If you love the nostalgic taste of soft, chewy oatmeal cookies with a luscious cream filling, then these Homemade Oatmeal Cream Pies will bring back all the childhood memories! They’re better than store-bought, with a rich buttery flavor, a hint of cinnamon, and a light, fluffy marshmallow cream filling.
Let’s get baking and create these irresistibly soft, sweet, and creamy treats!
Ingredients for Homemade Oatmeal Cream Pies
For the Oatmeal Cookies:
- Unsalted Butter (¾ cup, softened) – Adds rich flavor and chewiness.
- Brown Sugar (1 cup, packed) – Keeps the cookies soft and gives a caramelized taste.
- Granulated Sugar (¼ cup) – Balances the sweetness.
- Eggs (2 large) – Helps bind the cookies and keeps them moist.
- Vanilla Extract (1 tablespoon) – Enhances the flavors.
- Molasses (1 tablespoon) – Adds a deep, warm sweetness.
- All-Purpose Flour (1 ½ cups) – The base for the perfect cookie texture.
- Baking Soda (1 teaspoon) – Ensures the cookies rise properly.
- Salt (½ teaspoon) – Balances the sweetness.
- Cinnamon (1 teaspoon) – A warm spice that complements the oatmeal.
- Quick Oats (2 cups) – Provides chewiness and texture.
For the Cream Filling:
- Unsalted Butter (½ cup, softened) – Creates a smooth, rich base.
- Marshmallow Fluff (1 cup) – Gives the filling its signature light and fluffy texture.
- Powdered Sugar (1 cup, sifted) – Sweetens and thickens the filling.
- Vanilla Extract (1 teaspoon) – Enhances the flavor.
- Heavy Cream or Milk (1-2 tablespoons, as needed) – Helps achieve the perfect spreadable consistency.
How to Make Homemade Oatmeal Cream Pies
Step 1: Prepare the Oatmeal Cookie Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs, vanilla extract, and molasses, then mix until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Stir in the quick oats, ensuring an even distribution.
Step 2: Bake the Oatmeal Cookies
- Use a tablespoon or cookie scoop to drop small balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Cream Filling
- In a bowl, beat butter until creamy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract, and beat until fluffy.
- If needed, add 1-2 tablespoons of heavy cream to reach a smooth, spreadable consistency.
Step 4: Assemble the Oatmeal Cream Pies
- Match cookies into pairs of similar sizes.
- Spread or pipe a generous layer of cream filling onto the flat side of one cookie.
- Gently press the second cookie on top to create a sandwich.
- Let them sit for 10-15 minutes to allow the filling to set.
Tips for Perfect Oatmeal Cream Pies
✔ Use Quick Oats – They give the best soft and chewy texture. Regular rolled oats will make the cookies too chunky.
✔ Don’t Overbake – The cookies should be soft and slightly underdone when you take them out. They will firm up as they cool.
✔ Chill the Dough (Optional) – For even softer cookies, chill the dough for 30 minutes before baking.
✔ Pipe the Filling – Using a piping bag makes assembling the cookies quicker and neater.
Storage & Make-Ahead Tips
How do I store oatmeal cream pies?
- Keep in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week and let them come to room temperature before eating.
Can I freeze them?
Yes! Wrap each sandwich cookie in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I make these without marshmallow fluff?
Yes! You can replace the marshmallow fluff with cream cheese (½ cup) for a tangier, richer filling.
Can I use old-fashioned oats instead of quick oats?
You can, but the cookies will have a chunkier texture. If using old-fashioned oats, pulse them in a food processor a few times to break them down.
Can I make the cookies gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend, and ensure your oats are labeled gluten-free.
How do I make the cookies extra soft?
Adding 1 extra tablespoon of molasses will make them softer. Also, store them with a slice of bread in the container—the cookies will absorb moisture from the bread and stay soft.
Conclusion
These Homemade Oatmeal Cream Pies are the ultimate treat—soft, chewy oatmeal cookies sandwiched with a light and fluffy marshmallow filling. Whether you’re making them for a nostalgic treat, a bake sale, or just because, they’re guaranteed to be a hit!
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