Fork Weekly
Store-bought oatmeal cream pies are pure nostalgia, but the homemade version is a genuine revelation — soft, cinnamon-warm cookies with a fluffy marshmallow cream that actually tastes like something.
The trick to that signature soft texture is quick oats and a slightly underbaked cookie. Pull them while the centers still look soft, cool completely, and sandwich them generously.
Homemade Oatmeal Cream Pies
Two soft, chewy oatmeal cookies sandwiching a fluffy marshmallow cream filling — the nostalgic lunchbox treat, made from scratch and infinitely better.
Ingredients
For the cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2.5 cups (225 g) quick oats
For the cream filling
- ½ cup (115 g) unsalted butter, softened
- 1.5 cups (180 g) powdered sugar
- 1 cup (100 g) marshmallow fluff
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
- Cream the butter, brown sugar and granulated sugar until fluffy. Beat in the eggs and vanilla.
- Whisk the flour, baking soda, cinnamon and salt, then stir into the wet ingredients. Fold in the oats.
- Scoop tablespoon mounds onto the sheets, spacing 2 inches apart. Bake 9–11 minutes, until set at the edges but soft in the center. Cool completely.
- Beat the filling ingredients smooth and fluffy.
- Match the cookies into pairs by size, then sandwich a generous spoon of filling between each.
Recipe notes & tips
- Quick oats give a softer, chewier cookie than old-fashioned oats here.
- Cool the cookies fully before filling or the cream will melt.
- Store in an airtight container up to 4 days; they soften beautifully overnight.
412 kcalCalories
4 gProtein
58 gCarbs
19 gFat