Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies
Soft, Chewy, Nostalgic & Better Than Store-Bought
There’s something so comforting about a soft oatmeal cream pie. The chewy cookies, the fluffy sweet filling, the way it all melts together with each bite—it’s pure nostalgia.
These homemade oatmeal cream pies take everything you love about the classic and make it even better. The cookies are soft (not dry!), warmly spiced, and perfectly chewy. The filling is light, fluffy, and just the right amount of sweet, made with marshmallow cream and a touch of shortening for that classic texture.
Once you make these from scratch, you won’t go back.
Why You’ll Love This Recipe
- Soft, bakery-style oatmeal cookies
- Fluffy, creamy filling that holds its shape
- Perfect balance of sweet and cozy spice
- Great for make-ahead treats or lunchbox desserts
- Tastes just like your childhood—only better
Ingredients
Oatmeal Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned oats
Cream Filling
- 1 cup marshmallow cream
- ½ cup shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for texture)
Instructions
Step 1: Make the Cookie Dough
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs, molasses, and vanilla. Mix until smooth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the wet ingredients.
Step 3: Add the Oats
Stir in the oats until fully combined. The dough will be thick.
Step 4: Bake
Preheat oven to 350°F.
Scoop dough onto a lined baking sheet (about 1–2 tablespoons per cookie).
Bake for 9–11 minutes, just until the edges are set and the centers are soft.
Let cool completely—this is key for soft cookies.
Step 5: Make the Filling
In a bowl, beat together marshmallow cream and shortening until smooth.
Add powdered sugar and vanilla, mixing until fluffy.
Add a little milk if needed to reach a spreadable consistency.
Step 6: Assemble
Spread or pipe filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Gently press together.
Tips for the Best Oatmeal Cream Pies
- Don’t overbake—the cookies should stay soft
- Let cookies cool completely before filling
- Use old-fashioned oats for the best texture
- Add a pinch of cinnamon to the filling for extra flavor
- Store in an airtight container to keep them soft
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
They also freeze beautifully—just thaw before serving.
Jennie’s Thoughts
These are one of those recipes that instantly take you back. Soft cookies, fluffy filling, and that perfect bite that’s just sweet enough without being too much.
I love that the filling has marshmallow cream in it—it gives that classic texture we all remember, but when you make it at home, it’s even softer and richer.
These are perfect for sharing… but honestly, they’re just as perfect keeping a few tucked away for yourself with a cup of coffee.
