Oatmeal Cream Pie Cookie

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There’s something truly comforting about an oatmeal cream pie. This beloved snack, reminiscent of childhood lunches and after-school treats, brings together the wholesome goodness of oatmeal with the irresistible sweetness of a creamy filling. Whether you’re trying to recreate a favorite from your youth or just looking for a delicious dessert to share with family and friends, this copycat recipe is sure to satisfy your cravings. Let’s dive into making these scrumptious delights!

Oatmeal Cream Pie Cookie
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Oatmeal Cream Pie Cookie

Recipe by Angelie Smith
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup unsalted butter, softened

  • 3⁄4 cups firmly packed light brown sugar

  • 1⁄2 cup granulated sugar

  • 2 eggs

  • 2 tsp. vanilla extract

  • 1 1⁄2 cups all-purpose flour

  • 1 tsp. baking soda

  • 1⁄4 tsp. salt

  • 3 cups old fashioned oats

  • Filling

  • 3⁄4 cups unsalted butter, softened

  • 2 cups confectioner’s sugar

  • 1 1⁄2 cups marshmallow fluff

  • 2 tsp. vanilla extract

Directions

  • Directions
  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Prepare the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and molasses.
  • Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the rolled oats
  • Shape and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with your hand. Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Make the Cream Filling: While the cookies are cooling, prepare the cream filling. In a large bowl, beat together the softened butter, vegetable shortening, and vanilla extract until smooth. Gradually add the powdered sugar, one cup at a time, mixing until well combined. Add heavy cream as needed to reach a spreadable consistency.
  • Assemble the Pies: Once the cookies are completely cool, spread or pipe a generous amount of cream filling onto the flat side of one cookie. Sandwich it with another cookie, flat side down. Repeat with the remaining cookies.

Recipe Video

Notes

  • How to Store:
    To ensure your oatmeal cream pies stay soft and delicious, follow these storage tips:
    1. Room Temperature: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 2-3 days. Place a piece of parchment or wax paper between each layer of cookies to prevent them from sticking together.
    2. Refrigeration: If you prefer a longer storage time, refrigerate the cookies in an airtight container for up to a week. Keep in mind that refrigeration may cause the cookies to harden slightly, but you can bring them to room temperature before serving to restore their softness.
    3. Freezing: Wrap each pie individually in plastic wrap to protect them from freezer burn. Place the wrapped pies in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw the pies at room temperature for a few hours before enjoying.

I used the Bosch Mixer for this recipe, and it’s an excellent kitchen appliance. It’s powerful, convenient, and capable of mixing up to 14 lbs of dough. Shop on their website at Nutrimill.com

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