Oatmeal Cream Pies

Dessert

Dec 29

     Serves:  16 

   Prep Time:  20 min

     Cook Time:  12 min 

   Calories:  350

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Did anybody else consider Little Debbie a close friend as a child? I feel like I often had a swiss cake roll, a pack of nutter butters, or an oatmeal cream pie in my lunch - and they sure did make the day a bit better. Here are some homemade oatmeal cream pies to help bring back the childhood nostalgia. These oatmeal cookies get lots of cinnamon, a good dose of molasses, and extra oats to help these cookies stand on their own. Then, the cream filling is lusciously smooth and fluffy, just like our childhood friend. These are real winners. Enjoy!

How are we making these Oatmeal Cream Pies?

We’re trying to stick to the classic as much as possible, here. Simple oatmeal cookies, stuffed with a decadent, sweet, and fluffy cream filling. The only thing that is missing is that cellophane wrapper that was just loud enough to not eat your oatmeal cream pie in the middle of class. Here are some tips!

Butter & Eggs: As with any cookies, let your butter and eggs come to room temperature before you begin making your batter. Doing this will help your batter become smooth and fluffy, making your cookies softer and chewier.

Flavor: Just because we’re going to stuff these with cream, doesn’t mean these cookies shouldn’t be able to stand on their own. These oatmeal cookies are packed with cinnamon, molasses, and a little bit of salt. If you're feeling bold, add in some ginger!

Sugar: I love to use a mixture of brown and white sugar in my cookies. White sugar gives the crispy, classic sugar taste. Brown sugar allows cookies to spread more and makes them chewy in the center.

Cream Filling: This is what oatmeal cream pies are all about. For this cream filling, we’ll be using butter, powdered sugar, marshmallow cream, some vanilla, and maybe a bit of milk if you need it!

What tools & gadgets will help me?

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What’s in an Oatmeal Cream Pie?

Oatmeal Cookies

1 cup unsalted butter, softened

3/4 cup dark brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon molasses

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups quick oats

Cream Filling

1 cup marshmallow cream

1 teaspoon vanilla extract

1/4 cup butter

1 cup powdered sugar

1 tablespoon half & half

How do I make Oatmeal Cream Pies?

Step One: Preheat your oven to 350 degrees. Let your butter and eggs come to room temperature.

Step Two: ln the bowl of a stand mixer, or a bowl with an electric mixer, cream together 1 cup softened unsalted butter, 3/4 cup dark brown sugar, and 1/2 cup granulated sugar. You should cream the butter and sugar together until the color becomes pale, and the texture is fluffy.

Step Three: ln a separate bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, and 1 teaspoon salt. Whisk together and set aside.

Step Four: When the butter and sugars are creamed, add in 2 large eggs, one at a time - letting each egg fully incorporate before adding the other. When the eggs are incorporated, add in 1 teaspoon of vanilla extract, and then 1 teaspoon of molasses. Slowly add in your dry ingredients until incorporated. Then, fold in 2-3 cups of oats ensuring all of the oats are coated in the batter.

Step Five: On a baking sheet lined with parchment paper, or silicone baking mats, using a cookie scoop, place balls of dough about 2 inches apart. These cookies will spread nicely in the oven, so give them some room. Bake in the oven at 350 degrees for 10-12 minutes. When done baking, let cool for a minute, and then transfer to a wire cooling rack.

Step Six: While the cookies are cooling, make the cream filling. In a bowl of a stand mixer, beat together 1/4 cup butter and 1 teaspoon vanilla extract. Then, slowly add in 1 to 1 1/4 cup powdered sugar. Finish by slowly incorporating the 1 cup of marshmallow cream, and 1 tablespoon half-and-half if needed. The cream filling should be light and fluffy!

Step Seven: When the oatmeal cookies are at room temperature, begin assembling the cream pies. Spread or pipe some of the cream filling onto the flat side of one cookie. Don’t spread to the edges, or it’ll run off the side when you add the top layer. Then, place another cookie on top, and place it on the cooling rack. Continue until you’ve used all the cookies.

Step Eight: Serve immediately, or store in an air tight container. Enjoy!