I grew up loving Little Debbie Oatmeal Creme Pies, so it was part of my destiny to create my own copycat version. These Oatmeal Creme Sandwich Cookies feature soft and chewy oatmeal cookies flavored with warm cinnamon and a hint of spice, sandwiched around a fluffy marshmallow creme filling that’s rich, buttery, and completely irresistible.
Unlike the store bought version however, these homemade oatmeal creme cookies have a deeper flavor, an incredibly soft texture, and just the right amount of sweetness. The cookies bake up thick and tender thanks to a short chill time, while the marshmallow filling delivers on that nostalgic creme pie experience that just made these cookies memorable.
Whether you’re baking these for a party or simply craving a childhood favorite, these homemade oatmeal creme sandwich cookies are guaranteed to come a favorite of even the oatmeal cookie haters.
Why you’ll love this recipe!
What ingredients do I need?
- For the Cookies
- All-Purpose Flour: Provides structure while keeping the cookies tender.
- Baking Soda: Helps create a soft texture and encourages spreading.
- Sea Salt: Balances the sweetness and enhances flavor.
- Cinnamon and Pumpkin Pie Spice: Add warmth and depth without overpowering the oatmeal flavor.
- Unsalted Butter: Creates rich flavor and a soft texture.
- Dark Brown Sugar: Adds moisture, chewiness, and a subtle caramel flavor.
- Granulated Sugar: Provides sweetness and helps the cookies spread properly.
- Vanilla Extract: Enhances the overall flavor.
- Eggs: Provide structure and richness.
- Buttermilk, Heavy Cream, or Whole Milk: Adds moisture and softness to the cookies.
- Old-Fashioned Oats: Give the cookies their classic chewy texture.
- For the Creme Filling
- Unsalted Butter: Creates a smooth and fluffy filling.
- Powdered Sugar: Sweetens and stabilizes the filling.
- Vanilla Extract: Adds flavor and warmth.
- Salt: Balances sweetness.
- Half and Half, Milk, or Heavy Cream: Creates the perfect spreadable consistency.
- Marshmallow Fluff: Provides that signature nostalgic oatmeal creme pie texture.
Recipe Variations
- Maple Oatmeal Creme Cookies: Add 1 teaspoon maple extract to the filling.
- Cinnamon Roll Version: Increase cinnamon to 1 teaspoon and add a pinch of nutmeg.
- Brown Butter Oatmeal Creme Cookies: Brown the butter before mixing the cookie dough for a richer flavor.
- Pumpkin Spice Version: Increase pumpkin pie spice and add a touch of nutmeg for a fall-inspired variation.
Pro Tips
- Chill the dough before baking. Even a quick 20-minute chill makes a big difference. Chilling helps prevent excessive spreading, creates thicker cookies, and gives the oats time to hydrate for an even softer texture. I prefer to shape the cookies first and place on a baking sheet and then chill. I find it makes the process much easier.
- Do your best not to overmix the dough. Once the dry ingredients are added, mix only until combined. Overmixing can create tougher cookies.
- Use old-fashioned oats, not quick oats. Old-fashioned oats provide the classic chewy texture that makes oatmeal creme cookies so irresistible. Quick oats will create a softer, less textured cookie.
- The cookies should look slightly underdone in the center when you remove them from the oven. They will continue to set on the hot baking sheet as they cool, resulting in a perfectly soft and chewy cookie.
- Shape the cookies while they’re hot. If you love bakery-style cookies, place a round cookie cutter or large drinking glass around each cookie immediately after baking and gently swirl it in a circular motion. This creates perfectly round cookies for beautiful sandwich cookies.
- Sprinkle with flaky sea salt as soon as they come out of the oven. A light sprinkle of flaky sea salt while the cookies are still warm enhances the caramel notes from the brown sugar and balances the sweetness of the filling.
- Let the cookies cool completely before adding the creme filling. Even slightly warm cookies can cause the marshmallow creme filling to melt and slide off the cookies.
- Beat the creme filling until light and fluffy. Don’t rush this step. Whipping extra air into the filling creates that soft, nostalgic oatmeal creme pie texture.
- Match cookies by size before assembling. Pairing similar sized cookies together creates neater sandwich cookies and helps the filling distribute evenly.
- For extra neat sandwich cookies, chill after assembling. Place the assembled cookies in the refrigerator for 15–20 minutes to help the filling set before serving.
- These cookies are perfect for making ahead, it’s even preferred! These cookies are actually even better the next day. The filling softens the cookies slightly, creating that classic oatmeal creme pie texture everyone loves.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dark Brown Sugar: Use light brown sugar instead.
- Buttermilk or heavy cream: You can substitute with whole milk if needed.
- Unsalted Butter: Salted butter may be used, just reduce the added salt slightly.
- Marshmallow fluff: Marshmallow creme can be used instead.
Dietary Substitutions
- Gluten-Free: Substitute a 1:1 gluten-free flour blend and certified gluten-free oats.
Leftovers and Storage
- Room temperature: Store assembled oatmeal creme sandwich cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to 1 week. Allow cookies to come to room temperature before serving for the softest texture.
- Freezer: Freeze assembled cookies in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about 30 minutes before enjoying.
But, I Still Have A Few Questions…
What makes oatmeal creme cookies so soft?
The combination of butter, brown sugar, oats, and a short bake time keeps these cookies incredibly soft and chewy.
Do I have to chill the dough?
Yes. Chilling helps control spreading and creates thicker cookies with a softer texture.
Can I make the cookies ahead of time?
Absolutely. The cookies can be baked a day or two in advance and assembled later.
Can I freeze oatmeal creme sandwich cookies?
Yes. Assemble the sandwiches and freeze in an airtight container for up to 2 months.
Why do my cookies look underbaked?
Not underbaked, perfect! That’s exactly what you want. The cookies will continue baking on the hot baking sheet after being removed from the oven.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats provide the best texture. Quick oats will work, but create a softer, less chewy cookie.
Can I make the filling without marshmallow fluff?
You can, but the marshmallow fluff helps recreate the classic oatmeal creme pie texture and flavor.
Why should I tap or shape the cookies right after baking?
Shaping the cookies immediately after baking helps create perfectly round sandwich cookies while they’re still soft and pliable. This step isn’t necessary however, so do not feel like you have to!
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Oatmeal Creme Sandwich Cookies
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter softened
- ⅔ cup dark brown sugar
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon buttermilk heavy cream, or whole milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 3 cups old-fashioned oats
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
Creme Filling
- 10 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons half and half whole milk, or heavy cream
- 2 tablespoons marshmallow fluff
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, beat butter until smooth.
- Add brown sugar and granulated sugar and beat for 2-3 minutes until light and fluffy.
- Add eggs, vanilla extract, and buttermilk. Beat until combined.
- Add half of the dry ingredients and mix until incorporated. Add the remaining dry ingredients and mix just until combined.
- Stir in the oats until evenly distributed.
- Using a 1½ tablespoon cookie scoop, portion dough onto a baking sheet.
- Cover and chill for 20 minutes.
- Place chilled dough balls about 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes until the edges are set and lightly golden while the centers remain soft.
- If desired, use a round cookie cutter slightly larger than the cookies to swirl and shape them immediately after baking.
- Sprinkle the tops with flaky sea salt.
- Allow cookies to cool for several minutes before transferring to a wire rack to cool completely.
- To make the filling, beat together the butter, powdered sugar, vanilla, and salt until smooth.
- Add the cream and marshmallow fluff and then beat until light and fluffy.
- Spread approximately 1-2 tablespoons filling onto the flat side of one cookie.
- Top with a second cookie and gently press together.
- Repeat with remaining cookies and filling.
- Serve immediately or store in an airtight container.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.