The Oatmeal Cream Pies You Loved as a Kid—Only Better

Chewy-crisp cookies sandwich fluffy marshmallow-oat-milk filling.

October  4, 2020
Photo by Julia Gartland. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.

We’ve teamed up with Planet Oat to highlight the many delicious ways you can enjoy their Oatmilk at home—from adding a splash to your coffee to baking it into sweet treats. Here, we're sharing an updated take on a childhood classic: oatmeal cream pies with chewy-crisp oatmeal cookies and super-fluffy filling.

The original oatmeal cream pies you probably remember snacking on after school (or if you ate alllll your vegetables, after dinner) are the ultimate nostalgic treat. But even the most perfect of desserts could use a little update every now and then. So we're taking all the things you love about the classic—like soft cookies and a fluffy-sweet “creme” filling—and taking them up a notch with a few new ingredients.

It all starts with the filling: a mixture of butter, sugar, vanilla, marshmallow fluff, and oat milk. To get the right consistency, it’s key for all of the ingredients to be room temperature—you don’t want them to compete with or weigh down the light texture of the creamed butter as they’re added to the mixture. Marshmallow fluff not only adds sweetness, but also the iconic look inspired by the classic. Oat milk's neutral taste helps mellow out the richness of the filling and complements the actual oats in the cookies nicely.

Speaking of cookies, these strike just the right balance between chewy and crisp. Using an equal ratio of flour to oatmeal ensures the cookie’s integrity (aka it won’t crumble), while molasses lends that signature softness. Because quick oats are pre-cut and have a fine texture, they distribute evenly throughout every cookie, but rolled oats also make an easy swap.

It can be hard not to eat the cookies fresh out of the oven, but you’ll want to let them cool completely. This way, the filling won’t get melty as you spread it, and the edges can firm up (don’t worry; the inside will stay chewy-tender).

Now, onto the fun part: assembling your oatmeal cream pies. For a more decorative finish, you can place the filling in a piping bag and dot it on one side of the cookie, or use a tip and swirl small rounds. For a more rustic approach, simply take a spoon and spread it to the edges.

If you’re looking to take your oatmeal cream pies to the next level, there are a few different routes you can take. One of our favorites: swapping the filling with ice cream or a non-dairy frozen dessert to make cookie sandwiches.

For the dough, why not add chocolate chips, chopped nuts, shredded coconut, or a dash of turmeric to give the cookies a bright golden color? The filling happens to be very adaptable, too, and welcomes the addition of spices, like cardamom, cinnamon, or fresh nutmeg, and flavored milks (like chocolate) or even coffee.

Think of these oatmeal cream pies as a modern take on the classic. They’ve got that same touch of nostalgia, but unlike the ones you might buy at the store, they're loaded with ingredients you know and love to bake with today.

Did you eat oatmeal cream pies as a kid? Tell us in the comments!

In partnership with Planet Oat—makers of creamy, dreamy Oatmilk and other oat-y products (like non-dairy frozen desserts)—we're showing off the versatility of their Oatmilk with tons of tasty cooking tips and ideas.

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