These Homemade Oatmeal Cream Pies are soft, chewy, and filled with a luscious, fluffy cream filling—just like the classic childhood treat but better! Made with wholesome ingredients, these cookies have a perfect balance of spiced oatmeal goodness and sweet vanilla filling.
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1½ cups quick oats
For the Cream Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 (7 oz) jar marshmallow fluff
Instructions
Step 1: Make the Oatmeal Cookies
1️⃣ Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2️⃣ In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3️⃣ Mix in eggs, molasses, and vanilla extract until combined.
4️⃣ In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
5️⃣ Gradually add the dry ingredients to the wet ingredients, then fold in the quick oats.
6️⃣ Scoop tablespoon-sized dough balls onto the baking sheets, spacing them 2 inches apart.
7️⃣ Bake for 8-10 minutes, until edges are golden brown but centers are still soft.
8️⃣ Let cookies cool completely before assembling.
Step 2: Make the Cream Filling
1️⃣ In a mixing bowl, beat butter and powdered sugar until smooth.
2️⃣ Add vanilla extract and heavy cream, beating until fluffy.
3️⃣ Fold in the marshmallow fluff until fully combined.
Step 3: Assemble the Cream Pies
1️⃣ Pair cookies by size, then pipe or spread cream filling onto one cookie.
2️⃣ Gently sandwich with another cookie, pressing lightly.
Tips & Variations
✔ Extra Chewy Cookies – Add 1 teaspoon cornstarch to the dry ingredients for an even softer texture.
✔ Chocolate Oatmeal Pies – Add ½ cup mini chocolate chips to the cookie dough.
✔ Dairy-Free Version – Use dairy-free butter and coconut cream instead of heavy cream.
✔ Make-Ahead – Store in an airtight container at room temp for 2 days, or refrigerate for up to 1 week.
Leave a Comment