Delicious Homemade Oatmeal Cream Pie Recipe

Oatmeal Cream Pie cookies are two chewy oatmeal cookies with a delicious cinnamon flavor profile, sandwiched between the fluffiest cream filling. This oatmeal cream pie recipe will take you right back to your childhood.

If you ate Oatmeal Cream Pies by Little Debbie growing up, you’re going to love this recipe. Why you ask? Well because this oatmeal cream pie recipe is going to take you right back to your childhood. Only just one thing, these are BETTER. There I said it. And I don’t regret it. Homemade oatmeal cream pies are better! Keyword being HOMEMADE.

It’s no secret here that I’m not a small cookie girlie and this statement held true while I was making this recipe. This cookie sandwich is large and in charge. And not to mention, perfectly delicious. The cookies have a slightly crispy outside with most soft and chewy insides. This makes it the perfect cookie to sandwich between the sweet, cream filling.

Let’s talk about that filling for a sec. OH. MY. GOODNESS. It’s to die for! I’ve taken a vanilla buttercream and mixed it with marshmallow fluff. And it’s pure PERFECTION. We’re talking SWEET and FLUFFY and SMOOTH! Get the picture? Oatmeal cookies and this cream filling were literally made for each other.

INGREDIENTS FOR OATMEAL CREAM PIE COOKIES

Cookie Ingredients:

• unsalted butter
• brown sugar
• granulated sugar
• eggs
• vanilla
• all-purpose flour
• baking soda
• ground cinnamon
• salt
• quick or old fashioned oats

Cream Filling Ingredients:

• unsalted butter
• powdered sugar
• vanilla
• milk or half and half
• marshmallow fluff

HOW TO MAKE HOMEMADE OATMEAL CREAM PIE RECIPE

1. Prepare. Preheat your oven. Get all of your ingredients out and line a baking sheet with parchment paper.
2. Make oatmeal cream pie filling. In a medium bowl, beat butter on medium-high speed until it is light in color and super fluffy. Turn the mixing speed down to low and slowly add in powdered sugar. Mix until the sugar if fully combined with the butter. Add in the vanilla and milk. Mix. Add in marshmallow fluff. Mix on medium speed. Spoon the filling into a piping bag and place the piping bag in the refrigerator until later.
3. Make the cinnamon oatmeal cookie dough. Cream together butter and sugars. Mix until light and fluffy. Add in eggs and vanilla. Mix until just combined. In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients. Mix. Add in oats. Mix.
4. Make dough balls. When scooping dough for my dough balls, I always use a cookie scoop. The one that I use is 3 tablespoons big. This makes the perfect size cookie for giant oatmeal cream pies. If you are wanting smaller cookie sandwiches, you can get away with using 1.5-2 tablespoons of dough.
5. Bake in batches. Depending on the size of your cookies, place 6-8 dough balls on your prepared baking sheet. Put the baking sheet in the oven and bake until the cookies have a nice golden brown color.
6. Cool. Allow the cookies to cool on the baking sheet for approximately 10 minutes. Transfer the cookies to a wire rack or parchment paper to finish cooling.
7. Make sandwich cookies. Remove the filling from the refrigerator and pipe the cream filling onto the flat side of half of the cooled cookies. Place the flat side of the remainder of the cookies on top of the oatmeal cream pie filling to make a cookie sandwich.
8. Enjoy!

MY SECRET TIP FOR THE BEST OATMEAL CREAM PIE RECIPE

While these cookie sandwiches are nothing short of perfection when it comes to taste (and that’s really all that matters right?), they can be a wee bit messy. This is an oatmeal cream pie recipe with marshmallow fluff. I use marshmallow fluff in my cream filling recipe to get that fluffy texture. It’s super delicious but it can also make a big mess when you’re trying to sandwich your cookies together. Have no fear though, I have a couple of tips to use so that your cream isn’t oozing out of your cookies. (Again, this really isn’t a bad thing either, right?)

• Tip # 1: Once you have made your oatmeal cream pie filling and have put it into a piping bag, put it into the refrigerator. Leave it in there for 30 minutes to an hour before you pipe it onto the cookies. The longer, the better. I often make my cream filling the night before and let it sit in the refrigerator all night long. This allows the cream to firm up and be able to hold the weight of the cookies without oozing out of the sides.
• Tip # 2: When piping your cream filling onto your cookies, don’t start at the edge of your cookie. Leave a little room. When you put the 2nd cookie on top of the cream it will push your cream closer to the edge. Since you left room, you won’t have to worry about it spilling over the sides.

HOW TO STORE OATMEAL CREAM PIE COOKIES

Store the sandwich cookies in an airtight container inside the refrigerator. They will last for 3-4 days stored like this. The cookies are delicious eaten right out of the refrigerator, but they are even better when you let them sit out at room temp. for 15-20 minutes before eating!

This homemade oatmeal cream pie recipe will be the perfect dessert to make for family gatherings, parties with friends or just to have around the house to snack on. They are a serious crowd pleaser. I also forgot to mention, the VERY BEST part about making this recipe is how good your house smells while they’re baking. Oh, it’s so delightful! Happy baking, friends. Until the next cookie recipe!

Hugs & Cookies,

Kayla

OTHER DELICIOUS COOKIE RECIPES YOU MAY LIKE

• BLUEBERRY MUFFIN COOKIES
• ADDICTING COFFEE CAKE COOKIES
• CHOCOLATE HEATH CAKE COOKIES
• THE BEST CADBURY EGG COOKIE RECIPE