Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Oatmeal Cream Pies From Scratch
Love Little Debbie’s Oatmeal Cream Pies? This homemade oatmeal cream pie recipe has chewy cookies and a fluffy vanilla filling, that brings this wholesome and nostalgic dessert to your own kitchen.
Print
Pin
Servings: 15 Oatmeal Cream Pies
Ingredients
Oatmeal Cream Pie Cookies:
- 1 1/4 cup (2 1/2 sticks unsalted butter), melted
- 1 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1 tablespoon molasses
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups quick cooking oats
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse Kosher salt
Oatmeal Cream Pie Filling:
- 12 tablespoons of unsalted butter, softened
- 1 1/2 cups powdered sugar
- 4 tablespoons milk or heavy cream
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of coarse Kosher salt
- One 7.5 oz container (2 ½ cups) of Marshmallow Fluff
Instructions
To Make The Oatmeal Cookies
- In a large bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the melted butter, brown sugar, granulated sugar, and molasses together until smooth. Add in the egg, egg yolk, and vanilla, whisk until completely incorporated.
- Pour the wet mixture into the dry ingredients and stir until everything is well combined.
- Let the dough rest for 5–10 minutes. This helps it firm up so it’s easier to shape.
- While the cookie dough is sitting, preheat the oven to 350°F and line 3 to 4 baking sheets with parchment paper.
- Scoop about 1 heaping tablespoon of dough (a cookie scoop works great if you have one). Roll each portion into a ball and place it on the parchment-lined baking sheet. Use your fingers to flatten each ball into a 2-inch circle, about ½ inch thick. The cookies spread quite a bit as they bake, so space them at least 2 inches apart - you’ll only fit about 8 cookies per large baking sheet.
- Bake one sheet at a time for 9-12 minutes, until the edges are lightly browned and the centers look soft and a little underbaked, but not shiny or wet. They’ll continue cooking and firm up as they cool on the pan. Let the oatmeal cookies cool completely before filling.
- Tip: For uniform cookies, while the cookies are still hot, use a large round cookie cutter or a small bowl to mold the edges of the cookie into circles. This will keep them all the same size and perfectly round, and it will also make the centers very soft and chewy after cooling.
Make The Filling
- In a mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until smooth.
- Add the powdered sugar, milk, vanilla, and salt, and mix on low speed until combined. Increase the speed to high and whip for 5 minutes, until light and fluffy.
- Next, add the Marshmallow Fluff and beat for 1 minute, until smooth and incorporated.
Assemble The Oatmeal Cream Pies
- Flip over half of the oatmeal cookies and spread about 5 teaspoons of filling onto them. If you have extra filling, divide it evenly among the cookies.
- Top with the remaining cookies to make sandwiches. Serve and enjoy!
Nutrition
Serving: 1Cookie | Calories: 457kcal | Carbohydrates: 54g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 268mg | Potassium: 115mg | Fiber: 2g | Sugar: 34g | Vitamin A: 775IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 2mg