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5 from 1 vote

Oatmeal Cream Pie Cookies

A homemade rendition of the Little Debbie classic, marginally healthier and way tastier.
Servings 20 Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Mixing Bowl
  • Stand Mixer
  • Rubber Spatula
  • Cookie Scoop
  • Silicone Baking Mat
  • Piping Bag


Cream Filling

  • 1 Cup Shortening
  • 1 Cup Powdered Sugar
  • 2 Tsp Vanilla Extract
  • Oz Marshmallow Fluff

Oatmeal Cookies

  • 2 Cups Packed Brown Sugar
  • 1 Cup Melted Butter
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups Flour
  • 1 Tsp Cinnamon
  • 3 Tsp Cocoa Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • 2 Cups Rolled Oats


Making the Cookies

  • Preheat oven to 350°F. Prepare your cookie sheets with silpats (silicone baking mats) or parchment paper.
  • Sift the dry ingredients together into a mixing bowl.
  • Using a mixer, cream together the brown sugar, butter, egg, and vanilla until smooth.
  • Slowly add the dry ingredients to the wet, mixing bit by bit until combined well.
  • Stir in the oats. This can be done by hand or with the mixer.
  • Using a cookie scoop or a tablespoon, spoon cookie dough onto baking sheets, spaced evenly apart so the cookies don't merge when they spread.
  • Bake for 8-10 minutes. Cookies will still be soft, so allow them to cool completely before moving them so they don't break.

Making the Cream Filling

  • Mix together the powdered sugar, vanilla, and shortening until combined and smooth.
  • Mix in the marshmallow fluff to combine.
  • Scoop the cream mixture into a piping bag. Pipe a thin layer of cream onto one cookie, and press another lightly on top to form a sandwich.
Course: Dessert, Snack
Cuisine: American
Keyword: Cookies, Marshmallow, Oatmeal