While rummaging through my grandmother's old recipe box, I stumbled upon a hand-written note that whispered sweet secrets of Oatmeal Cream Pies. This nostalgic treat marries chewy oat cookies with a fluffy marshmallow filling, reminding me of simpler times and cozy gatherings. Not only is this recipe a delightful throwback, but it’s also a quick fix for when those sweet cravings hit. With just 30 minutes of prep and bake time, you can whip up these charming sandwiches that are perfect for sharing—though, I won’t judge if you decide to keep them all to yourself! Ready to bring a taste of home to your kitchen? Join me as we bake some unforgettable memories!
Why are Oatmeal Cream Pies a must-try?
Nostalgic Treat: These Oatmeal Cream Pies will transport you back to your childhood, reminding you of family gatherings and homemade goodies.
Quick & Easy: In just 30 minutes, you can have a batch of these delicious cookie sandwiches ready to enjoy, making them perfect for a last-minute dessert or sweet snack.
Delightfully Fluffy: The marshmallow frosting adds an airy sweetness that perfectly contrasts with the chewy oat cookies, delivering an irresistible flavor combination.
Bake to Share: Ideal for sharing with friends or family—who wouldn’t love a homemade treat that evokes happy memories?
Versatile Twist: Feel free to customize by adding your favorite mix-ins, like chocolate chips or nuts, making each batch uniquely yours.
Make sure to check out my tips on perfecting cookie textures for an even better result!
Oatmeal Cream Pies Ingredients
• Gather these delicious ingredients to create your own nostalgic treats!
For the Cookies
- Unsalted butter – 1 cup, room temperature for a creamy, rich base.
- Brown sugar – 1 cup, packed (light or dark) to add sweetness and moisture.
- White granulated sugar – ½ cup to balance the depth of the brown sugar.
- Pure vanilla extract – 1 teaspoon enhances the overall flavor beautifully.
- Molasses – ½ tablespoon (not blackstrap) adds richness and a hint of spice.
- Large eggs – 2, room temperature to create a smooth batter.
- All-purpose flour – 1 ¾ cups for the perfect dough consistency.
- Baking soda – 1 teaspoon helps the cookies rise just right.
- Salt – 1 teaspoon balances the sweetness wonderfully.
- Ground cinnamon – 1 teaspoon brings warmth and nostalgia to each bite.
- Pumpkin pie spice (or nutmeg) – ½ teaspoon for an extra layer of flavor.
- Old fashioned oats – 3 cups provide that chewy texture we adore.
For the Frosting
- Unsalted butter – 1 cup, room temperature to achieve a luscious spread.
- Marshmallow fluff/cream – 7 oz creates that dreamy, fluffy filling that's hard to resist.
- Powdered sugar – 1 cup, sifted for a smooth and sweet frosting.
- Pure vanilla extract – 1 teaspoon (for frosting) brings everything together.
- Salt – ¼ teaspoon (for frosting) balances the sweetness of the marshmallow cream.
Now that you have all the ingredients, it's time to create your own batch of Oatmeal Cream Pies and indulge in the delightful taste of home!
Step‑by‑Step Instructions for Oatmeal Cream Pies
Step 1: Prepare Dry Ingredients
In a large bowl, whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of pumpkin pie spice, and 3 cups of old-fashioned oats until well combined. This mixture will lay the flavorful foundation for your Oatmeal Cream Pies. Set it aside to await incorporation into the cookie batter.
Step 2: Cream Butter and Sugars
Using a stand mixer fitted with a paddle attachment, beat 1 cup of room temperature unsalted butter with 1 cup of packed brown sugar and ½ cup of white granulated sugar on high speed for about 2 minutes. The mixture should become creamy and light in color. This step ensures your Oatmeal Cream Pies will be soft and delightfully chewy.
Step 3: Mix in Wet Ingredients
Add 1 teaspoon of pure vanilla extract, ½ tablespoon of molasses, and 2 room temperature large eggs to the butter-sugar mixture. Mix on medium speed until everything is fully combined, taking about 1 minute. Notice the rich aroma filling your kitchen as the flavors meld together for the perfect cookie dough.
Step 4: Combine Dry and Wet Ingredients
Gradually incorporate the dry ingredient mixture into the wet mixture, blending on low speed until just combined. Be careful not to overmix, as this could affect the texture of your cookies. You want a soft, slightly sticky dough that will form the base of your Oatmeal Cream Pies.
Step 5: Chill the Dough
Place the cookie dough in the refrigerator for 15 minutes to chill, which helps the cookies maintain their shape while baking. During this time, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for the cookies.
Step 6: Scoop the Dough
Using a cookie scoop, portion the dough into approximately 36 balls and place them spaced apart on the prepared baking sheets—12 cookies per sheet. Allowing some space will ensure each cookie has room to spread as they bake, resulting in perfectly round Oatmeal Cream Pies.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 8–9 minutes, until they are just set and the edges are lightly golden. The centers may appear soft, but they will firm up as they cool. After baking, let the cookies cool on the baking sheet for about 4 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Marshmallow Frosting
In a clean mixing bowl, beat together 1 cup of room temperature unsalted butter and 7 oz of marshmallow fluff on high speed for about 3 minutes until the mixture is light, fluffy, and airy. This frosting will add the perfect sweetness to your Oatmeal Cream Pies.
Step 9: Add Sugar and Flavorings
Add 1 cup of sifted powdered sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt to the frosting mixture. Mix on low speed until combined, then increase to high speed and beat for another 4 minutes, until the frosting is airy and easy to spread, creating a delightful filling for your cookie sandwiches.
Step 10: Assemble the Cookies
Pipe or spread a generous amount of the marshmallow frosting onto the flat side of one cooled cookie. Carefully place another cookie flat-side down on top of the frosting, gently pressing them together to create a sandwich. Repeat this process until all cookies are paired with frosting.
Step 11: Chill the Sandwiches
To set the frosting, chill the assembled Oatmeal Cream Pies in the freezer for at least 10 minutes before serving. This step ensures the frosting holds its shape and the flavors meld together nicely. If you have any leftovers, store them in the refrigerator to keep them fresh for later enjoyment.
Make Ahead Options
These Oatmeal Cream Pies are fantastic for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. Simply mix the dough and store it in an airtight container. Additionally, the marshmallow frosting can be made ahead and refrigerated for up to 3 days—just give it a quick whip before using to restore its airy texture. To finish the recipe, scoop and bake the cookies, then assemble with the frosting when you're ready to enjoy a sweet treat. With these make-ahead strategies, you can enjoy delightful Oatmeal Cream Pies without the last-minute rush!
What to Serve with Oatmeal Cream Pies
Create a delightful spread that your family and friends will rave about.
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Milk or Nut Milk: The classic pairing offers a creamy contrast that complements the chewy texture of the pies perfectly.
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Coffee: A warm cup of coffee enhances the flavors of the oatmeal cookies, providing a cozy, comforting vibe.
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Fruit Salad: A refreshing mix of seasonal fruits adds a burst of color and a juicy contrast to these rich, sweet desserts.
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Ice Cream: Soft vanilla or cinnamon ice cream can be sandwiched between two Oatmeal Cream Pies for an indulgent double dessert.
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Chocolate Sauce: Drizzle over the cream pies for added decadence; the chocolate adds depth while enhancing the overall experience.
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Sliced Strawberries: Their sweetness and brightness elevate each bite, providing a fresh, fruity counterpoint to the creamy filling.
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Hot Cocoa: A steaming cup brings a luxurious warmth, turning any gathering into something special with its sweet, rich aroma.
Oatmeal Cream Pies Variations
Feel free to sprinkle a little creativity into your Oatmeal Cream Pies for a truly personalized treat!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy these desserts without wheat. Each variation can become a delight without the worry.
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Nutty Addition: Incorporate 1 cup of chopped nuts, like walnuts or pecans, for a crunchy contrast to the soft cookies. This enhances both texture and flavor, creating layers of deliciousness!
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Chocolate Lovers: Mix in 1 cup of chocolate chips to the dough for an indulgent twist that adds richness to your Oatmeal Cream Pies. The combination of chocolate and oats is simply heavenly!
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Spicy Kick: Add ¼ teaspoon of cayenne pepper or chopped jalapeños to the cookie batter for a surprising spicy twist that will awaken your taste buds. A little heat goes a long way!
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Pumpkin Spice: Swap ½ teaspoon of cinnamon for pumpkin pie spice, especially in the fall, to give your cookies a seasonal touch that tastes like autumn in every bite.
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Dairy-Free: Use coconut oil instead of butter and swap marshmallow fluff for vegan cream for a delightful dairy-free treat everyone can enjoy. It’s easy to cater to various dietary needs!
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Fruit Infusion: Add ½ cup of dried cranberries or raisins to the dough for a tart, chewy contrast to the sweetness of marshmallow filling. This offers bursts of flavor that'll keep you coming back for more.
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Minty Fresh: Sprinkle a few drops of peppermint extract into the frosting for a refreshing minty flavor that pairs beautifully with the sweetness of marshmallow. Perfect for a unique dessert experience!
Don't forget to explore my tips on perfecting cookie textures and how to choose the best mix-ins for even more inspiration in your baking journey!
Storage Tips for Oatmeal Cream Pies
Room Temperature: Keep unfilled cookies at room temperature for up to 3 days. Store them in an airtight container to prevent them from drying out.
Fridge: If you have leftover assembled Oatmeal Cream Pies, store them in the refrigerator for up to a week. The cool temperature keeps the marshmallow frosting fresh and fluffy.
Freezer: For longer storage, freeze the assembled pies for up to 2 months. Wrap each pie tightly in plastic wrap and then place them in a freezer-safe bag.
Reheating: To enjoy them warm, thaw the Oatmeal Cream Pies in the fridge overnight, then place them in a preheated oven at 350°F for 5-10 minutes to soften the cookies.
Expert Tips for Oatmeal Cream Pies
Chill the Dough: Ensure you chill the cookie dough for 15 minutes to prevent spreading, which can lead to flat cookies instead of puffy Oatmeal Cream Pies.
Don’t Overmix: When combining dry and wet ingredients, mix just until combined. Overmixing can cause tough cookies instead of the soft, chewy texture you desire.
Watch Closely While Baking: Bake until the cookies are set but still soft in the center. This will keep them chewy and melt-in-your-mouth delightful, avoiding hard cookies.
Frosting Consistency: Make sure your frosting is light and airy. If it looks too thick, beat it a bit longer on high speed to achieve that irresistible fluffiness.
Experiment with Add-ins: Feel free to add chocolate chips, nuts, or dried fruit to the cookie dough for a personalized twist on your Oatmeal Cream Pies!
Storage Tips: Store any leftover cookies in the refrigerator to maintain freshness. Enjoy them cold for a different, delightful experience!
Oatmeal Cream Pies Recipe FAQs
How do I know if my oats are old-fashioned?
Old-fashioned oats are flat and flake-like, appearing broad and thick compared to instant oats, which are more finely chopped. For Oatmeal Cream Pies, it's best to use the rolled variety, as they provide the chewy and hearty texture needed for this recipe.
How should I store leftover Oatmeal Cream Pies?
Absolutely! If you have assembled Oatmeal Cream Pies left over, store them in the refrigerator for up to a week. Be sure to keep them in an airtight container to maintain the fluffiness of the marshmallow frosting and prevent them from drying out.
Can I freeze Oatmeal Cream Pies?
Yes! To freeze your Oatmeal Cream Pies, wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When you're ready to enjoy, just thaw them in the refrigerator overnight and warm them in a preheated oven at 350°F for 5-10 minutes to regain that fresh-baked taste!
What should I do if my cookies spread too much while baking?
If your cookies spread too much, it’s likely the dough was too warm or not chilled enough before baking. To fix this in the future, ensure you chill the dough for at least 15 minutes, and keep leftover dough in the fridge between batches. Baking on a parchment-lined baking sheet also helps control spreading.
Are Oatmeal Cream Pies safe for pets to eat?
No, Oatmeal Cream Pies are not safe for pets due to ingredients like sugar and butter that can be harmful to them. It's best to keep these delightful treats away from your furry friends.
Can I make Oatmeal Cream Pies gluten-free?
Certainly! You can replace the all-purpose flour with a gluten-free blend, ensuring it has the right binding properties. Just check that the oats are certified gluten-free as well. Enjoy the homemade delight without any dietary concerns!
Decadent Oatmeal Cream Pies: A Cozy Homemade Delight
Equipment
- stand mixer
- baking sheets
- parchment paper
- cookie scoop
Ingredients
For the Cookies
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed (light or dark)
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ½ tablespoon Molasses not blackstrap
- 2 large Eggs room temperature
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Pumpkin pie spice or nutmeg
- 3 cups Old fashioned oats
For the Frosting
- 1 cup Unsalted butter room temperature
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract for frosting
- ¼ teaspoon Salt for frosting
Instructions
Baking Steps
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats until well combined. Set aside.
- Beat the butter, brown sugar, and white sugar together until creamy and light in color, about 2 minutes.
- Mix in the vanilla, molasses, and eggs until fully combined, about 1 minute.
- Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
- Chill the dough in the refrigerator for 15 minutes while preheating the oven to 350°F (175°C).
- Scoop the dough into approximately 36 balls and place on prepared baking sheets.
- Bake for 8–9 minutes until just set, then cool on a wire rack.
- Beat together the butter and marshmallow fluff until light and airy, about 3 minutes.
- Add sifted powdered sugar, vanilla, and salt, mix until combined, then beat until fluffy.
- Spread frosting on the flat side of half the cookies, then sandwich with the remaining cookies.
- Chill the assembled pies in the freezer for at least 10 minutes before serving.
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