Print

Oatmeal Cream Pies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

Classic Oatmeal Cream Pies featuring soft, chewy oatmeal cookies sandwiched with a luscious marshmallow vanilla frosting. This recipe yields 18 delightful treats perfect for dessert or a sweet snack, combining warm spices like cinnamon with rich molasses-infused cookie dough and creamy filling.

Ingredients

Dry Ingredients

  • 3 cups oats (quick oats or old fashioned)
  • 1⅔ cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Cookie Wet Ingredients

  • 1 cup unsalted butter (softened but still cool)
  • 1⅓ cup brown sugar, lightly packed (dark or light)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1½ tablespoons unsulphured molasses
  • 1½ teaspoons pure vanilla extract

Filling Ingredients

  • 12 tablespoons unsalted butter (softened to cool room temperature)
  • 1½ cups marshmallow creme
  • 2 cups powdered sugar (sifted if lumpy)
  • ¾ teaspoon pure vanilla extract
  • Couple pinches salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) with racks placed in the upper and lower thirds of the oven. Line two baking sheets with parchment paper to prepare for baking.
  2. Prepare Dry Ingredients: In a food processor, pulse the oats several times to break them down into small pieces but not powdery. Add the all-purpose flour, cinnamon, baking soda, and salt to the processor and pulse a few more times to combine evenly.
  3. Mix Wet Ingredients for Cookies: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar until creamy and fully combined. Add the eggs one at a time, then mix in molasses and vanilla extract, scraping the bowl as needed.
  4. Combine Dough: Gradually add the dry ingredient mixture into the wet ingredients and beat until fully incorporated. Let the dough rest at cool room temperature for 5 minutes to help hydrate the oats and slightly firm the dough.
  5. Shape and Bake Cookies: Scoop the dough into 1½ tablespoon-sized balls using a cookie scoop and place them a couple inches apart on the prepared baking sheets. Bake for 9-11 minutes until edges begin to set but centers remain slightly underdone. Cool the cookies completely on wire racks to allow them to firm up. Repeat baking the remaining dough once sheets have cooled. For the last batch, gently flatten the dough balls if needed to encourage spreading.
  6. Make the Filling: In a clean mixing bowl, beat softened butter until smooth. Add marshmallow creme and beat until combined. Gradually add powdered sugar in ½ cup increments, then add vanilla extract and salt. Beat until smooth and fluffy, scraping the bowl as necessary.
  7. Assemble the Cream Pies: Fill a piping bag fitted with a large round tip with the frosting. Pipe a generous amount onto the underside of one cookie, then sandwich with a second cookie. Alternatively, spread the filling with a spoon or butter knife if a piping bag is unavailable. Repeat with remaining cookies to create 18 oatmeal cream pies.

Notes

  • For better cookie spreading and texture, you may chill the cookie dough for 30 minutes before baking, though it is optional.
  • The second batch of cookies may spread less due to the oats absorbing moisture; lightly flatten dough balls on the last batch to ensure even size.
  • Use unsulphured molasses for the best flavor profile in the cookie dough.
  • If marshmallow creme is unavailable, substitute with an equivalent amount of homemade marshmallow fluff or a soft marshmallow spread.
  • Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbysarah.com/oatmeal-cream-pies-recipe/