Homemade Oatmeal Cream Pies are made with a delicious creamy filling that is sandwiched between two soft and chewy oatmeal cookies. Even better than the store-bought variety that we all know and love!
First, make the cookies. Mix the flour, cinnamon, nutmeg, baking soda and salt in a bowl and set aside.
In a large bowl, cream the butter and brown sugar together for about 2-3 minutes with an electric mixer. You can also use a stand mixer if you prefer.
Beat in the eggs and vanilla, beating the mixture for another 2-3 minutes.
Stir in the flour mixture, mixing just until combined and then stir in the oats. Chill the dough for about an hour. This will prevent the cookies from spreading too much while baking.
Preheat the oven to 350°. Line 2 cookie sheets with silicone mats or parchment paper.
Use a cookie scoop to scoop out 1" balls of dough and arrange them about 2 inches apart on your cookie sheets. Slightly press down the tops and then bake for about 10-12 minutes, or until the edges just begin to brown. Let the cookies cool for about 5-10 minutes on the cookie sheet and then transfer them to wire racks to cool completely.
Once the cookies are cooled, you can make the filling. Beat the butter until smooth (1-2 minutes) and then add the powdered sugar. Beat until smooth and then add the marshmallow cream and vanilla. Continue to beat for about 2-3 minutes.
Spread the filling on the bottom of a cookie and then place the bottom of another cookie on top of the filling, sandwiching it in between the 2 cookies. I usually get about 30 cookies (depending on how much dough I eat), so you will probably have about 15 oatmeal cream pies.
Store in an airtight container for up to 4-5 days. The cookies don't need to be refrigerated, but will last longer if they are. Especially if you hide them in the very back of the fridge! If you do store them in the refrigerator, set them out for an hour or two before eating them - I prefer them room temperature instead of cold.