Sometimes you just need a soft, sweet treat after a long day. These soft oatmeal creme pies are much better than the boxed ones from the store. They are thick, chewy, and filled with a light marshmallow center. You can make these in your own kitchen with just a few simple steps.
This recipe brings back all the comfort of a classic snack. The cookies are tender and the filling is perfectly sweet. Your family will love the warm cinnamon flavor in every bite. It is a great way to make a ordinary afternoon feel special.
Why This Recipe Is a Winner
This recipe is a winner because it uses basic pantry staples. It is the perfect comfort food for a chilly fall afternoon. The molasses adds a deep flavor that makes these cookies stand out. You will love how the cookies stay soft for days.
These are also a fantastic kid-approved snack for lunchboxes. They feel like a fancy bakery treat but are very budget-friendly. You can easily double the batch for a school party. Everyone will ask you for the secret to that fluffy center.
How It Comes Together
Making these soft oatmeal creme pies is very straightforward for any home cook. You just mix the dough and bake the cookies until golden. The filling comes together in one bowl with a hand mixer. You do not need any special equipment to get great results.
The key is letting the cookies cool before you add the cream. This ensures the filling stays fluffy and does not melt. Even if you are new to baking, you can master these. You will feel so proud when you see them stacked on your counter.
What You Need
Most of these ingredients are likely already in your kitchen. Using quick-cooking oats ensures the cookies are soft rather than crunchy.
- 1 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups quick-cooking oats
- 1/2 cup unsalted butter, softened (filling)
- 1 cup powdered sugar (filling)
- 7 ounces marshmallow fluff (filling)
- 1 teaspoon vanilla extract (filling)
Step-by-Step
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream 1 cup butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually incorporate the dry ingredients into the butter mixture, then stir in the quick oats.
- Scoop 2-tablespoon portions of dough onto the baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly browned but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat 1/2 cup butter, powdered sugar, marshmallow fluff, and vanilla until smooth and aerated.
- Spread or pipe a generous layer of filling onto the flat side of half of the cooled cookies.
- Top with the remaining cookies to create sandwich pies.
Best Ways to Enjoy It
Serve these with a cold glass of milk for the kids. They are great for after-school treats or a weekend movie night. You can even wrap them individually for a bake sale or potluck. Set them out on a pretty platter and watch them disappear.
Storage & Reheating
Store these in an airtight container at room temperature. They stay fresh and soft for up to three days. You can also keep them in the fridge if you prefer a firmer filling. If you want to save them for later, they freeze very well. Just thaw them on the counter for about 30 minutes before eating.
Tips for Best Results
- Don’t skip the molasses because it provides that classic dark color.
- Avoid overbaking the cookies so they stay nice and chewy.
- Use room temperature butter for the fluffiest possible filling.
- Make the cookies the same size so the sandwiches match up.
- For a fall twist, add a pinch of nutmeg to the dough.
- Wait for cookies to be completely cold before adding the cream.
- Use a piping bag for the filling to make them look professional.
Ways to Switch It Up
- Add a half cup of raisins for more texture in the cookies.
- Use gluten-free flour and certified oats for a gluten-friendly version.
- Swap the vanilla for almond extract in the filling for a nuttier taste.
- Roll the edges of the cream in festive sprinkles for a holiday look.
FAQs
Can I use old-fashioned oats?
Quick oats are best for this specific recipe. They create a more uniform, soft texture that mimics the original snack. Old-fashioned oats will make the cookies much chunkier and harder to sandwich.
How do I know when the cookies are done?
The edges should be a very light golden brown. The centers will still look a bit soft and underdone. They will firm up perfectly as they cool on the baking sheet.
Will kids actually eat these?
Yes, these are always a huge hit with children. They love the sweet marshmallow center and the soft cookie texture. It is a much healthier alternative to the processed store versions.
I hope these soft oatmeal creme pies bring a little extra sweetness to your home. They are such a joy to bake and even better to share with the people you love. Happy baking!
— Alex
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 1 tablespoon molasse s
- 1.5 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 teaspoon ground cinnamon
- 3 cups quick -cooking oats
- 1/2 cup unsalted butter, softened (filling)
- 1 cup powdered sugar (filling)
- 7 ounces marshmallow fluff (filling)
- 1 teaspoon vanilla extract (filling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream 1 cup butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually incorporate the dry ingredients into the butter mixture, then stir in the quick oats.
- Scoop 2-tablespoon portions of dough onto the baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly browned but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat 1/2 cup butter, powdered sugar, marshmallow fluff, and vanilla until smooth and aerated.
- Spread or pipe a generous layer of filling onto the flat side of half of the cooled cookies.
- Top with the remaining cookies to create sandwich pies.
