Oatmeal Cream Pies
why make this recipe
Oatmeal Cream Pies are a classic treat that many people love. They are soft, chewy cookies filled with sweet marshmallow cream. Not only are they delicious, but they also remind many of us of childhood snacks. Making them at home means you can enjoy a fresher taste and customize the flavors just how you like!
how to make Oatmeal Cream Pies
Ingredients :
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 TBSP Molasses (don’t use blackstrap)
- 2 Large eggs (room temperature)
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Pumpkin pie spice (or use nutmeg)
- 3 cups Old fashioned oats
- 1 cup Unsalted butter (room temperature)
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
Directions :
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Make the Oatmeal Cookies: First, preheat your oven to 350°F (175°C). In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of white granulated sugar until smooth. Then, beat in 1 tsp of pure vanilla extract and 1/2 TBSP of molasses. Add the 2 large eggs one at a time, mixing well after each addition.
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In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of salt, 1 tsp of ground cinnamon, and 1/2 tsp of pumpkin pie spice (or nutmeg). Gradually add this dry mixture to your wet mixture. Finally, stir in 3 cups of old-fashioned oats until everything is combined.
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Drop spoonfuls of dough onto lined baking sheets, giving them space to spread. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on a wire rack.
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Make the Marshmallow Cream Frosting: In a separate bowl, beat together another 1 cup of softened unsalted butter with 7 oz of marshmallow fluff or cream. Then, add 1 cup of sifted powdered sugar, 1 tsp of pure vanilla extract, and 1/4 tsp of salt. Mix until smooth.
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Once the cookies are completely cool, spread the marshmallow cream on the flat side of one cookie and top with another cookie to make a sandwich. Repeat until all cookies are paired.
how to serve Oatmeal Cream Pies
You can serve Oatmeal Cream Pies as a delicious dessert or a sweet snack. They are perfect for lunchboxes, parties, or just treating yourself at home. Enjoy them with a glass of milk or your favorite coffee for an extra special treat!
how to store Oatmeal Cream Pies
To keep your Oatmeal Cream Pies fresh, store them in an airtight container at room temperature. They can last for about 3-5 days. If you want them to last longer, you can also refrigerate them for up to a week. Just be sure to bring them to room temperature before serving for the best taste.
tips to make Oatmeal Cream Pies
- Use room temperature ingredients for better mixing.
- Don’t overbake the cookies; they should be soft in the center.
- If you like, you can mix in chocolate chips or nuts into the cookie dough for added flavor and texture.
- For a fun twist, try adding different spices to the cookie dough, like ginger or cardamom!
variation
You can add chocolate chips, raisins, or even dried fruit to the cookie dough to give your Oatmeal Cream Pies a unique twist. Some people also love to use flavored cream cheese in place of marshmallow cream for an even richer filling.
FAQs
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Can I freeze Oatmeal Cream Pies?
Yes! You can freeze the assembled pies or just the cookies. Wrap them tightly in plastic wrap and then in foil before freezing. They can last for up to 3 months. -
What can I use instead of marshmallow fluff?
You can use whipped cream or a buttercream frosting if you prefer a different filling. Cream cheese frosting is also a great option! -
Can I make mini Oatmeal Cream Pies?
Absolutely! Just scoop smaller amounts of dough and adjust the baking time. Mini cookies will bake quicker, so keep an eye on them.
Oatmeal Cream Pies
- Total Time: 32 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Soft, chewy cookies filled with sweet marshmallow cream, reminiscent of childhood snacks.
Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 TBSP Molasses
- 2 Large eggs (room temperature)
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Pumpkin pie spice (or nutmeg)
- 3 cups Old fashioned oats
- 1 cup Unsalted butter (room temperature)
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of white granulated sugar until smooth.
- Beat in 1 tsp of pure vanilla extract and 1/2 TBSP of molasses.
- Add the 2 large eggs one at a time, mixing well after each addition.
- In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of salt, 1 tsp of ground cinnamon, and 1/2 tsp of pumpkin pie spice (or nutmeg).
- Gradually add the dry mixture to the wet mixture.
- Stir in 3 cups of old-fashioned oats until combined.
- Drop spoonfuls of dough onto lined baking sheets, giving them space to spread.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let them cool on a wire rack.
- In a separate bowl, beat together another 1 cup of softened unsalted butter with 7 oz of marshmallow fluff or cream.
- Add 1 cup of sifted powdered sugar, 1 tsp of pure vanilla extract, and 1/4 tsp of salt and mix until smooth.
- Spread the marshmallow cream on the flat side of one cookie and top with another cookie to make a sandwich.
- Repeat until all cookies are paired.
Notes
Use room temperature ingredients for better mixing. Don’t overbake the cookies; they should be soft in the center. Consider adding chocolate chips or nuts for added flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
