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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookie sandwiches and a thick, fluffy marshmallow cream filling. Bake the cookies until just set at 350°F, then cool completely for a clean, generous filling you can see when one cookie is split open.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For soft oatmeal cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
For marshmallow cream filling
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the soft oatmeal cookie dough
  1. Beat the softened unsalted butter, brown sugar, and granulated sugar until fluffy using a stand mixer. Add the eggs, molasses, and vanilla and beat until smooth and combined (about 1–2 minutes).
  2. Add the all-purpose flour, baking soda, cinnamon, nutmeg, and salt, then mix until the dry ingredients are evenly dispersed. Fold in the old-fashioned rolled oats until the dough is thick and uniform with no dry streaks.
Bake the cookies
  1. Scoop the dough into 2-tablespoon ovals and place on a sheet pan with spacing between cookies. Bake at 350°F for 10–12 minutes, until the edges look set and the centers no longer look wet.
  2. Remove the cookies from the oven and cool completely on the sheet pan or a rack. Stop when fully cooled, since warm cookies will cause the filling to melt.
Make and assemble the marshmallow cream pies
  1. In a stand mixer, beat the softened unsalted butter and cream cheese until very smooth. Add the marshmallow creme, powdered sugar, vanilla, and cinnamon and beat until very smooth and fluffy with a thick spreadable texture.
  2. Pair cookies of similar size, then spread a generous layer of filling onto one cookie. Press together with the matching cookie, then repeat to form 12 sandwich cookies.

Notes

Pro tip: cool the cookies fully before filling so the marshmallow cream sets cleanly instead of sliding. Store assembled oatmeal cream pies in an airtight container in the fridge for up to 4 days; for best texture, let them sit at room temperature 10–15 minutes before eating. Freeze assembled pies for up to 1 month (wrap individually); thaw in the fridge overnight. For a dairy-light swap, use reduced-fat cream cheese in the filling for a slightly lighter texture.