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Published by: Priscilla Michele

Copycat Oatmeal Creme Pies

These Copycat Oatmeal Creme Pies taste just like the classic childhood favorite — soft, chewy oatmeal cookies sandwiched around a fluffy marshmallow buttercream filling. Made with simple ingredients and no preservatives, this homemade version delivers the nostalgic flavor and texture you love — even better than store-bought!
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Prep Time 25 minutes
Total Time 35 minutes
Servings: 12 sandwich cookies
Ingredients Equipment Method Notes

Ingredients
  

  • Dough:
  • 1 cup unsalted butter, melted
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tbsp unsulfered molasses
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 cups instant oats
  • Filling Recipe:
  • 2 cups marshmellow fluff
  • 1 cup unsalted butter, softend
  • 1/2 cup confectioner sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment Paper
  • Cookie scoop
  • Cooling rack
  • Rubber spatula
  • Measuring cups & spoons

Method
 

  1. Prepare the Cookie Dough
    Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, eggs, and vanilla extract, mixing until fully combined.
  2. Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the instant oats until evenly distributed.
  3. Bake the Cookies
    Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.Bake for 9–10 minutes, or until the edges are lightly golden but the centers still look soft. Let cookies cool completely before adding the filling.
  4. Make the Marshmallow Filling
    In a large mixing bowl, beat together the butter until smooth and creamy. Add the marshmallow fluff, confectioners’ sugar, vanilla, and salt. Beat on medium speed for 2–3 minutes, until light and fluffy.
  5. Assemble the Creme Pies
    Spread or pipe about 1–2 tablespoons of filling onto the bottom of one cookie. Gently press another cookie on top to form a sandwich. Repeat with remaining cookies.
  6. Chill and Serve
    For the best texture, refrigerate for 30 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Notes

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Baker’s Tips
  • Use instant oats — not rolled oats — for the signature soft texture and chewiness.
  • For perfect sandwiches, pair cookies of similar size before filling to ensure even distribution of creme.
  • Chill the dough for at least 30 minutes before baking to control spreading and maintain soft centers.