I am so excited to share this recipe for homemade oatmeal creme pies! It’s a treat full of childhood nostalgia, and I bet a lot of you will feel the same way. The oatmeal cookies are soft, chewy and full of flavor. The marshmallow buttercream filling is sweet and creamy. These are incredibly addictive, so it’s a good thing the recipe only yields 12 creme pies!
Let’s talk about a few key ingredients. Most importantly, make sure to use quick cooking oats, and NOT 1-minute or old-fashioned oats. Using the right type of oats will make or break the texture. These are the oats that I use.
You’ll also need both light and dark brown sugar. (The only difference between the two sugars is their molasses content.) You could use all light or all dark brown sugar, but it will slightly change the taste. I recommend following the recipe as written the first time and then go from there!
A lot of oatmeal creme pie recipes I’ve seen are heavy on the spice, but I remember a more subtle spice flavor in the store-bought variety. Mine incorporate a touch of cinnamon, molasses, cloves and almond extract.
Use a cookie dough scoop or tablespoon to scoop balls of dough onto the baking sheets. This will help ensure the cookies are all a uniform size. (But keep in mind that nothing is perfect, and don’t be upset if some cookies aren’t perfectly round or are sized a little differently.) Space the cookies on baking sheets lined with silicone mats or parchment paper, no more than 12 cookies per pan. These cookies will spread!
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Bake the cookies for 8 to 10 minutes, or until the edges are lightly browned and the middle is soft but no longer wet. Leave the cookies on the pan for 5 minutes to firm up before carefully removing to a wire rack to cool.
Make the filling while the cookies are cooling. The recipe calls for a touch of salt, but feel free to leave it out or to add a little more depending on your sweetness preferences.
Spoon the filling into a piping or ziplock bag and cut off the tip, leaving an opening that’s about an inch in diameter. Pipe a blob of frosting onto the back of one cookie, and then top with another, forming a sandwich. (Don’t fill the entire cookie with frosting, or it will ooze out when you sandwich it.) Gently press down. Repeat with the remaining cookies. You’ll probably have a little frosting leftover depending on how heavy-handed you are.
Store in an airtight container and enjoy! (These can be kept either on the counter or in the fridge.)
Tag me @rosesandwhiskers on Instagram if you try these oatmeal creme pies and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Oatmeal Creme Pies
- 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full creme pies
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup granulated sugar
- 1 /3 cup light brown sugar
- 1/3 cup dark brown sugar
- 1 large egg room temperature
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 cup gluten free quick cooking oats or substitute gluten-full (see recipe notes)
Marshmallow Buttercream Filling
- 6 tbsp unsalted butter softened to room temperature
- 2 tbsp Crisco
- 2/3 cup marshmallow creme
- 2 1/2 cups powdered sugar
- 1/8 tsp salt
- 1 tbsp whole milk
- 1 tsp vanilla extract
- Preheat the oven to 350°F (176°C).
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and cloves.
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg until fully incorporated. Mix in the molasses and extracts.
- On low speed, add the dry ingredients to the sugar mixture until just combined. Fold in the oats.
- Scoop 24 equally sized balls of dough onto baking sheets lined with parchment paper or silicone mats, no more than 12 cookies per pan. Use a cookie dough scoop or tablespoon.
- Bake for 8 to 10 minutes, or until the edges are lightly browned and the middles are soft but not wet. Let the cookies rest on the pan for 5 minutes before removing to a wire rack to cool completely.
Filling the Cookies
- Prepare the filling while the cookies are cooling. Cream the butter and Crisco until smooth, then add the marshmallow creme. Mix in the powdered sugar, salt, milk and vanilla on low speed until combined, and then cream on high speed until smooth and creamy.
- Scoop the frosting into a piping bag and cut off the tip, so that the opening is about 1 inch in diameter.
- Pipe a blob of frosting onto the back of a cookie, leaving a border around the edge with no frosting. Place another cookie on top, forming a sandwich. Gently press down so that the frosting flattens more.
- Store in an airtight container. Enjoy!