Soft, chewy oatmeal cookies sandwiched with fluffy vanilla cream — a nostalgic treat made from scratch!

Why You’ll Love This Recipe

• Classic childhood favorite made fresh at home

• Buttery, cinnamon-spiced oatmeal cookies

• Pillowy vanilla cream filling

• Great for bake sales, lunchboxes, or gifting

• No preservatives — all from-scratch goodness

Ingredients

→ For the Cookies

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

• 3 cups old-fashioned rolled oats

• 1 cup mini marshmallows

→ For the Cream Filling

• ½ cup unsalted butter, softened

• 1½ cups powdered sugar

• 1 tbsp honey

• 1 tsp vanilla extract

• 2 tbsp heavy cream

Prep Time: 20 min
Cook Time: 12 min
Total Time: 32 min
Yield: About 12 sandwich cookies
Calories: ~360 per pie

Directions

Step 1: Prepare the Oven

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Make Cookie Dough

Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

Step 4: Combine and Add Mix-Ins

Gradually mix dry ingredients into wet mixture until just combined. Stir in rolled oats and marshmallows.

Step 5: Scoop and Bake

Drop tablespoon-sized dough portions onto prepared sheets, spaced 2 inches apart. Bake for 10–12 minutes, until edges are golden.

Step 6: Cool

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make Cream Filling

Beat butter until smooth. Gradually mix in powdered sugar, honey, and vanilla. Beat in cream until light and fluffy.

Step 8: Assemble the Pies

Spread or pipe the cream filling onto the flat side of one cooled cookie and top with another to create a sandwich. Repeat until all are assembled.

Tips & Variations

• Add a pinch of nutmeg or cloves for a warm spice boost

• Substitute marshmallows with white chocolate chips for a twist

• For crispier cookies, bake a few minutes longer

• Make mini cream pies for bite-sized treats

• Store in the fridge for firmer filling, or at room temp for softer texture

Frequently Asked Questions

Can I use instant oats instead of rolled oats?
Rolled oats provide the best chewy texture, but quick oats can be used in a pinch — the cookies may be slightly softer.

Do they need to be refrigerated?
If your kitchen is warm or you want a firmer filling, store them in the fridge. Otherwise, room temperature in an airtight container is fine for up to 3 days.

Can I freeze these?
Yes! Freeze assembled pies individually wrapped for up to 2 months. Thaw at room temperature before serving.

Can I make the filling without honey?
Yes, you can leave it out or replace it with a small splash of maple syrup or just more vanilla.

Final Thoughts

Homemade Oatmeal Cream Pies are the ultimate comfort dessert. Chewy, sweet, and full of nostalgic flavor — they’re even better than the store-bought kind. Make a batch today and enjoy the creamy sandwich goodness with every bite!