Oatmeal Cream Pies

Oatmeal Cream Pies feel like a warm hug in cookie form, and I cannot stop making them lately. These Oatmeal Cream Pies are chewy, lightly spiced, and stuffed with the fluffiest marshmallow buttercream you can imagine. Oatmeal Cream Pies for lunchboxes, for potlucks, for staying up late with a cup of tea — yes please! I whip these up on a lazy weekend and somehow they disappear in a flash; it’s a crowd pleaser and a comfort dessert all rolled into one. If you like recipes that are easy to scale and easy to love, you might also enjoy checking out my savory experiments like my baked cod in coconut lemon cream sauce, because I keep a stash of reliable recipes for dinner and dessert both.

Why these oatmeal sandwiches are worth your oven time

There are a handful of reasons to make these Oatmeal Cream Pies, and I’ll be blunt: they hit nostalgia, texture, and practicality all at once. The oat cookie has that perfect chew with browned edges and a soft center, while the marshmallow buttercream brings the light sweetness that balances the cinnamon and brown sugar. They store well, which means you can bake ahead for lunches or school parties and save yourself a frantic morning. They’re simple enough for new bakers but special enough to impress guests, and they travel well so you can hand them off without fuss. Honestly, they are comfort food with a tiny bit of grown-up restraint (a hint of cinnamon, not too sweet), and that’s why I reach for this recipe repeatedly.

Ingredients you’ll need (keep this nearby)

• 1 cup unsalted butter softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1/2 cup vegetable shortening softened
• 2 cups powdered sugar
• 1/3 cup marshmallow fluff
• 1 teaspoon vanilla extract

A few quick notes: use old-fashioned rolled oats for the best texture, not instant. You can swap half the butter for coconut oil if you need dairy-free, though texture changes a bit. For budget-friendly swaps, store-brand powdered sugar and shortening are fine, and big bags of oats at warehouse stores save money. I find vanilla extract at my local grocery or farmer’s market stalls; pure is nicer but the imitation kind will work in a pinch. (Yes, I’ve done both.)

Process overview: what you’ll actually do and why it works

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl cream together butter, brown sugar and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla extract.
• In a separate bowl whisk together flour, baking soda, salt and cinnamon.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in oats until evenly distributed throughout the dough.
• Drop tablespoonfuls of dough onto prepared baking sheets spacing them about 2 inches apart.
• Bake for 10 to 12 minutes or until edges are golden and centers are set.
• Allow cookies to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
• Meanwhile make filling by beating together butter, shortening, powdered sugar, marshmallow fluff and vanilla extract until smooth and creamy.
• Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie then top with another cookie to form a sandwich.
• Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days.

Every step matters but none are scary. Creaming the butter and sugars traps air which yields a lighter cookie, so don’t rush that part. When adding the flour mixture, stop mixing as soon as it’s incorporated to avoid toughness. The oats give chew, so fold them in gently. Watch the bake time closely; the centers should look set, even if not deeply browned. Let cookies cool slightly on the sheet to finish cooking and to make transferring easier. For the filling, beat until silky — if it seems too thick, a teaspoon or two of milk loosens it up. If too soft, chill briefly. Pairing cookies while both are similar temperature makes neater sandwiches.

Tips & tricks from a former teacher who loves efficient baking

Plan ahead: this is an excellent make-ahead treat because the cookies hold up well. Want faster assembly? Pipe the filling with a disposable bag and a wide tip, or just spread it with a spoon, either works. If you’re batch cooking, freeze plain cookies in a zip-top bag and assemble after thawing, or freeze already-assembled pies on a tray then bag them for a guaranteed treat later. Storage is simple: room temperature in an airtight container for up to three days, or freeze up to a month for the assembled sandwiches. Teacher tip: label the container with date and contents, because kids will raid them and forget to tell you. MAKE AHEAD has saved many bake-sale mornings for me!!!

Serving ideas and when to bring these out

Serve alongside milk, coffee, or a simple fruit salad for contrast; the marshmallow cream loves a tart counterpoint. They’re perfect for birthday parties, school lunches, picnic baskets, or a sleepy Sunday when you need comfort. Want a grown-up twist? Try them warmed briefly and served with a scoop of vanilla ice cream for an over-the-top treat. Leftovers? Turn stale-ish ones into a crunchy topping for yogurt or ice cream, or chop and fold into muffin batter for an inside-out dessert. BIG WIN for versatility, honestly.

Frequently asked questions

Thanks for sticking with me through the steps — if you try these, please tell me how they turned out, or save to your recipe box for later. If you like testing dependable recipes, explore another of my favorites over here baked cod in coconut lemon cream sauce for dinner inspiration. Bake some, share some, and enjoy the mess of crumbs and smiles that follow.

Oatmeal Cream Pies

Chewy oatmeal cookies filled with fluffy marshmallow buttercream, these Oatmeal Cream Pies are a nostalgic treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

  

For the cookies

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats Use old-fashioned for best texture.

For the filling

• 1/2 cup vegetable shortening, softened
• 2 cups powdered sugar Use store-brand for budget-friendly options.
• 1/3 cup marshmallow fluff
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in oats until evenly distributed throughout the dough.
• Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10 to 12 minutes or until edges are golden and centers are set.
• Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Filling Preparation

• In a bowl, beat together butter, shortening, powdered sugar, marshmallow fluff, and vanilla extract until smooth and creamy.

Assembly

• Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie and top with another cookie to form a sandwich.

Notes

Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days. For a make-ahead treat, freeze plain cookies or assembled pies.

Keyword Comfort Food, cookies, desserts, marshmallow filling, Oatmeal Cream Pies