Pioneer Woman Oatmeal Cream Pies Recipe

This nostalgic Pioneer Woman Oatmeal Cream Pies recipe is a homemade upgrade to the classic lunchbox favorite. It is made with soft and chewy molasses-spiced oatmeal cookies sandwiched around a fluffy marshmallow creme filling. The result is a melt-in-your-mouth treat that offers a richer flavor and softer texture than the store-bought version. It is perfect for after-school snacks, bake sales, or a retro-themed dessert table.

Try More Recipes:

• Pioneer Woman Pumpkin Pie with Condensed Milk Recipe
• Pioneer Woman Root Beer Float Pie Recipe
• Pioneer Woman Coconut Custard Pie Recipe

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🤎 Why You Will Love This Oatmeal Cream Pies Recipe:

• Childhood Nostalgia: These homemade treats bring back the magic of your favorite lunchbox snack but taste infinitely better than anything from a box.
• Perfectly Soft Cookies: The addition of molasses and quick oats creates a tender, bendable cookie that will not crumble when you bite into the sandwich.
• Fluffy Sweet Center: The marshmallow creme filling is whipped to be light, airy, and beautifully sweet without being heavy.
• Make-Ahead Magic: They actually taste better and softer the next day, making them the ultimate prepare-ahead dessert for parties or bake sales

🌍 What Is The Origin Of The Oatmeal Creme Pie?

The Oatmeal Creme Pie was created in 1935 by Little Debbie, a brand under McKee Foods, in the United States. It was designed as a soft, comforting snack combining two chewy oatmeal cookies with a sweet, creamy filling. The inspiration came from the popularity of oatmeal cookies at the time and the idea of a portable, kid-friendly treat. Over the decades, it has become a classic American snack, often considered a nostalgic dessert for multiple generations.

🥚 Pioneer Woman Oatmeal Cream Pies Ingredients

The Oatmeal Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups dark brown sugar, packed
• 2 large eggs
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 cups quick-cooking oats (not old-fashioned)

The Cream Filling:

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/2 cups powdered sugar, sifted
• 1 tablespoon milk (plus more if needed)
• 1 teaspoon vanilla extract
• 1 jar (7 oz) marshmallow creme (Marshmallow Fluff)

🥮 How To Make Pioneer Woman Oatmeal Cream Pies

1. Preheat the oven: to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar: in a large mixer bowl on medium-high speed until light and fluffy, then beat in the eggs, molasses, and vanilla until smooth.
3. Combine the dry ingredients: in a separate bowl by whisking together the flour, salt, baking soda, and cinnamon.
4. Mix the dough: by slowly adding the flour mixture to the wet ingredients until just combined, then gently stir in the quick oats on low speed.
5. Scoop the cookies: using a medium cookie scoop (about 1.5 tablespoons) onto the baking sheets, spacing them 2 inches apart.
6. Bake the cookies: for 10–12 minutes until the edges are golden brown but the centers are still soft; do not overbake or they will lose their chewiness.
7. Cool completely: by letting them set on the pan for 5 minutes before transferring to a wire rack.
8. Whip the filling: by beating the softened butter, powdered sugar, milk, and vanilla until fluffy, then folding in the marshmallow creme until smooth.
9. Assemble the pies: by spreading a generous amount of filling onto the flat side of one cookie and pressing a second cookie on top to create a sandwich.

💡 Recipe Tips

• Use quick oats: Old-fashioned rolled oats are too chewy and thick for this recipe. Quick oats provide that tender, uniform texture characteristic of the original snack cake.
• Don’t overbake: The cookies should look slightly underdone in the center when you pull them out. They will firm up as they cool, remaining soft and bendable.
• Match the sizes: Before filling, pair up the cooled cookies by size and shape on your counter to ensure every sandwich looks uniform.
• Chill the filling: If your kitchen is warm and the filling seems runny, refrigerate it for 15 minutes to stiffen it up before piping or spreading.

☕ What To Serve With Oatmeal Cream Pies?

These rich Oatmeal Cream Pies need a simple beverage to wash them down. A tall glass of ice-cold milk is the traditional and best pairing. For a warm option, serve with black coffee to cut through the sweetness of the marshmallow filling.

🎚 How To Store Leftovers Oatmeal Cream Pies?

• Refrigerate: Store the assembled pies in an airtight container in the refrigerator for up to 5 days. They are actually delicious when chilled!
• Freeze: Wrap each pie individually in plastic wrap and freeze for up to 3 months. Thaw on the counter for 20 minutes before eating.

To keep the sweet marshmallow center intact, it is highly recommended that you do not reheat these sandwich cookies.

Eat Chilled: Enjoy them straight from the refrigerator for a perfectly firm cookie and a cool cream center.

FAQs

Try More Recipes:

• Pioneer Woman Coconut Cream Pie Recipe
• Pioneer Woman Sweet Potato Pie Recipe
• Pioneer Woman Pecan Pie Recipe

📊 Oatmeal Cream Pies Nutrition Facts

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 45mg
• Sodium: 240mg
• Total Carbohydrate: 52g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 3g