Oatmeal Cream Pie Cookies with Creamy Buttercream Filling
The BEST Oatmeal Cream Pie with Marshmallow Vanilla Buttercream Filling
Oatmeal cream pies were a huge hit at my markets! Along with my marble cookies, they were the first to sell out. I’m so excited to share this irresistible recipe with you so you can make them at home. These cookies are soft, chewy, and filled with a fluffy marshmallow cream, just like the classic treat, but even better!
Trust me, you’re going to fall in love with these oatmeal cream pies. And if you want to impress your guests, this is the recipe to try. This is the number one cookie recipe people ask me to make for them.
I have been making these oatmeal cream pies for over a decade and shared the recipe more than ten years ago. If you have been here that long, you have probably seen these cookies sprinkled throughout many of my recap blogs. They have always been a hit, and I make them all year round.
Simple ingredients you most likely already have in your house!
Oatmeal Cookie Ingredients
- All-purpose flour
- Old-fashioned oats
- Baking soda
- Baking powder
- Sea salt
- Ground cinnamon
- Eggs
- Brown sugar
- Unsalted butter
- Pure vanilla extract
- Molasses
Fluffy Cream Filling Ingredients
- Unsalted butter
- Marshmallow cream
- Powdered sugar
- Pure vanilla extract
A few of the recipes above: chocolate chip cookies, ginger lavender cookies, peanut butter brownies, lemon olive oil cake, almond cake, and energy balls. I’ll be sharing the lemon crinkle soon!
How to Make Oatmeal Cookies
- Preheat the oven and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- In an electric mixer, beat the butter and sugar until light and fluffy.
- Mix in the molasses, vanilla and eggs until combined.
- Slowly add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Drop spoonfuls of dough onto the baking sheet, spacing them apart.
- Bake until lightly golden around the edges but still soft in the center.
- Let the cookies cool on the baking sheet before transferring to a wire rack.
How to Make Fluffy Cream Filling
- In a stand mixer, beat the butter, vanilla, and marshmallow cream until smooth.
- Slowly add the powdered sugar, mixing on low speed until combined.
- Whip on high speed until light and fluffy.
Assembling Oatmeal Cream Pies
- Flip half of the cookies upside down and spread the filling onto the flat side.
- Top with another cookie to make a sandwich.
- Alternatively, spread the filling on top for an open-faced style.
More Dessert Recipes You’ll Love:
Chocolate Chip Cookies Recipe | Chewy, Gooey, and Crispy!
Chewy Frosted Orange Ginger Molasses Cookies
Perfect Chewy and Gooey Chocolate Chip Cranberry Cookies
The Most Delicious Gluten-Free Frosted Banana Bread Bars
Carrot Cake Bars with Vanilla Cream Cheese Frosting
The Best Homemade Chocolate Chip Cookie Recipe Ever!
The Fudgiest Brownies Ever – Ultra Gooey, Chewy & Rich
Peaches N’ Cream Pretzel Dessert | Refreshing & Light
The Best Lemon Olive Oil Cake Recipe
How to Store Oatmeal Cream Pies
- At Room Temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place to maintain freshness.
- In the Refrigerator: If you want them to last longer, refrigerate in an airtight container for up to 1 week. Let them sit at room temperature for a few minutes before eating.
- In the Freezer: Freeze assembled cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They’ll stay fresh for up to 2 months. Thaw at room temperature before serving.
Reasons You’ll Love This Oatmeal Cream Pie Recipe
- Soft & Chewy Texture – The perfect balance of crisp edges and a tender, chewy center.
- Rich, Buttery Flavor – Made with real butter and warm cinnamon for that homemade taste.
- Fluffy Marshmallow Filling – Light, sweet, and creamy, just like the classic treat!
- Better Than Store-Bought – No preservatives, just fresh, wholesome ingredients.
- Great for Sharing – A crowd-pleaser at markets, parties, and family gatherings.
- Easy to Make – Simple ingredients and straightforward steps, even for beginners.
- Customizable – Add chocolate chips, raisins, or nuts for a unique twist!
How to Make Gluten-Free Oatmeal Cream Pies
You can easily make this recipe gluten-free by swapping a few key ingredients:
Gluten-Free Ingredient Substitutions:
- Flour: Use a 1:1 gluten-free all-purpose flour blend (such as King Arthur, Bob’s Red Mill, or Cup4Cup). These blends are designed to mimic regular flour.
- Oats: Make sure to use certified gluten-free old-fashioned oats, as regular oats may be cross-contaminated with gluten.
- Baking Powder & Baking Soda: These are naturally gluten-free, but always check for cross-contamination if you have a severe sensitivity.
The BEST Oatmeal Cream Pies with Vanilla Buttercream
Ingredients
Oatmeal Cookie Ingredients
- 2 1/2 Cups All-Purpose Flour
- 3 Cups Old Fashioned Oats
- 1 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Ground Cinnamon
- 1 Cup +1 Tbsp Unsalted Butter (room temperature)
- 1 1/2 Cups Packed Brown Sugar
- 1/4 Cup Molasses
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract (pure vanilla)
Vanilla Marshmallow Buttercream Filling Ingredients
- 1/2 Cup Unsalted Butter (room temperature)
- 7 Ounces Marshmallow Cream
- 2 1/4 Cups Powdered Sugar
- 1 1/2 Teaspoon Vanilla Extract (pure vanilla)
Instructions
Oatmeal Cookie Instructions
- Preheat Oven to 350 Degrees
- In a large bowl, sift together: flour, oats, baking soda, baking powder, salt, and cinnamon.
- In an electric mixer, combine the butter and brown sugar on medium speed until light and fluffy.
- Mix in the molasses, vanilla, and egg on low speed.
- Keep the mixer on low speed and slowly add in the dry ingredients. Increase the speed gradually until combined.
- Line a baking sheet with parchment paper, add 90 gram-sized cookie balls onto the pan three inches apart. Press the dough balls down slightly forming a cookie shape.
- Bake 8-10 minutes. They'll be lightly brown around the edges and soft in the center. They'll continue to cook once you take them out of the oven.
- Use a spatula to transfer the cookies to a cooling rack.
Vanilla Marshmallow Buttercream Filling
- Add the butter, vanilla, and marshmallow cream to the electric mixer and combine on medium speed. (Make sure there are no chunks of butter.)
- Slowly add the powdered sugar and mix on very low speed.
- Once the powdered sugar is combined, whip the filling on high-speed for twenty seconds.
- Flip the oatmeal cookies upside down with the flat surface facing up, and frost it with about two tablespoons. (I usually add one tablespoon to each cookie bottom) Add another cookie to make a sandwich.
I cannot wait for you to try these!
Let me know what you think 🙂
We are just as in love with these cookies in our household. I sometimes feel like a bad mother because I send my kids to school with these as a breakfast. I vote peanut brittle.
You mean good mother! 🙂
YES. I remember oatmeal cream pies from high school and these look like an adult version that is SO much better (and actually uses real ingredients rather than chemicals haha). This is the perfect holiday treat!
I’ve made oatmeal cookies before. But clearly they were lacking cream filling. Life made.
I vote for peanut brittle next!
Oh, they are so much better tasting than the high school ones. Of course, those are good, but once you go homemade, you’ll NEVER go back!! (too waxy.)
Hope you make these!! xo
These look AMAZING, Taralynn! I’m drooling just looking at the pictures. You bet I’ll be trying this recipe out! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
I can’t wait to hear what you think of them!
Taralynn
I haven’t made these cookies before but I am really tempted to now! I think my dad would love them.
My vote is for the coconut balls.
The instagram stories of you baking on Sunday were so great. I can’t wait to go home this weekend and bake some cookies with my mom.
Ohhhhhh they are so good and the perfect treat for your dad!!
😀 Have fun with your mom!
Favorite cookie in our house. We like to add sprinkles to make them festive.
Great idea!!
Add crushed peppermint candy canes!
I vote peanut brittle! P.S. Your mom is the cutest.
Awwwww thank you!!!!
I like the idea of making them open face to lighten them up! I am going to try to make the gluten free version tonight.
Let me know what yyou think!
Beautiful photos!
Thank you, Dani!
Delicious looking! Now I have to make them! Coconut balls all the way…..Merry Christmas! (Are you going to change your fun heading to show Christmas art, at the top?)
Hi, Ann!!
I probably won’t get around to adding any Christmas art this year ;(
Coconut balls are SO SO SO good!!
I can’t make these cookies anymore. I couldn’t stop after one cookie because of how good they were. My family is always asking me about the recipe or when I’ll make them again. I’ll just print them the recipe because these sinful cookies are forbidden in my house.
I would love to try the coconut balls.
LOL, this comment just made my day! HAHAHA
Thank you for adding a printable version! I have made these twice.
You’re welcome!!
I made these a couple week ago and loved them!!! I took them into the office at they were gone within seconds!
After seeing your insta-story, I would love to see the peanut brittle recipe!!!
Thanks for sharing, Christy! 😀 I may just have to get all the recipes out in one day!
Yum I loved these growing up…I’d say theyre still in my top favorites. Peanut butter thumbprints should definitely be next!
They’re even better homemade !:D
These look fabulous!
Thank you!
How pretty!
Thanks, Zoe 😀
How many eggs do you use? Just one?
Two 😀
I have never made these before, but they sure look delicious! I always marvel at your photos – everything looks so beautiful and scrumptious at the same time!
I’d love to read your Coconut Balls or Peanut Brittle!!!
I made these last night with gluten-free flour, and my kiddos loved them! I can’t wait to make these again for Christmas Eve.
Yay!! What brand of gluten-free flour did you use?
THE BEST COOKIES IN THE WORLD!
lol thanks, Kent!! 😀
I have been making these cookies since you’ve posted the recipe five years ago, and they have become “famous” in our family. Thak you for the printable recipe.
Tina
You’re welcome, Tina!!
So happy to hear that your family loves them!! 😀
I’ve been making these every holiday season and sometimes in between since you first posted this recipe a couple of years ago. They are easy and always a crowd favorite! My sister in law is famous for her traditional chocolate cream whoopie pies so I was nervous to bring them to my husband’s family party last Christmas, but everyone loved them and she told me this is the same cream filling she uses!
I love hearing that!! 😀
Just got finished making these. I am allergic to cinnamon and gluten intolerant, so some tweaks were made; but, these are fantastic! I haven’t been able to have an oatmeal cream pie on 8 years and I’m beyond excited to enjoy them!
Ahh so happy to hear that, Melissa!!
I’ve been making this recipe since you originally posted it YEARS ago. Every single Christmas, these are a MUST. Now my husband’s family requests them!
Such a perfect holiday cookie tradition! 🙂