A homemade take on a classic treat — fluffy, light, and whipped marshmallow custard is sandwiched between two soft and chewy oatcakes. Oatmeal Cream Pie lovers, you will love this recipe!
There are some snacks that instantly take us back to childhood! Oatmeal cream cake is definitely one of them. The combination of soft and chewy oatmeal cookies paired with a light and fluffy marshmallow vanilla filling is sweet, rich, and absolutely delicious. Try not to eat all the cookies before proceeding with the filling! Then, whip up the creamy layer and watch the magic happen as you make your sweet sandwiches. We love the idea of adding them to our kids’ school lunch boxes! They would also be a nice addition to any upcoming cake sales, cookie swaps or just to have on hand at home for some needed snacks.
Where do oatmeal cream cake cookies come from?
If you ate these cookies as a kid, they were probably Little Debbie brand. Company founder OD McKee was working at a local bakery when he had the brilliant idea of combining two oatmeal cookies with a creamy filling. He called them Oatmeal Creme Pies, and so this snack was born!
What is oatmeal pie filling made of?
The filling in our Oatmeal Cream Pie recipe is made with butter, vanilla, powdered sugar, milk and marshmallow cream. Other recipes may vary and include shortening and other additional ingredients. We like to keep things simple – and deliciously sweet.
Baking tips for chewy or crunchy cookies
Everyone has different flavor preferences, and some of you might prefer a crunchier cookie over a chewy one, and vice versa. Don’t worry about changing the oven temperature (350 degrees F is ideal!), but worry about the time you give the oatmeal tart cookies to bake:
- Tough: 10 mins
- Crispy: 14 minutes
Fun cream pie flavor variations
If you want to make this recipe a little more unique, swap out the cookies! Just keep in mind that if you change up the cookies, the taste of the end results will be very different. But the great thing about this recipe is that the filling is versatile and works well with many other flavors! Here are some fun ideas:
Storage Instructions
This Oatmeal Cream Pie recipe makes about 10 servings. If you have leftovers, store in an airtight container at room temperature for up to 7 days. You can also keep them in the fridge if you prefer – although we don’t recommend reheating them. Any additional heat will mess up the texture of the cream filling.
If you like this recipe, you might also be interested in these other delicious cookie recipes:
A homemade take on a classic treat — fluffy, light, and whipped marshmallow custard is sandwiched between two soft and chewy oatcakes. Oatmeal Cream Pie lovers, you will love this recipe!
Ingredients
Cookie basis:
- 1 Cup Salted butter softened
- 3/4 Cup light brown sugar
- 1/2 Cup granulated sugar
- 2 Big Eggs
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon Cinammon Optional
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 2 cups oatmeal
Cream filling:
- 1/2 Cup Salted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 teaspoon milk
- 2 cups Marshmallow Cream
instructions
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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In a large mixing bowl, using a hand mixer or stand mixer, cream together the butter, brown sugar, and caster sugar until light and fluffy.
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Beat in the eggs and vanilla extract until just combined, about 30 seconds.
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Add all-purpose flour, cinnamon (if using), baking soda, baking soda, and salt. Blend until combined.
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Stir in the oatmeal until well combined.
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Shape the dough into 2-inch balls and place on the prepared baking sheets. Sprinkle with a kiss of sugar if you like. There should be 12 cookie dough balls per pan.
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Bake in oven at 350°F until tops are golden brown, about 10-12 minutes.
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Cool on the baking sheets for 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Cream filling:
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Prepare the Cream Filling: In a large mixing bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
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Beat in the vanilla extract until combined and smooth.
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Beat in the powdered sugar 1/2 cup at a time, beating until smooth between additions. After adding the first 1 cup, add the milk and beat until smooth before adding the last 1/2 cup of powdered sugar.
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Stir in the marshmallow cream until well combined.
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Pipe or spread the cream filling onto the cooled oatmeal cookies and enjoy!
Portion: 1big cookie | Calories: 687kcal | Carbohydrates: 102G | Protein: 6G | Fat: 30G | Saturated Fatty Acids: 18G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 8thG | Trans fats: 1G | Cholesterol: 111mg | Sodium: 466mg | Potassium: 174mg | Fiber: 2G | Sugar: 66G | Vitamin A: 908ie | Vitamin C: 0.01mg | Calcium: 62mg | Iron: 2mg
