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

Homemade Oatmeal Cream Pies

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Traci Crossland
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.

Ingredients

Cookies

  • 1¾ cups all purpose flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1¼ cups brown sugar firmly packed
  • 1 large egg room temperature
  • 1 large egg white room temperature
  • ⅓ cup molasses
  • 1¾ teaspoon vanilla extract
  • 2⅓ cups rolled oats

Filling

  • 2 large egg whites room temperature
  • ⅔ cup granulated sugar
  • 2⅔ Tablespoons water
US Customary - Metric

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

*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: 1cookieCalories: 280kcalCarbohydrates: 46gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 149mgPotassium: 189mgFiber: 1gSugar: 29gVitamin A: 266IUCalcium: 53mgIron: 2mg

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