Introduction
Oatmeal Cream Pies are a nostalgic treat that brings together soft, chewy oatmeal cookies with a sweet, creamy filling. A beloved classic, they were first introduced by Little Debbie in the 1960s, but over time, they’ve become a homemade favorite, often baked for special occasions or as an everyday snack. These cookies are perfect for those who enjoy the comforting taste of oatmeal combined with the decadence of a sugary filling, offering the perfect balance of texture with their slightly crisp edges and chewy centers. The creamy filling, which usually consists of marshmallow fluff, butter, and powdered sugar, adds an indulgent touch to the hearty oatmeal base. These cookies are a great combination of nostalgic sweetness and wholesome oats, creating a dessert that’s both satisfying and irresistible. Whether you’re making them from scratch or enjoying the store-bought version, Oatmeal Cream Pies hold a special place in the hearts of cookie lovers everywhere. The unique flavor profile of oats, cinnamon, and vanilla makes these pies a comforting treat, whether they’re served as an after-school snack, in lunchboxes, or as a part of a picnic dessert spread.

The History of Oatmeal Cream Pies
Oatmeal Cream Pies were first created and marketed by Little Debbie, a brand that has become a household name for snack cakes and treats. Introduced in 1960, the product became a hit almost immediately, offering a sweet, handheld snack with a satisfying chewiness. The oatmeal cookie sandwich, filled with a marshmallow-based cream, was unique at the time and became a staple in American homes, particularly for those seeking a quick and sweet treat. Over the years, Little Debbie’s version remained the dominant one in the market, but many bakers began to create their own versions of the Oatmeal Cream Pie, leading to the homemade variation we know today. The combination of oatmeal and marshmallow filling resonated with American tastes, as oatmeal was often seen as a wholesome, hearty ingredient. As the homemade version of these pies gained popularity, people began experimenting with different fillings, such as buttercream or vanilla frosting, to add their own flair to this beloved classic. The enduring popularity of Oatmeal Cream Pies is a testament to their appeal—comforting, delicious, and easy to make, these pies have found their way into lunchboxes, parties, and holiday desserts.

Ingredients Breakdown
For the Oatmeal Cookies:

1 cup unsalted butter, softened – Adds richness and moisture to the cookie dough.
1 cup brown sugar, packed – Provides sweetness and moisture, giving the cookies a chewy texture.
1/2 cup granulated sugar – Adds additional sweetness and helps the cookies brown.
2 large eggs – Binds the dough together, adding structure.
1 teaspoon vanilla extract – Enhances the overall flavor profile of the cookies.
1 1/2 cups all-purpose flour – Forms the base of the dough, providing structure and texture.
1 teaspoon baking soda – Helps the cookies rise and gives them a soft, airy texture.
1/2 teaspoon ground cinnamon – Adds a warm, aromatic spice that complements the oats.
1/2 teaspoon salt – Balances the sweetness and enhances the overall flavor.
3 cups rolled oats – Gives the cookies their chewy texture and hearty, wholesome flavor.
1 cup raisins (optional) – Adds a touch of sweetness and chewy texture, or you can leave them out for a plain version.

For the Cream Filling:

1/2 cup unsalted butter, softened – Provides a creamy base for the filling.
1 1/2 cups powdered sugar – Sweetens and thickens the filling, giving it the right consistency.
1/2 cup marshmallow fluff – Adds a light, airy texture to the filling and enhances its sweetness.
1 teaspoon vanilla extract – Enhances the flavor of the filling.

Step-by-Step Recipe:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition, and then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats (and raisins, if using) until fully incorporated.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of the spoon.
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, make the cream filling. In a medium bowl, beat together the butter, powdered sugar, marshmallow fluff, and vanilla extract until smooth and creamy.
Once the cookies are completely cooled, spread a generous amount of cream filling on the flat side of one cookie and top it with another cookie, pressing gently to sandwich them together.
Repeat with the remaining cookies and filling, and enjoy your homemade Oatmeal Cream Pies!

Tips for the Perfect Oatmeal Cream Pies
For an extra chewy texture, make sure you don’t overbake the cookies. The cookies should be golden on the edges but still soft in the center when you take them out of the oven. If you want a thicker filling, you can add more powdered sugar to the cream filling until it reaches your desired consistency. For an extra touch, toast the oats in a dry skillet for a few minutes before mixing them into the dough; this will give the cookies a richer, nutty flavor. If you want to experiment with different flavors, you can substitute the raisins for dried cranberries, chocolate chips, or even chopped nuts. Be sure to let the cookies cool completely before assembling them to avoid the cream filling melting into the cookies.

Variations and Customizations
While the classic Oatmeal Cream Pies are delicious as is, there are plenty of ways to customize them. Add-ins like chocolate chips, peanut butter chips, or coconut flakes can bring a new flavor dimension to the cookies. You can also swap out the raisins for dried fruit like cherries or apricots for a fruity twist. If you prefer a more decadent treat, you can try adding a layer of caramel sauce or a drizzle of melted chocolate over the finished pies. For a healthier version, you can use whole wheat flour or oat flour instead of all-purpose flour and reduce the sugar content slightly. If you’re looking for a gluten-free version, there are plenty of gluten-free oat flour options available that can be substituted for the all-purpose flour. You can also try making a dairy-free version by substituting the butter and cream filling with dairy-free alternatives like coconut oil and coconut cream.

Health Considerations and Nutritional Value:
Oatmeal Cream Pies, while delicious, are a rich dessert that should be enjoyed in moderation. Each pie is typically around 250-300 calories, depending on the size, with a significant amount of sugar and fat due to the butter and cream filling. However, oats are a good source of fiber, and they provide a small nutritional boost, including essential minerals like iron and magnesium. The raisins (if included) also add some vitamins and antioxidants, but the overall nutritional profile leans more toward indulgent rather than healthy. If you’re looking to make the pies a bit lighter, you can use less sugar or experiment with healthier sweeteners like honey or maple syrup. To make them even healthier, you could consider reducing the amount of cream filling or using a lighter filling such as yogurt or a vegan frosting. For those who need to be mindful of their sugar intake, using sugar substitutes or reducing the sweetness of the filling can help make these pies a bit more diet-friendly.

FAQ
Q: Can I freeze Oatmeal Cream Pies? Yes! Once assembled, Oatmeal Cream Pies can be frozen for up to 3 months. Wrap them individually in plastic wrap or store them in an airtight container. To enjoy, thaw them at room temperature for a few hours.
Q: Can I use quick oats instead of rolled oats? While you can use quick oats, they will result in a slightly different texture—quicker oats tend to absorb moisture differently and can make the cookies a little denser. For the best texture, rolled oats are recommended.
Q: How can I make the cream filling less sweet? You can reduce the amount of powdered sugar or use a sugar alternative like Stevia or Erythritol to make the cream filling less sweet. Adding a pinch of salt can also balance the sweetness.
Q: Can I make the dough ahead of time? Yes, the dough can be made ahead of time and stored in the fridge for up to 24 hours. Just allow the dough to come to room temperature before baking.
Q: Can I add other flavorings to the cream filling? Absolutely! You can experiment with different extracts such as almond, lemon, or maple for a unique twist on the traditional filling.

Oatmeal Cream Pies

Oatmeal Cream Pies are a nostalgic and indulgent treat made with chewy oatmeal cookies and a sweet marshmallow cream filling. Customizable and delicious, they offer the perfect balance of hearty oats and creamy sweetness in every bite.

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Prep Time 20

Cook Time 15

Total Time 35

Servings 9

Ingredients

For the Cookies

1 cup unsalted butter softened
¾ cup light brown sugar firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick oats or old-fashioned oats

For the Cream Filling

¾ cup unsalted butter softened
2 ½ cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 tablespoon milk or half and half

Instructions

Preheat the oven to 350°F and line your cookie sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer in a large bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Add the eggs and vanilla extract, mixing until well combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats and mix until evenly incorporated.
For large cookies, use a large cookie scoop (approximately 3 tablespoons) to drop dough onto the prepared cookie sheets. Bake in the preheated oven for 13-15 minutes, or until golden brown. Let the cookies sit on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. For smaller cookies, use a medium cookie scoop (about 1.5 tablespoons) per cookie and bake for 10-12 minutes. Once the cookies are completely cooled, prepare the cream filling.

To prepare the cream filling:

In the bowl of a stand mixer with the paddle attachment, beat the butter on medium-high speed for about 5 minutes. This will lighten the color of the butter and make the buttercream extra fluffy. Lower the speed to low and gradually add the powdered sugar, continuing to mix on low until fully incorporated. Add the vanilla extract and milk, mixing until combined.
Increase the speed back to medium-high and beat for an additional 3-5 minutes. If necessary, add more cream, 1 teaspoon at a time, until you reach the desired consistency.
To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies, then sandwich with the remaining cookies.

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