If a dessert and make you feel like a kid again, it is these S’mores Oatmeal Cream Pies! Chewy oatmeal cookies are made with graham cracker crumbs and chocolate chips. A sweet, marshmallow filling brings it all together!
I can vividly recall the first time I tried S’mores. I was in the 4th grade and it was during the last week of school.
Our science teacher brought in all the fixins for S’mores along with foil and plates. We sat along a rolling hill on one side of the school. We assembled our S’mores (leaving the top cracker off) and let the sun reflect off our foil-lined plates and onto our individual milk chocolate squares.
I also remember being quite disappointed. I was one of the last kids to get my S’mores supplies and by the time I had mine ready to bake in the sun, it was time to clean up.
My S’more was anything but melted. As I nibbled on my perfectly solid S’ mores sandwich, I was left to ponder what was the point?
I have come around to believe in the magic of S’mores. Now I try to incorporate that magic into other sweet treats!
What Do I Need To Make S’mores Oatmeal Cream Pies?
- Brown sugar
- All-purpose flour
- Baking soda
- Old Fashioned rolled oats OR quick-cooking oats
- Graham cracker crumbs
- Chocolate chips
- Powdered sugar
- Marshmallow fluff
How To Make Oatmeal Cream Pie Cookies
STEP ONE – Preheat oven to 325. Line baking sheets with parchment paper and set aside.
STEP TWO – In a mixer, combine butter and sugars and beat until creamy. Add eggs one at a time, beating well after each addition.
STEP THREE – In a separate bowl, combine flour, baking soda. and salt. Carefully add flour mixture to butter mixture, beating well. Stir in oats and graham cracker crumbs until blended. Stir in chocolate chips. Refrigerate dough for at least an hour.
STEP FOUR – Using a small cookie scoop or ice cream scoop, scoop up dough and shape roughly into 1 in balls. Bake for 12 minutes or until edges have set. Let cool on baking sheet for 5 minutes before moving to a cooling rack.
STEP FIVE – To prepare the filling, beat butter until creamy. Slowly stir in powdered sugar. Add vanilla and marshmallow fluff.
STEP SIX – Spread a large spoonful of filling on the bottom of one cookie, top with a second cookie and gently press together. Refrigerate until set.
Can You Freeze These Homemade Oatmeal Cream Pies?
You can freeze oatmeal cream pies if they are covered thoroughly in an airtight container. These can be frozen for up to 2 months.
This oatmeal cream pie recipe is best when stored in an airtight container in the refrigerator. They should be able to last for 3 days or so. Allow your pies to come to room temperature before consuming to get the best consistency.
Oatmeal Cream Pie Recipe Tips
- The graham cracker crumbs add a little texture and subtle flavor. The graham cracker flavor will not be pronounced.
- Mini chocolate chips can be used in place of regular chips.
- It is important to refrigerate the cookie dough. This will keep your cookies from spreading too much during baking.
- Use an offset spatula to spread the marshmallow filling
- Make sure the cookies are completely cool before adding the filling.
This oatmeal cream pie recipe is fun to make and fun to eat! You may not want oatmeal cream pies any other way! For the holidays, try these Gingerbread Oatmeal Cream Pies!
- 1 cup butter, softened
- 1 1/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup oats
- 1 cup graham cracker crumbs
- 1 cup chocolate chips
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 7 oz jar marshmallow fluff
- Preheat oven to 325. Line baking sheets and set aside.
- In a mixer, combine butter and sugars and beat until creamy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking soda and salt. Carefully add flour mixture to butter mixture, beating well. Stir in oats and graham cracker crumbs until blended. Stir in mini chips. Refrigerate dough for at least an hour.
- Using a small cookie scoop, scoop up dough and shape roughly into 1 in balls. Bake for 12 minutes or until edges have set. Let cool on baking sheet for 5 minutes before moving to a cooling rack.
- For the filling, beat butter until creamy. Slowly stir in powdered sugar. Add vanilla and marshmallow fluff.
- Spread a large spoonful of filling on bottom of one cookie, top with another cookies. Store in refrigerator.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 299Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 46mgSodium 264mgCarbohydrates 41gFiber 1gSugar 28gProtein 3g