Chocolate Oatmeal Cream Pies made into a football shape for Game Day! Snack on these soft and chewy treats with a creamy filling while you cheer on your favorite team.
Ready for game day? Whip up this Cookies and Cream Cheese Ball, shaped like a football, for your fans! Or try our savory Buffalo Chicken Dip for a tasty touchdown!
Game Day Dessert
Need a new dessert idea for watching the Big Game this weekend? This recipe puts a football spin on an old favorite.
Did I mention there’s CHOCOLATE involved, too?
Chocolate Oatmeal Cream Pies are so easy to make with a sweet frosting filling. Shaping them into footballs is simpler than you think.
They look amazing on the dessert table!
This recipe is just like the classic, Little Debbie Oatmeal Cream pie, except made with chocolate. Soft and chewy with a perfect cream center, melted white chocolate forms “laces” on the top.
If you love these cookies, be sure to try our favorite no bake No Bake Chocolate Oatmeal Cookies too!
Ingredient Notes
- Shortening. Butter flavored Crisco works best. You’ll use it in both the cookie dough and the filling. Do not substitute butter or oil.
- Brown sugar. Either light or dark brown sugar can be used. Dark brown sugar brings out a stronger molasses flavor.
- Molasses. You need regular molasses (not black strap or “dark” versions, which are much more bitter).
- Vanilla Extract. Use my homemade vanilla extract recipe for best results!
- Marshmallow fluff. Or “marshmallow cream” for the cream filling. Use our homemade marshmallow fluff for delicious flavor!
- Quick oats. These are processed more finely than other oats. Don’t use whole rolled oats or steel cut here.
- White chocolate. This gets melted to make the football lace design on top. Candy melting wafers or regular bars of white chocolate both work well.
Easy Instructions
First, make the chocolate oatmeal cookie dough.
- Drop the dough by the spoonful onto a lined cookie sheet. Use your hands the shape the dough into ovals.
- Bake for about 7 minutes. When the cookies have JUST started to brown at the edges, take them out of the oven.
Make the cream filling.
- Frost the flat side of one cooled cookie.
- Press another cookie on top. Repeat until you’ve turned all the cookies into oatmeal cream pies.
Add the white chocolate:
- Melt white chocolate and spoon it into a ziploc bag. Pipe the laces to resemble a football.
- Let the chocolate set for a few minutes before serving.
Recipe FAQs
No, I do not recommend using butter in this oatmeal cream pie recipe. The shortening reacts with the other ingredients to make the cookies super chewy. Butter will result in a thinner, flatter cookie.
Yes, these Chocolate Oatmeal Cream Pie Footballs can be frozen and stored for the Game Day. Transfer to freezer bags once cooled.
They’ll keep well for up to 2 months in the freezer.
This recipe makes enough cookies and filling for about 18 assembled cream pies. Each time I made the recipe, I get about 36 individual cookies from the dough.
More Game Day Recipes
Easy Cookie Recipes
See all Cookies recipes
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Chocolate Oatmeal Cream Pie Footballs
Ingredients
For the Cookies:
- 1 cup butter flavored Crisco
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cup all purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ cup unsweetened cocoa powder
- 1½ cup quick cook oats
For the Filling:
- 1 Tablespoon very hot water
- pinch kosher salt
- 10 oz jar Marshmallow Fluff
- ¾ cup butter flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 4 ounce white chocolate melted
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda, cocoa and cinnamon. Mix in the oats.
- Drop by ONE tablespoon onto a parchment lined cookie sheet (shape into an oval).
- Bake 7-8 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK! Pinch edges of cookies into a football shape if they have rounded too much.
- After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy.
- Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top.
- Using melted chocolate, spoon into a ziploc bag, snip off the corner, and pipe onto cookie to look like laces on a football.
- Allow to set about ten minutes. Enjoy!
Notes
- If the cookies get too round in the oven, pinch the ends to sharpen the “point” of each football. Do this while the cookies are still warm, just after baking.
- For cleaner lines on the oatmeal cream pie footballs, transfer the white chocolate to a plastic zipped bag with the corner snipped off. Then pipe the chocolate onto the cookies, just like you would with frosting.
- These still look and taste great made as regular oatmeal cream pies! Feel free to bake them as regular round cookies. You can drizzle white chocolate over them in whatever design you like, or omit it entirely.
- Use a tablespoon sized cookie scoop to ensure the cookies are equally sized. Equally sized cookies make the best looking cream pies!
- SEe blog post for more recipe tips and tricks.
Nutrition
A Game Day dessert for all the football fans in your life! This recipe for Chocolate Oatmeal Cream Pie Footballs adds sweetness and fun to your game watching party.
I love this recipe! May try it with gluten free flour this year. Any tips or insights?
How many sandwiches does this recipe make?
It makes about 2 dozen 🙂
Yes, I understand how to do that. However, whether on my mobile device or on a computer, after the list of ingredients, it says “Directions:” and then that is the end of the post. No directions are given. Please review your page and see for yourself. I would still like to make these someday…so if you could send me the directions, that would be great! Thanks!
Oh bizarre. Not sure why it did that. I just reset the post and it appears to be working now!
Same as the last comment. No directions. I would love it if you updated the post with directions. Thanks!
If you’re on mobile, you need to click the “read more” button
I would really like to make these but there are no directions. Even when I click print, it just says “directions” with nothing underneath.
Did you ever get the directions?
Butter flavored crisco is pretty nasty tasting stuff. The first time I made these, they tasted like they had coconut in them.
The second time I made them I replaced the butter flavored crisco in the filling with equal parts regular crisco and real butter. That made a big improvement in the taste.
Next time I’m going to completely get rid of all the cricso in both the cookies and filling then substitute with butter.
Pinning this! Can’t wait to make it for a football party!
Thanks for pinning 🙂
Question… I see the yield is 20. Is that 20 sandwich cookies, or 20 individual cookies (so only 10 once they’ve been put together). I’m trying to scale for a party. Thank you!
I was able to get about 45 cookies out of this recipe with a #50 scoop. That will yield a little over 20 sandwich cookies.
The #50 scoop is a nice sized cookie. But two of them in a sandwich cookie with filling is a large portion. I’ll use a smaller scoop next time. I’ll try a #60.
Genius!! I am SO going to make these… we are gameday freaks! ;-D
Glad to hear it 🙂 ENJOY!
I like it whenever people come together and share views.
Great website, continue the good work!