There’s something about the smell of freshly baked cookies that instantly transports you back to simpler times — maybe it’s the memory of school lunches, cozy weekends, or a childhood treat that always felt special. If you’ve ever unwrapped a Little Debbie Oatmeal Cream Pie, you know exactly what that nostalgia tastes like. Now, imagine recreating that same comforting sweetness at home — only better. These Oatmeal Cream Pie Cookies take everything you love about the original and turn it into a soft, chewy, homemade masterpiece filled with rich vanilla cream.
Why You’ll Love These Oatmeal Cream Pie Cookies
There’s no denying that oatmeal cookies have their charm, but when you sandwich two of them with a cloud of creamy vanilla filling, magic happens. You’ll fall in love with these cookies because they’re:
- Soft and chewy: Perfect texture that melts in your mouth.
- Flavored with warmth: Cinnamon, brown sugar, and molasses bring cozy depth.
- Better than store-bought: Fresh, buttery, and made with real ingredients.
- Perfect for any occasion: Lunchboxes, bake sales, or a treat just for you.
These cookies don’t just taste good — they make your kitchen smell incredible and your heart feel full. If you love simple, nostalgic desserts that remind you of home, you’ll also enjoy these easy 4 Ingredient Peanut Butter Cookies — soft, rich, and ready in minutes.
Ingredients You’ll Need
You don’t need anything fancy for these cookies. Just a few pantry staples will bring back that nostalgic flavor in every bite.
Oatmeal Cookies
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp molasses
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 cups old-fashioned oats
Cream Filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow creme (or fluff)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk (optional for consistency)
For another classic cookie that never disappoints, try these Homemade Chocolate Chip Cookies — perfectly chewy with golden edges and gooey centers.
How to Make Oatmeal Cream Pie Cookies
These cookies are easier to make from scratch than you might think. Follow these simple steps, and you’ll have bakery-style oatmeal cream pies in no time.
Step 1: Cream the Butter and Sugar
In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, molasses, and vanilla extract, then mix until the mixture looks smooth and glossy.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.
Step 3: Add the Oats
Fold in the oats using a spatula — this will give your cookies their chewy texture. Avoid overmixing to keep them soft.
Step 4: Bake the Cookies
Scoop the dough into small balls and arrange them on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden but the centers are still soft.
Let them cool completely before adding the filling.
Step 5: Make the Cream Filling
In a clean bowl, beat the butter until creamy. Add marshmallow creme, powdered sugar, and vanilla extract. Whip until light and fluffy — add a splash of cream if needed.
Step 6: Assemble the Sandwich Cookies
Spread or pipe the cream filling on the flat side of one cookie, then gently press another cookie on top.
Chill them for 10–15 minutes to help the filling set — if you can wait that long.
Tips for Perfect Oatmeal Cream Pie Cookies
Getting that bakery-style finish is all about small details. Here’s how to make your cookies truly exceptional:
- Use old-fashioned oats for the best chew — not quick oats.
- Slightly underbake your cookies for that soft center.
- Allow the cookies to cool completely before adding the filling to avoid melting.
- Chill the filling for a few minutes if it’s too soft to spread.
- Add a pinch of nutmeg for an extra layer of warmth.
Each step ensures that every bite feels like a hug in cookie form.
Flavor Variations to Try
You can keep it classic or give your cookies a twist. Here are a few fun variations:
- Chocolate Chip Oatmeal Cream Pies: Add mini chocolate chips to the dough.
- Salted Caramel Cream Pies: Swirl caramel sauce into the filling for a decadent surprise.
- Pumpkin Spice Cream Pies: Add 2 tablespoons of pumpkin puree and a dash of pumpkin spice.
- Peanut Butter Filling: Swap half the butter in the filling with peanut butter for a nutty touch.
Get creative — the base recipe is versatile and forgiving. If you enjoy cozy, cinnamon-spiced flavors, you’ll fall in love with these Snickerdoodle Cheesecake Bars — they’re creamy, sweet, and just as comforting as your favorite fall cookies.
Serving and Storage Tips
Serving Ideas
- Serve them with a cold glass of milk or a hot cup of coffee.
- Chill before serving for that soft-yet-firm bite.
- Dust lightly with powdered sugar for a bakery finish.
- These cookies pair beautifully with a batch of Easy Fudge for an indulgent dessert platter or a thoughtful homemade gift.
Storage
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week for a firmer texture.
- Freeze the cookies (without filling) for up to 2 months — just fill them once thawed.
Pro Tip: Keep a slice of bread in the container to help maintain moisture and softness. For more soft, chewy bakes that stay fresh for days, check out these classic chewy cookie recipes. They’re perfect for everyday snacking or holiday gifting.
FAQs
Can I make these cookies gluten-free?
Yes, simply replace the flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
What can I use instead of marshmallow creme?
You can make a classic buttercream filling using butter, powdered sugar, and a bit of milk for a lighter sweetness.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread — it helps maintain the perfect chewiness.
Can I make them ahead of time?
Absolutely. Bake and cool the cookies, then add the filling before serving to keep them fresh.
A Sweet Bite of Nostalgia
These Oatmeal Cream Pie Cookies are more than just dessert — they’re a reminder of simple joys. Every chewy bite filled with smooth vanilla cream feels like a return to childhood, only richer and fresher than ever before.
So go ahead — preheat your oven, grab your oats, and bring a bit of nostalgia into your kitchen. Once you try them, you’ll never go back to store-bought.
Oatmeal Cream Pie Cookies
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp molasses
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 cups old-fashioned oats
For the Cream Filling
- ½ cup unsalted butter softened
- 1 cup marshmallow creme or fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk optional, for consistency
Instructions
Cream the Butter and Sugars:
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs, molasses, and vanilla extract. Mix until smooth and well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients and mix gently until just combined.
Add the Oats:
- Fold in the oats until evenly distributed. Avoid overmixing to maintain a soft, chewy texture.
Bake the Cookies:
- Scoop dough into small balls and place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes or until edges are golden and centers are slightly soft. Let cool completely.
Make the Cream Filling:
- In another bowl, beat butter until smooth. Add marshmallow creme, powdered sugar, and vanilla extract. Mix until light and fluffy, adding a splash of cream if needed for texture.
Assemble the Sandwich Cookies:
- Spread or pipe cream filling onto the flat side of one cookie. Gently press another cookie on top to form a sandwich. Chill for 10–15 minutes before serving.
Notes
- Use old-fashioned oats for the best chewy texture.
- Slightly underbake for soft centers.
- Cool completely before filling to prevent melting.
- Store in an airtight container to keep cookies moist.
