Apple Cider Oatmeal Cream Pies (Soft Oatmeal Cookie Recipe)
Soft apple cider oatmeal cookies sandwiched with a fluffy cream filling, inspired by those nostalgic oatmeal cream pies we all grew up loving. This homemade version has cozy fall flavor thanks to reduced apple cider and hearty oats, with a soft, chewy texture that feels bakery-worthy but still approachable. They’re comforting, familiar, and just a little extra — perfect for fall baking, weekend treats, or anytime you want a classic oatmeal cookie with a seasonal twist.
Ingredients
Apple Cider Reduction
- 2 cups apple cider
Apple Cider Oatmeal Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup reduced apple cider cooled
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2½ cups old-fashioned rolled oats
Marshmallow Buttercream Filling
- ¾ cup unsalted butter room temperature
- 1½ cups marshmallow fluff
- 1½ to 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons apple cider reduction
- Pinch of salt
Instructions
- Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Let it reduce until thickened and concentrated, about 15 to 20 minutes. You should end up with about ⅓ cup. Set aside and allow to cool completely before using.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and ¼ cup cooled apple cider reduction.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and mix just until combined. Fold in the oats.
- Scoop dough into 2-tablespoon portions and place on prepared baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes, until the edges are set but the centers are still soft. Let cookies cool on the pan for 5 minutes, then transfer to cool completely.
- Once the cookies are fully cooled, lightly brush the tops with a thin layer of the remaining apple cider reduction. This adds moisture and boosts the apple flavor. Let the cookies sit for a few minutes so the cider absorbs.
- In a large bowl, beat the butter until smooth and creamy. Add the marshmallow fluff and beat until light and airy.
- Gradually add the powdered sugar, starting with 1½ cups. Add vanilla, then mix in 1 to 2 teaspoons apple cider reduction for subtle flavor. Finish with a pinch of salt to balance the sweetness. The filling should be fluffy, spreadable, and not overly sweet.
- Flip half of the cookies upside down. Spread or pipe a generous layer of marshmallow buttercream on the flat side. Top with another cookie and gently press until the filling reaches the edges.
Notes
- Let cookies cool completely before brushing with cider or filling
- A little apple cider in the frosting goes a long way
- The pinch of salt in the buttercream is key for balance
- Cookies can be baked ahead and assembled later.
Tried this recipe?Let us know how it was!
