![['Close-up view of freshly baked oatmeal cream pie cookies with a creamy filling.', 'Side view of two oatmeal cream pie cookies stacked, showcasing their fluffy filling.', 'Delicious oatmeal cream pies with visible oats and creamy centers on a plate.', 'Juicy oatmeal cream pie cookies highlighted in a close-up capture, revealing their texture.']](https://quickflavorfix.com/wp-content/uploads/2026/07/oatmeal-cream-pie-cookies_1_U1.webp)
Oatmeal Cream Pie Cookies
Delight in these soft, chewy oatmeal cookies layered with creamy filling for a nostalgic treat.
Ingredients
Dough
- 1 cup butter (at room temperature)
- 1 cup packed light or dark brown sugar
- 0.25 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats (not quick cooking)
Cream filling
- 0.75 cup butter (at room temperature)
- 3 cups powdered or confectioners sugar
- 7 oz marshmallow crème or fluff (1 container)
- 3 tablespoons cream or heavy cream
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Cream butter and sugars until fluffy.
- Add eggs and vanilla; mix well. Stir in flour, baking soda, salt, cinnamon, and oats.
- Drop spoonfuls onto baking sheet and bake for 10 minutes. Cool completely.
- Mix butter, powdered sugar, marshmallow crème, vanilla, and salt to make filling.
- Spread filling between two cookies to assemble sandwiches. Serve.
Notes
Chill the filling for a firmer texture if desired.