Oatmeal Cream Pie Cookies in 60 min

Name: Oatmeal Cream Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 2 cups rolled oats; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup marshmallow fluff; 1/2 cup powdered sugar; A dash more cinnamon

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The first time I made Oatmeal Cream Pie Cookies for my kids, the kitchen sounded like a small city. The mixer whirred, a spoon clinked against a bowl, and the oven hummed like a friendly appliance down the hall. The house filled with that warm, cinnamon-sugar scent that makes people drift toward the kitchen even if they say they are “not hungry.”

My youngest leaned on the counter and watched the dough pile up like little golden boulders. Meanwhile, my eldest asked for one before they were even cooled. From there, a ritual was born: after the homework rush and the quick piano practice, we settle in with a plate of soft oatmeal cookies sandwiched with a pillowy cream filling. Once it’s ready, everyone takes a bite and the room slows down a little.

If you like recipes that welcome the whole family into the kitchen, this one fits right in. It has the comfort of an old-fashioned bakery treat, the ease of a cookie you can make with pantry staples, and the little twist of homemade marshmallow filling that feels like a hug. Also, if you enjoy exploring similar soft cookie ideas for afternoons at home, I often look at a cookies and cream cookie recipe for inspiration on texture and mix-ins.

Table of Contents

Why Make This Oatmeal Cream Pie Cookies

There is something honest about an oatmeal cookie. It is a little rustic, a little sweet, and completely forgiving. For busy families, this recipe works because it uses ingredients you probably already have. It does not demand perfect timing, and it plays well with little helpers.

At our kitchen table in Queens, these cookies mark ordinary celebrations. We bring them to school bake sales, wrap a few for a neighbor, and sometimes stack a plate by the coffee pot for a slow Sunday morning. The oatmeal keeps the texture hearty, while the marshmallow cream filling brings that nostalgic, soft center that makes it an actual treat.

Why else make them? They travel well. They cheer up a lunchbox. They sweeten up a rainy afternoon. And they teach kids that baking is part science and part love. If you need a dessert that comforts, connects, and keeps well in the cookie jar, these deliver on all counts.

How to Make Oatmeal Cream Pie Cookies

“Every time I stir this pot, it smells just like Sunday at home.”

The kitchen becomes warm and fragrant as you mix. The butter softens to a pale cream. Brown sugar loosens into glossy ribbons. As you fold in the oats, the dough takes on a cozy, textured look. When the cookies bake, edges set and centers puff. Once the pan cools, you sandwich two cookies with a marshmallow-sweet center. The result is soft, slightly chewy, and perfectly balanced between wholesome oats and nostalgic sweetness.

Tools to have ready: a stand mixer or hand mixer, two mixing bowls, a cookie scoop or tablespoon, baking sheets, parchment paper, and a spatula. Timings are honest. Active prep takes about 20 minutes. Baking takes 10 to 12 minutes per batch. Allow cooling and assembly time so plan for about an hour from start to finish.

For a texture note: rolled oats give a rustic chew. If you prefer a softer cookie, use quick oats. If you want a bit more chew and flavor, use old-fashioned rolled oats. Also, measuring flour correctly makes a big difference. Spoon it into the cup and level it off. Too much flour makes the cookies dense, and we want tender, not heavy.

Ingredients You’ll Need

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup marshmallow fluff
1/2 cup powdered sugar
A dash more cinnamon, clearly

Personal side note: Use the freshest vanilla you can find. It lifts the flavor in a quiet, homey way. If you like a slightly nuttier note, toast the oats lightly for a minute in a pan and let them cool. If you want chewier cookies, check a favorite cookies and cream cookie recipe for ideas about mixing textures and add-ins.

A quick pantry check before you start saves time. If your butter is still in the fridge, cut it into small cubes and leave it at room temperature for 20 minutes. If you forget, a gentle burst in the microwave in 5-second intervals will soften it without melting.

Step-by-Step Directions

Preheat oven to 350°F (175°C).
In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla and mix until combined.
In a separate bowl, combine oats, flour, cinnamon, baking soda, and salt; whisk together.
Gradually add the dry mixture to the wet mixture and mix until just combined.
Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden.
Let cookies cool completely.
For the filling, mix marshmallow fluff and powdered sugar until smooth.
Spread filling on the flat side of half the cookies and sandwich with the remaining cookies.

Watch for golden edges. They tell you when the cookie is done. The center will still feel soft, but it will set as it cools. Use a cookie scoop for even sizes. If you prefer smaller sandwiches, use a teaspoon to drop dough and reduce baking time by a minute or two.

A few practice tips while you work: cream until the butter-smugar mixture lightens in color and becomes fluffy. That incorporates air and gives you a pillowy crumb. When you add dry ingredients, stir gently. Overmixing develops gluten and makes the cookie tough. I often chill the dough for 15 minutes when the weather is warm. It keeps cookies from spreading too much.

For the filling, if the marshmallow fluff is very sticky, warm it in a bowl over hot water for a minute. Then fold in powdered sugar until the filling holds shape but still spreads easily. If you want a lighter filling, fold in a tablespoon of softened butter. If you like a slightly boozy touch for grown-ups, a teaspoon of bourbon or rum in the filling is lovely.

From there, assemble while cookies are still slightly warm if you want them to marry together more deeply. But if you prefer a firmer sandwich, wait until they are fully cool. Once it’s ready, serve with a cold glass of milk or a steaming cup of tea.

Serving Oatmeal Cream Pie Cookies at the Family Table

I like to set a small tray of cookies on a low table and let everyone reach. Kids pile them on plates and bring them to the sofa. The room smells sweet and a little spiced. You can hear soft munches, little conversations, and the occasional “Mom, these are perfect.”

For a weekday after-school crowd, I serve these with simple sides. A fruit bowl of sliced apples or grapes brightens the plate. A pot of hot cocoa or a thermos of coffee for the grown-ups pairs well. On a Saturday morning, lay them beside pancakes and let the kids decide between maple syrup and marshmallow filling.

Pairing ideas: black tea or coffee balances the sugar. For cooler days, a warm chai with its cinnamon and cardamom complements the cookie spices. For summer, cold milk with a straw always wins. Arrange them on a simple white plate, because these cookies look homey and honest next to simple dishes.

We sometimes bring a stack to friends after they have a new baby. The softened marshmallow stays forgiving even when they are transported in a container. It is a small gesture that says, “I made something for you when you needed extra hands.”

Storing and Reheating Oatmeal Cream Pie Cookies

Store cookies in an airtight container at room temperature for up to three days. If you want them to stay softer, place a slice of bread or a damp paper towel on top of the cookies inside the container. The bread gives back moisture to the cookies and prevents them from drying out.

For longer storage, freeze the cookies unassembled on a tray until solid, then bag them in freezer-safe containers. Freeze them for up to two months. When ready to eat, let them thaw at room temperature. If you freeze them with the filling already sandwiched, press a piece of parchment between layers to prevent sticking.

To reheat, warm a single sandwich cookie in a microwave for 6 to 8 seconds. It softens the marshmallow and makes the centers delightfully gooey. Alternatively, place a few on a baking sheet at 300°F for 4 to 5 minutes. Let cool slightly before serving because the filling can be very hot.

Leftovers sometimes become lunchbox treats or get crumbled over plain yogurt with a handful of berries. The crumbs add texture and a sweet contrast to tart yogurt. Overnight, flavors mellow and the cinnamon becomes gentler. I actually like them better the next day for a quick breakfast with coffee.

Quick Tips from My Kitchen

Use room temperature butter for easier creaming. It blends more smoothly and traps air, giving a lighter cookie.
Measure flour by spooning it into the cup and leveling with a knife. This helps avoid dense cookies.
Rotate baking sheets halfway through baking if your oven has hot spots. It keeps batches even.
Chill dough briefly in warm weather to prevent cookies from spreading too thin.
For easier filling assembly, pipe the marshmallow mix with a zip-top bag with the corner snipped.

These little habits keep weeknight baking stress-free. Once you make this recipe a few times, you will know your oven’s quirks. I like to mark the best baking rack so I can skip testing every batch.

What I’ve Learned Cooking Oatmeal Cream Pie Cookies

I have made this recipe with different flours, with half the sugar, and with kids mixing at my side. Three things always matter: texture balance, warmth, and patience. Texture balance means a tender cookie base and a soft, spreadable filling. Warmth means you take that first cookie fresh from the oven if you are willing to risk sticky fingers. Patience means letting the cookies cool enough to handle.

Kids learn by helping. My eldest measures dry ingredients and narrates like a radio host. My youngest is the official marshmallow spreader. This recipe is forgiving, so it is a great first project for children who want to learn. Let them be messy. It is part of the memory.

Variations on Oatmeal Cream Pie Cookies

Chocolate Chip Twist: Fold 1/2 cup mini chocolate chips into the dough before scooping. Chocolate softens the oatmeal’s rustic flavor and gives kids a hint of bakery decadence.
Maple Marshmallow: Add 1 tablespoon pure maple syrup to the filling for a warm, deep sweetness. This is lovely in fall.
Nutty Upgrade: Stir in 1/2 cup toasted chopped pecans or walnuts for crunch. Toast them in a dry pan for a few minutes to release oils and aroma.
Healthier Swap: Replace half the all-purpose flour with whole wheat pastry flour and use natural applesauce to replace 1/4 cup of butter. The cookies will be denser but still comforting.
Citrus Brightness: Add a teaspoon of orange zest to the dough for a sunny lift that cuts through the sweetness of the filling.

You can also try different fillings: cream cheese frosting lightened with a little milk for a tangier center, or a peanut butter-mashed banana filling for a lunchbox twist. My New York spin sometimes means adding a hint of espresso to the filling for a grown-up bite. If you want other soft cookie ideas with a cozy feel, I sometimes compare textures to a soft fall recipe like this soft pumpkin pie cookies.

FAQs About Oatmeal Cream Pie Cookies

Can I make this recipe ahead of time?

Yes. I often prepare the dough in the morning and chill it. Bake later in the day and assemble when you have a few quiet minutes. The flavors stay fresh.

My cookies spread too thin. What went wrong?

Most likely the butter was too soft or the dough was too warm. Chill for 10 to 20 minutes and try again. Also check flour measurement. You may need a tiny bit more flour if your dough feels very loose.

Can I use quick oats instead of rolled oats?

Yes. Quick oats make a softer cookie. Rolled oats add chew and texture. Pick according to the texture you prefer.

Is the marshmallow filling safe for children?

Yes, the filling uses store-bought marshmallow fluff and powdered sugar. If you are serving very young children, monitor small bites because the filling is sticky.

How do I make the filling less sticky for sandwiches?

Beat in 1 tablespoon of softened butter or chill the filling for a few minutes. That firms it slightly and makes spreading easier.

A Final Thought

Baking these Oatmeal Cream Pie Cookies has become a small ritual for my family. It is a quiet joy to take ordinary pantry items and turn them into something that brings people around the table. The mixing, the warmth, and the laughter that follows feel like an ordinary kind of magic.

The next time you feel like a treat that is both simple and special, try this recipe. Invite the kids to help. Let the house fill with cinnamon and sugar. Share a few with a neighbor. These little sandwiches are more than a dessert. They are a moment of connection.

Conclusion

If you want another take on the nostalgic sandwich cookie, this Homemade Oatmeal Cream Pies recipe offers a classic version with helpful step pictures and tips. For a slightly different cream texture and method, I also find the Homemade Oatmeal Cream Pies – Just so Tasty guide useful for variations and visual guidance.

Thank you for spending a little kitchen time here. I hope these cookies bring a warm, sticky-handed moment to your table soon.