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Homemade Oatmeal Cream Pies

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We are getting nostalgic today with everyone’s favorite Little Debbie’s treat from childhood…Oatmeal Cream Pies! Soft and chewy oatmeal cookies that are made with molasses and brown sugar, filled with the easiest 3 ingredient marshmallow fluff. Every bite is soft, chewy, and FULL of flavor! It tastes just like the classic treat we all know and love, but somehow even BETTER. Truly perfect nostalgic treat to bake this weekend!

three stacked oatmeal cream pies on white wood board with two ore behind and a pile of them on white cake plate behind.

About The Recipe

I think one of my favorite recipes my mom and I get to share on the blog are the ones that are just truly nostalgic. For me, one of my favorite treats as a kid (aside from Ding Dongs and Cosmic Brownies, of course!) were oatmeal cream pies!

No joke, I was the kid who loved oatmeal cookies.

I was a chocoholic, there’s no doubt about that, but nothing made me happier than when my mom baked a fresh batch of Oatmeal Raisin Cookies!

So, whenever I saw a pack of Little Debbie’s Oatmeal Cream Pies in my lunchbox as a kid, I was ecstatic.

Now, we are sharing a homemade version that, dare I say, is better than the original!

When we were developing this recipe, we actually looked up the ingredients in the cookies from the box. Let me just say…there’s a lot of things in them that I can’t even begin to pronounce.

So, we took the easy and pantry staple ingredients to develop our cookie recipe! Butter, eggs, sugar, flour, molasses, oats…all these ingredients create a deliciously soft and chewy cookie that’s packed with flavor!

Honestly, I could just eat a whole batch of these cookies on their own without the filling.

three stacked oatmeal cream pies with one leaning against stack on wood board with more oatmeal cream pies behind on white cake plate.

But, let’s be real. Who doesn’t love the marshmallow creme filling? Which is what these cookies are filled with!

Well, it’s technically a meringue, but it’s essentially the same thing as marshmallow fluff.

It’s three ingredients, super easy, and soooo good!

All together, these sandwich cookies take me back to childhood with every bite. Simply a must-bake for this weekend!

What Are Oatmeal Cream Pies?

If you’ve never had an oatmeal cream pie (or oatmeal creme pies)…I’m so sorry. The first thing I should say is that oatmeal cream pies are not actually a pie. It’s a sandwich cookie!

They are a snack/treat commercially produced by Little Debbie’s (Mckee Foods). It consists of two oatmeal molasses cookies stuffed/filled with a fluffy creme filling.

This recipe is our take on the classic treat!

Reasons You Will Love These Oatmeal Cream Pies

  • Tastes even BETTER than the ones you can buy at the store.
  • Made with easy ingredients you can actually pronounce with no preservatives.
  • HOMEMADE MARSHMALLOW FLUFF FILLING!
  • So much easier to make than you might think.
  • Perfect for any and every occasion.
  • Ready in less than an hour.
cropped angled shot of oatmeal cream pies on white cake plate with flowers on top and flowers around on marble surface with a measuring up of oatmeal beside.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookies:

  • All-Purpose Flour – Just plain unbleached all-purpose flour gives these cookies the perfect structure.
  • Baking Powder – Leavening agents are a MUST in baking! This provides just the right amount of lift while baking.
  • Baking Soda – We added just a dash of baking soda to ensure the perfect texture in these cookies, as molasses is an acidic ingredient.
  • Salt – A little bit of salt to enhance the flavors and cut some of the sweetness!
  • Unsalted Butter – We like to use unsalted butter in this recipe to control the amount of salt in the cookies. Though, if all you have is salted butter, you can use it! Just be sure to omit the salt in the recipe.
  • Brown Sugar – For these cookies, we wanted them to be soft and chewy, which is exactly what this brown sugar does!
  • Large Eggs – You will need one large egg and one egg white for this recipe.
  • Molasses – This is what gives these cookies all their flavor!
  • Vanilla Extract – Everything is better with a splash of vanilla, you know?
  • Rolled Oats – For these cookies, you will need rolled oats (also known as steel cut oats). Do not use instant oatmeal!
oats, salt, butter, baking soda, baking powder, brown sugar, egg, vanilla, flour, and molasses on marble surface.

For The Filling:

  • Egg Whites – Remember to set the eggs needed for this recipe out ahead of time!
  • Granulated Sugar – Check to make sure there are no lumps in your sugar.
  • Water – You will need water to make the sugar syrup to cook the egg whites!
sugar, egg whites, and water on marble surface.

How To Make Oatmeal Cream Pies

Step 1: Make the cookie dough

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

With an electric mixer, beat butter and sugar until creamy, about 1-2 minutes.

Beat in egg and egg white.

Add the molasses and vanilla. Mix in completely.

Add flour mixture and stir only until blended.

Mix in rolled oats.

Step 2: Bake

Use a 1½ Tablespoon scoop to portion dough onto prepared pans, about 8 cookies per pan. Bake for 14 minutes, or until just starting to brown around edges. Allow to cool on pan.

Step 3: Prepare filling

With an electric mixer, beat egg whites to medium peaks.

In a small saucepan, combine sugar and water. Cook and stir over medium low heat until sugar dissolves. Stop stirring and brush down sides of pot with a pastry brush dipped in water. Continue to cook, without stirring, to 246°-250° F. With mixer running, slowly pour sugar mixture into egg white. Continue beating until cool.

Step 4: Fill cookies

Turn half of the cookies upside down. Pipe marshmallow fluff on upside down cookies. Top with other half of cookies.

How To Store

Once assembled, these cookies can be stored in a sealed container and kept in the fridge for 3-5 days. You can also freeze them in a lidded, freezer safe container for about 1 month or so.

If you are making these cookies ahead of time, you can store the cookies in a zip top bag or lidded container and keep them on the counter for 1-2 days, in the fridge for 3 days, or freeze them for up to a month. The italian meringue can also be made ahead of time! Store it in an airtight container in the fridge for up to 2 days.

Looking for more recipes like this? Here are a few you may like: Homemade Twinkies, Hostess Cupcakes, Copycat Cosmic Brownies, Homemade Ding Dongs, Nutter Butter Cookies

angled shot of sandwich cookies with one cookie leaning against the stack on white wood board with more cookies on white cake plate behind, a white cheesecloth, and empty glasses behind.

Expert Tips

  • Set out the ingredients (butter and eggs) to allow them to come to room temperature before you’re ready to make these cookies.
  • Remember to scrape down the sides of the mixer bowl!
  • Do not over-bake the cookies! About 12-14 minutes should be about perfect.
  • When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip properly if not. Also, be sure that the mixer bowl is free of any dust!
  • Use a digital thermometer to make sure your candy is the right temperature before adding it to the egg whites.
  • When adding the candy, be sure to stream it in slowly! Do not add it too fast.
  • Make sure the cookies are completely cool before filling them.
  • It’s best to use a piping bag to get the marshmallow fluff onto the cookies.

When you make these Homemade Oatmeal Cream Pies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three stacked oatmeal cream pies on white wood board with two ore behind and a pile of them on white cake plate behind.
5 from 1 vote

Homemade Oatmeal Cream Pies

We're taking it back to childhood with these delicious Homemade Oatmeal Cream Pies! A soft and chewy oatmeal molasses cookie stuffed with the silkiest italian meringue filling. Every bite is SO. GOOD.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 17

Ingredients
 

Cookies

  • cups all purpose flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • cups brown sugar, firmly packed
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • cup molasses
  • teaspoon vanilla extract
  • 2⅓ cups rolled oats

Filling

  • 2 large egg whites, room temperature
  • cup granulated sugar
  • 2⅔ Tablespoons water

Instructions
 

Cookies

  • Heat oven to 350℉.
  • Line sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter and sugar until creamy, about 1-2 minutes.
  • Beat in egg and egg white.
  • Add molasses and vanilla.
  • Mix in completely.
  • Add flour mixture.
  • Stir only until blended.
  • Mix in rolled oats.
  • Use a 1½ Tablespoon scoop to portion dough onto prepared pans, about 8 cookies per pan.
  • Bake for 14 minutes, or until just starting to brown around edges.
  • Allow to cool on pan.

Filling

  • In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to medium peaks.
  • Heat sugar and water in a small saucepan over medium low heat, stirring continuously.
  • When sugar has melted, stop stirring.
  • Brush down sides of pan with pastry brush dipped in warm water.
  • Cook to between 246 °F and 250 °F.
  • With mixer running, carefully pour sugar syrup over egg whites.
  • Beat until cool.

Assembly

  • Turn half of the cookies upside down.
  • Pipe marshmallow fluff on upside down cookies.
  • Top with other half.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • Set out the butter and eggs to allow them to come to room temperature before you’re ready to make these cookies.
  • Remember to scrape down the sides of the mixer bowl!
  • Do not over-bake the cookies! About 12-14 minutes should be about perfect.
  • When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip properly if not. Also, be sure that the mixer bowl is free of any dust!
  • Use a digital thermometer to make sure the sugar syrup is the right temperature before adding it to the egg whites.
  • When adding the sugar syrup, be sure to stream it in slowly! Do not pour.
  • Make sure the cookies are completely cool before filling them.
  • It’s best to use a piping bag to get the marshmallow fluff onto the cookies.

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 149mg | Potassium: 189mg | Fiber: 1g | Sugar: 29g | Vitamin A: 266IU | Calcium: 53mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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