I have always loved Oatmeal Creme Pies – the oat-y cookies are so tasty and that filling is just perfect. And as much as I love those storebought ones, these homemade ones are a whole other thing entirely. Imagine the store bought oatmeal creme pies, but with an even more oaty cookie with perfect hints of warm spices in there. Then, the filling. So easy, not overly sweet, but so light and fluffy. They’re truly amazing!
I tweaked my usual cookie recipe and these came out even better than I expected, honestly! These are great on their own, but the filling just adds to the deliciousness. There are some key elements that make these so great:
- molasses & cinnamon – these bring a delicious warmth to the cookies and bring that distinct flavor to the party! You don’t need much of each, but they make such a huge difference
- the oats – it seems like a lot of them but they bring a great texture (and flavor!) to these cookies
- chill out – these cookies NEED time in the fridge before baking. If you skip this step, they’ll spread out in the oven and it’ll be a mess. your patience will be rewarded, I promise!
- these are big – you could use less dough for each cookie and make smaller sandwiches, if you do that you’ll want to decrease the cooking time
Just a few ingredients come together to make a beautiful filling. Perfectly soft, and the sweetness complements the cookies nicely!
- marshmallow fluff – you could make this from scratch, but store bought is easier and so delicious! this recipe uses the whole jar so there won’t be leftovers hanging out after, which is always nice
- butter – smooths the whole situation and makes this filling a beautiful texture!
- milk – if your filling is too thick, thin it out with a tsp of milk at a time until you get the perfect piping consistency
While these are pretty simple, you can set yourself up for success by making sure you do a couple of things:
- Don’t skip the fridge step for the cookies! If you do, they’ll spread too much in the oven and you’ll have a mess on your hands
- Let the cookies cook completely before adding the filling. If they’re still hot, the filling will melt and it don’t be a good time
- Make sure you save one for yourself, as soon as you set these out to share they’ll be gone in minutes!
Delicious, oat-filled cookies with the perfect hints of warm spices sandwich an easy, not overly sweet, but so light and fluffy filling. These Homemade Oatmeal Creme Pies are so fun and even better than the store bought version!
for the cookies
- 226 g (2 sticks) unsalted butter
- 160 g (3/4 cup) brown sugar
- 100 g (1/2 cup) sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1 Tbsp molasses
- 1 tsp cinnamon
- 180 g (1 1/2 cup) all purpose flour
- 267 g (3 cups) quick cooking oats
for the filling
- 7 oz (1 small jar) marshmallow fluff
- 113 g (1 stick) unsalted butter
- 170 g (1 1/2 cup) powdered sugar
- pinch of salt
- 1 tsp vanilla
- milk, as needed
make the cookies
- make the dough: in the bowl of a stand mixer, combine the butter and sugars on medium high speed for 5-7 minutes until very fluffy and light in color. add the eggs, one at a time, fully combining after each addition
- add the vanilla, salt, baking soda, molasses, and cinnamon and mix to combine. add the flour and mix until just combined. use a spatula to fold in the oats
- portion and chill: make the dough into 1/4 cup balls. arrange on a parchment paper lined plate, cover, adn refridgerate for at least 2 hours or up to overnight
- bake: preheat the oven to 350*. once fully preheated, bake the cookies on lined baking sheets spaced 2 inches apart for 13-15 minutes until the edges are slightly browned and the middle is just barely set. let cool on the pan for 3-5 minutes before transferring to a cooling rack and allowing to cool completely
make the filling
- while the cookies cool, combine the marshmallow fluff and butter in a stand mixer with the whisk attachment. once light and fluffy, add the remaining filling ingredients and mix until thoroughly combined.
- if the filling is too thick to pipe, add milk 1 tsp at a time until it reaches a pipeable consistency
assemble the pies
- if desired, transfer the filling into a piping bag. pipe or use a knife to spread the filling on the flat side of a cookie and sandwich it with another cookie that's a similar size and shape. repeat for all cookies