Easy Oatmeal Cream Pie Recipe: Soft Cookies with Creamy Filling

• Better than store-bought with real ingredients and no preservatives
• Perfectly soft cookies that stay chewy for days
• Customizable filling – make it as fluffy or rich as you like
• No chilling required for the cookie dough – instant gratification!
• Gluten-free option that tastes just as amazing as the original
• Freezer-friendly for make-ahead convenience

For the Oatmeal Cookies:

• 1 cup (226g) unsalted butter, softened to room temperature
• ¾ cup (150g) packed dark brown sugar (light brown works too)
• ½ cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon molasses (not blackstrap)
• 2 teaspoons pure vanilla extract
• 1½ cups (188g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves (optional)
• ½ teaspoon salt
• 3 cups (240g) quick oats

For the Cream Filling:

• ¾ cup (170g) unsalted butter, softened
• 2½ cups (300g) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream
• Pinch of salt
• 1 cup (60g) marshmallow creme (optional, for fluffier filling)

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves (if using), and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined.
6. Stir in the quick oats until thoroughly incorporated. The dough will be thick and sticky.

7. Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. (For Little Debbie-sized cookies, use a 1-tablespoon scoop.)
8. Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. Do not overbake – this is key for soft cookies!
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. In a large bowl using a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy, about 1 minute.
11. Reduce the mixer speed to low and gradually add the confectioners’ sugar. Once incorporated, add the vanilla extract, heavy cream, and salt.
12. Increase speed to medium-high and beat for 3-5 minutes until light and fluffy. If using marshmallow creme, fold it in now for an extra fluffy texture.

13. Match cookies of similar size into pairs.
14. Using a piping bag or small offset spatula, spread about 1½ tablespoons of filling onto the flat side of half the cookies, leaving a ¼-inch border around the edge.
15. Gently press the second cookie on top, flat side down, to create a sandwich. Press just enough to spread the filling to the edges without squeezing it out.

For the Cookies:

• Room temperature ingredients are crucial for proper mixing and texture.
• Don’t substitute old-fashioned oats without processing them first. Quick oats give the best texture.
• Measure flour correctly by spooning into measuring cups and leveling off (or better yet, use a kitchen scale).
• Use parchment paper, not cooking spray, for even baking and easy removal.
• Check your oven temperature with an oven thermometer – most ovens run hot or cold.

For the Filling:

• Sift the confectioners’ sugar to avoid lumps in your filling.
• Beat the butter for the full time recommended to incorporate air for a fluffy texture.
• Adjust consistency with more cream (thinner) or confectioners’ sugar (thicker).
• Add marshmallow creme for that authentic Little Debbie-style filling.
• Chill the filling for 15-20 minutes if it’s too soft to work with.