Oatmeal Cream Pies
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Make the best Oatmeal Cream Pies with soft spiced oatmeal cookies stuffed with fluffy smooth cream filling.
Oatmeal Cream Pies are at the heart of many childhood memories. Those delicate moist oatmeal cookies with just the right amount of cream filling were the perfect little snack for little hands. In recreating these cookies I wanted to make them as close to the original as possible. In this updated version, I believe I’ve nailed it.
What you will need to make Oatmeal Cream Pies
Old fashioned oats
All-purpose flour
Cornstarch
Dark cocoa powder
Baking powder
Baking soda
Salt
Cinnamon
Allspice
Granulated sugar
Dark brown sugar
Molasses
Butter
Egg
Vanilla extract
Marshmallow fluff
Milk
This recipe received a makeover. The filling is much more stable and creamier and cookies are more consistent with a real oatmeal cream pie. Using oat flour gives these cookies a softer texture while maintaining the oat taste. I used an old fashioned frosting recipe incorporating the marshmallow fluff. I removed the cream cheese because I felt it was just too much for the cookies. The new filling is unbelievably delicious!
Softer oatmeal cookies with DIY milled oat flour
Oat flour is the key to this great cookie recipe. To make oat flour process the oats and cornstarch in a Nutribullet (affil link) or spice grinder to a powdered consistency. I use this same method for Oatmeal Blender Pancakes. Cornstarch is added to soften the proteins in flour making it similar to cake flour.
Let’s make Oatmeal Cream Pies
This recipe will make three dozen cookies or 18 oatmeal pies if you use a 1 1/2 tablespoon cookie scoop evenly measured. It’s important to measure consistently so that you make an even amount of same sized cookies. Resist the temptation to eat the dough…if you can!
Oatmeal Cookies
Start by beating melted butter, white and brown sugar, and molasses until creamed. Beat in an egg and vanilla.
In a separate bowl whisk together the oat flour, all-purpose flour, cocoa powder, salt, baking agents, and spices. Add the dry mix to the wet and beat until fully incorporated. Don’t over mix.
Scoop uniformed drop of cookies onto a baking sheet. Bake at 350° for 11-13 minutes. Remove to cookies to a rack to cool after 5 minutes. Cool completely before filling.
Fluffy cream filling
In a small saucepan, whisk together the milk, sugar, and flour. Set the pan over medium heat. Stirring constantly, allow the flour to thicken, 1-2 minutes.
Remove it from the heat immediately add the vanilla and salt. Pour the pudding-like base into a wide dish to cool more quickly. Cover the surface of the base with plastic wrap. Chill the dish in the fridge for 20-30 minutes or until completely cold.
In a mixer bowl, beat the softened butter until fluffy and pale. Add 1 tablespoon of the base. Continue adding the base 1 tablespoon at a time until its fully incorporated and smooth. Add the marshmallow fluff and whisk until smooth.
Evenly divide the cream filling over half of the cookies then top with the other cookie.
Note: I love the marshmallow but you can eliminate the fluff and the filling is still amazing. I’ve also listed the ingredients for the original filling in the notes of the recipe card.
Try more of my easy sweet dessert recipes!
Strawberry Cupcakes
Southern Banana Pudding
Peanut Butter Marshmallow Whoopie Pies
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*This recipe was updated on 8/18/2020 for improved recipe and content. It was first published on 6/23/2018.*
Oatmeal Cream Pies
Ingredients
- 1 c oat flour ground old fashioned oats
- 3/4 c all-purpose flour
- 1 tbsp cornstarch
- 2 tsp dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 3/4 c dark brown sugar
- 1/4 c granulated sugar
- 1/2 c unsalted butter melted
- 3 tbsp molasses
- 1 egg
- 2 tsp vanilla extract
Cream Filling
- 3 tbsp all-purpose flour
- 1/2 c milk
- 1/2 c sugar
- 8 tbsp unsalted butter softened
- 1 tsp vanilla
- Pinch kosher salt
- 4 oz marshmallow fluff optional
Instructions
Oatmeal Cookies
- Start by beating melted butter, white and brown sugar, and molasses until creamed. Beat in an egg and vanilla.
- In a separate bowl whisk together the oat flour, all-purpose flour, cocoa powder, salt, baking agents, and spices.
- Add the dry mix to the wet and beat until fully incorporated. Don’t over mix. Scoop uniformed drop of cookies onto a baking sheet. Bake at 350° for 11-13 minutes. Remove to cookies to a rack to cool after 5 minutes. Cool completely before filling.
Marshmallow Cream
- In a small saucepan, whisk together the milk, sugar, and flour. Set the pan over medium heat. Stirring constantly, allow the flour to thicken, 1-2 minutes. Remove it from the heat immediately.
- Pour the pudding-like base into a wide dish to cool more quickly. Cover the surface of the base with plastic wrap. Chill the dish in the fridge for 20-30 minutes or until completely cold.
- In a mixer bowl on high speed, beat the softened butter until fluffy and pale. Add the vanilla and salt plus 1 tablespoon of the base. Continue adding the base 1 tablespoon at a time until its fully incorporated and smooth. Add the marshmallow fluff if using and whisk until smooth.
- Evenly divide the cream filling over half of the cookies then top with the other cookie.
Can you please tell me what temperature is correct for baking these? I don’t see any on the recipe. I have a batch ready to go in the oven so I’m gonna hope 350 works.
Yes it is 350; sorry I missed that. Thanks.
I made these delicious cookies for Father’s Day and they turned out perfect. The recipe was so easy to follow, and I did not have to spend a lot of time in the kitchen. I am new and I baking so it was important for me to find a recipe that didn’t call for a whole lot. My husband, father in law, and family ended up eating the entire batch in one day. Needless to say, I will be making this again. They are so much better than our childhood favorite Little Miss Debbie too.