Make your own oatmeal cream pie cookies! Homemade oatmeal cookies are topped with a creamy thick marshmallow cream filling.
Oatmeal Cream Pie Cookies
Growing up, we always had boxes and boxes of Little Debbie snacks in our pantry. With three girls packing a lunch for school 5 days a week, my mom kept us well stocked. I will admit that I was not a fan of the Little Debbie Oatmeal Cream Pie. The filling was just too manufactured tasting for me.
But not these oatmeal cream pies. Oh no! These are a mix of oatmeal cookie, oatmeal whoopie pie, oatmeal cream pie. They are everything you imagined they should be but just are not coming out of a box.
Bake a thick and chewy oatmeal cookie and then you’ll top it with a smooth marshmallow buttercream topping. Sprinkle on a little cinnamon sugar and these are the way oatmeal cream pies should be made.
Use up any leftover oatmeal to make these maple oatmeal scones.
Bake the Oatmeal Pie Cookies
Preheat the oven to 350°. In a bowl, cream the butter, sugars, molasses, vanilla, and eggs. Make sure to incorporate all the ingredients thoroughly. You can also use a stand or hand mixer, if you prefer.
In a separate medium mixing bowl, combine the flour, salt, baking soda, and cinnamon. Whisk to combine.
Add the dry ingredients to the creamed mixture and stir to combine.
Mix in the oats. Make sure to use quick oats or the cookies won’t bake correctly.
Drop tablespoon sized scoops onto a cookie sheet or a whoopie pie pan. The whoopie pan isn’t absolutely necessary. But it does help keep the cookies the same size and provides a nice size for them.
Bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to over bake them. They will look moist but are still baked enough.
Make the Buttercream Topping
While the cookies are cooling make the marshmallow butter cream. Using shortening in buttercream helps make the frosting more stable. But you can also use half butter and half shortening, if you prefer.
In a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy. Add the salt water and use a spatula to mix well while still keeping the frosting fluffy.
When the cookies are completely cooled, spread the filling onto the top of the cookie.
Sprinkle the top of each cookie with a little bit of a cinnamon sugar mix.
- 1 cup unsalted butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 2 eggs
- 1 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- ⅛ tsp cinnamon
- 1 ½ cups quick oats
- Cream Filling
- 2 tsp very hot water
- ¼ tsp salt
- 1 (7 oz.) jar marshmallow cream
- ½ cup shortening
- ½ tsp vanilla
- ⅓ cup powdered sugar
- Topping: Cinnamon Sugar
- Preheat the oven to 350°.
- In a bowl, cream the butter, sugars, molasses, vanilla, and eggs.
- In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
- Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
- Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to over bake them; they will look moist.
- While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
- Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
- Add the salt water and mix well.
- Spread the filling onto the top of the cookie.
- Sprinkle with cinnamon sugar mix.
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Amount Per Serving: Calories: 483 Total Fat: 27g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 79mg Sodium: 300mg Carbohydrates: 58g Fiber: 3g Sugar: 38g Protein: 4g