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Oatmeal Cream Pies

Oatmeal cream pies made with soft, chewy oatmeal cookie sandwiches and a thick marshmallow cream filling. Bake the cookies until just set, then cool completely before assembling for the smoothest, fluffiest filling.
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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: 320
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
  • 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
  • 4 oz cream cheese
  • 1 can (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer

Method
 

Make the soft oatmeal cookies
  1. Beat the softened unsalted butter, brown sugar, and granulated sugar until fluffy, then add the eggs, molasses, and vanilla and mix until smooth.
  2. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, salt, and old-fashioned rolled oats until no dry streaks remain.
  3. Scoop 2-tablespoon ovals onto a baking sheet and bake at 350°F for 10-12 minutes, until the cookies are set around the edges.
  4. Cool the cookies completely before filling, so the marshmallow cream stays thick and doesn’t melt.
Make the marshmallow cream filling
  1. Beat the softened unsalted butter and cream cheese until smooth, then add marshmallow creme, powdered sugar, vanilla, and cinnamon.
  2. Beat until very smooth and fluffy, using short pauses to scrape the bowl if needed.
Assemble the oatmeal cream pies
  1. Pair cookies by size, then spread a generous layer of filling on one cookie.
  2. Press the matched cookie on top to form a sandwich, then set aside briefly so the filling firms slightly before serving.

Notes

For the cleanest sandwich edges, cool the cookies fully before spreading filling; warm cookies will make the filling run. Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 4 days. Freeze assembled cookies for up to 2 months; thaw overnight in the fridge. For a lighter swap, use reduced-fat cream cheese in the filling (texture stays creamy but may be slightly softer).