Oatmeal Cream Pies

These oatmeal cream pies are softy, chewy oatmeal cookies with a marshmallow buttercream frosting. If you loved the classic oatmeal cream pies from the box as a kid, then you are going to fall in love with this homemade oatmeal cream pie recipe."

- Boston Girl Bakes

key ingredient



oatmeal cream pies: – 2 ¼ cups (270 g) all-purpose flour *spooned and leveled – 1 teaspoon baking soda – 1 teaspoon salt – ½ teaspoon cinnamon – 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature – 1 cup (213 g) light brown sugar – ½ cup (100 g) granulated white sugar – 2 large eggs room temperature – 2 teaspoons vanilla extract – 1 Tablespoon molasses *see note – 2 cups (198 g) quick oats *see notes on site


marshmallow filling: – 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened to room temperature – 2 ½ cups (283 g) confectioners sugar – 7 ounces marshmallow fluff – 2 teaspoons vanilla extract – ⅛ teaspoon saltck oats *see notes on site

The BEST Oatmeal Cream Pies


12-14 servings



total time

40 Minutes

prep time

30 Minutes

1. Preheat and prepare cookie sheets. Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mat. (note: if chilling your dough, do not preheat your oven until ready to bake).

Make the cookies:

2. Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, and cinnamon and set aside.


3. Cream butter and sugar. In a second mixing bowl with an electric mixer (I use my stand mixer with a paddle attachment) cream together the softened butter, brown sugar, and granulated white sugar on medium speed for about 2 minutes and light and creamy.


4. Add wet ingredients. Add in your eggs one at a time beating to combine after each addition. Then add in the vanilla extract, and molasses and beat to combine.


5. Add in your dry ingredients. Add the flour mixture to the butter mixture and stir to combine. Stir just until no flour streaks remain.


6. Stir in the oats. With a rubber spatula, stir in the quick oats. I prefer the texture of quick oats for these oatmeal cream pies, but If you don’t have quick oats simply use your food processor to break down old-fashioned oats into quick oats! (I like to chill my cookies for 24 hours before baking as it yields a softer cookie, but I've made this with and without chilling and both turn out great.


7. Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart.


8. Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Remove from the cookie sheet and allow to cool on a cooling rack.


1. Mix butter and sugar. In a mixing bowl with an electric mixer, combine the 1 ¼ sticks butter and 2 ½ cups confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.

Make the marshmallow cream pie filling:

2. Add fluff. Add the 7-ounces marshmallow fluff to the mixture and beat until combined. Scraping down the bowl as needed.

Make the marshmallow cream pie filling:

3. Add vanilla. Add vanilla and mix on medium to high speed for 5-7 minutes until light and creamy.

Make the marshmallow cream pie filling:

1. Pipe marshmallow frosting onto the bottom of one cookie round. Sandwich with another cookie round pressing slightly together.

Assemble the oatmeal cream pies:

Visit Boston Girl Bakes for More Important Notes and Tips for Baking the BEST Oatmeal Cream Pies!

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