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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookie sandwiches and a thick, fluffy marshmallow cream filling. Bake the cookies until just set, cool completely, then assemble for a tender bite with a generous white 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: 280
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
  • 7 oz marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat the softened unsalted butter, brown sugar, and granulated sugar until fluffy, scraping the bowl as needed so the mixture looks light and aerated.
  2. Add the eggs, molasses, and vanilla and beat just until smooth and glossy.
  3. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, salt, and old-fashioned rolled oats until no dry streaks remain and the dough holds together.
Bake the cookies
  1. Scoop 2-tablespoon ovals onto a sheet pan, leaving space between each cookie for spreading.
  2. Bake at 350F for 10-12 minutes, until the edges look set and the centers are just firm to the touch.
  3. Cool the cookies completely before filling so the marshmallow cream sets properly.
Make the marshmallow cream filling
  1. Beat the softened unsalted butter and softened cream cheese until smooth, then add the marshmallow creme and mix until fully incorporated.
  2. Beat in the powdered sugar, vanilla, and cinnamon until the filling is very smooth and fluffy with a thick, spreadable texture.
Assemble the oatmeal cream pies
  1. Pair cookies of similar size, then spread a generous layer of marshmallow cream onto the flat side of one cookie.
  2. Press the paired cookie on top to form sandwich cookies, then let assembled pies set briefly for cleaner slices if serving later.

Notes

Pro tip: cool the baked cookies fully (room temperature) before assembling—warm cookies melt the filling and can cause sliding. 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 gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and keep the remaining ingredients the same.