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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings cookies

Calories 521

Author Annalise Sandberg

Equipment

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.

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