Print

Oatmeal Cream Pies Recipe

Oatmeal Cream Pies Recipe
Print Recipe

★★★★★

4.8 from 19 reviews

Oatmeal Cream Pies are a delicious homemade treat featuring soft, chewy oatmeal cookies sandwiched with a fluffy marshmallow buttercream filling. This nostalgic dessert combines a hint of cinnamon in the cookies with a rich, sweet filling that’s perfect for snack time or sharing with friends and family.

Ingredients

Scale

Cookies

  • 1 cup (2 sticks / 227g) butter, softened
  • 1 cup (200 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (187.5 g) all-purpose flour
  • 3 cups (270 g) old-fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon

Filling

  • ¾ cup (1 ½ sticks / 170g) butter, softened
  • 3 cups (375 g) confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1–3 tablespoons whole milk, as needed

Instructions

  1. Cream Butter and Sugars: In your stand mixer fitted with a paddle attachment, add the softened butter, brown sugar, and granulated sugar. Cream for 2-3 minutes or until fully incorporated and fluffy.
  2. Add Eggs and Vanilla: Add in the eggs and vanilla extract, mixing until well combined.
  3. Combine Dry Ingredients: Turn the mixer off and add the all-purpose flour, old-fashioned oats, baking soda, and cinnamon to the bowl.
  4. Mix Dry Ingredients: Turn the mixer on low and mix the dry ingredients into the wet mixture just until combined, being careful not to overmix.
  5. Chill Dough: Cover and refrigerate the dough for at least 30 minutes, or up to overnight for better texture and flavor.
  6. Prepare for Baking: When ready, preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
  7. Scoop Dough: Using a cookie scoop (about 1½ tablespoons per cookie), drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake Cookies: Bake for 8-10 minutes or until the edges begin to turn lightly golden. The tops may look slightly wet; this is normal, as they continue baking out of the oven. Ensure they bake for at least 8 minutes to avoid undercooked centers.
  9. Cool Cookies: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  10. Make Filling: While cookies cool, combine softened butter, confectioners’ sugar, and marshmallow creme in a mixing bowl.
  11. Adjust Filling Consistency: Add 1 to 3 tablespoons of whole milk, as needed, to achieve a spreadable consistency for the filling.
  12. Assemble Pies: Spread the filling on the bottoms of half the cookies and top each with a remaining cookie to create sandwich pies.

Notes

  • Refrigerating the dough overnight enhances flavor and texture.
  • Use old-fashioned oats for the best chewy texture; quick oats may result in a different consistency.
  • If you prefer a lighter filling, adjust the amount of marshmallow creme accordingly.
  • Store oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • For a dairy-free version, substitute butter with plant-based margarine and use a dairy-free marshmallow creme.

Nutrition

Keywords: Oatmeal Cream Pies, homemade cookies, marshmallow filling, sandwich cookies, chewy oatmeal cookies

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