Want to rediscover the magic of a childhood favorite? Try these homemade oatmeal cream pies inspired by Little Debbie herself!
Each one features two perfectly chewy oatmeal cookies with a hint of molasses and cinnamon.
Then, of course, there’s the dreamy marshmallow cream filling.
These treats pay homage to the classic snack we all love. But they take it to the next level with a flavor you can only get from homemade.
Why You’ll Love This Oatmeal Cream Pie
Nostalgic Taste: These may not be made by Little Debbie, but they perfectly recreate the ones that are – with a little extra oomph to make them even tastier.
Incredible Texture: The cookies achieve an ideal balance of soft and chewy, with slightly crisp edges. And the filling? Absolute melt-in-your-mouth perfection.
Customizable Fun: Add chocolate chips or dried fruits to the cookies or try a different filling. It’s up to you!
Ingredients
- Unsalted Butter: For a tender texture in the cookies and richness in the filling.
- Sugar: Use dark brown sugar for moisture and a deep caramel flavor. Granulated sugar gives the cookies their crisp edges.
- Molasses: Provides a rich, complex sweetness and makes the cookies extra chewy.
- Pure Vanilla Extract: For warmth and an enhanced overall flavor profile.
- Eggs: To bind the ingredients and provide structure.
- All-Purpose Flour: The base of the cookies’ structure.
- Baking Soda: Helps the cookies spread and brown properly.
- Salt: Balances the sweetness and enhances the other flavors.
- Ground Cinnamon & Nutmeg: For a warm, spicy note to complement the oats and molasses.
- Quick Oats: Provide a tender, chewy texture and nutty flavor.
- Cream Filling: A smooth blend of butter, marshmallow fluff, powdered sugar, vanilla, and salt.
How to Make Oatmeal Cream Pie
The dough for these cookies is very thick, so an electric mixer won’t work to combine the wet and dry ingredients.
For that reason, I suggest using a stand mixer, if possible.
If not, some good old-fashioned elbow grease will do the trick!
1. PREHEAT the oven to 350°F. Line two baking sheets with parchment paper.
2. BEAT the butter, brown sugar, and granulated sugar until light and fluffy. Blend in the molasses, vanilla, egg, and yolks one at a time until combined.
3. WHISK the oats, flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl.
4. COMBINE the wet and dry ingredients, mixing on low with a paddle attachment or by hand until no flour streaks remain.
5. SCOOP 2-tablespoon portions of dough, roll into balls, and place 3 inches apart on the baking sheets.
6. BAKE for 10–12 minutes, until the edges are golden and centers remain soft. Cool on the sheets for a few minutes, then transfer to a wire rack.
7. BLEND the butter and marshmallow fluff until creamy. Gradually add powdered sugar, vanilla, and salt, then beat until thick and fluffy.
8. PIPE the filling onto the flat side of half the cookies. Press the remaining cookies on top to sandwich.
9. CHILL for 15–20 minutes to set the filling. Serve and enjoy!
Tips for the Best Oatmeal Cream Pie
Want the best sandwich cookies possible? Incorporate these tips into your oatmeal cream pie-making process:
- Stick to quick oats. They’ll give you the best, chewiest texture. If all you have are rolled, old-fashioned oats, pulse them in a food processor 3-5 times to give you a similar consistency.
- Measure the flour accurately. If you have a kitchen scale, that works best. If not, spoon the flour into a measuring cup and level it off with a knife.
- Don’t reduce the sugar. Normally, I’m not a stickler for keeping to the required sugar amount. But in these cookies, the sugar does more than just sweeten. It plays a crucial role in texture and flavor.
- Chill out. You shouldn’t need to chill this dough as you want some spread. But if it feels very soft, cover and chill for 30 minutes to an hour.
- Underbake slightly. The edges should be golden, but the centers should still be soft. They’ll continue to cook as they cool, so baking them fully in the oven will result in overbaking.
- Pair similar sizes. Use a cookie scoop for even portioning, then be sure to match up similar-sized cookies for the neatest look.
- Don’t overfill. Add a dollop right in the middle, then squash it to the edges when you sandwich on the second cookie. This should keep the filling from spilling out.
How to Store
These may not last as long as the individually sealed Little Debbie varieties. But they’ll still keep for a few days if you store them right!
To Store: Store leftovers in an airtight container at room temperature for 1-2 days or refrigerate for 1-2 weeks. Let come to room temp before enjoying.
To Freeze: Flash freeze the unfilled cookies until solid, then move to a freezer-safe bag for 1-2 months. Thaw until soft and add fresh filling.
Note: I don’t recommend freezing the filling as it can turn grainy after thawing.
More Soft & Chewy Cookies You’ll Love
Red Velvet Sandwich Cookies
Chocolate Chip Pudding Cookies
Chocolate Sandwich Cookies
Fluffernutter Cookies
Oatmeal Cream Pies
~12
30
minutes10
minutes644
kcalSoft, chewy, and packed with nostalgia, these oatmeal cream pies sandwich a fluffy marshmallow filling for a treat that’s as comforting as it is delicious!
Ingredients
- Oatmeal Cookies
1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 tablespoon unsulphured molasses
2 teaspoons pure vanilla extract
1 large egg + 2 egg yolks
3 cups quick oats
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
- Cream Filling
1 cup unsalted butter, softened
7 ounces marshmallow fluff
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
pinch salt
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment. Set aside.
- Make the Cookies: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Reduce the mixer to low and blend in the molasses, vanilla extract, egg, and yolks one at a time until well combined.
- Alternatively, beat the butter and sugars in a stand mixer with a paddle attachment on medium speed. Blend in the remaining wet ingredients on low.
- In a separate bowl, whisk the oats, flour, baking soda, cinnamon, salt, and nutmeg.
- If using a stand mixer, combine the wet and dry on low just until no streaks of flour are visible. Otherwise, stir the dry into the wet by hand with a wooden spoon. It will be very thick.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets about 3 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden but the centers remain soft. Cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely.
- Make the Cream Filling: In a medium bowl, beat the softened butter and marshmallow fluff with an electric mixer until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, then beat on medium-high for 3-4 minutes until thick and fluffy.
- Transfer the filling to a large piping bag or ziplock bag with the corner cut off. Pipe a generous amount of cream filling onto the flat side of half of the cookies. Gently press the remaining cookies on top to create a sandwich.
- Chill for 15-20 minutes to set the filling slightly. Then serve and enjoy!
Notes
- Since this dough is so thick, you won’t be able to mix the dry ingredients with an electric mixer. You’ll need a stand mixer and paddle or to mix by hand.
- Use quick oats for the best texture. If all you have are old-fashioned oats, pulse them 3-4 times in a food processor before use.
