Homemade Oatmeal Cream Pies are inspired by the Little Debbie "Oatmeal Creme Pies," but these have no nuts, corn syrup, or chemicals and taste even better than the original!
As a child, I loved Little Debbie Oatmeal Creme Pies. These were a special, occasional treat, likely if my mom had a coupon.
Oatmeal Creme Pies were the only individually packaged treats that I liked. To this day, I find all of the others too sweet and artificial. This includes Ding Dongs, Swiss Rolls, Zebra Cakes, and so on.
Unfortunately, with new food labels, Oatmeal Creme Pies now say "may contain peanuts, tree nuts" on the packaging. It's not worth the risk for me with my nut allergy, so when I saw this recipe for Homemade Oatmeal Cream Pies many years ago, I immediately added them to my baking list.
I made these for an Easter Tea Party many years ago. The kids absolutely loved them and so did I.
I appreciate that this recipe does not have corn syrup or the lengthy ingredient list of the Little Debbie version. This is a great option for anyone with a peanut or tree nut allergy who would like to enjoy the magic that is an Oatmeal Cream Pie!
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Make the Oatmeal Cookies
The oatmeal cookie component of this recipe is very straightforward, just like my favorite Chewy Oatmeal Cookies.
First the wet ingredients are combined. Then the dry ingredients are sifted together and added to the wet ingredients. Finally, the oats are added.
The dough then chills for 15 minutes, then the cookies are scooped, baked, and set aside to cool while you make the filling.
Make the Marshmallow Frosting Filling
This marshmallow filling involves a heating step, following by a whipping step, similar to a Swiss Meringue Buttercream.
The egg whites, sugar and cream of tartar are simmered together in the top of a double boiler until the mixture reaches 160°F.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks are achieved.
Fold in the vanilla.
Assemble the Pies
To assemble the pies, it helps to pair them up another cookie of similar size, just like with French macarons.
Have one side of the sandwich with the bottom facing up that will receive the filling, and the other side of the sandwich with the bottom facing down that will be placed on top of the filling.
You can transfer the filling to a piping bag with the tip cut off (or a large round tip) or just use a resealable gallon sized bag with a corner snipped off.
Pipe a pile of frosting in the center of each cookie that is facing up.
Then place the cookie that is facing down on top to create a sandwich. That's it!
Gluten Free Option
I have not tried it myself with this recipe, but I have good luck using a 1 to 1 gluten free baking flour, such as Bob's Red Mill, in place of all purpose flour in cakes and some softer cookies like these.
📖 Recipe
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies:
- 1 cup butter (at room temperature)
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups quick cooking oats
For the Marshmallow Frosting Filling:
- 2 egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Make the Cookies:
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.1 cup butter, ¾ cup dark brown sugar, ½ cup granulated sugar
- Add eggs, honey, and vanilla and beat until incorporated.2 eggs, 1 tablespoon honey, 1 teaspoon vanilla extract
- In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated.1¾ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ⅛ teaspoon cinnamon
- Stir in the oats until evenly mixed. Transfer dough to a large mixing bowl (you will need the stand mixer bowl to make the filling). Chill the dough in the refrigerator for 15 minutes.1½ cups quick cooking oats
- Remove the dough from the refrigerator and drop by tablespoons onto baking sheet. Bake for 8 to 10 minutes, just until the edges start to brown. The cookies will seem moist in the middle, but they will set up.
- Cool on the cookies on the baking sheet until they are set, and then transfer the cookies to a wire rack to cool completely.
Make the Filling:
- In the top of a double boiler (or a heatproof bowl set on top of a pan of simmering water), add the egg whites, sugar and cream of tartar.2 egg whites, ½ cup granulated sugar, ¼ teaspoon cream of tartar
- Whisking frequently, heat the mixture until it becomes very frothy and the sugar is dissolved, approximately 160°F.
- Carefully add the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until stiff peaks form and the mixture is light in texture.
- Carefully fold in the vanilla.½ teaspoon vanilla extract
Assemble the Pies:
- Pair up the cookies by size so the cookies that will be sandwiched together are closest in size. Place one cookie bottom side down and one bottom side up.
- Transfer the filling to piping bag fitted with a large round tip or to a resealable gallon sized bag with a corner snipped off. Pipe a dollop of filling in the center of each cookie with the bottom facing up.
- Place the matching cookie on top of the filling to create a sandwich. Repeat with remaining cookie pairs.
- Store the cookie pies in an airtight container.
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