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Homemade Oatmeal Creme Pies

A super-soft, chewy, flavor-packed cookie inspired by Little Debbie oatmeal creme pies! With an easy oatmeal cinnamon dough & fluffy marshmallow filling, this recipe is a gourmet version of one of my favorite childhood treats!
Course Dessert
Cuisine Cookie
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 30 minutes
Servings 12 sandwich cookies
Calories 389kcal


Oatmeal Cookies

  • ½ cup unsalted butter (1 stick)
  • ¾ cup light brown sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon unsweetened cocoa powder (this is for color, you can omit if desired)
  • 1 cup quick oats
  • ½ cup raisins
  • 1 cup all-purpose flour (not packed, just scooped and leveled with a knife)
  • 2 tablespoons milk

Marshmallow Frosting

  • ½ cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 7 oz. marshmallow fluff


  • Preheat oven to 350℉ (you want the oven ready as soon as you're done scooping!)
  • In a small microwave-safe bowl, add the unsalted butter (½ cup, i.e. 1 stick) and cover with a paper towel (will help for splattering). Melt the butter for 30-45 seconds until all is melted (no chunks left).
  • Pour melted unsalted butter into a larger bowl, then add in light brown sugar (¾ cup) and powdered sugar (½ cup) and use a spatula to stir until combined (it won't look totally smooth). Allow the mixture to cool for a few minutes until no longer hot (you don't want to cook the egg in the next step).
  • Add in egg (1 large) and vanilla extract (1 teaspoon), then mix. Next, add in baking soda (¼ teaspoon), cinnamon (1 teaspoon), salt (½ teaspoon), cornstarch (1 tablespoon), and unsweetened cocoa powder (1 teaspoon) and mix again.
  • In a food processor or blender, add quick oats (1 cup) and raisins (½ cup) and pulse until broken up (you want them coarse, not a fine powder). I did this for 10 pulses in my Ninja food processor.
  • Add oatmeal raisin mixture and all-purpose flour (1 cup) to the dough, then mix until all the flour disappears into the dough. Add milk (2 tablespoons) and mix until combined.
  • Line a baking sheet with parchment paper.
  • Regular Sized: Scoop dough into 2-tablespoon sized scoop, roll into balls, then bake at 350℉ for 9-10 minutes. You want them look slightly underbaked, as they will continue baking on the pan (my oven was perfect at 9 minutes). This is important for a soft cookie!
    Minis: Scoop into a heaping 1-tablespoon scoop, split in half, then roll into balls. Bake at 350℉ for 5-6 minutes.
  • Remove from oven and (if cookies have a slight puff to them) gently tap pan on counter to "deflate" cookies. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan.
  • Once cooled, use a knife or piping bag to pipe frosting in the center of one cookie then press another one on top to create a sandwich. If piping, don't pipe all the way to the edge to ensure the frosting doesn't squeeze out.

To Make Filling:

  • Beat the unsalted softened butter (½ cup, i.e. 1 stick) on medium-high speed for 2 minutes until smooth. Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (1 cup total). You may need to stop and scrape down the sides. Add vanilla extract (½ teaspoon) and salt (¼ teaspoon) and turn the mixer to medium speed. Add in marshmallow fluff (7 ounces) and beat on high for 2-3 minutes until creamy. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. Spread onto cooled cookies.



Don't have marshallow fluff? If you don't have access to marshmallow fluff or just don't want to go to the store, you can make these without it (the texture is less gooey but still good!). Follow the same instructions as above but use: ½ cup (1 stick) softened butter, ¼ teaspoon salt, 1 teaspoon vanilla, 2 cups powdered sugar and 1-2 tablespoons of milk.


Calories: 389kcal | Carbohydrates: 61g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 183mg | Potassium: 119mg | Fiber: 1g | Sugar: 39g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg