Oatmeal Cream Pies Recipe That’s Better Than Store-Bought

Oatmeal Cream Pies—just saying the name brings back sticky fingers and milk moustaches, doesn’t it? This easy homemade version of the classic treat hits the sweet spot between nostalgia and better-for-you baking. With a soft molasses-oat cookie on the outside and dreamy marshmallow fluff in the middle, it’s like your childhood lunchbox snack just got a major adult glow-up. And here’s the best part: they’re way easier than you think to make from scratch. You’ll find your primary keyword tucked right into every bite of this quick, delightful dessert.

Table of Contents

What Are Oatmeal Cream Pies?

Oatmeal Cream Pies are those iconic sandwich cookies we all remember—two soft, chewy oatmeal cookies hugging a creamy filling. The store-bought version was a childhood staple, but the homemade take is in a whole other league. Think: buttery coconut sugar, a touch of cinnamon, and that signature molasses warmth—all holding in a gooey marshmallow-based cream. Unlike some treats that promise nostalgia and leave you disappointed, these actually deliver. They’re soft, sweet, and straight-up comforting. Homemade Oatmeal Cream Pies are what happen when snack-time goes gourmet but keeps its inner child.

Reasons to Try Oatmeal Cream Pies

There’s something kinda magical about biting into Oatmeal Cream Pies. First, they’re a breeze to make—30 minutes from start to finish. Second, the ingredient list is pantry-friendly, with a few small tweaks that make them feel just a little better-for-you (hello, coconut sugar). They’re also a win for every type of eater in your house—from the picky 6-year-old to the adult who claims they’re “not into sweets” (they’re lying). Plus, these freeze like a dream, making them a low-effort, high-reward dessert to have on hand anytime. Who doesn’t need a little bite of nostalgia now and then?

Ingredients Needed to Make Oatmeal Cream Pies

Before you dive into baking, let’s talk about what you’ll need to make the perfect Oatmeal Cream Pies. This isn’t just any cookie—it’s a nostalgic bite of childhood, so each ingredient plays an important role in creating that soft, chewy texture with a creamy center. Unlike some fancy desserts that require hunting down specialty items, most of these ingredients are pantry staples. And for those who love baking cozy treats (like our pumpkin blondies), you’ll be happy to know you probably already have most of these on hand.

The Cookie Base

• Butter (½ cup, softened): This is what makes the cookies rich, tender, and melt-in-your-mouth good. Make sure it’s softened to room temperature so it creams easily with the sugar.
• Coconut Sugar (1¼ cups): A slightly healthier swap for white sugar. It adds a warm, caramel-like sweetness that complements the oats and molasses.
• Egg (1): The glue that holds everything together while adding structure.
• Molasses (2 tbsp): Don’t skip this! Molasses gives that signature flavor and color that makes Oatmeal Cream Pies taste nostalgic.
• Vanilla Extract (1 tsp): Rounds out the sweetness and balances the spice.

The Dry Mix

• All-Purpose Flour (1⅓ cups): The foundation of the dough.
• Quick Oats (1½ cups): These are key—quick oats soften during baking, giving the cookies that chewy but tender texture you remember from the packaged version. Avoid old-fashioned oats here; they’ll make the cookies too hearty.
• Baking Soda & Baking Powder (½ tsp each): This duo ensures your cookies rise just enough without losing their chewy bite.
• Ground Cinnamon (½ tsp): Adds warmth and that “comfort cookie” flavor.
• Salt (¼ tsp): A pinch makes the sweetness pop.

The Dreamy Cream Filling

• Butter (½ cup, softened): Creamy and rich, it’s the base of the filling.
• Marshmallow Fluff (1 cup): The star of the show—this creates that classic light and fluffy texture inside your Oatmeal Cream Pies.
• Powdered Sugar (⅔ cup): Helps thicken the filling and makes it sweet enough to balance the chewy oatmeal cookie.

When you put all these together, you get the ultimate combination: soft oatmeal cookies sandwiched with a pillowy marshmallow center. It’s the kind of recipe you’ll want to make again and again, especially if you’re a fan of old-school desserts like our old-fashioned peanut butter cookies.

Instructions to Make Oatmeal Cream Pies

Making Oatmeal Cream Pies from scratch might sound like a project, but I promise—it’s simple and totally worth it. Think of this as a little baking therapy: one bowl of soft cookie dough, one dreamy filling, and suddenly you’ve got the ultimate nostalgic dessert. Just follow these step-by-step instructions, and before you know it, you’ll have a batch of chewy, marshmallow-filled pies cooling on your counter.

Step 1: Preheat and Prepare

Set your oven to 350°F and line two baking sheets with parchment paper. Parchment not only saves you from scrubbing pans later but also helps the cookies bake evenly without sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat softened butter and coconut sugar together until smooth and fluffy. This step is key—the sugar blends into the butter, giving the cookies their soft bite. Once that’s combined, add in the egg and beat until creamy. Finally, stir in the molasses and vanilla extract. At this point, your kitchen is already going to smell amazing.

Pro Tip: If you love rich cookie bases, you’ll also enjoy the way molasses deepens flavor in cozy recipes like these chewy pumpkin snickerdoodle cookies.

Step 3: Mix the Dry Ingredients

Grab a separate bowl and whisk together the flour, quick oats, baking soda, baking powder, cinnamon, and salt. The cinnamon adds warmth while the oats ensure that signature chewy bite. Using quick oats here is important—rolled oats will make the texture too tough.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients into your wet mixture. Stir gently until everything is combined into a thick cookie dough. You don’t want to overmix—stirring just until combined will keep your cookies soft and tender.

Step 5: Scoop and Shape

Scoop about 2 tablespoons of dough per cookie, roll into balls, and flatten them slightly before placing on your prepared baking sheets. This helps them bake into that perfect round, sandwich-ready shape.

Pro Tip: Keep them evenly sized so your cookie sandwiches look neat. A cookie scoop works like magic here.

Step 6: Bake and Cool

Bake the cookies for 9–10 minutes, just until the edges are set. The centers may look slightly underbaked—that’s exactly what you want for soft and chewy Oatmeal Cream Pies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Patience is key here—adding filling to warm cookies will turn into a marshmallow mess.

Step 7: Make the Cream Filling

In a clean bowl, beat together softened butter and marshmallow fluff with a hand mixer. Slowly add in the powdered sugar, a little at a time, until the filling is smooth, fluffy, and spreadable. Scrape down the sides of the bowl as you go to make sure everything blends evenly.

Step 8: Assemble the Oatmeal Cream Pies

Once your cookies are cool, it’s time for the fun part. Spread 1–2 tablespoons of filling onto the flat side of half the cookies. Then, gently press another cookie on top to create your sandwich. The filling should just peek out the sides, making them look as irresistible as they taste.

And that’s it—you just made homemade Oatmeal Cream Pies that beat anything you could buy in a box.

What to Serve with Oatmeal Cream Pies

These cozy little cookie sandwiches pair perfectly with a tall glass of cold milk (classic, right?). But if you’re feeling fancy, try them with a pumpkin spice latte or a scoop of vanilla ice cream on the side. They also make a fun addition to a fall dessert board alongside treats like pumpkin blondies or chewy pumpkin snickerdoodles. Whether it’s a school lunch or a weekend baking binge, these pies are the ultimate comfort snack.

Key Tips for Making Oatmeal Cream Pies

1. Don’t skip the molasses. It gives the cookies that classic, rich flavor.
2. Cool completely before adding the filling or you’ll have a melty mess on your hands.
3. Use quick oats—they soften up just right in the cookie dough.
4. Double the batch if you’re baking for a crowd. They disappear fast.
5. Add a pinch more cinnamon for a cozy fall twist (or if you’re pairing them with your pumpkin coffee obsession).

Storage and Reheating Tips for Oatmeal Cream Pies

Store your Oatmeal Cream Pies in an airtight container at room temp for up to 3 days—or in the fridge for a week if you can resist eating them all. Want to make them last longer? Freeze them individually wrapped in plastic and tucked into a freezer bag. They’ll keep for about 2 months. Let them thaw at room temp (or give them a 10-second zap in the microwave for extra gooeyness).

FAQs

Can I use rolled oats instead of quick oats?
Quick oats are best for that soft, chewy texture, but rolled oats will work in a pinch—they’ll just be a little heartier.

Is there a substitute for marshmallow fluff?
You can use a buttercream-style filling, but the fluff is what gives that signature creamy bite.

Can I make these gluten-free?
Yep—just sub the flour for a 1:1 gluten-free blend and make sure your oats are certified GF.

How long will these stay soft?
They stay perfectly soft for a few days if kept in an airtight container. You can also freeze them for longer storage.

Final Thoughts

Oatmeal Cream Pies aren’t just cookies—they’re a little bite of memory lane. Whether you’re making these for your kids, your coworkers, or just your own sweet tooth, they’re the kind of dessert that feels both homemade and heartfelt. Plus, they’re way better than the boxed version (sorry, nostalgia). If you loved these, don’t miss our soft and chewy Old-Fashioned Peanut Butter Cookies for another throwback favorite.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print