Forget the boxed oatmeal cream pies! These are made completely from scratch and taste every bit as amazing as they sound.
Scroll to the bottom for the recipe. In the middle, I’ll share a shopping list and some step-by-step pictures.
Chewy & Scrumptious Oatmeal Cream Pies
Oh boy. I can’t even describe these amazing little cookies. I’ll do my best. But you’ll just have to whip up your own batch and let me know what you think!
They remind me of coming home from school and digging into something sweet. Famished, I sunk my teeth into a mouthful of cookie goodness.
And the whipped topping is literally the cream on the top! It adds a light texture and an added dose of sweetness after the slightly-spiced cookie fills your senses.
Typical store-bought oatmeal cream pies have a top and bottom with the filling in between. But I chose to keep the top off of them. Why? Because I love how these resemble a cookie and cupcake combination. Plus, I like being able to control the amount of cookie I’m eating. A top and bottom is just more calories.
These are the ingredients you will need before you even start baking.
- Unsalted butter
- Dark brown sugar
- Granulated Sugar
- Baking soda
- Quick oats
- Marshmallow cream
- Powdered sugar
How to Make Homemade Oatmeal Cream Pies
This is a very simple recipe. You’ll never go back to boxed again! All you do is bake some oatmeal cookies, make the homemade marshmallow topping, and then sprinkle some cinnamon sugar.
I’m a visual learner. So here are some step by step pictures to help you out.
1.) Begin Mixing all the Ingredients
Actually, first you want to pre-heat the oven to 350 degrees F.
Then, you start mixing the sugars and molasses with vanilla and eggs.
After that is all mixed up, in a separate bowl, mix the dry ingredients – flour, salt, baking soda and cinnamon.
2.) Add the flour slowly to the mixture
Add that flour mixture to the wet mixture. Be careful not to dump it all in too fast, it can cause a mess.
3.) Add in the Oats Last
Then just lightly mix in the oats.
4.) Scoop the Dough into a whoopee pie tin
Before you scoop the dough into the whoopee pie tin spray it with nonstick spray.
You can use any kind of tin. I like making these in a whoopee pie tin because it fives them a little indentation for the marshmallow cream topping at the end. And they end up thinner, not as thick as a muffin.
Bake them at 350 degrees for 10-12 minutes, or until the edges are a golden brown like in the photo below.
5.) Let the Oatmeal Cookies Cool
Let them cool on a wire rack. They have to cooled completely before you add the marshmallow cream to the top – you don’t want it to melt.
6.) Make the Marshmallow Topping
While the cookies are cooling, you can make the marshmallow topping. It’s so easy – just a few ingredients! Mix it all in a medium bowl until it is nice and fluffy!
7.) Put the Marshmallow Topping on the Cookies
After the cookies are cooled completely, you can put the marshmallow fluff on top.
8.) Sprinkle the Oatmeal Cream Pies with Cinnamon and Sugar
Finally, just sprinkle each cookie with some cinnamon and sugar! All done and ready to eat!
Homemade Oatmeal Cream Pies
Now you know how to make your own oatmeal cream pies! Here is a printable recipe card to wrap it all up. If you make your own, show me! Tag me on Instagram @Venture1105 or #Venture1105Food. I’d love to feature your creation on my channel.
- 1 cup unsalted butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 2 eggs
- 1 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- ⅛ tsp cinnamon
- 1 ½ cups quick oats
- 2 tsp very hot water
- ¼ tsp salt
- 1 (7 oz.) jar marshmallow cream
- ½ cup shortening
- ⅓ cup powdered sugar
- ½ tsp vanilla
- Preheat the oven to 350°.
- In a bowl, cream the butter, sugars, molasses, vanilla, and eggs.
- In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
- Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
- Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to over bake them; they will look moist.
- While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
- Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
- Add the salt water and mix well.
- Spread the filling onto the top of the cookie.
- Sprinkle with cinnamon sugar mix.
Serving Size:1 cookie
Amount Per Serving: Calories: 204 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 38mg Sodium: 146mg Carbohydrates: 21g Fiber: 1g Sugar: 12g Protein: 2g
More Homemade Treats
Here are some more baking ideas for you and your family.