Miss Kardea Brown's Brown Sugar Oatmeal Cream Pies, as seen on Delicious Miss Brown, Season 7.
Recipe courtesy of Kardea Brown

Brown Sugar Oatmeal Cream Pies

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 45 min
  • Yield: 12 cookies (1 1/2 cups filling)
I loved getting oatmeal cream pies in my lunchbox, and my love for them has not changed as I've gotten older. This is my take on my classic childhood favorite—including that fluffy marshmallow cream filling instead.


Brown Sugar Oatmeal Cookies:

Marshmallow Filling:


  1. Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
  3. Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
  4. Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  5. Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the confectioners' sugar, butter extract, vanilla extract and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
  6. To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.