Oatey Raisin Oatmeal Cream Pies. Sweet, whipped marshmallow filling sandwiched between two soft, chewy, nutty oatmeal raisin cookies. The sweet and salty combination is divine. The cookie layer is made with Meli’s Monster Cookies Oatey Raisin mix and is the perfect choice for the job. Whether you add the filling or not, these gluten-free oatmeal cookies do not disappoint. Of course though, I highly suggest the cream filling because it definitely takes this recipe to the next level!
This post is sponsored by Meli's Monster Cookies. The opinions and content are 100% my own! Thank you for supporting the brands who help make The Buttered Gnocchi happen!
I was first introduced to Oatmeal Cream Pies by Nate when we started dating. He had always had them as a kid growing up. I, of course, had to know what all of the hype was about and oh my goodness, I get it. Every summer before our family vacation, Nate and I go to the food store for my favorite trip of the year. The trip where we buy all of our guilty pleasures to indulge in during our week long vacation. Anything is on the table and we both thrive in that situation. I am sure you can guess at this point one of the top items on Nate’s list every time!
So believe me when I say that this easy gluten-free recipe being Nate approved is a big deal because he said it brought back all of the nostalgic feels. And I must admit, as a new Oatmeal Cream Pie lover, this is pretty spot on.
The first time I tried Meli’s Monster Cookies Oatey Raisin mix, I knew it was the perfect mix for the job. The cookies were soft, just like the cookie layers of a classic oatmeal cream pie and I knew the nutty hints would go perfect with the sweet whipped marshmallow filling. A sweet, salty, chewy cookie lovers dream.
- Meli’s Monster Cookies Oatey Raisin Mix
- Peanut butter
- Marshmallow fluff
- Powdered sugar
- KitchenAid mixer with icing attachment
- Mixing bowl
- Rubber spatula
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Follow the directions as stated on the Meli’s Monster Cookies Oatey Raisin box. Once the cookies are baked, let them cool completely.
In the KitchenAid mixer with the icing attachment, add softened butter, vanilla and marshmallow fluff. Begin mixing on low. Slowly add in the powdered sugar. Mix about 3-5 minutes as the icing starts to thicken. Spoon about 1 tablespoon of marshmallow icing on the bottom of one of the cookies. Make a sandwich by attaching another cookie to the other side. Place in the fridge for 30 minutes to let the filling chill.
Where can I buy Meli’s Monster Cookie’s Mix?
Meli’s Monster Cookies gluten-free mix can be found in a wide variety of stores that are most likely local for you! You can find all of the locations listed on their website. You also can check them out on Amazon if none of these stores are local for you!
Is this recipe gluten-free?
Yes! This recipe is completely gluten-free! All of Meli’s Monster Cookie’s Mixes are completely gluten-free. The marshmallow icing is also 100% gluten-free as well. Score, right?!
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"Oatey Raisin" Oatmeal Cream Pies
- Mixing Bowl
- Rubber Spatula
For the Cookies
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Follow the directions as stated on the Meli’s Monster Cookies Oatey Raisin box. Once the cookies are baked, let them cool completely.
- In the KitchenAid mixer with the icing attachment, add softened butter, vanilla and marshmallow fluff.
- Begin mixing on low. Slowly add in the powdered sugar.
- Mix about 3-5 minutes as the icing starts to thicken.
- Spoon about 1 tablespoon of marshmallow icing on the bottom of one of the cookies. Make a sandwich by attaching another cookie to the other side.
- Place in the fridge for 30 minutes to let the filling chill.
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!