Homemade Oatmeal Cream Pies Recipe | Chewy Cookie Sandwich Treat
Soft, chewy oatmeal cookies are sandwiched with a fluffy vanilla marshmallow cream for a nostalgic homemade treat. Easy to make with pantry staples and no chill time.
Ingredients
Ingredients
- Unsalted butter, room temperature: 1 cup (2 sticks)
- Light brown sugar, packed: 1 cup
- Granulated sugar: 1/2 cup
- Large eggs: 2, room temperature
- Vanilla extract: 2 teaspoons
- Molasses: 1 tablespoon
- All-purpose flour: 1 1/2 cups, spooned and leveled
- Quick oats: 3 cups
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Kosher salt: 3/4 teaspoon
- Unsalted butter, room temperature: 1/2 cup (1 stick)
- Marshmallow creme: 1 1/2 cups (about 7 oz)
- Powdered sugar, sifted: 1 1/4 cups
- Vanilla extract: 2 teaspoons
- Pinch of salt
- Heavy cream or milk: 1–2 tablespoons, as needed
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy, 2–3 minutes.
- Add the eggs, vanilla, and molasses and beat until smooth, scraping down the bowl.
- Whisk the flour, baking soda, cinnamon, and salt in a separate bowl, then add to the wet ingredients and mix on low just until combined.
- Stir in the quick oats with a spatula until no dry spots remain, avoiding overmixing.
- Portion the dough with a 1 1/2 tablespoon scoop, spacing 2 inches apart on prepared sheets.
- Bake until edges are set and centers are slightly underdone and puffy, 9–11 minutes.
- Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely.
- For the filling, beat the butter until smooth and slightly pale, about 1 minute.
- Add marshmallow creme and beat until fluffy, then mix in powdered sugar, vanilla, and a pinch of salt.
- Add cream or milk 1 teaspoon at a time until the filling is spreadable and holds peaks.
- Pair cookies by size, then pipe or spread 2–3 tablespoons of filling on the flat side of one cookie.
- Top with a second cookie and press gently until the filling reaches the edges.
Notes
Store at room temperature in an airtight container up to 2 days with parchment between layers, or refrigerate up to 5 days and bring to room temp before serving. For freezing, wrap each sandwich and freeze up to 2 months; thaw unwrapped at room temperature for 30–45 minutes. Do not overbake for a chewy texture, and avoid filling warm cookies. Quick oats are recommended for uniform chew; pulse old-fashioned oats to mimic quick oats if needed. Adjust filling thickness by adding more powdered sugar or chilling briefly. For jumbo pies, use a 3 tablespoon scoop and bake 11–13 minutes.