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Close-up of two chewy oatmeal cookies pressed together with smooth white cream inside

Oatmeal Creme Pies

Soft oatmeal sandwich cookies filled with a sweet marshmallow creme center. A nostalgic homemade treat with brown sugar, oats, cinnamon, and fluffy vanilla filling.
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Course: Dessert, Snack
Cuisine: American
Keyword: Oatmeal Creme Pies

Ingredients

For the Oatmeal Cookies

  • 1 c butter softened
  • 3/4 c brown sugar
  • 1/2 c granulated sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 1/2 c all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1 tbsp cocoa powder
  • 1 1/2 c quick oats

For the Creme Filling

  • 1/2 c vegetable shortening
  • 1 1/2 c marshmallow cream
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 1 to 2 tbsp milk

Instructions

Prepare the cookie dough.

  • In the bowl of an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and well combined.

Add the eggs and vanilla.

  • Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until fully incorporated.

Combine the dry ingredients.

  • In a separate bowl, whisk together the all-purpose flour, salt, baking soda, cocoa powder, ground cinnamon, and quick oats.

Mix the dough.

  • Add the dry ingredient mixture to the creamed butter mixture. Mix just until the dough is combined.

Chill the dough.

  • Refrigerate the cookie dough for 15 minutes to help it firm slightly before baking.

Preheat the oven.

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper, if desired.

Portion the cookies.

  • Drop tablespoon-sized portions of dough onto the prepared cookie sheet, spacing them about 1 inch apart.

Bake the cookies.

  • Bake for 10 to 12 minutes, or until the cookies are just beginning to brown around the edges. Do not overbake, as the cookies should remain soft.

Prepare the filling.

  • While the cookies bake, place the vegetable shortening and marshmallow cream in the bowl of a stand mixer. Beat until combined.

Finish the filling.

  • Add the powdered sugar, vanilla, and 1 tbsp milk. Beat on low speed for 1 minute, or until smooth. Add the remaining milk only if needed to reach a thick, spreadable consistency.

Cool the cookies.

  • Place the cookie sheet on a wire rack and allow the cookies to cool for 2 minutes. Transfer the cookies to a wire rack and cool completely before filling.

Assemble the oatmeal creme pies.

  • Turn half of the cooled cookies upside down, with the flat side facing up. Place a generous tablespoon of creme filling onto the flat side of each cookie.

Sandwich the cookies.

  • Top each filled cookie with another cookie, flat side down. Press gently until the filling spreads toward the edges.

Chill before serving.

  • Place the assembled oatmeal creme pies in the refrigerator for 30 minutes to allow the filling to firm before serving.

Notes

To make these Oatmeal Creme Pies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum. Use certified gluten-free quick oats, as regular oats may be processed in facilities with wheat. Check the labels on the cocoa powder, powdered sugar, marshmallow cream, vanilla, and baking soda to ensure they are gluten free and free from cross-contamination. The cookies may be slightly more delicate, so allow them to cool completely before assembling.