Oatmeal CreME Pies

Oatmeal Cream Pies
Oatmeal Cream Pies

These might just be the best Oatmeal Creme Pies you’ll ever eat. Why eat little debbie store bought oatmeal sandwich cookies when you can have homemade.

Brown the butter in the cookie recipe and top them with flaked sea salt before sandwiching them with fluffy brown sugar marshmallow creme.

It’s fun to make marshmallow. Whip up the beautiful fluff. Slightly less sweet than frosting this creme has just the right texture and stickiness to hold our chewy oatmeal cookies together.

Just make sure you have piping bags in your kitchen. Piping is easier than spreading the marshmallow creme. Work quickly, piping the marshmallow creme onto the underside of one cookie, then immediately putting another on top so they stay stuck together. Be prepared to let them set at room temperature for 1-2 hours while the marshmallow firms up.

Video shows how these Oatmeal Creme pies come together!


Cookies slightly adapted from Jamielyn Nye at iheartnaptime.

Marshmallow filling from AlexanderBakes



  • 1 cup butter, browned
  • 1 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 cups old fashioned oats
  • 1 tablespoon flaked sea salt (reserved for topping out of the oven)


  • 1 1/2 tablespoons gelatin powder
  • 1/3 and 1/2 cup water
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 egg whites
  • 2 tablespoons corn syrup



  • Preheat oven to 350° 
  • Brown butter and let cool.
  • In large mixing bowl, combine butter and sugars . Add eggs and vanilla, mix until combined
  • Mix together in separate bowl; flour, salt, baking soda, baking powder and oats.
  • Add dry ingredients to wet and stir until combined.
  • Covering baking sheet with parchment, scoop out dough using medium sized scoop. Bake 7-10 min. 
  • Once out of the oven, top with flaked sea salt and let rest on pan for 2 min. before transferring to cooling rack


  • Combine 1/3 c water and gelatin powder in small bowl and set aside. 
  • In a small pot, combine sugars, corn syrup and 1/2 cup water. Stir over medium-high heat and bring to a boil, then reduce to medium-low and track the temperature with a thermometer. 
  • As mixture hits 200º, start whipping egg whites to soft peaks in the stand mixer. *If whites reach soft peaks before the sugar is ready, keep mixer going on low.
  • When sugar mixture reaches 240º F, remove from heat and stream into whipped egg whites while mixer is on high speed.
  • Place gelatin mixture into pot that sugar was in and stir until fully melted. Add gelatin liquid to the whipping marshmallow.
  • Continue mixing on high speed until bowl is barely warm. The Marshmallow will be thick, fluffy, glossy and stiff.


  • Fill piping bag with marshmallow mixture. Work quickly and fill the cookies with about 1/4 cup of marshmallow. Sandwich cookies together just after piping so they stick.
  • Let set for 1-2 hours at room temp. as the marshmallow will firm up. Enjoy!!

If you think these sounds good, try these chewy Peanut Butter Cookies!!

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