with parchment paper.
- Bake oatmeal cookies. Bake cookies at 350°F until the edges and bottoms turn lightly golden brown and the tops appear just barely set, but haven’t browned at all, 8-10 minutes. Let them cool on the cookie sheet for 5 minutes to finish setting up, then transfer to a wire rack to cool completely.
- Prepare marshmallow filling. With your mixer, beat the powdered sugar, unsalted butter, marshmallow cream, heavy cream, vanilla extract and salt until frosting smooths and comes together. Scrape down the bowl and beat it for another minute or 2 until light and creamy.
- Make sandwich cookies. Place a spoonful of filling on an inverted oatmeal cookie. Place another cookie on top and gently press to spread filling evenly to the edges.
- Enjoy! These cookies will keep for several days in an airtight container at room temperature, but if your kitchen is warm I recommend storing in the fridge to keep the filling firm.
baking tip:How to bake soft cookies
- Use brown sugar or a brown sugar/sugar combo. Brown sugar creates a more chewy cookie, granulated sugar creates a crispier cookie.
- Slightly reduce the oven temperature. This will allow the cookie to bake fully without browning too soon.
- Don’t over bake! Remove the cookies when the middle is set but before they look done.
Tips for this recipe
- Be sure to measure flour correctly. All of my recipes are tested using the spoon and level method (more info through that link). If you measure by simply dipping your measuring cup into the flour, you’re likely ending up with too much flour, resulting in a thick and dry cookie.
- Do not overbake the cookies. Otherwise they will be too crisp and dry and lose that soft chewy texture. Pull them from the oven when edges are golden brown and centers are set but not at all browned. They’ll finish setting up on the sheet pan outside of the oven.
- If you don’t have marshmallow cream and don’t want to run to the store, simply substitute the filling recipe here with my whipped vanilla buttercream frosting.
- If cookies come out slightly misshapen, reshape while hot. Use a spatula to press them back into a circle right after they come out of the oven. See more of my tips for how to bake pretty cookies.
- The cookie dough freezes very well! See this article for how to store and freeze cookie dough. Thaw before baking.
- You may need to press tops of dough balls before baking. If you have prepped the cookie dough ahead of time, and have either stored it in the fridge or freezer, the oats have absorbed some of the moisture in the dough and they won’t spread as much in the oven. To combat this, simply squash the cookie dough balls a bit so they have flat tops and they’ll bake up nicely. (Note, if you bake the cookie dough right away, you do not need to do this step.)
- You can use a piping bag to pipe the filling onto the cookies, but I actually like to use the same cookie scoop I used to portion the cookie dough. It scoops out the perfect amount of filling for the size of the cookies, and there’s no need to fuss with piping.
More cookie recipes
Get the recipe
Oatmeal Cream Pie Cookies
These oatmeal cream pie cookies are a homemade version of the Little Debbie classic. The soft and chewy oatmeal cookies sandwiched with a creamy marshmallow filling makes for an irresistible treat!
Ingredients
For the oatmeal cookies:
- 1 cup butter , at room temperature (226 grams, 2 sticks)
- 1 cup packed light or dark brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour (200 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats , not quick cooking (297 grams)
For the cream filling:
- ¾ cup butter , at room temperature (170 grams)
- 3 cups powdered or confectioners sugar (340 grams)
- 7 oz marshmallow crème or fluff (1 regular container, 198 grams)
- 3 tablespoons cream or heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
To make the cookies:
- Preheat oven to 350°F. Line sheet pan with parchment paper.
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
- In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined.
- Use a medium cookie scoop (1½ tablespoon #40) to portion dough or drop by "rounded tablespoon" and use your hands to roll rounds into balls. Arrange a few inches apart on sheet pans lined with parchment paper.
- Bake until edges just begin to turn golden and tops are set but still pale, about 8-10 minutes. Let cookies cool on the sheet pan for 5 minutes to finish setting up, then transfer to a wire rack to cool completely.
To make filling and assemble sandwich cookies:
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, powdered sugar, marshmallow crème, cream, vanilla and salt on low speed until smooth and frosting starts to comes together.
- Scrape down the bowl well and mix again on medium high speed until light and creamy.
- Spoon frosting onto half of cookies, inverted so the bottoms are up (use same cookie scoop you portioned dough with for the perfect filling to cookie ratio). With other half of cookies, place them on top and gently press so that the filling evenly spreads to the edges.
- Store cookies in an airtight container at room temperature for several days. If your kitchen is warm, consider storing in the fridge to keep the frosting more firm, but let them come to room temperature before serving.
Notes
- Be sure to measure flour correctly with the spoon and sweep method.
- If you have prepped the cookie dough ahead of time, and have either stored it in the fridge or freezer, the oats have absorbed some of the moisture in the dough and they won’t spread as much in the oven. To combat this, simply squash the cookie dough balls so they have flat tops and they’ll bake up nicely. (Note, if you bake the cookie dough right away, you do not need to do this step.)
- Do not overbake the cookies! Otherwise they will be too crisp and dry and lose that soft chewy texture. Pull them when the edges and bottoms are golden. The tops might look under baked but will finish setting up on the sheet pan out of the oven.
Calories: 521kcal, Carbohydrates: 74g, Protein: 5g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 338mg, Potassium: 111mg, Fiber: 2g, Sugar: 50g, Vitamin A: 738IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
