Go Back
–+ servings

Oatmeal Creme Sandwich Cookies

These homemade Oatmeal Creme Sandwich Cookies feature soft and chewy oatmeal cookies flavored with warm cinnamon and brown sugar, sandwiched around a fluffy marshmallow creme filling. Inspired by the nostalgic Little Debbie classic, this easy cookie recipe delivers thick, bakery-style cookies with a rich, creamy center that stays soft for days. Perfect for lunchboxes, bake sales, parties, or whenever you're craving a homemade version of a childhood favorite.
Print Pin
Course: cookies, Dessert
Cuisine: American
Keyword: cookie sandwiches, copycat little debbie oatmeal creme sandwiches, creme filled cookies, marshmallow creme cookies, oatmeal cookies, oatmeal sandwich cookie
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 20 minutes
Total Time: 50 minutes
Servings: 16 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.