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Oatmeal Drop Cookies

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Oatmeal drop cookies are thick, bakery-style oatmeal cookies topped with a cream cheese and marshmallow fluff frosting.

A scalloped plate of four oatmeal drop cookies topped with ground cinnamon. A round wooden bowl of oats and a small white bowl of ground cinnamon sits next to the plate.

My goal was to create a drop cookie version of a classic oatmeal cream pie. But since those sandwich cookies are incredibly soft, it was difficult to achieve the same texture without the cookies spreading too much.

Instead, I focused on the best part: the sweet, fluffy filling. These oatmeal cookies are topped with a creamy vanilla frosting that delivers all the nostalgic oatmeal cream pie flavor in an easy drop cookie form.

Why You’ll Love This Recipe

  • Thick, bakery-style drop cookies
  • Soft and chewy texture
  • Fluffy cream cheese and marshmallow fluff frosting
  • Made with simple pantry ingredients
  • Perfect for lunchboxes, parties, and bake sales
A side closeup view of an oatmeal drop cookie topped with cinnamon. Oats are sprinkled around the cookie.

Ingredients

  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Large Egg
  • Pure Vanilla Extract
  • All-Purpose Flour
  • Cornstarch
  • Ground Cinnamon
  • Baking Powder
  • Baking Soda
  • Salt
  • Old-Fashioned Oats
  • Cream Cheese
  • Marshmallow Creme
  • Powdered Sugar

How to Make Oatmeal Drop Cookies

Oatmeal Drop Cookies

An electric mixer with oatmeal cookie dough.
An overhead view of a baking sheet with fifteen unbaked oatmeal cookie dough mounds.
An overhead view of a baking sheet with fifteen oatmeal cookies.
  • In an electric mixer or a large bowl with a hand mixer, cream together butter and both sugars. Mix in egg and vanilla. Add flour, cornstarch, baking soda, ground cinnamon, salt, and old-fashioned oats.
  • Using a 1.5-tablespoon cookie scoop, add mounds of dough to a baking sheet lined with parchment paper.
  • Place the baking sheet in the refrigerator for 1 hour so that when they bake, they hold their shape.
  • After 1 hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven. Bake for 9-10 minutes. Let cool.

Cream Pie Frosting

A silver electric mixer with cream cheese frosting and a whisk attachment.
An overhead view of baked oatmeal cookies on a baking sheet topped with cream cheese frosting. A small cookie scoop sits on top of one of the cookies, adding frosting to it.
  • Add butter, cream cheese, and marshmallow creme to a stand mixer with a whisk attachment and whip until light and fluffy, about 5 minutes. Add vanilla. Slowly add powdered sugar, mix well. I like to whisk the frosting on high speed at the end to whip it again and give it more structure.
  • If your frosting is too thin, add a little powdered sugar. If it’s too thick, add a little milk.
  • To frost, use a 1-tablespoon cookie scoop or spoon to add a dollop of frosting to each cookie. Sprinkle frosting with ground cinnamon.
An overhead view of four oatmeal drop cookies topped with cream cheese frosting and ground cinnamon.

Tips

  • Chill the dough before baking.
  • Don’t overbake; centers should look slightly underdone.
  • Let cookies cool completely before frosting.
  • Marshmallow fluff gives the frosting that classic oatmeal cream pie flavor.
  • Quick Oats vs Old-Fashioned Oats The cookies will have a softer, less chewy texture if you only have quick oats on hand.

Storage

  • Room temperature: 3-4 days in an airtight container.
  • Refrigerator: up to 1 week.
A side closeup view of an oatmeal cookie with a bite taken out of it.
A side closeup view of an oatmeal drop cookie topped with cinnamon. Oats are sprinkled around the cookie.

Oatmeal Drop Cookies

Tiffany
Oatmeal drop cookies are thick, bakery-style oatmeal cookies topped with a cream cheese and marshmallow fluff frosting.
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour 25 minutes
Course Desserts
Cuisine American
Servings 19 Cookies
Calories 199 kcal

Equipment

Ingredients
  

Oatmeal Drop Cookies

  • 6 tablespoons Butter room temperature
  • ½ cup Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 ¼ cup All-Purpose Flour
  • 1 tablespoon Cornstarch
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 ¼ cups Old-Fashioned Oats

Cream Pie Frosting

  • 6 tablespoons Butter room temperature
  • 3 tablespoons Cream Cheese room temperature
  • 2 tablespoons Marshmallow Creme
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups Powdered Sugar
  • Pinch of Salt
  • Ground Cinnamon optional topping

Instructions
 

Oatmeal Drop Cookies

  • In an electric mixer or a large bowl with a hand mixer, cream together butter and both sugars. Mix in egg and vanilla. Add flour, cornstarch, baking soda, ground cinnamon, salt, and old-fashioned oats.
  • Using a 1.5-tablespoon cookie scoop, add mounds of dough to a baking sheet lined with parchment paper.
  • Place the baking sheet in the refrigerator for 1 hour so that when they bake, they hold their shape.
  • After 1 hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven. Bake for 9-10 minutes. Let cool.

Cream Pie Frosting

  • Add butter, cream cheese, and marshmallow creme to a stand mixer with a whisk attachment and whip until light and fluffy, about 5 minutes. Add vanilla. Slowly add powdered sugar, mix well. I like to whisk the frosting on high speed at the end to whip it again and give it more structure.
  • If your frosting is too thin, add a little powdered sugar. If it's too thick, add a little milk.
  • To frost, use a 1-tablespoon cookie scoop or spoon to add a dollop of frosting to each cookie. Sprinkle frosting with ground cinnamon.

Nutrition

Calories: 199kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 30mgSodium: 140mgPotassium: 46mgFiber: 1gSugar: 18gVitamin A: 265IUVitamin C: 0.004mgCalcium: 22mgIron: 1mg

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