Soft chewy perfectly spiced oatmeal pies with marshmallow cream cheese frosting. All made with real butter. Little Debbie ain’t got nothing on these!
I have been wanting to post a copycat oatmeal cream pie recipe for a really long time. I mean like since the start of On Ty’s Plate. Pinterest was the first place I looked to find the perfect recipe. I came across several that looked promising. I ended up trying two of them. The first one was delicious but the cookies were just too hard for my taste. The second one is based on this recipe. I tried not to stray too far from the original but I did a little tweaking to the filling and the cookie as I’m prone to do. After sharing them with friends and my husband’s coworkers, this recipe has been in high demand. So much that I got paid to make a batch!
Recipe & Instructions
The first thing I do is soften my butter and cream cheese at least an hour on the counter before starting. A quick way to bring it to room temperature fast is to set it unwrapped in a bowl on the stove top while the oven is preheating. I set mine between the burners towards the back of the stove, where it’s hottest. That way the butter is nice an fluffy when whipped. It also takes the molasses and vanilla better and makes for a smoother batter after add the sugar and eggs.
I like to sift my flour and spices together but it’s not a necessary step. It just gives me some satisfaction in believing that my ingredients are evenly distributed. I don’t think this recipe would have any issues with lumping, which is why most recipes call for sifting, but it most certainly can’t hurt.
This recipe will make 4 dozen cookies, or 2 dozen 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!
This. Filling. Omg. Make sure you don’t skip the marshmallow fluff. The fluff makes the difference! The secret to a really good buttercream is the softening of the butter, and in this case, the cream cheese. Get the butter and cream cheese nice and fluffy before adding the marshmallow.
How much or little filling you put in is totally up to you. This recipe always has some left over. If I had to guess, I would say that I put at least 2 tablespoons in each oatmeal cream pie.
Don’t forget to Pin, Yum, and rate this recipe!
- 1 1/2 c all-purpose flour
- 1/4 c bread flour*
- 1 c quick oats
- 2 tsp dark cocoa powder**
- 2 tsp cornstarch
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 c butter
- 1 1/4 c granulated sugar
- 3/4 c dark brown sugar***
- 3 tbsp molasses
- 2 eggs
- 2 tsp vanilla extract
Marshmallow Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 c butter softened
- 7 1/2 oz marshmallow fluff
- 3 c powdered sugar*
- 1 tsp vanilla
- Pinch kosher salt
Cream softened butter, molasses, and vanilla.
- Follow with both sugars and mix. Blend eggs until smooth and set aside.
- To a separate bowl add oats then sift flour, cocoa, cornstarch, baking powder and soda, salt, and spice.
- Mix in the wet into the dry until smooth with a hand mixer.
- ****Drop cookie dough onto ungreased baking sheets. Bake at 350 for 8-9 min; 10 min if making jumbo cookies. Don't over bake! Allow to cool before moving to a wire rack.
Soften the cream cheese and butter to room temp (let it sit out for an hour) and cream.
- Add a pinch of salt (1/8 tsp), vanilla, and marshmallow fluff and mix until creamy.
- Incorporate 1 cup of powdered sugar at a time, fully incorporating before adding the next.
- Sandwich a generous amount of filling between 2 cookies. Pies can be stored in the fridge or freezer for a few days.