Better Than the Lunchbox Classic
If you grew up sneaking Little Debbie Oatmeal Creme Pies into your lunchbox or straight from the snack stash, you’re in for a nostalgic (and delicious) journey. These Homemade Oatmeal Cream Pies are a grown-up, flavor-packed take on the childhood favorite—only better, because they’re made from scratch with love and a whole lot of butter.
Soft, chewy oatmeal cookies sandwich a fluffy, vanilla-marshmallow filling for a bite that’s sweet, spiced, and satisfying. They’re perfect for family gatherings, potlucks, or when you just want to treat yourself to a soft, sweet reminder of the past. The best part? You probably already have everything you need in your pantry. Let’s dive in!
Ingredients List
For the Cookies:
- 2 sticks softened butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 2 tbsp honey
- 2 eggs
- 2 1/2 cups + 2 tbsp all-purpose flour
- 2 cups oatmeal (pulsed into powder)
- 1 tsp baking soda
- 2 tsp cinnamon
For the Filling:
- 1 stick softened butter
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 7 oz marshmallow fluff
Step-by-Step Instructions
1. Prepare the Oatmeal
Pulse 2 cups of oatmeal in a food processor until it has a powdery texture. Set aside for use in your cookie dough.
2. Cream the Butter
In a large mixing bowl, cream the softened butter until smooth (about 2 minutes).
3. Add Sugars
Mix in the brown sugar and white sugar. Blend until the mixture is creamy and smooth.
4. Mix in Wet Ingredients
Add in the eggs, honey, and vanilla extract. Mix until all ingredients are fully combined.
5. Add Dry Ingredients
Sprinkle in the cinnamon and baking soda. Gradually fold in the flour and pulsed oatmeal, adding 1/2 to 1 cup at a time. Mix until just combined after each addition.
6. Chill the Dough
Cover and chill the dough in the refrigerator for 30 minutes. This helps the cookies keep their shape and enhances flavor.
7. Preheat the Oven
After 25 minutes of chilling, preheat your oven to 325°F.
8. Bake the Cookies
Line a baking sheet with parchment paper. Use a 2-tbsp cookie scoop to portion out dough, then roll into balls and slightly flatten the tops. Bake for 11–12 minutes or until edges are golden.
9. Cool the Cookies
Allow cookies to cool completely on a wire rack for about 15–20 minutes.
10. Make the Filling
In a large bowl or stand mixer, cream the butter until smooth (about 2 minutes). Add in powdered sugar and vanilla extract. Mix until smooth.
11. Add Marshmallow Fluff
Add in the marshmallow fluff and continue mixing until everything is silky and smooth.
12. Assemble the Cream Pies
Once the cookies are completely cool, scoop 1–2 tbsp of filling onto the flat side of one cookie and top with another to form a sandwich. Repeat until all cookies are paired and filled.
About the Creator
This sweet and nostalgic recipe is brought to you by Ki, the talented home cook behind @_kookingwithki. Known for her comforting bakes and creative takes on classic dishes, Ki shares her love for cooking with a vibrant and growing audience on Instagram. Follow her to discover more recipes and behind-the-scenes cooking inspiration: @_kookingwithki.
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Watch the full recipe in action on Instagram:
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