Homemade Oatmeal Cream Pies Recipe
These soft, chewy Homemade Oatmeal Cream Pies are filled with a rich, fluffy marshmallow cream filling. Perfect for indulging in nostalgic flavors, they’re a fun and delicious twist on the classic treat!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Category: Dessert, Snack
- Cuisine: American
Ingredients
Scale
Makes about 12 pies
- For the cookies:
- 1 cup (230 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups (240 g) quick oats
- For the cream filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 (7 oz / 200 g) jar marshmallow fluff
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the cookie dough:
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the quick oats.
- Bake the cookies:
- Scoop the dough into 1 1/2 tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten the tops slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the cream filling:
- In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar and mix until smooth.
- Beat in the vanilla extract and marshmallow fluff until fully combined and fluffy.
- Assemble the cream pies:
- Pair the cooled cookies by size. Spread or pipe a generous layer of the cream filling onto the flat side of one cookie. Top with the matching cookie to create a sandwich.
- Serve and enjoy:
- Serve immediately or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Notes
- Use quick oats for a softer texture; old-fashioned oats will make the cookies chewier.
- Freeze assembled cream pies for up to 3 months and thaw at room temperature before serving.
- For added flavor, stir a pinch of cinnamon or a drizzle of honey into the cream filling.
Find it online: https://ukfinda.com/homemade-oatmeal-cream-pies-recipe/