Homemade Oatmeal Cream Pies | Soft Oatmeal Cookies with Cream Filling
Soft, chewy oatmeal sandwich cookies filled with a fluffy vanilla-marshmallow cream for a nostalgic, tender bite. Chilled dough and quick oats keep the cookies thick and soft, while the filling stays light but stable.
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon molasses (unsulphured)
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups quick-cooking oats (not instant; not old-fashioned rolled)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 7 ounces marshmallow creme (one jar)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2–3 teaspoons heavy cream or milk, as needed
Instructions
Instructions
- Beat softened butter with brown sugar and granulated sugar on medium speed until light and fluffy.
- Mix in the eggs, vanilla, and molasses until smooth, scraping the bowl as needed.
- Whisk together the flour, cornstarch, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Add the dry ingredients to the wet on low speed just until a few flour streaks remain.
- Stir in the quick oats until evenly distributed; the dough will be thick and slightly sticky.
- Cover and chill the dough for 30–45 minutes to help the cookies stay thick and chewy.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion dough into 1 tablespoon mounds for smaller pies or 1 1/2 tablespoons for larger, then roll into balls.
- Place dough balls 2 inches apart, slightly flatten the tops with fingertips for uniform spread.
- Bake 8–10 minutes for small cookies or 10–12 minutes for larger, until edges are set and centers look soft and puffy.
- Tap the baking sheet gently on the counter once to settle the cookies, then cool 5 minutes on the sheet before transferring to a rack to cool completely.
- For the filling, whip softened butter on medium-high for 2 minutes until pale and creamy.
- Add powdered sugar and mix on low to combine, then beat until smooth and fluffy.
- Beat in marshmallow creme, vanilla, and salt until silky, adding cream 1 teaspoon at a time until spreadable.
- Refrigerate the filling for 10–15 minutes for cleaner piping and stacking.
- Match similar-sized cookies, pipe or spread 1–2 tablespoons of filling on the underside of one cookie, top with a second cookie, and press gently until the filling reaches the edges.
- Let the assembled sandwiches rest for 15 minutes to allow the filling to firm up.
Notes
Store at room temperature in an airtight container up to 2 days, or refrigerate up to 5 days; bring to room temp before serving. Freeze unfilled cookies up to 2 months or assembled pies up to 1 month (wrap individually). Use quick oats for the classic soft chew; chilling the dough prevents overspreading. For variations, try maple extract and maple syrup in the filling, add finely chopped raisins, extra warm spices, or beat in thick caramel with a pinch of flaky salt. If making without marshmallow creme, increase powdered sugar to 2 cups and add 1–2 extra teaspoons cream.