These homemade oatmeal cream pies feature soft and chewy oatmeal cookies with a fluffy marshmallow cream filling. Better than Little Debbie’s any day!
It’s always a good day when anything Little Debbie is involved. Double that goodness if we’re making this packaged cookie classic HOMEMADE.
Oatmeal cream pies at home may seem like a daunting baking project, but I’m here to tell you that there is nothing to these little gems. It’s just a quick no-chill oatmeal cookie base and a very simple marshmallow cream filling.
Trust me, you could make these in your sleep.
And truthfully, I just want to sleep in that bowl of fluffy marshmallow cream forever.
These Oatmeal Cream Pies feature…
- A soft and chewy oatmeal cookie base
- Fluffy homemade marshmallow cream filling
- Ready in minutes and even better than Little Debbie’s
Making the Oatmeal Cream Pies
scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Maple syrup
- Egg
- Vanilla extract
- All-purpose flour
- Oats
- Baking soda
- Cinnamon
- Kosher salt
- Egg whites
- Granulated sugar
- Honey
- Cream of tartar
Tips for Perfect Oatmeal Cream Pies
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Flatten dough balls – use the palm of your hand to slightly flatten dough balls before baking. This well help them spread more evenly.
- Heat marshmallow mixture in double-boiler – heat the egg white mixture to 160F before whipping to stiff peaks.
Recipe Variations
Try these ideas for a different twist on these pies.
- Add dried fruit to cookies – fold 1/2 cup dried cranberries or raisins into cookie dough.
- Use another filling – for a nontraditional oatmeal pie, fill cookies with vanilla buttercream, chocolate frosting, or cream cheese frosting.
Storing Instructions
Store oatmeal cream pies in an airtight container at room temperature up to 1 day. Storing them at room temp any longer than that and the marshmallow filling will begin to lose it’s volume. To store pies for longer, store in refrigerator instead for up to 3 days.
It’s almost insane how much these pies are similar to the real thing! My husband and I agreed that the cookie portion was softer and chewier and the marshmallow cream filling was significantly lighter than the packaged cookies.
The MVP of your childhood is back and better than ever!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More oatmeal dessert favorites to try next!
Homemade Oatmeal Cream Pies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Oatmeal Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1-/2 cups old fashioned rolled oats
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Marshmallow Cream Filling
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/4 cup honey
- Pinch salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
Oatmeal Cookies
- Preheat oven to 350F and line two sheet pans with parchment paper. Set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add maple syrup, egg, and vanilla to bowl and mix until smooth.
- Combine oats, flour, baking soda, cinnamon, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms.
- Use a cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and flatten balls slightly.
- Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Marshmallow Cream Filling
- Whisk egg whites, sugar, honey, salt, and cream of tartar in the top bowl of a double-boiler set over barely-simmering water. Whisk frequently until mixture registers 160F on a kitchen thermometer.
- Transfer egg white mixture to a large bowl and add vanilla. Use a handheld electric mixture to whip egg whites to stiff peaks.
- Spoon marshmallow cream filling onto half of cooled cookies and top with other half of cookies to form a sandwich (do not overfill otherwise the filling will ooze out). Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 8/5/25.
Jessica @ Jessiker Bakes says
Sarah, I’ve been staring at that creme in the middle, it looks so delicious and creamy! These oatmeal creme pies look great overall; I could definitely enjoy them guilt free!!
Sarah says
The creme was my favorite part—So good. And ikr? Zero guilt. 😉 Thanks, Jessica!
Allie | Baking a Moment says
Ooh, I love those storebought oatmeal crème pies! Your version looks miles better though. Homemade is always best and I can imagine how nostalgic and delish these must be! My kids would love these; pinning!
Sarah says
I agree, Allie! Homemade always trumps store-bought, and that is definitely the case with these OCP’s! Thanks so much for the pin! 🙂