Oatmeal Cream Pies

Alright, these oatmeal cream pies? They’re soft, chewy, and filled with the fluffiest vanilla cream—just like the classic lunchbox treat, but way better homemade.

I made them one afternoon when I was craving something nostalgic and cozy. Whipped up some spiced oatmeal cookies with brown sugar and cinnamon, then sandwiched them around a sweet, creamy filling. The result? Pure childhood joy in every bite.

They’re perfect for snacks, sharing, or stashing in the freezer for later (if they last that long). If you’re into soft cookies and dreamy filling, this one’s for you. Let’s bake a batch—you’ll be hooked after the first one.

Why You’ll Love This Recipe

• Nostalgic Comfort: If you ever enjoyed a soft, packaged oatmeal cream pie as a kid, these deliver all the comfort, but with a cleaner taste and homemade texture.
• Soft, Chewy Texture: The dough uses a blend of old-fashioned oats, brown sugar, and molasses, creating cookies that are never dry—just soft, chewy, and rich with spice.
• Balanced Sweetness: The filling uses marshmallow fluff for that classic creamy bite, but it’s balanced by a pinch of salt and real vanilla.
• Customizable: The recipe is forgiving—if you like your cookies bigger or smaller, you can easily adjust. The cream filling is easy to flavor or tint if you want a special look.
• Perfect for All Ages: These are safe for lunchboxes, bake sales, or even holiday cookie platters. The flavor is mild, familiar, and kid-approved.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes (making cookie dough and cream filling, plus assembling)
• Bake Time: 10-12 minutes per cookie sheet (you may need to bake 2-3 sheets, depending on your oven)
• Cream Filling Time: 10 minutes to mix and whip
• Cooling & Assembly Time: About 15 minutes for cookies to cool before filling
• Total Time: Plan on about 1 hour start to finish

Servings:
The recipe yields about 16 sandwich pies (32 cookies total), depending on the size of your scoops. You can double the batch for a crowd or make half if baking for a small group.

Difficulty:

• Beginner-Friendly: No advanced skills needed—just careful measuring, creaming, and basic cookie scooping. Using parchment paper helps cookies bake evenly.
• Helpful Tips:
  • Make sure your butter is softened, not melted.
  • Use room temperature eggs for even mixing.
  • Don’t overbake; the cookies should look just set in the middle.
  • Let the cookies cool completely before sandwiching, or the filling will melt.

Required Kitchen Tools

You don’t need fancy gadgets, but a few basic tools help:

• Mixing Bowls: At least two—one for dry ingredients and one for wet, plus a smaller one for the filling.
• Hand Mixer or Stand Mixer: Essential for creaming butter and sugar, and for whipping the filling.
• Measuring Cups & Spoons: Accurate measuring leads to perfect texture.
• Rubber Spatula: For scraping bowls and folding in oats gently.
• Baking Sheets: Line with parchment for even baking and easy clean-up.
• Cookie Scoop: Ensures even-sized cookies (a tablespoon works if you don’t have one).
• Cooling Rack: Lets air circulate so cookies cool evenly and don’t get soggy.
• Small Offset Spatula or Butter Knife: For spreading cream filling without tearing cookies.

Ingredients for Oatmeal Cream Pies

For the Oatmeal Cookies:

• Unsalted Butter (softened): Provides a rich flavor and soft crumb. Let it sit at room temperature for about 30 minutes before starting.
• Brown Sugar: Adds moisture and a mild caramel flavor. Use packed light brown sugar for a softer cookie.
• Granulated Sugar: Balances the flavor and helps with spreading.
• Large Eggs: Bind the dough and keep the cookies tender.
• Vanilla Extract: Adds warmth and depth.
• Molasses (not blackstrap): Gives the cookies a classic, slightly earthy sweetness and that traditional color.
• All-Purpose Flour: Creates structure without making cookies tough.
• Baking Soda: Helps cookies rise and stay soft.
• Salt: Enhances every other flavor—don’t skip it!
• Ground Cinnamon: Adds warmth; adjust more or less to taste.
• Pumpkin Pie Spice (or ground nutmeg): For a subtle, homey spice blend.
• Old-Fashioned Oats: Use old-fashioned, not quick oats, for the best texture—these create chewy, toothsome cookies.

For the Cream Filling:

• Unsalted Butter (room temperature): Gives the filling its creamy base.
• Powdered Sugar: Dissolves smoothly for a silky texture.
• Marshmallow Fluff (or Marshmallow Cream): This is the secret to that nostalgic, airy cream texture and a little bit of stretch.
• Vanilla Extract: For depth and sweetness.
• Salt: Just a pinch to keep the cream from being too sugary.

Variations for Oatmeal Cream Pies

• Raisin Oatmeal Cream Pies: Stir in ½ cup of soft raisins before baking for a classic, chewy bite.
• Gluten-Free Oatmeal Cream Pies: Swap in a certified gluten-free flour blend and gluten-free oats. The results are surprisingly close to the original.
• Nutty Oatmeal Cream Pies: Add ½ cup of chopped walnuts or pecans for crunch and depth.
• Spiced Filling: Add ¼ teaspoon of ground cinnamon or maple extract to the cream for a warming twist.
• Mini Cream Pies: Scoop smaller balls of dough (about 1 tablespoon each) and bake for 8-9 minutes. Fill as directed—these are perfect for little hands or party platters.
• Chocolate-Dipped: After sandwiching, dip one edge in melted chocolate and let set for a fancier finish.

How to Make Oatmeal Cream Pies Step-by-Step Instructions

1. Cream the Butter and Sugars

Place softened unsalted butter, packed brown sugar, and granulated sugar in a large mixing bowl. Using a hand mixer or stand mixer, beat together on medium speed until the mixture is pale and fluffy—about 2-3 minutes. Creaming the butter with the sugars is what gives these cookies their soft, tender texture.

2. Add the Wet Ingredients

Beat in the eggs, one at a time, allowing each to blend in fully. Add vanilla extract and molasses. Continue mixing until everything is well combined and smooth. The molasses will deepen the color and flavor of the dough.

3. Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice or nutmeg. Mixing these separately helps distribute the baking soda and spices evenly so there are no clumps or uneven spots in the cookies.

4. Mix in the Dry Ingredients

With the mixer on low speed, gradually add the dry mixture to the wet ingredients. Mix just until combined. Be careful not to overmix—this keeps the cookies soft, not tough.

5. Fold in the Oats

Switch to a rubber spatula and gently fold in the old-fashioned oats. You want the oats evenly distributed, but avoid stirring too much, which can make the dough heavy.

6. Portion the Dough

Scoop rounded tablespoonfuls of dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. For evenly sized cookies (and to make matching pairs), use a small cookie scoop if you have one.

7. Bake

Bake in a preheated 350°F (175°C) oven for 10-12 minutes per batch. The cookies should look set around the edges but still soft in the middle. Do not overbake—these are meant to be soft. The cookies will firm up as they cool.

8. Cool Completely

Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack. Allow cookies to cool completely before adding the cream filling. Warm cookies can melt the filling and make a mess.

Make the Cream Filling

1. Beat the Butter

In a clean mixing bowl, beat softened unsalted butter on medium speed until smooth and creamy.

2. Add the Marshmallow Fluff and Vanilla

Add marshmallow fluff (or marshmallow cream) and vanilla extract. Beat until fully incorporated, scraping the bowl as needed.

3. Add Powdered Sugar and Salt

With the mixer on low, add powdered sugar and a pinch of salt. Increase to medium and beat until the mixture is very fluffy and holds its shape, about 2-3 minutes. If the filling seems too stiff, add a teaspoon of milk; if too loose, add a bit more powdered sugar.

Assemble the Oatmeal Cream Pies

1. Pair Up Cookies: Match cookies by size into pairs for even sandwiches.
2. Fill: Using a small offset spatula, butter knife, or piping bag, spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie.
3. Sandwich: Place the second cookie on top, flat side down, and gently press until the filling spreads to the edges.
4. Set: Let the assembled pies rest for 10-15 minutes so the filling can set, making them easier to handle.

Serving and Decoration

• Serving:
  Oatmeal cream pies are best served at room temperature for the softest bite. They make a perfect after-school snack, sweet treat for lunchboxes, or a special addition to a dessert tray.
• Decoration:
  For a festive touch, roll the edges of the cream filling in mini chocolate chips, rainbow sprinkles, or chopped nuts before sandwiching. You can even dust the tops with powdered sugar for a bakery-style look.

Storing Oatmeal Cream Pies

• Short-Term:
  Store oatmeal cream pies in an airtight container at room temperature for up to 2 days. After that, they keep best in the refrigerator for up to 5 days. Bring to room temperature before serving for the softest texture.
• Long-Term:
  You can freeze the assembled pies (layered with parchment between each) for up to 2 months. Thaw at room temperature before serving. The cookies may soften a bit more but will still be delicious.

Tips and Tricks for Success

• Soft Butter Is Key: Ensure butter is just soft—not melted—for the perfect cookie and cream texture.
• Don’t Overbake: Remove cookies when edges are set and centers still look slightly underdone for the ideal chew.
• Let Cool Before Filling: Hot cookies will melt the cream; patience pays off.
• Even Scoops: Using a cookie scoop helps the pies look uniform and sandwich neatly.
• Customize the Filling: Try flavoring the cream with a hint of cinnamon, lemon zest, or maple extract for a twist.

Nutrition

Serving Size	1 Cream Pie
Calories	270
Total Fat	10g
Saturated Fat	5g
Cholesterol	30mg
Sodium	115mg
Total Carbohydrate	42g
Dietary Fiber	1g
Total Sugars	27g
Protein	2g
Calcium	2% DV
Iron	6% DV

Note: Nutrition values are approximate and may vary based on specific brands and ingredient choices.

Oatmeal Cream Pies FAQs

Q: Can I make the dough ahead of time?
A: Yes. The dough can be made up to 24 hours in advance and kept covered in the refrigerator. Let it sit at room temperature for 10 minutes before scooping.

Q: How do I keep the cookies soft?
A: Store them in an airtight container. If they start to firm up, place a slice of sandwich bread in the container to help retain moisture.

Q: Can I use quick oats?
A: For best texture, use old-fashioned oats. Quick oats can make the cookies too soft or cakey.

Q: Is there a substitute for marshmallow fluff in the filling?
A: If you don’t have marshmallow fluff, use the same amount of store-bought marshmallow cream. The texture may change slightly but will still be creamy.

Q: Can I freeze oatmeal cream pies?
A: Yes, wrap individually and freeze for up to 2 months. Thaw at room temperature.

Conclusion

Oatmeal Cream Pies bring together the best of old-fashioned oatmeal cookies and a creamy, sweet filling—making them a nostalgic treat and a modern favorite. Every bite is soft, gently spiced, and satisfying, with a homemade taste that stands out. Whether you bake these for a lunchbox treat, a bake sale, or a family gathering, they’re sure to be loved by kids and adults alike. With basic ingredients and straightforward steps, you can enjoy this classic sandwich cookie anytime.