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A close-up of homemade oatmeal cream pies stacked on a plate, with soft, chewy oatmeal cookies sandwiched around fluffy cream filling.

Oatmeal Cream Pie Recipe (Soft, Chewy & Homemade)

These soft oatmeal cookies are chewy in the center, perfectly spiced, and filled with a fluffy cream filling that tastes just like the originals—only fresher.
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Course: Dessert
Cuisine: American
Keyword: bowl, brown, butter, cookie, cookies, cream, mixer, oatmeal, Pie, pies
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 25 minutes
Servings: 0
Author: Stephanie

Ingredients

For the Oatmeal Cookies

  • 1 cup unsalted butter softened to room temperature
  • 1 cup dark brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour 180g
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon or pumpkin pie spice for a twist
  • 3 cups old-fashioned oats or quick oats for a softer cookie texture

For the Cream Filling

  • ½ cup unsalted butter softened
  • 1 cup homemade marshmallow cream or ½ jar marshmallow creme, about 3.5 oz
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1-2 teaspoons milk (optional for spreadability)

Instructions

  • In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat unsalted butter, dark brown sugar, and white sugar together until fluffy. Scrape down the sides of the bowl with a spatula.
  • On medium speed add eggs, vanilla, and molasses. Mix until combined.
  • In a medium bowl, whisk together the flour mixture—flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients into the creamed butter mixture on low speed until just combined. Stir in oats to form an oat mixture.
  • Preheat oven to 350°F (175°C). Line baking sheets or cookie sheets with parchment paper. Scoop dough with a cookie scoop (about a 2-tablespoon scoop, or a heaping tablespoon) onto sheets, spacing 2 inches apart.
  • Bake for 9–11 minutes, until edges are golden brown but centers are soft. Cool on a wire rack.
  • In a medium bowl, beat the butter until creamy. Add marshmallow creme, powdered sugar, salt, and vanilla. Using a whisk attachment, beat on medium-high speed until smooth and fluffy. If needed add 1-2 teaspoons milk for spreading consistency. This is your sweet cream filling—perfect for sandwiching!
  • Turn cookies over with the bottom side facing up. Place a heaping tablespoon or pipe a layer of sweet cream filling with a piping bag in the center of the cookie. Press another cookie on top to create cookie sandwiches.
  • (Optional) Chill for 1-2 hours to help the filling set.

Notes

Tips for the Best Oatmeal Cream Pie

  • Use a cookie scoop for uniform cookie dough balls.
  • Don’t overbake—soft centers are key to chewy cookies.
  • For large cookies, scoop 2–3 tablespoons of dough onto the pan.
  • Let the cookies rest on baking pans for a minute before transferring to a wire rack.
  • Store in an airtight container at room temperature, or refrigerate for longer storage.