These homemade oatmeal cream pies are a nostalgic treat that perfectly blends chewy oatmeal cookies with sweet, fluffy marshmallow cream. Whether you're looking for a sweet snack to enjoy alone or want to share a delicious homemade treat with family and friends, these oatmeal cream pies are sure to satisfy your cravings.
Why You’ll Love This Recipe
If you're a fan of chewy oatmeal cookies and the soft, fluffy goodness of marshmallow cream, then this recipe is for you! Homemade oatmeal cream pies bring a sense of comfort with their warm, spiced flavor and gooey filling. The blend of cinnamon in the cookies combined with the sweet cream filling makes every bite a delightful experience. These pies are easy to make, fun to assemble, and perfect for any occasion. Whether you're preparing them for a snack or a special treat, they’ll surely be a hit with everyone.
Ingredients
For the oatmeal cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
For the marshmallow cream filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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For the oatmeal cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Prepare the dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually beat the dry ingredients into the creamed mixture. Stir in the rolled oats.
- Shape the cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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For the marshmallow cream filling:
- In a separate bowl, beat the butter and powdered sugar together until smooth. Add the marshmallow creme and vanilla extract, and beat until well combined.
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Assemble the oatmeal cream pies:
- Spread or pipe the marshmallow cream filling on the flat side of one cookie. Top with another cookie, pressing down gently.
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Serve and enjoy:
- Serve these delicious homemade oatmeal cream pies with a glass of milk or enjoy them on their own. Enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 12 cream pies
- Calories: 210 kcal per pie
Variations
- Add-ins: Try adding chocolate chips, raisins, or chopped nuts to the cookie dough for added texture and flavor.
- Marshmallow Flavor: Experiment with flavored marshmallow creme, such as strawberry or chocolate, for a fun twist.
- Smaller Cookies: If you prefer mini oatmeal cream pies, simply shape smaller rounds of dough and adjust the baking time accordingly.
Storage/Reheating
- Storage: Store oatmeal cream pies in an airtight container at room temperature for up to 3-4 days. They can also be kept in the refrigerator for a longer shelf life of up to a week.
- Freezing: To freeze, wrap each pie individually in plastic wrap and store in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.
- Reheating: If you want to enjoy them warm, microwave the pies for 10-15 seconds until soft and slightly gooey.
FAQs
How can I make my oatmeal cream pies chewier?
To make the cookies chewier, make sure not to overbake them. Take them out of the oven as soon as the edges start turning golden, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Can I use quick oats instead of rolled oats for the cookies?
While you can use quick oats, rolled oats provide a chewier texture and better structure for the cookies. If you use quick oats, the texture might be softer.
How do I keep the marshmallow cream from being too runny?
Be sure to beat the butter and powdered sugar until smooth and fluffy before adding the marshmallow creme. If the cream is too runny, you can add more powdered sugar to thicken it to your desired consistency.
Can I make the oatmeal cookies ahead of time?
Yes, you can make the cookies ahead of time and store them in an airtight container for up to 3 days before assembling the pies. You can also freeze the cookies for later use.
Can I substitute margarine for butter in the recipe?
Yes, margarine can be substituted for butter, but the texture and flavor may slightly change. Butter gives the cookies a richer flavor, so keep that in mind when making the substitution.
How do I prevent the cookies from spreading too much while baking?
Make sure your dough is chilled before baking. You can also try slightly reducing the amount of butter used to prevent excess spreading during baking.
What can I use if I don’t have marshmallow creme?
If you don’t have marshmallow creme, you can make a homemade filling by combining marshmallows and a little bit of butter over low heat. Stir until smooth, and then add powdered sugar to thicken.
Can I add spices to the cookie dough?
Yes, you can experiment with spices such as nutmeg or allspice for a different flavor profile. A pinch of cloves can also add warmth to the cookies.
Can I make these oatmeal cream pies gluten-free?
To make gluten-free oatmeal cream pies, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the oats are certified gluten-free as well.
Can I make the filling with less sugar?
Yes, you can reduce the amount of powdered sugar in the filling, but keep in mind that the marshmallow cream helps balance the sweetness. Reducing sugar too much may alter the texture and sweetness of the filling.
Conclusion
Homemade oatmeal cream pies are the ultimate nostalgic dessert, combining the chewy goodness of oatmeal cookies with a sweet and fluffy marshmallow cream filling. With simple ingredients and easy steps, these pies are perfect for any occasion—whether you're sharing them with family or enjoying them as an afternoon snack. Get baking and treat yourself to these irresistible homemade treats!
Homemade Oatmeal Cream Pies
- Total Time: 27 minutes
- Yield: 12 cream pies
- Diet: Vegetarian
Description
These homemade oatmeal cream pies combine chewy oatmeal cookies with a fluffy marshmallow cream filling, making them the perfect nostalgic treat. Easy to make and full of flavor, these pies will become a family favorite for any occasion.
Ingredients
Ingredients:
For the oatmeal cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
For the marshmallow cream filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
Instructions
Instructions:
- Preheat oven: Set to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Prepare dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture, stirring in oats.
- Shape and bake cookies: Drop rounded tablespoonfuls of dough onto baking sheets, flattening slightly. Bake for 10-12 minutes until golden brown on edges. Let cool for 5 minutes on sheets, then transfer to a wire rack.
- Make marshmallow cream filling: Beat butter and powdered sugar until smooth, then mix in marshmallow creme and vanilla extract until well combined.
- Assemble pies: Spread or pipe marshmallow cream on one cookie, top with another, and press gently to form a sandwich.
- Serve: Enjoy with a glass of milk or on their own!
Notes
- To make chewier cookies, don't overbake.
- Add-ins like chocolate chips or raisins can enhance the flavor.
- Freezing options are available for long-term storage.
- For gluten-free, substitute with a certified gluten-free flour blend and oats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
