Air Fryer Oatmeal Creme Pies

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Oatmeal creme pies made in the air fryer are a delicious Little Debbie copycat recipe without the preservatives. Made with soft, chewy oatmeal cookies and a marshmallow cream filling. These cookies are perfect to make for an after school snack and is an easy, kid-approved recipe.

Love my air fryer oatmeal creme pies? Try my Rocky Road Brownies and my Tiramisu Cups for more dessert recipes!

These homemade oatmeal cream pies are an easy copycat of the Little Debbie favorite. Made with two chewy oatmeal cookies sandwiched together with a delicious marshmallow cream filling. These cookies are great for kids and adults!

If you’re a fan of Little Debbie oatmeal creme pies, you should definitely try making the copycat version yourself!

Why You’ll Love This Recipe

•  A great copycat recipe and tastes even better than the store bought kind!
• The perfect treat to satisfy nostalgic cravings.
• So soft, sweet and delicious!
• Cookies are made in the air fryer for easy baking.
• Perfect for a lunchbox treat, afternoon snack, or indulgent dessert.

Ingredients You’ll Need

Cookies:

• Egg – to bind the ingredients together.
• Rolled Oats – your favorite brand of rolled oats.
• Unsulfured Molasses – helps make and keep the cookies soft and tender.
• All-Purpose Flour – keep it simple with all-purpose flour.
• Baking Powder and Baking Soda – helps create creates a softer, fluffier cookie.
• Brown Sugar – dark brown sugar will give you a much richer cookie.
• Ground Cinnamon and Nutmeg – for great spice!
• Sugar – use granulated sugar.
• Vanilla Extract – use quality extract for the best flavor.
• Butter – unsalted butter at room temperature.

Filling:

• Butter – unsalted butter at room temperature.
• Powdered Sugar – also called confectioners’ sugar, sweetens and thickens the frosting.
• Vanilla Extract – use quality extract for the best flavor.
• Marshmallow Fluff – gives it that fluffy texture and sweetens the creme filling!

How To Make This Recipe

Cookies:

Step 1:

Process rolled oats in a food processor, pulsing 10 times to vary size of oats.

Step 2:

In a mixing bowl, add oats, flour, baking soda, baking powder, cinnamon and nutmeg. Mix thoroughly.

Step 3:

In another mixing bowl add the sugar, brown sugar and butter. Mix until fluffy. Add the egg, then add the vanilla and molasses.

Step 4:

Slowly add the oats mixture to sugar mixture while mixing until combined.

Step 5:

Using a small cookie scoop, scoop batter and form into a ball. Place batter on sprayed foil in the air fryer basket.  Cook on 350 degrees for 8 minutes or until firm and cooked through.

Step 6:

Set cookies aside to rest.

Filling:

Step 1:

In a mixing bowl, combine the butter and powdered sugar until creamy. Add the vanilla and marshmallow and mix for 5 minutes.

Step 2:

Place a tablespoon of filling between two cooled cookies and form sandwich.

Recipe Tips

• These cookies spread while baking, so be sure to give them room when placing them in the air fryer basket.
• Make uniform cookie dough balls so they are all the same size.
• If any of the baked cookies aren’t round after baking, use the edge of a knife to gently reshape while still warm.
• Use about 1 tablespoon of filling per sandwich to get the maximum frosting to cookie ratio.
• Use a piping bag to evenly add the filling to the cookies.
• Allow the oatmeal cookies to cool completely before adding the creme filling.

Variations

• Try adding a 1/8 teaspoon of coconut extract to the cookie batter!
• Try using a flavored marshmallow fluff!
• For more spice, add 1/4 tsp ground ginger to the cookie batter.
• Try substituting rolled oats for quick oats for a slightly different texture.
• Try substituting half the butter for shortening for a different shape cookie.

Storing & Freezing

Storing: Place the creme pies in an airtight container and store in the refrigerator for 4-5 days. If layering the cookies in the container, separate each layer with wax paper.

Freezing: Freeze by tightly wrapping them individually in plastic wrap then placing in a freezer safe airtight in the freezer for up to 3 months.

FAQ

Looking For More Recipes?

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Enjoy!