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Close-up of stacked Oatmeal Creme Pie cookies with thick white filling on a wire rack.

Oatmeal Creme Pie

A classic cookie sandwich with a creamy filling.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups rolled oats
For the Filling
  • 1/2 cup unsalted butter, softened
  • 1/4 cup marshmallow fluff
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the rolled oats.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. To make the filling, beat the softened butter, marshmallow fluff, milk, and vanilla extract in a bowl until smooth and creamy.
  10. Spread a generous amount of filling onto the flat side of one cookie and top with another cookie, pressing gently.

Notes

Store the oatmeal creme pies in an airtight container at room temperature for up to 3 days.