Oatmeal Cream Pies

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By: Jill Mills Updated: Apr 16, 2025

With dense, chewy oatmeal cookies and a sweet, fluffy marshmallow crème filling, these Oatmeal Cream Pies are a nostalgic treat that’s easy to make.

Smooth, fluffy marshmallow crème sandwiched between chewy oatmeal cookies…I’m not sure it gets more perfect than that! The cookies are based on my best oatmeal cookies recipe, with a few adaptations to achieve the right texture for the sandwich cookies. If you’re a fan of the Little Debbie Oatmeal Crème Pies, you’ll love these. They’re not an exact copycat, but I’d argue that they’re even better.

Why I Love These Oatmeal Cream Pies

Here are a few reasons why I love these sandwich cookies!

• Dense, chewy cookies. The right texture of the cookies is an important factor in making the best oatmeal cream pies. The outside should be dense and chewy but soft to balance the marshmallow filling. It took some trial and error but I finally found the perfect combination of bake time and ingredients for these cookies!
• The marshmallow crème filling! But the MOST important part of an oatmeal crème pie is…well, the crème! I used a jar of marshmallow crème plus butter and powdered sugar. It’s smooth, creamy, and light with just the right flavor. So good!
• A nostalgic treat. These oatmeal cream pies are not an exact Little Debbie copycat recipe but they’re close! They remind me so much of the treat I enjoyed growing up as a kid…but are arguably even better.

Recipe Ingredients

Both the oatmeal cookies and the marshmallow filling are made with a handful of ingredients. Scroll down to the recipe card below for the exact measurements.

Oatmeal Cookies:

• Rolled oats – Both instant and old fashioned oats work in this recipe.
• All-purpose flour
• Ground cinnamon – Adds a warm flavor to the cookies.
• Baking soda – Helps create the chewy texture.
• Salt
• Butter – I like to use unsalted butter. If using salted, reduce the amount of salt added.
• Sugar – Both granulated and either light and dark brown sugar work in this recipe.
• Eggs
• Molasses – Unsulfured molasses adds a rich, sweet flavor to the cookies.
• Vanilla

Marshmallow Crème Filling:

• Butter – I also used unsalted butter in the filling.
• Marshmallow crème – A single 7-ounce container was the perfect amount.
• Powdered sugar – Stabilizes, sweetens, and smooths the filling.
• Vanilla extract – I used clear vanilla extract for a pure white filling. Regular vanilla works too but may slightly tint the filling.
• Salt – Helps to balance the sweetness in the filling.

How To Make Oatmeal Cream Pies

These cookies are easy to make and the filling requires just a few minutes to prep. The most important thing is to leave plenty of time for the cookies to cool! The printable version of the instructions can be found in the recipe card below.

Make the Oatmeal Cookies:

• Pulse the dry ingredients. Pulse the oatmeal in a food processor until it’s broken into small pieces but not ground into powder. Add the other dry ingredients and pulse to combine.
• Cream the butter. Use the beater attachment to cream the butter and both sugars until smooth. Beat in the eggs, molasses, and vanilla until fully incorporated.

• Combine. Add the dry ingredients to the wet ingredients. Cream to fully incorporate.
• Chill. Cover the dough and chill for 15 minutes.
• Bake. Preheat the oven to 350F. Place parchment paper on the baking sheets. Use a cookie scoop to measure each cookie ball and place on the sheet 2-3 inches apart. Bake for 8-10 minutes, until the edges are JUST starting to set around the edges and most of the cookie is still underbaked.
• Cool. Allow the oatmeal cookies to cool completely before removing them from the baking sheet.

Make the Creme Filling:

• Cream the butter. Cream the butter with a paddle attachment until smooth. Add the marshmallow crème and cream until both are combined.
• Add the other ingredients. Slowly add the powdered sugar a little at a time until fully incorporated. Add the vanilla and salt. Cream until everything is combined and the filling is smooth.

Assemble:

• Pipe the frosting. Transfer the frosting to a piping bag with a large round tip. Squeeze enough frosting onto the bottom of a cookie, adding enough to that when you add the second cookie and gently press them together, there is 1/2 inch of filling exposed. Repeat with the remaining cookies.

Proper Storage

• Counter. Oatmeal cream pies can be kept on the counter in an airtight container for up to 2 days.
• Fridge. For longer storage, keep them in an airtight container in the fridge. They’ll stay fresh for 4-5 days. I like to let them come to room temperature before enjoying.
• Freezer. To freeze the assembled cookies, wrap each one tightly in plastic wrap then place in a ziploc bag. Freeze for up to 3 months. Thaw on the counter.

More Oatmeal Cookie Recipes

• Peanut Butter Oatmeal Cookies
• Oatmeal Chocolate Chip Cookies
• Oatmeal Rolo Cookies
• Pumpkin Oatmeal Cookies
• Chewy Oatmeal Raisin Cookies

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Oatmeal Cream Pies

With dense, chewy oatmeal cookies and a sweet, fluffy marshmallow crème filling, these Oatmeal Cream Pies are a nostalgic treat that's easy to make.

Servings: 16 cream pies

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Print Rate Save Saved!

Ingredients

  

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Ingredients for cookies:

• ▢ 3 cups rolled oats instant or old fashioned
• ▢ 1 2/3 cup white all-purpose flour
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup unsalted butter softened to room temperature
• ▢ 1 ¼ cup brown sugar packed, light or dark is fine
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 ½ Tablespoons molasses unsulfured
• ▢ 1 ½ teaspoons vanilla extract

Ingredients for Marshmallow Crème Filling:

• ▢ 1 ½ cups unsalted butter softened to room temperature
• ▢ 1 ½ cups marshmallow crème (7-ounce container)
• ▢ 2 cups powdered sugar
• ▢ ½ teaspoon clear vanilla extract
• ▢ Two pinches of salt

Instructions

Instructions for Cookies:

• Add the oatmeal to a food processor and pulse several times until the oatmeal is broken down into small pieces but not ground into powder.
• Add the flour, cinnamon, baking soda and salt to the same bowl and pulse until the dry ingredients are fully combined.
• Add the softened butter, brown sugar and granulated sugar to a mixing bowl.
• Use the beater attachment for a hand mixer or stand mixer and cream together until smooth and combined.
• Add the eggs, molasses and vanilla to the same bowl and beat until fully incorporated, scraping the bowl down as needed.
• Add the dry ingredients to the mixing bowl and cream together until fully incorporated.
• Cover and chill the dough for 15 minutes.
• Preheat the oven to 350 degrees.
• Prepare 2 large baking sheets with parchment paper.
• Use a 1 ½ Tablespoon cookie scoop to measure out each cookie ball. Place them on the prepared cookie sheet 2-3 inches apart.
• Bake for 8-10 minutes or until the edges of the cookies are JUST starting to set around the edges, but most of the rest of the cookie will still be underdone. (As they chill, they will firm up.)
• Remove the cookies and allow them to cool before removing from the baking sheet.

Instruction for Filling:

• In a clean mixing bowl, add the butter and cream using a paddle attachment until smooth.
• Add the marshmallow crème and cream until combined.
• Add the powdered sugar a little at a time and mix until fully incorporated.
• Add the vanilla and salt and cream again until all ingredients are combined, and the filling is smooth.

How to assemble:

• Add the frosting to a piping bag that has a large round tip.
• Squeeze on enough frosting so that when you add the second cookie and gently press together, you are left with ½ inch of filling exposed.

Last Step:

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Nutrition

Calories: 535kcal | Carbohydrates: 64g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 126mg | Potassium: 137mg | Fiber: 2g | Sugar: 40g | Vitamin A: 917IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 2mg

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