These oatmeal cream pie cookies are two soft oatmeal cookies filled with a sweet vanilla marshmallow buttercream. These are reminiscent of the Little Debbie Oatmeal Cream Pies that so many of us grew up loving!
Oatmeal cream pie cookies are the perfect soft sandwich cookie with warm spices, hearty oats and a sweet buttercream. Even if you've never tried the Little Debbie ones, these are a must try!
If you love oatmeal cookies you should also try my Caramel Oatmeal Cookies, my Pumpkin Oat Butterscotch Cookies or my Small Batch Oatmeal Chocolate Chip Cookies.
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Why You Will Love These Cookies
- Better than the Box: These cookies are very similar to the Little Debbie ones, but anytime you make them from scratch they'll be better!
- Cookies & Frosting: It's always a treat when you get cookies and frosting together!
- Easy: These cookies look extra fancy since they're a sandwich cookie, but they are still very quick and easy to make.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter for my recipes, but unsalted works too!
- Sugars: We will use both granulated and brown sugar in these to keep an extra soft cookie.
- Oats: You will use old-fashioned oats in these and pulse them to create a chopped oat.
- Flour: If you have a scale I would highly suggest using it for your flour. If not, lightly spoon flour into your measuring cup and try not to overpack it.
- Marshmallow Cream: If you don't have this, or can't find it at your store you can add more powdered sugar for your buttercream.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add in egg and vanilla and mix together until combined.
- Step 2: Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
- Step 3: Add in baking soda, salt, flour, oats and mix until combined.
- Step 4: Scoop the dough into small balls, I like to use the 1½ tablespoon scoop. Place 10 cookies on each cookie sheet.
- Step 5: Bake the cookies for 9-11 minutes. Sprinkle half the cookies with a little flaked salt if desired.
- Step 6: For the Frosting: In a mixing bowl beat your butter on high speed for 2-3 minutes. Add in powdered sugar, vanilla and salt and mix until combined.
- Step 7: Fold in marshmallow cream.
- Step 8: Using your same cookie scoop, scoop buttercream and place on top of the unsalted cookie. Top with the salted cookie and push down until the buttercream gets sandwiched evenly between the cookies.
Expert Baking Tips
- Make sure your butter is cold for both the cookies and the buttercream. Soft butter will make cookies spread too thin and buttercream will be too soft to hold shape.
- Pulsing the oats helps to create a chunky oat flour instead of just whole oats.
- If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, to make these cookies gluten free sub in 1:1 gluten free flour where all-purpose is called for.
Either your butter was too soft, or you didn't add quite enough flour.
Yes, oatmeal and chocolate is always a good combo! I would suggest using my chocolate buttercream from my small batch chocolate cupcakes to get the correct amount for these cookies.
Storing & Freezing
These oatmeal cream pie cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. If baking the cookies from frozen I would bake them at 325 instead of 350.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Oatmeal Cream Pie Cookies
Ingredients
Oatmeal Cookies
- ½ cup (113.5 g) salted butter
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 cup (105 g) old fashioned oats pulsed in the blender
- 1 cup (140 g) all-purpose flour
Buttercream
- ½ cup (113.5 g) salted butter
- 1¼ cups (150 g) powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 3 ounces (85.05 g) marshmallow cream
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add in egg and vanilla and mix together until combined.
- Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
- Add in baking soda, salt, flour, oats and mix until combined.
- Scoop the dough into small balls, I like to use the 1½ tablespoon scoop. Place 10 cookies on each cookie sheet.
- Bake the cookies for 9-11 minutes. Sprinkle half the cookies with a little flaked salt if desired.
- For the Frosting: In a mixing bowl beat your butter on high speed for 2-3 minutes. Add in powdered sugar, vanilla and salt and mix until combined.
- Fold in marshmallow cream.
- Using your same cookie scoop, scoop buttercream and place on top of the unsalted cookie. Top with the salted cookie and push down until the buttercream gets sandwiched evenly between the cookies.
Loved the flavor of the frosting and the cookies were so chewy and good! Thanks for making my childhood memories come back!
The best new recipe I have tried this year! Perfection! I user vegan marshmallow creme because that's all Whole Foods had and they turned out better than I could ever imagine. And I double the recipe no problem. Thank you!
Thank you!! I'm so happy to hear that!
I’ve never made a sandwich cookie before but these were fun to make! The cookies were delicious and the filling made them so nostalgic for childhood oatmeal crème pies.
These will take you back to your childhood lunches. The hint of cinnamon and the marshmallow fluff in the icing are the perfect added touches!
These are really good and the cookies are perfectly chewy! The cream was way too sweet though.
My entire family loved these! My little one exclaimed while trying one, "these are the best cookies ever. I think I'm dying from their deliciousness!"
These were easy to make and so delicious!! Way better than store bought and brought back wonderful childhood memories! Thank you, Brooke!
Can I use oat bran instead of regular oatmeal?
I'm sorry, I'm not familiar enough with oats bran to be able to say.
Made these to take to a party. They are AMAZING. I am pretty sure a grown man teared up while saying “this is the BEST cookie I’ve ever eaten” seriously they’re that good. My husband who normally isn’t picky about cookies also agreed they’re the best! Will be making another batch as soon as I get the time!
Thank you so much!!! That review just made my day!☺️
These are phenomenal!! Oh my goodness! We loved them so much I had to make a second batch immediately, should've doubled it to begin with! The first batch, I did small cookie dough balls. Second batch, I portioned each cookie a little larger and flattened them a bit before baking. That turned out best for the size/ratio of cookie to frosting once putting them all together. They're soooo good. Don't forget the cinnamon!
Oh Brooke, you’ve done it again! These are so so good! Everyone loved them!
Loved these! The oatmeal cookie was chewy and the frosting was delicious. The added marshmallow cream took it to the next level with flavor.
So so good!
I don’t usually like making sandwich cookies because they don’t turn out great, but these were really easy! They went together well and my family loved them!
These were so good! Made me nostalgic for the Lil Debbie snacks I grew up with.
Made these for a girls group along with a charcuterie board, and they complimented each other so well! Love how comforting these cookies are. I did not have marshmallow cream, but frosting still turned out amazing. Highly recommend!
Not difficult to make and the flavor is so YUMMY! We put them in the frig overnight and the flavor was even better the next day! Will be making again !
Best cookie ever. Perfection. Have made twice and will make many more times. 1000% positive feedback from everyone!!
We loved these! They were easy to make and tasted great with our without the icing.
SO good!!! I will definitely be making these again. The cookies are soft and not crazy sweet with the sweet icing middle, making the perfect balance. The marshmellow fluff adds just enough texture to complete the cookie. Perfection!
Loved these! I made Cake By Courtney’s version of them a few weeks ago and these were a million times better in my opinion.
We usually make chocolate sandwich cookies, but these were so fun to make for fall-especially with the cinnamon. I liked the texture that pulsing the oats before adding them gave the cookies. Also, loved the addition of marshmallow creme to the frosting. Will definitely be making these again.
These are delightful! The cream is absolute perfection and the cookie is so soft. They're a must make!