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Creamy Oatmeal Cream Pies Copycat Recipe

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A nostalgic and easy homemade dessert featuring soft, chewy oatmeal cookies sandwiched with a rich, creamy vanilla filling. Perfect for family gatherings, potlucks, or a cozy treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 cups (240g) old-fashioned rolled oats
  • 1/2 cup (113g) unsalted butter, softened (for filling)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 cup (120ml) marshmallow fluff
  • 1 tsp pure vanilla extract (for filling)
  • 2 tbsp heavy cream or whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
  5. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
  6. Stir in 3 cups rolled oats using a spatula, making sure they’re evenly distributed.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheets, spaced about 2 inches apart.
  8. Bake for 10-12 minutes or until edges are golden but centers are still soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. In a medium bowl, beat 1/2 cup softened butter until smooth. Gradually add 1 1/2 cups powdered sugar and continue beating until creamy.
  11. Mix in 1/2 cup marshmallow fluff and 1 tsp vanilla extract until fully incorporated.
  12. Add 2 tbsp heavy cream (or milk), a little at a time, beating until fluffy but spreadable.
  13. Spread a generous dollop of filling onto the flat side of one cookie, then sandwich with another cookie. Press gently to spread filling evenly.
  14. Refrigerate assembled cream pies for at least 30 minutes before serving to let the filling set.

Notes

Chill the dough for 30 minutes before baking if cookies spread too much. Watch baking time closely to avoid crunchy cookies. Mix marshmallow fluff and butter well to avoid lumps in the filling. For dairy-free, use coconut oil or vegan butter and dairy-free marshmallow fluff. For gluten-free, use gluten-free flour and oats.

Nutrition

Keywords: oatmeal cream pies, copycat recipe, homemade dessert, oatmeal cookies, creamy filling, easy dessert, nostalgic treat

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