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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookies and a thick, fluffy marshmallow cream filling. Made by baking cookie rounds at 350°F, then sandwiching them with a smooth marshmallow-cream center for a classic, bakery-style 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
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 sheet pan

Method
 

Make the soft oatmeal cookie dough
  1. Beat the softened unsalted butter with both brown sugar and granulated sugar until fluffy, about 2 minutes, and the mixture looks lighter in color. Scrape the bowl as needed so everything creams evenly.
  2. Add the eggs, molasses, and vanilla, then beat until smooth and glossy with no streaks. Stop when combined to avoid overmixing.
  3. Fold in all-purpose flour, baking soda, cinnamon, nutmeg, salt, and old-fashioned rolled oats until a thick dough forms. Mix only until the dry ingredients disappear.
Bake the cookie rounds
  1. Scoop 2-tablespoon ovals onto a sheet pan, leaving space between them. Shape each mound so it bakes into a cookie with a similar size.
  2. Bake at 350°F for 10-12 minutes, until the edges look set and the centers no longer look wet. Use a visual cue of lightly golden tops and firming around the perimeter.
  3. Cool the cookies completely before filling. Let them sit until they are fully room temperature so the marshmallow cream doesn’t melt.
Make the marshmallow cream filling
  1. Beat the softened unsalted butter and cream cheese until smooth and lump-free. The texture should be silky before you add the rest.
  2. Beat in marshmallow creme, powdered sugar, vanilla, and cinnamon until very smooth and fluffy. Mix until the filling holds shape and looks thick and spreadable.
Assemble the oatmeal cream pies
  1. Match cookies in pairs by size so the sandwiches look even. Keep the flattest sides facing up for cleaner filling coverage.
  2. Spread a generous layer of marshmallow cream filling onto one cookie of each pair, then press together with the matched cookie. Press gently until the filling reaches close to the edges without squeezing out too far.

Notes

Pro tip: for the best sandwich texture, cool the baked cookies fully before assembling so the filling stays thick and doesn’t slide. Store assembled pies in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the cookie texture can change after thawing. If you want a dairy-light option, use a lactose-free butter and lactose-free cream cheese in the filling.