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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal sandwich cookies and a thick marshmallow cream filling. Bake until the cookies are set, then cool completely before you whip the filling to a smooth, fluffy texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
For marshmallow cream filling
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the soft oatmeal cookies
  1. Beat the softened unsalted butter with the packed brown sugar and granulated sugar until fluffy, about 2 minutes.
  2. Add the eggs, molasses, and vanilla and beat just until smooth.
  3. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, salt, and rolled oats until a thick dough forms.
  4. Scoop 2-tablespoon ovals onto a sheet pan, spacing them apart, then bake at 350F for 10-12 minutes until the cookies are set.
  5. Cool the cookies completely before assembling to prevent the filling from melting.
Make the marshmallow cream filling
  1. Beat the softened unsalted butter and softened cream cheese until smooth.
  2. Beat in the marshmallow creme, powdered sugar, vanilla, and cinnamon until very smooth and fluffy, scraping the bowl as needed.
Assemble the oatmeal cream pies
  1. Pair the cookies by size so the tops and bottoms match.
  2. Spread a generous layer of marshmallow cream filling on one cookie, then press together with its paired cookie to form a sandwich.

Notes

For best texture, cool the cookies fully before filling—warm cookies will thin the marshmallow cream. Store assembled pies in an airtight container in the refrigerator for up to 5 days; freeze assembled pies for up to 2 months (thaw overnight in the fridge). If you want a lighter filling, reduce powdered sugar by 1/4 cup and add an extra 1-2 tbsp marshmallow creme for softness.