Soft, chewy oatmeal cookies with a fluffy, creamy filling.
These Homemade Oatmeal Cream Pies capture the nostalgic taste and texture of the classic snack cake with soft, chewy oatmeal cookies and a luscious vanilla cream filling.
Why you'll want it now — Nostalgic snack cake vibes in every bite.
Why this recipe works
The combination of brown sugar and butter creates a chewy cookie, while a hint of cinnamon enhances the nostalgic flavor. The cream filling is made with marshmallow fluff and butter for a light, fluffy texture that holds its shape between the cookies.
Equipment
Baking sheets
Parchment paper
Mixing bowls
Electric mixer with paddle attachment
Cooling rack
How to make it
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
Add the egg and vanilla extract to the butter mixture, beating until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the quick oats until evenly distributed.
Scoop tablespoon-sized portions of dough (about 25 g each) onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
For the cream filling, beat the softened butter and powdered sugar together until smooth.
Add the marshmallow fluff and vanilla extract, beating until light and fluffy.
Once the cookies are completely cooled, spread or pipe the cream filling onto the flat side of half of the cookies.
Top with the remaining cookies to form sandwiches.
Enjoy these homemade oatmeal cream pies, bringing back the nostalgic taste of your favorite childhood snack.
How you'll know it's ready
The cookies should have golden edges and set centers, and will firm up slightly as they cool.
Convection oven? (and if you don't have one)
The recipe temperature is perfect for standard ovens. If using a convection oven, reduce the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The cream filling should be light and fluffy, easy to spread or pipe onto the cookies.
Troubleshooting
If cookies spread too much, chill the dough for 30 minutes before baking.
For runny filling, beat in a bit more powdered sugar until desired consistency is reached.
If cookies are too crisp, reduce the baking time slightly or bake at a lower temperature.
If filling is too sweet, add a pinch of salt to balance the flavor.
Storage
Store in an airtight container at room temperature for up to 3 days.
Make ahead
Prepare the dough and freeze it for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Variations
Add 1/2 cup of raisins to the cookie dough for a fruity twist.
Substitute 1/4 cup of the quick oats with chopped nuts for added texture.
Use chocolate cream filling for a chocolatey variation.
Frequently asked questions
How do I keep the oatmeal cookies soft?
Ensure not to overbake them; they should be slightly undercooked in the center when removed from the oven.
Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be slightly different. Quick oats are recommended for the classic texture.
Is there a substitute for marshmallow fluff?
You can make a homemade version by melting marshmallows with a bit of corn syrup.
What's the best way to spread the cream filling?
Use a piping bag for even distribution or a small spatula for spreading.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
