oatmeal creme pies
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Recipes

These Homemade Oatmeal Creme Pies Might be Better Than the Originals

September 18, 2024
3 min read

You can make classic oatmeal creme pies at home!

This treat is pure nostalgia! The signature soft texture and comforting cream combo of the oatmeal creme pie has become iconic.

We heard the homemade version is even better, so we called in our friend Courtney Rich to share her recipe. The cookie is made up of a brown sugar and molasses base. Underbake the cookies just a tad so you nail the OG texture. Make sure you use quick-cooking oats (not old-fashioned)! Let the cookies cool completely before sandwiching them together with the marshmallow buttercream.

Find the recipe on Courtney’s website, here.

 

Oatmeal Creme Pie Cookies

Servings 10 pies

INGREDIENTS

Cookies

  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (220 g) brown sugar packed
  • 1 egg
  • 2 tablespoons (40 g) molasses, Courtney used the Grandma’s original
  • 1/2 teaspoon (2.1 g) vanilla extract
  • 1 1/2 cups (180 g) all purpose flour
  • 1/2 teaspoon (1.3 g) cinnamon
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (40 g) quick cooking oats, do NOT use old fashion rolled oats

Buttercream

  • 1 cup (226 g) unsalted butter, slightly chilled
  • 3 cups (375 g) powdered sugar, measured then sifted
  • 4 ounces store bought marshmallow cream
  • 1/2 teaspoon (2.1 g) vanilla extract
  • pinch of salt

METHOD

Cookies

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In a medium-size mixing bowl, stir together the butter, brown sugar, egg, molasses, and vanilla until well mixed.
  3. Add the flour, cinnamon, baking soda, and salt. Stir to combine.
  4. Fold in the oats.
  5. Scoop 1.2 ounces of cookie dough and roll into a ball. For a half sheet pan, you can fit 8 cookies.
  6. Bake for about 8 minutes. The cookies will look a little puffy and light. Allow them to cool COMPLETELY. They will flatter and darken as they do.

Buttercream

  1. Beat the butter and marshmallow cream until smooth.
  2. Gradually add the powdered sugar, followed by the vanilla and salt.
  3. Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
  4. Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

Find more from Courtney on Instagram, @cakebycourtney, or on her website, cakebycourtney.com.

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