These oatmeal cream pie cookies sandwich a marshmallow fluff buttercream filling between two soft oatmeal cookies. They are the grown up, homemade version of Little Debbie oatmeal creme pies.
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Get ready to be transported back in time. Oatmeal sandwich cookies are about as nostalgic as it gets! Whether you had them in your lunch box, at a friend's house or as a special after-school treat, oatmeal cream pies are sure to bring back some good memories!
For this cream pies recipe, the soft oatmeal cookies are made without molasses and are stuffed with the best marshmallow fluff filling without cream cheese.
They are simple to make and the cookies are made with cold butter. The cookie dough does not need to chill either. You'll be sinking your teeth into this old fashioned nostalgic treat in no time!
Given the popularity of my brown butter oatmeal cookies and coconut oatmeal cookies, I know ya'll like oatmeal cookies. While the filling doesn't bake into the middle of the cookies like my sugar cookie sandwiches, I know you will still find this recipe easy to prepare.
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🍪 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Oats ~ in the testing of these cookies, people preferred the texture and softness that the cookies have with quick oats. If you only have rolled oats, give them a quick blitz in a food processor or high-powered blender to create smaller oat pieces.
Brown sugar ~ dark brown sugar is preferred for the best sandwich cookies. It adds more moisture and chewiness to the oatmeal cookies. If you don't have it, feel free to use light brown sugar.
Marshmallow fluff ~ this store bought ingredient is important for the cream filling to have a similar taste to Little Debbie's creme pies. If you don't have marshmallow fluff, a vanilla buttercream or meringue filling can be used.
👩🏻🍳 how to make
Preheat oven to 350°F and prepare baking sheet pans with parchment paper or silicone baking mats.
In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.
Then add the dark brown sugar and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy. Stop and scrape the bowl at least once during this time.
Scrape down the bowl and add pure vanilla extract and the eggs, one at a time, mixing on medium until combined. Scrape up and down the bowl again.
With the mixer on low, add the baking soda and cinnamon and mix on low until fully combined. Then add half of the all-purpose flour and half of the quick oats and blend until a few large streaks of flour/oats remain. Scrape up and down the bowl. Add in the remaining flour and oats and mix on low until just combined.
Using a cookie scoop, place cookie dough on prepared baking sheet, spacing about 2 inches apart. {I use a size 30 scoop, a little more than 2 tablespoons}. Lightly press down on each cookie dough ball to flatten.
Bake 9-12 minutes, until edges are lightly browned, but centers still look soft and unset. If desired, use a large circular biscuit cutter to "scoot" the cookies into perfect rounds when they are hot from the oven.
Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
🥣 how to make the marshmallow cream filling
Using a stand mixer with the paddle attachment or a hand mixer, combine the room temperature butter and a pinch of kosher salt.
Scrape up and down the bowl and add the confectioners' sugar and vanilla and beat on low until the sugar is combined, then increase the speed to high and beat until light and fluffy.
Then scrape up and down the bowl again and add the marshmallow fluff and beat on medium another minute until combined and fluffy.
To assemble the sandwich cookies: take about 2 tablespoons of filling {I use a size 30 scoop} and place on the bottom of a cooled cookie. Then sandwich a second cookie on top with the bottom facing down.
💬 questions about these oatmeal sandwich cookies
can I make them into ice cream sandwiches?
Yes! The oatmeal cookies are nice and soft and would make a great option for ice cream sandwiches. I recommend using a store bought ice cream. Homemade ice cream is often softer and doesn't hold up as well in ice cream sandwiches.
can I make smaller sandwich cookies?
Yes, this recipe makes large cookies. See the recipe card below for how to create a smaller oatmeal cream pie.
🫙 how to store
Cookies stay fresh in an airtight container at room temperature for up to 2 days. They can also be stored in an airtight container in the refrigerator for up to 5 days.
Oatmeal cream pies can also be frozen; store in an airtight container for up to 2 months.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Oatmeal Cream Pie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Old Fashioned Oatmeal Cream Pie Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 1 cup unsalted butter cold and cubed (226g)
- ½ teaspoon kosher salt
- 1 cup dark brown sugar firmly packed (200g)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour (188g)
- 2 cups quick oats (212g)
cream pie filling
- ½ cup unsalted butter room temperature (113g)
- 1 cup confectioners' sugar (120g)
- 1 teaspoon vanilla
- 7 ounces marshmallow fluff (198g)
Instructions
- Preheat oven to 350°F and prepare baking sheet pans with parchment paper or silicone baking mats.
- In a stand mixer with the paddle attachment beat the cold and cubed butter (1 cup/226g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
- Then add the dark brown sugar (1 cup/200g) and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy, about 2-3 minutes. Stop and scrape the bowl at least once during this time.
- Scrape down the bowl and add pure vanilla extract (2 teaspoons) and the eggs (2 large), one at a time, mixing on medium (speed 4) until combined, about 30-45 seconds per egg. Scrape up and down the bowl again.
- With the mixer on low, add the baking soda (1 teaspoon) and cinnamon (1 teaspoon) and mix on low for about 15-30 seconds, until fully combined. Then add half of the all-purpose flour (total amount of flour 1 ½ cups/188g) and half of the quick oats (total amount 2 cups/212g) and blend until a few large streaks of flour/oats remain. Scrape up and down the bowl.
- Add in the remaining flour and oats and mix on low until just combined.
- Using a cookie scoop, place cookie dough on prepared baking sheet, spacing about 2 inches apart. (I use a size 30 scoop, a little more than 2 tablespoons. Each cookie dough ball weighs 39g). Lightly press down on each cookie dough ball to slightly flatten.
- Bake 9-12 minutes, until edges are lightly browned, but centers still look soft and unset.
- If desired, use a large circular biscuit cutter to "scoot" the cookies into perfect rounds when they are hot from the oven. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
- For the marshmallow cream filling: using a stand mixer with the paddle attachment or a hand mixer, combine the room temperature butter (½ cup/113g) and a pinch of kosher salt on medium-high for 2 minutes. Scrape up and down the bowl and add the confectioners' sugar (1 cup/120g) and vanilla (1 teaspoon) and beat on low until the sugar is combined, then increase the speed to high (speed 8 on KitchenAid) and beat until light and fluffy, about 2-3 minutes. Then scrape up and down the bowl again and add the marshmallow fluff (7 ounces/198g) and beat on medium another minute until combined and fluffy.
- To assemble the sandwich cookies: take about 2 tablespoons of filling (I use a size 30 scoop) and place on the bottom of a cooled cookie. Then sandwich a second cookie on top with the bottom facing down.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Ahdazsa Dye says
Thank you for such a delicious recipe! I actually made it gluten, dairy and egg free and these cookies might be our new favorites! Even my husband and son (who do not have any allergies) loved them and could not tell they were allergy friendly. I used all the same ingredients you had just substituted for the allergy friendly version (ie Flax eggs, vegan butter, vegan marshmallow fluff and GF flour) and they came out great! Thank you again 🙂
Tasia says
Hi Ahdazsa, thank you for the kind review! I am so happy to hear you and your family loved these oatmeal cream pies!! Thank you for sharing your success with dietary swaps too, it's helpful for others.
Rachel Sparks says
Delicious! I don't even like the boxed kind. These are so much better! Will be making for an upcoming bake sale for sure.
Tasia says
Hi Rachel, so happy to hear you love these cookies! Thank you for making them and leaving a kind review.
Crystal says
Came out so good! Everyone loved them! Thank you!