Bready or Not Classic: Oatmeal Cream Pies

Posted by on Apr 13, 2020 in Blog, Bready or Not, breakfast, cookies, pie | Comments Off on Bready or Not Classic: Oatmeal Cream Pies

I prepared two classic recipes to repost while I was on vacation this summer. That isn’t happening now. Therefore, I’m sharing them earlier with the hope that my fellow #stressbakers can enjoy them. Eat well and stay safe out there!

Today I present something seriously delicious: Oatmeal Cream Pies, aka Sandwich Cookies.

Bready or Not: Oatmeal Cream Pies

These things are about the size of a sandwich, too, and about as filling because of the chewy oatmeal cookies. You have two tablespoons worth of dough with a teaspoon of marshmallow cream between them. So yeah.

Bready or Not: Oatmeal Cream Pies

I don’t think I’d make smaller cookies, though, for sheer reasons of space and time. The recipe makes over four dozen cookies, which makes for over two dozen sandwich cookies. This is a recipe to make for a lot of hungry adults or kids!

Bready or Not: Oatmeal Cream Pies

If you love commercial-made cream pies like the ones from Little Debbie, these homemade ones will blow your mind. They have that same taste and texture, but with some extra chewy freshness.

Bready or Not: Oatmeal Cream Pies

I highly advise that you use tablespoon and teaspoon scoops for this recipe, too. It helps a lot if the cookies are of uniform size and that the amount of filling is equally distributed.

Bready or Not: Oatmeal Cream Pies

Modified from Taste of Home.

Bready or Not: Oatmeal Cream Pies

Bready or Not: Oatmeal Cream Pies

These taste like Little Debbie's Oatmeal Pies, but incredibly fresh. The cookies are chewy, and the filling is perfectly sweet--like a fluffier Oreo filling. These are time-consuming to make simply because of the sheer number of cookies. Modified from Taste of Home Feb/March 2001 issue.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, oats, sandwich cookies
Servings: 30 cream pies
Author: Beth Cato



  • 1 1/2 cups shortening
  • 2 2/3 cups brown sugar packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups old-fashioned rolled oats


  • 3/4 cup shortening
  • 3 cups confectioners' sugar sifted
  • 7 oz marshmallow creme 1 jar
  • 1 - 3 Tablespoons milk or half & half


  • Preheat the oven at 350-degrees. In a large bowl, cream together the shortening and brown sugar until they are light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
  • In another bowl, combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add this dry mix to the creamed mix. Stir in oats. If you're using a stand mixer, you'll probably need to stir the last of the oats in by hand. This is a lot of dough!
  • Use a tablespoon scoop to dole out the dough onto a cookie sheet, keeping two inches between each spoonful. These will spread.
  • Bake for 10 to 12 minutes; they brown very fast, so keep an eye on them at the end. Remove them when they are turning golden brown. Let sit on cookie sheet for 10 minutes before transitioning them to a rack to cool.
  • To make the filling, start by sifting the confectioners' sugar into a large bowl. Add the shortening and marshmallow crème. Add a tablespoon of milk and gradually add more as needed to get it to spreadable consistency. Use a heaping teaspoon to dollop filling onto the base of a cookie. Spread it with a knife, top with another cookie, and press together to get cream to the edges.
  • End result: about 30 large sandwich cookies.