Homemade Oatmeal Creme Pies

Last Updated on May 17, 2021

I’ve only met a handful of people, including kids, that don’t like oatmeal creme pies. But they can get expensive. To help save money and please the sweet tooth, I’ve created these Homemade Oatmeal Creme Pies. No more guessing the ingredients or eating the stuff that makes it have a long shelf life in a box. You’ll also be pleased to know these sweet treats are soy-free, also! 

As many of you know, my youngest son has an allergy to soy. When purchasing one of his favorite treats became too dangerous, I decided to take matters into my own hands. I love knowing that I don’t have to worry about sensitivities or allergies when it comes to making these sweet and simple treats for the whole family.

Homemade Oatmeal Creme Pies 

It’s hard to believe that a recipe this good hasn’t hit the internet by storm. I’m seriously obsessed with this simple oatmeal cookie recipe with creamy marshmallow filling. 

It’s one of those treats that tastes great no matter what time of year you’re making it. I love these for fall and also summer. 

oatmeal creme pies

Ingredients needed to make Homemade Oatmeal Cookie Pies

There are a few steps to this simple cookie recipe, but I promise you that the end result is worth it! 

For the oatmeal cookies:

For the Marshmallow Filling

homemade oatmeal creme pies

How to make Homemade Oatmeal Creme Pies

For the Oatmeal Cookies Oven Method:

Get started by preheating the oven to 350F 

Now line two cookie sheets with parchment paper for an easy clean-up.

Combine the brown sugar & butter in a large bowl. Beat with an electric beater for 2 minutes until creamy and fluffy.

Add in the egg, molasses, and vanilla extract. Continue to beat for another one minute.

Sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon directly on the butter-brown sugar-egg-molasses mixture. Fold in until there is no dry spot.

Now it is time to mix in the oats.

Using a cookie scoop, form equal dough balls then place them on the prepared cookie sheets. Allow plenty of space in between for the cookies to spread.

Bake for 8 minutes at 350F. The cookies will look underdone but will continue cooking as it cools. This is important because if you cook them too long, they will burn.

You want to let the cookies cool completely before removing them from the cookie sheet.

Air Fryer Method:

Follow steps 2 through 5 of the “Oven Method.”

Next, line the air fryer basket with parchment paper.

Using a cookie scoop, form equal dough balls and place them in the air fryer basket. Allow plenty of space in between for the cookies to spread. Four (4) cookies per batch are good.

Air fry at 330F for 6 minutes. Let the cookies rest in the basket for another 5 minutes before removing them.

For the Marshmallow Filling

Cream the powdered sugar and then soften butter with an electric beater for 3 to 4 minutes till creamy and fluffy.

Now add the vanilla extract and beat for a few seconds.

Finally, add the marshmallow fluff and mix it in.

Pour the marshmallow filling into a piping bag fitted with a large round tip.

Assembly

Turn half of the oatmeal cookies over. The bottom of the cookies are now facing up.

You want to add a generous amount of the frosting onto one cookie and then top with another cookie to create a cookie sandwich. Repeat with the remaining cookies.

How do you store these homemade creme pies for later?

The biggest thing to remember is that you want to keep the air away from them. Put them in an airtight container or wrap them in saran wrap. Either method will do great in giving them a longer life to eat.

The cookies stay fresh at room temperature in an airtight container for 3 to 4 days. You can also keep these stored in the fridge, too. IF you have any leftovers, we generally do not. 🙂 

Can you freeze Creme Pies?

You bet. In fact, I really like the texture of them frozen, too. The same thing applies in regard to keeping the air out so that they stay fresh. The more that you can secure them tightly in the freezer, the longer that they’re going to last. 

These cookies also freeze well. Wrap each oatmeal cream pie in cling wrap and freeze them.

Tips for Making Homemade Creme Pies

These pies are very easy to make; however, keep in mind there are a few tips that you’re going to want to pay close attention to.

Don’t burn the cookies. You just can’t. Because this will make the whole cookie taste burnt and there’s no getting around it.

Also, you need to wait for the cookies to cool completely before you try and add in any of the cremes. If you put the creme in too early, you’re going to cause it all to melt out and be a big mess. Kids don’t necessarily mind the mess. In fact, they’ll probably welcome it. But sticky messes can be hard to clean.

Use a cookie cutter to make your cookies the same size. To make the sandwich, you definitely want them to be the same size. 

The creme will squirt out of the sides of the cookies are crunchy. Embrace it – it’s delicious! 

Have so much fun making these delicious DIY Oatmeal Creme Pies. They’re great for sweet treats and for sharing with family and friends. 

If you want to try and change up the types of cookies that you’re using, go for it! Of course, this will change up the flavor, but why not have fun when you can? I would think that chocolate chip cookies or peanut butter cookies would be great options as well. Just be certain to pay attention to the recipes and follow any dietary needs or restrictions. 

More Fun Cookie Recipes

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies

These creme pies are the best!

Ingredients

For the Oatmeal Cookies

  • 1½ cups of Old-Fashioned Oatmeal
  • 1½ cups of All-Purpose Flour
  • ½ teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • ¼ teaspoon of Salt
  • 1 teaspoon of ground Cinnamon
  • 1 cup of Light Brown Sugar
  • ½ cup (1 stick) of Unsalted Butter, softened
  • ¼ cup of Molasses
  • 1 large Egg
  • 1 teaspoon of Vanilla Extract

For the Marshmallow Filling

  • 1 cup of Powdered Sugar
  • ½ cup (1 stick) of Unsalted Butter, softened
  • 1 jar (7.5 oz) of Marshmallow Fluff
  • 1 teaspoon of Vanilla Extract

Instructions

Oven Method:
Preheat the oven to 350F and line two cookie sheet with parchment paper
Combine the brown sugar and butter in a large bowl and beat with an electric beater for 2 minutes till creamy and fluffy.
Add the egg, molasses, and vanilla extract. Beat for another one minute.
Sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, directly on the butter-brown sugar-egg-molasses mixture. Fold it in until there is no dry spot.
Finally, mix in the oats.
Using a cookie scoop, form equal dough balls and place them on the prepared cookie sheets. Allow plenty of space in between for the cookies to spread.
Bake for 8 minutes at 350F. The cookies will look underdone but will continue cooking as it cools.
Let the cookies cool completely before removing from the cookie sheet.
Air Fryer Method:
Follow step 2 to 5 of the “Oven Method”
Line the air fryer basket with parchment paper.
Using a cookie scoop, form equal dough balls and place them in the air fryer basket. Allow plenty of space in between for the cookies to spread. 4 cookies per batch is good.
Air fry at 330F for 6 minutes. Let the cookies rest in the basket for another 5 minutes before removing them.
For the Marshmallow Filling
Cream the powdered sugar and softened butter with an electric beater for 3 to 4 minutes till creamy and fluffy.
Add the vanilla extract and beat for a few seconds.
Finally, add the marshmallow fluff and mix it in.
Pour the marshmallow filling into a piping bag fitted with a large round tip.
Assembly
Turn half of the oatmeal cookies over, so that the bottom of the cookies is facing up.
Add a generous amount of the frosting onto one cookie and then top with another cookie to create a cookie sandwich. Repeat with the remaining cookies.

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