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Oatmeal Cream Pies

oatmeal cream pies
  • ServingsServings



  • 3/4 cup margarine (1 1/2 sticks)
  • 2 cups brown sugar
  • 2 eggs
  • 2 Tbs. light corn syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 cups rolled oats
  • 2 tsp. baking soda
  • 3 Tbs. boiling water

Marshmallow Cream Filling

  • 1 cup shortening
  • 2 cups confectioners sugar
  • 1 tsp. vanilla extract
  • cold water
  • 1 cup marshmallow fluff


Heat oven to 350°F.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.  Add in the eggs, corn syrup and vanilla.  Mix until combined.  Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.  Finally, mix the baking soda with the hot water and add it to the batter.

Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet.  Allow space between the cookies because they will spread.  Bake at 350°F for 8-10 minutes until very lightly browned.  Allow the cookies to cool before filling and sandwiching them together.

Marshmallow Creme Filling

In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.  Slowly add in cold water until smooth and creamy.  Add in the marshmallow fluff and mix on low speed until combined.  Do not mix too much or the cream will separate.

To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream inside.  A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.