Description
Oatmeal Cream Pie Cookies are soft and chewy oatmeal cookies sandwiched together with a fluffy vanilla marshmallow cream filling. Inspired by the classic snack cake, these homemade cookies are perfect for lunchboxes, holidays, or an indulgent dessert.
Ingredients
- For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups old-fashioned rolled oats
- For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk, if needed
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the rolled oats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat together the butter, powdered sugar, marshmallow creme, and vanilla until light and fluffy. Add heavy cream if needed for a spreadable consistency.
- Spread or pipe the filling onto the flat side of one cookie and top with another cookie to create a sandwich.
- Repeat with the remaining cookies and serve.
Notes
- Do not overbake the cookies—they should remain soft for the best texture.
- Old-fashioned rolled oats provide the ideal chewy consistency.
- Chill the filled cookies for 15-20 minutes if you prefer a firmer filling.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- The cookies can be frozen, with or without filling, for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American