This post may contain affiliate links. Please read our disclosure policy.
These oatmeal creme pies will take you back to the days of school and lunch boxes
I had a hard craving for oatmeal creme pies last week. You know the Little Debbie ones that you’d get in your lunchbox? I swear to you I could eat 3-4 of them. It was kind of disgusting but I was a kid, I didn’t have a care in the world. I knew I had to make these.
But before I get to how delicious they were, let’s talk about how I literally almost lost an eye or ruined my cornea making these!
I was getting ready to scoop the cookie dough batter onto my prepared baking sheets. I went to grab the cookie dough scoop out of the drawer and at this point I was looking at the back of the scoop and when I went to squeeze the handles, it didn’t budge. I squeezed harder and it didn’t budge either. So then I flipped over the scoop so the front was facing me and I squeezed even harder then a hardened piece of sugar or something flew extremely fast in my direction and hit me right between my eyebrows. Seriously, if it had gone any other way, it would’ve hit me directly in one of my eyes and I bet you I would’ve had some sort of eye injury because whatever that hardened piece was that hit me right between my eyebrows, it HURT. A LOT. I kind of freaked out. I know, I sound so dumb and making this all traumatic but I really was scared! I couldn’t stop thinking if that had gone into my eye!
Moral of the story? Make sure your cookie dough scoop is super clean and if you can’t squeeze the handles, don’t flip it over and stare at it & wonder why the handles are stuck while squeezing the handles.
Besides that scary incident, these almost-eye-destroying cookies are awesome. I think they taste exactly like the Little Debbie’s oatmeal cream pies. They’re even better the next day too. The cookies aren’t hard like regular cookies. They’re really soft in the middle and the creme in the middle is so perfect. It’s a pretty big “sandwich” but they definitely hit the spot and cured the craving.
Aren’t you glad I survived the cookie dough scoop incident to be able to type this up to tell you & share with you this delicious recipe? :)
Oatmeal Creme Pies
Ingredients
For the cookies
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (165 g) dark brown sugar
- ½ cup (100 g) sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cup (188 g) flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- 1 ½ cup (120 g) quick oats
For the filling
- 7 ounce (199 g) marshmallow fluff
- 1 stick butter, room temperature
- 1 ½ cup (180 g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 °F (177 °C) and line baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 2 minutes. Then add the molasses, vanilla, and eggs. Beat until well incorporated.1 cup (227 g) unsalted butter, 3/4 cup (165 g) dark brown sugar, 1/2 cup (100 g) sugar, 1 tablespoon molasses, 1 teaspoon vanilla, 2 eggs
- In a medium bowl, combine flour, baking soda, salt, and cinnamon. Slowly add the flour mixture to the wet mixture and beat until all is combined. Stir in the oats.1 1/2 cup (188 g) flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/8 teaspoon cinnamon, 1 1/2 cup (120 g) quick oats
- Drop the dough by the tablespoon onto the prepared baking sheets about 1 inch apart.
- Bake for 11-12 minutes or until the edges start to turn brown. Don’t overcook them! They will look moist when you take them out of the oven but that’s what you want for a soft cookie!
- Let sit on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- While cookies are cooling, make your filling.
- In another bowl of your stand mixer, cream together the marshmallow fluff and butter for 2-3 minutes. Slowly add the powdered sugar and vanilla. Whip until light and fluffy then set aside.7 ounce (199 g) marshmallow fluff, 1 stick butter, 1 1/2 cup (180 g) powdered sugar, 1 teaspoon vanilla
- To assemble the creme pies, use the cookie scoop you used for the cookie (cleaned, of course) and scoop marshmallow fluff on the bottom side of one cookie, then take another cookie and sandwich it together.
- Continue until all the cookies have been made into sandwiches.
- Store in airtight container up to a week, I suggest putting it in the fridge and then setting them out half an hour prior to eating so the fluff will soften up.
Um, yeah, I totally loved these as a kid growing up. I need to make these right now!
I have been seriously craving these lately, now I DEFINITELY need to make some! These looks perfect! Glad you are ok!!
Your cookie dough scoop incident is totally something I would have an issue with as well. I’m such a mess!
I haven’t had one of those oatmeal pies in foreeeverrr! But, they were so good. I remember I first saw them on Honey I Shrunk the Kids and then I really wanted to try one, lol! I bet your homemade version is way better!
I used to love oatmeal pies as a kid and yours look so much better than the packaged ones! Delish!
These look so fabulous and bring back so many childhood memories. Thank you for risking your eyes for us Julie! I cannot wait to make these and reminisce!
Oh yum! I’ve made these before but used buttercream. Now I want to try them with the marshmallow filling :)
I loved these!! Thank goodness you survived the great cookie scoop escapade to bring them to us. :)
LOVE these! That happens to me all the time with my cookie scoop, I guess I need to be more careful about cleaning it (I can be lazy!) These are so great!
lol almost eye destroying cookies. Well I’m glad you’re not hurt and that these turned out!
I pined this so eff-ing quick. Beautiful!