Oatmeal Cream Pies

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Who doesn’t love an Oatmeal cream pie? These soft and chewy oatmeal cookies with a moist and rice cream filling are my new go-to dessert! Super easy yet super tasty!

When we were kids my mom never let us have Little Debbies. At the time, I thought that she was just punishing us, but as it turns out, she was right to not buy them for us. They are not very good for you, chemicals and such, but oh do they taste delicious. I used to have some serious jealousy issues over the kids at the lunch table that would pull a Little Debbie Oatmeal Cream Pie out of their lunchbox.

Now that I am a grown-up, I realize that a homemade version of a treat is a thousand times better than the one that comes from the package. And in this case, this oatmeal cream pie does not disappoint. A soft and chewy oatmeal cookie sandwiching a fluffy marshmallow filling. Who wouldn’t want to find this treat in their lunchbox?

On a side note, I am over at The Creative Mama today sharing a story that was hard for me to write. This week we are sharing our stories about our struggles with postpartum depression. I will be sharing two very different stories this week. If you or anyone you know had struggled with PPD, send them our way and let them know that they are not alone.

Oatmeal Cream Pies Ingredients //

Oatmeal Cookies:

• 1 stick butter, room temperature
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 1/2 cups oats
•  1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 /2 teaspoon cinnamon

Marshmallow Filling:

• 1 stick butter, room temperature
• 1 7-ounce container marshmallow creme
• 3 cups powdered sugar
• 1 teaspoon vanilla

How to Make // The Steps

Step 1: Cream together the butter and brown sugar until light and fluffy, about 5 minutes.

Step 2: Add the egg and vanilla. In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon. Slowly add the to the butter mixture. Mix until just combined.

Step 3: Use an ice cream scoop to drop dough balls on a parchment-lined cookie sheet. If you do not have an ice cream scoop, make them into 1 tablespoon-sized ball.

Step 4: Bake in a preheated 375-degree oven for 8 to 10 minutes. Let cool completely on a cooling rack.

Step 5: Make the filling by creaming together the butter and marshmallow creme. Slowly add the powdered sugar and vanilla. Beat until smooth and fluffy.

Step 6: Add a generous scoop (I used the same scoop that I used to measure out the dough) of filling to half of the cookies.

Step 7: Add another cookie to the top and there you have an oatmeal cream pie.

Storage Information //

Whenever I bake these cream pies, I usually make them in bulk so they can last a few days. We usually finish these up within two days because they are so delicious but you can store these in the fridge for up to 4 days. Once baked, let them cook down completely. Either store them in an air-tight container or cover them in plastic wrap and put them in the fridge.

Tips and Tricks to make the best Oatmeal Cream Pies //

Don’t overcook the cookies: The key step in this recipe is to make sure the cookies don’t overcook. The texture of the cookies should be soft and chewy. Always keep a close eye on the cookies when they are being baked. It is better for them to be under cooked than over cooked.

Type of Oats: The best oats to use for this recipe are instant oats. You may use steel cut oats but they don’t tend to soften that easily and will usually change the texture of the cookie.

What cream filling can you use? You can be as creative as you like with the cream filling. I tend to like my cream pies simple with either marshmallow or vanilla filling but you can use strawberry, chocolate etc.