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Oatmeal Cinnamon Cream Pies

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"A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator."
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42 m servings 193 cals
Original recipe yields 30 servings (30 cookie sandwiches)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  3. Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  4. Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  5. Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  6. Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  7. Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  8. Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.


  • Cook's Note:
  • Cookies will look moist so be sure not to overbake!

Nutrition Facts

Per Serving: 193 calories; 10.2 g fat; 24.1 g carbohydrates; 1.7 g protein; 29 mg cholesterol; 156 mg sodium. Full nutrition

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