Best Oatmeal Cream Pie Recipe (marshmallow filling)
A copy cat recipe of the classic Little Debbie treat that we all know and love! Creamy marshmallow filling sandwiched between two soft and chewy oatmeal cookies, every bite is nostalgic perfection. This homemade verison of our childhood treat is so much better than store-bought!
I’m quite picky when it comes to homemade oatmeal cream pie recipes, its all about the texture, with a perfect balance of chewy and soft in the cookie. It shouldn’t taste like a regular oatmeal cookie with frosting, there is so much more to it! After *several* rounds of testing, I can now say with confidence, that I’ve perfected the homemade verison of our beloved childhood treat.
As you can see, I’m a frosting girl, so I naturally tend to double stuff when it comes to cookie sandwiches, or anything that requires frosting in general. As the saying goes, measure with your heart, the ratio is up to you. But, once you try this marshallow creme filling, you might find yourself double stuffing as well. Just saying.
This oatmeal cream pie recipe is easy to follow and each ingredient is critical to acheiving that perfect Little Debbie texture.
See recipe tips below, butter can make or break your cookies!
Ingredients you will need
- butter
- egg
- salt
- vanilla extract
- brown sugar
- corn starch
- baking powder
- baking soda
- flour
- quick oats
- shortening
- fluff
- confectioner’s sugar
Tools you’ll need
Click on the links to see some of my go-to tools that I use for this recipe!
A few recipe tips that you should know before baking
Handy tip: Prepare Ahead!
You can prepare the cookies ahead of time and freeze for 2-3 months by wrapping in plastic wrap, then placing in a ziploc bag. I recommend freezing only the cookies and making the frosting when you’re ready to eat.
How to make oatmeal cream pies with marshmallow filling
Bake the cookies
Follow the instructions to make the cookie dough. Bake at 350°for 10 minutes, just until the edges begin to brown. Cookies should be slighly underbaked, so that if you tried to pick the cookie up with a spatula, they would fall apart. The cookies will continue to bake on the sheet. Let them cool for at least 10 minutes, or completely, on the baking sheet.
Make the filling
Once the cookies are cool, you will cream together the filling ingredients. Fill a piping bag with the filling, and then pipe onto the bottom-side of half of the cookies. If you do not have a piping bag, you can take a large ziploc bag, place one side down into a large empty drinking glass. Spoon the filling into the opening of the bag, then remove the air and zip tightly closed. Cut off one tip to pipe onto the cookies.
Assemble the cream pies
Place the second group of cookies, bottom-side down, on top of the creme-filling. Push down slightly to flatten.
Leftovers & storing
Store cream pies in an airtight container for up to 3 days. If your kitchen is warm, store in the refrigerator and bring to room temperature before enjoying.
You can freeze these cream pies if there are leftovers. Wrap each one individually with plastic wrap and place into a freezer ziploc bag. Freeze for up to 3 months. Freezing will can slightly change the consistency of the creme filling.
Best Oatmeal Cream Pie Recipe (Marshmallow Filling)
Ingredients
Method
- Preheat oven to 350°. Using a hand mixer and a large bowl, or a stand mixer, cream together the butter and sugar on medium-high for 2-3 minutes. Add vanilla, egg, and molasses. Mix on medium-high for another minute.
- Sift all dry ingredients into the same bowl. Mix on medium speed until incorporated. Mix in oats.
- Using a cookie scoop, place 2 tbsp dough balls on cookie sheet with parchment paper or silicone baking mat. Bake at 350° for 10 minutes. Cookies will be slightly underbaked. Remove from oven and let sit for a 10 minutes until cool enough to move to a cooling rack using a spatula.
- Once cookies have cooled completly, cream together the butter & shortening on medium-high spead for 2-3 minutes. Add fluff, mix together for 1 additional minute.
- Add vanilla and 1 cup of confectioner's sugar, cream together. Add last half cup of sugar until you have the consistency you desire.
- Place filling into a piping bag, and pipe onto half of the cookies, bottom-side up. Top with the remaining cookies to make sandwiches.
