Go Back

Homemade Oatmeal Cream Pies

Soft, chewy cinnamon oatmeal cookies sandwiched around a fluffy vanilla marshmallow cream filling. A homemade upgrade on the classic lunchbox treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cookies:
  • 1 cup unsalted butter softened
  • 1 ½ cups brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Filling:
  • 1 cup unsalted butter softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Cream butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in eggs one at a time, then vanilla.
  3. Whisk flour, oats, baking soda, cinnamon, and salt together, then mix into the wet ingredients until just combined.
  4. Preheat oven to 350°F. Scoop dough into balls and bake for 9 to 11 minutes, until edges are set and centers look slightly soft.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Beat softened butter until smooth, add marshmallow fluff and beat until combined, then add powdered sugar, vanilla, and salt, beating until fluffy.
  7. Pipe or spoon filling onto one cookie, top with a second cookie, and press gently until filling spreads to the edges.

Notes

  • Slightly underbake the cookies for the best soft, chewy texture.
  • Let cookies cool completely before filling to prevent the filling from melting out.
  • Freezes well, assembled or unfilled, for up to 3 months.