Happy September 1st. Homemade oatmeal cream pies just give off all the cozy vibes of autumn. So, definitely save it for your fall bucket list and make it when you have some time at home one day.
This homemade oatmeal cream pie recipe takes classic jumbo sized oatmeal cookies, and layers them between a buttercream marshmallow fluff icing. While Little Debbie’s might still have a nostalgic hold on, the sheer fact that this recipe is made from real ingredients makes these homemade oatmeal cream pie superior.
Pop Quiz: Did you know the FIRST INGREDIENT in Little Debbie’s Oatmeal Creme Pies is CORN SYRUP? How dare they, so if you’re looking for the overly sweet soft cookie sandwiches from your childhood; you might just need to keep looking. But if you love oatmeal cookies made with real oats, vanilla, and butter, these homemade oatmeal cream pies will delight you. I could only eat about 1/2 of one at a time, because they are really big.
Homemade Oatmeal Cream Pie Recipe
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- One teaspoon of vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old fashioned oats
- 2 sticks (1 cup) unsalted butter, softened
- 1.5 cups powdered sugar (up to 2 cups as needed)
- 1/2 container (6.5 oz) of marshmallow fluff
- Pinch of salt
- 1/8 tsp almond extract (sub vanilla if you don’t prefer the taste of maraschino/almond extract)
Preheat the oven to 350 degrees.
Line two cookies sheets with parchment paper.
In a bowl cream together your room temperature butter and sugars. Add your eggs in one at a time, and then add the vanilla. I used a hand mixer, but a stand mixer would work just as well.
In a separate bowl mix together your dry ingredients. Or if you’re lazy like me, just mix it in the same bowl. 🙃
Whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. At the last step add in your 3 cups of oats and mix until incorporated.
I made large oatmeal cream pies with this recipe it made 9-10 sandwiches in all. I scooped heaping spoonfuls onto my tray, but if you did smaller cookies (1TBS or so), you could definitely make a lot more. In hindsight, I may have made my sandwiches smaller, because these were super rich.
I cooked my cookies for about 13 minutes. The edges were brown and the centers weren’t completely set. However, upon cooling the cookies do completely set. Allow the cookies to cool on the tray for a few minutes, and then move to a cooling rack.
Cream room temperature butter together adding the 1.5 cups of powdered sugar slowly, in batches.
Add the almond extract and salt.
Then mix in with a hand blender (or stand mixer) the marshmallow fluff.
Taste your filling, if you want more sugar, or fluff add as needed.
Once your cookies have cooled, add a layer of marshmallow creme between your oatmeal cookies.
Finish making all your sandwiches, and serve with love!!
Cookie recipe adapted from My Baking Addiction.