Nostalgic Homemade Oatmeal Cream Pie Cookies

If you’ve ever sunk your teeth into a Little Debbie snack and felt a wave of nostalgia hit, then you’re going to love this homemade twist. These Oatmeal Cream Pie Cookies are more than just a copycat—they’re a complete flavor upgrade. Handcrafted with real ingredients, balanced sweetness, and a soft, chewy texture, they taste like home.

As someone who’s tested countless cookie recipes in my own kitchen, I can confidently say these Oatmeal Cream Pie Cookies are in a league of their own. Why? Because every element is made with care. From the old-fashioned rolled oats to the warm hint of cinnamon and brown sugar in the dough, the result is a cookie that’s soft yet structured, with just the right bite.

Let’s talk about the filling—because it’s the heart of any great Oatmeal Cream Pie Cookie. This one is made with a fluffy vanilla marshmallow buttercream that’s light, creamy, and sweet without being overwhelming. Sandwiched between two golden oatmeal cookies, it melts in your mouth and takes you straight back to your favorite childhood memories—but better.

But the true magic? Letting the cookies rest overnight after assembling them. As they sat, something beautiful happened—the filling softened the cookies just enough, and the flavors blended like an old song. It’s not just a cookie anymore—it’s a memory, a hug, a story passed down through generations. And now, it’s yours to bake.

What sets these Oatmeal Cream Pie Cookies apart from the store-bought kind isn’t just their freshness but also their flexibility. You can make them larger for that bakery-style look or bite-sized for a more shareable treat. And because you control the ingredients, there are no artificial preservatives—just delicious, wholesome goodness.

Whether you’re baking for a birthday, packing them in school lunches, or simply enjoying one with a cup of coffee, these Oatmeal Cream Pie Cookies are guaranteed to impress. They’re nostalgic, comforting, and most importantly, made with love—right in your own kitchen.

The Magic of Homemade Oatmeal Cream Pies

Store-bought oatmeal cream pies definitely have their place in our hearts—they’re convenient, sweet, and packed with nostalgic vibes. But when you bite into a batch of homemade Oatmeal Cream Pie Cookies, you’ll understand why the from-scratch version is simply unmatched.

These Oatmeal Cream Pie Cookies are made with wholesome, high-quality ingredients that elevate every bite. Real butter adds rich flavor. Molasses brings that signature chew and warmth, and a blend of cozy spices like cinnamon and nutmeg gives the cookies a depth that no factory-made version can replicate. No preservatives. No artificial additives. Just pure, comforting indulgence made in your own kitchen.

One of the best things about these Oatmeal Cream Pie Cookies is their versatility. They’re a hit with kids and adults alike, making them a perfect addition to school lunch boxes, post-dinner desserts, or your next potluck table. Imagine serving a platter of these cookies alongside a glass of ice-cold milk or a hot mug of coffee—it’s comfort food at its best.

If you’re feeling extra nostalgic, consider creating a full dessert spread featuring your childhood favorites. Stack these Oatmeal Cream Pie Cookies next to homemade brownies, classic chocolate chip cookies, or even rice krispie treats. It’s a guaranteed crowd-pleaser that brings smiles, memories, and lots of compliments.

Whether you’re baking them for a special occasion or just to treat yourself mid-week, these cookies prove that homemade is always worth it. You’ll not only taste the difference—you’ll feel it with every bite.

Jump to:

• Ingredients
• Instructions
• Equipment for Oatmeal Cream Pie Cookies
• Creative Variations
• Storage
• Whispers from Grandma’s Kitchen: The Secret Behind Perfect Oatmeal Cream Pie Cookies
• FAQ
• Baking Memories, One Pie at a Time
• Related
• Pairing
• Oatmeal Cream Pie Cookies

Ingredients

For the Cookies:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Large eggs
• Pure vanilla extract
• Molasses
• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt
• Ground nutmeg
• Old-fashioned rolled oats

For the Marshmallow Vanilla Filling:

• Unsalted butter
• Powdered sugar
• Marshmallow fluff
• Pure vanilla extract
• Salt

Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats. Vegan bakers can substitute plant-based butter and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

See recipe card for quantities.

Instructions

Prepare and Bake the Cookies

1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
2. Cream together the butter and sugars until fluffy, then add eggs, vanilla, and molasses.
3. Mix dry ingredients in a separate bowl, then combine with wet ingredients and fold in oats.
4. Scoop dough onto baking sheets, flatten slightly, and bake for 10-12 minutes until edges are golden but centers look slightly underdone.
5. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Make the Marshmallow Vanilla Filling

1. Beat the butter until creamy, then gradually add powdered sugar.
2. Mix in marshmallow fluff, vanilla extract, and salt until light and fluffy.
3. If filling is too soft, refrigerate for 15-20 minutes to firm up.

Assemble the Oatmeal Cream Pies

1. Match cooled cookies in pairs of similar size.
2. Pipe filling onto the flat side of one cookie from each pair.
3. Press the second cookie on top to create a sandwich, gently pushing until filling reaches the edges.

Equipment for Oatmeal Cream Pie Cookies

• Stand mixer or hand mixer: For properly creaming the butter and sugar, which is crucial for the right texture.
• Cookie scoop: Ensures uniform cookies for perfect sandwiching.
• Silicone baking mats or parchment paper: Prevents sticking and promotes even baking.
• Wire cooling racks: Allows cookies to cool properly without getting soggy bottoms.
• Piping bags or zip-top bags: Makes filling the cookies much cleaner and more professional-looking.

If you're on a budget, a zip-top bag with a corner cut off works perfectly in place of a piping bag, and measuring spoons can substitute for a cookie scoop in a pinch.

Pro Tips for Oatmeal Cream Pie Cookie Success

• Chill the dough: For thicker cookies that spread less, refrigerate the dough for 30 minutes before baking.
• Use a cookie scoop: This ensures all your cookies are the same size, which makes for better-looking sandwich cookies.
• Don't overbake: The cookies will continue to set as they cool. Pulling them from the oven when they still look slightly underdone ensures they'll stay soft and chewy.
• Let cookies cool completely: Trying to fill warm cookies will result in melted, runny filling.
• Storage matters: Store assembled cookies in a single layer, or place parchment paper between layers to prevent sticking.

Creative Variations

Classic Variations:

• Chocolate Lovers' Version: Add ½ cup mini chocolate chips to the cookie dough for chocolate chip oatmeal cream pies.
• Spiced Oatmeal Cream Pies: Double the cinnamon and add ¼ teaspoon of ground cloves for a more robust spice flavor.
• Pumpkin Oatmeal Cream Pie Cookies: Add ¼ cup pumpkin puree and 1 teaspoon pumpkin pie spice to the cookie dough for a fall-inspired treat.

Dietary Adaptations:

• Gluten-Free Oatmeal Cream Pies: Substitute the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
• Vegan Oatmeal Cream Pies: Replace butter with plant-based butter, eggs with flax eggs, and use vegan marshmallow creme.
• Reduced Sugar Option: Cut the granulated sugar by half in the cookie recipe and use only 2 cups of powdered sugar in the filling.

Storage

Room Temperature Storage:

Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigerator Storage:

For longer freshness, refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.

Freezing Instructions:

• Unfilled Cookies: Freeze in an airtight container for up to 3 months.
• Assembled Cookies: Wrap individually in plastic wrap, then place in a freezer bag for up to 1 month.
• Cookie Dough: Roll into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Make-Ahead Tips:

Prepare the cookie dough up to 3 days ahead and refrigerate until ready to bake. The filling can also be made 1-2 days in advance and stored in the refrigerator (bring to room temperature and re-whip before using).

FAQ

Baking Memories, One Pie at a Time

There’s something truly magical about baking a batch of homemade Oatmeal Cream Pie Cookies—they’re the kind of treat that sparks joy with every bite. With their soft, chewy texture and that luscious vanilla marshmallow filling, these cookies capture the comfort of childhood while delivering the rich, handcrafted flavor only homemade can offer.

But the real beauty of these Oatmeal Cream Pie Cookies lies in their versatility. Whether you're baking for a cozy family gathering, a school bake sale, or simply indulging in a nostalgic craving, this recipe is guaranteed to impress. It's a dessert that brings people together—and isn't that what baking is all about?

If you loved this recipe, you might also enjoy exploring more of our sweet favorites. Try the Blueberry Pie Recipe – Sweet and Perfect Every Time for a fruity, flaky classic that’s bursting with summer flavor. Or, for something delightfully simple, check out our Easy No-Bake Strawberry Cream Cheese Pie—a creamy, dreamy dessert that’s as effortless as it is delicious.

We’d love to see how your Oatmeal Cream Pie Cookies turn out! Did you follow the classic version, or add your own creative twist? Share your experience in the comments below, and don’t forget to tag us in your cookie photos on social media—we’re all about celebrating those golden, gooey, made-with-love moments.

Because at the end of the day, every recipe tells a story—and these oatmeal cream pies? They’re one worth passing on.

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Pairing

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