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Oatmeal Cream Pies

Oatmeal cream pies with chewy oatmeal cookie sandwiches and a thick, fluffy marshmallow cream filling. Bake at 350°F until the cookies are set, then cool completely before spreading and pressing for clean edges.
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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: 360
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
  • 1 jar (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat the softened butter, brown sugar, and granulated sugar until fluffy, then add the eggs, molasses, and vanilla and mix until smooth and combined.
  2. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, salt, and rolled oats until no dry flour remains (the dough should look thick and oat-speckled).
Bake and cool the cookies
  1. Scoop 2-tablespoon oval mounds onto a sheet pan, leaving space between cookies, then bake at 350°F for 10-12 minutes until the cookies are set.
  2. Cool the cookies completely so the filling won’t melt or slide, using a visual cue of room-temperature cookies before filling.
Make marshmallow cream filling
  1. Beat the softened butter and cream cheese until very smooth, then add marshmallow creme, powdered sugar, vanilla, and cinnamon and beat until very smooth and fluffy (it should look thick and airy).
Assemble the pies
  1. Match cookies in pairs by size, then spread a generous layer of marshmallow cream filling on one cookie.
  2. Press the second cookie on top to form sandwiches, and repeat until all cookies are filled (look for filling that stays creamy between the layers).

Notes

Pro tip: measure oats by volume as directed and cool the cookies fully before filling so the marshmallow cream stays thick. Store assembled pies in an airtight container in the refrigerator up to 5 days; freeze filled cookies up to 2 months and thaw in the fridge overnight. For a swap, use a cream cheese alternative and check that the marshmallow creme is dairy-free if needed for a dairy-light option.