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  • Writer's pictureMadison Koutrouba

Copycat Oatmeal Cream Pies


  • 1 cup unsalted butter, softened

  • 3/4 cup firmly packed light brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 2 tsp. vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 tsp. salt

  • 3 cups old fashioned oats

For the Filling:

  • 3/4 cup unsalted butter, softened

  • 2 cups confectioners' sugar

  • 1 1/2 cups marshmallow fluff

  • 2 tsp. vanilla extract


  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.

  2. In the bowl of a stand mixer fit with the paddle attachment or by hand with whisk, cream together the butter and sugars until smooth.

  3. Add in the eggs one at a time mixing between each addition.

  4. Add in the vanilla.

  5. In a separate bowl, whisk together the flour, baking soda, and salt.

  6. Add the dry ingredients into the wet and mix until just combined.

  7. Add in the oats and mix until evenly distributed.

  8. Scoop and roll the cookies into about 2 Tbsp. sized balls. Place 2" apart onto the prepared cookie sheet.

  9. Bake for 10-12 minutes or until golden brown all over.

  10. Let cool completely on a wire rack before filling.

  11. To make the filling, cream together the butter and sugar in the bowl of a stand mixer fit with the paddle attachment or by hand with a silicone spatula. Scrape down the sides of the bowl and add in the marshmallow fluff and vanilla.

  12. Mix until the filling is nice and smooth and there are no lumps.

  13. Once the cookies have cooled, place about 1 1/2- 2 Tbsp. of filling on the bottom of half the cookies. Use an offset spatula to spread the filling around.

  14. Place a cookie on top facing up to complete the sandwich.

  15. Repeat these steps for each one.

  16. Enjoy!


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