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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookie sandwiches and a thick, fluffy marshmallow cream filling. Baked oatmeal cookies are portioned as 2-tablespoon ovals, then cooled completely before filling for clean, generous layers.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
For marshmallow cream filling
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer

Method
 

Make the oatmeal cookie batter
  1. Beat 1 cup softened unsalted butter with brown sugar and granulated sugar until fluffy, about 2 to 3 minutes, and look for a lighter color and visibly aerated mixture.
  2. Add eggs, molasses, and vanilla, then beat until smooth and evenly combined, with no streaks of egg.
  3. Fold in all-purpose flour, baking soda, cinnamon, nutmeg, salt, and rolled oats just until the dry ingredients are incorporated and the dough looks thick and cohesive.
Bake the cookies
  1. Scoop dough into 2-tablespoon ovals and place them spaced apart on a sheet pan.
  2. Bake at 350F for 10 to 12 minutes until the cookies are set at the edges and still look soft in the center.
  3. Cool the cookies completely on the baking surface or a rack until fully cooled to prevent filling from melting.
Make the marshmallow cream filling
  1. Beat softened butter and cream cheese together until very smooth, with a glossy texture and no visible lumps.
  2. Add marshmallow creme and powdered sugar, then beat until thick and fluffy, scraping down the sides so everything becomes uniform.
  3. Mix in vanilla and cinnamon until the filling is smooth, lighter, and spreadable.
Assemble the oatmeal cream pies
  1. Match cookies in pairs by size so the tops align and sandwich evenly.
  2. Spread a generous layer of marshmallow cream onto one cookie and press the paired cookie on top, using gentle pressure until the filling reaches the edges.

Notes

Pro tip: cool the cookies completely before filling so the marshmallow cream stays thick and doesn’t slide. Store assembled pies in the refrigerator up to 4 days; freeze for up to 2 months (wrap well) and thaw overnight in the fridge. For a dairy-light option, use reduced-fat cream cheese and butter alternatives in the filling while keeping the same ratios.