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These Oatmeal Cream Pies carry all the nostalgia of a favorite childhood snack but with a rich homemade flavor and satisfyingly thick, chewy cookies. Making the marshmallow crème filling from scratch gives each bite that ultra-soft cloud-like texture you loved as a kid, wrapped inside a spiced oatmeal hug.
I remembered making these as a weekend project during rainy afternoons The house always smelled like cinnamon and vanilla and everyone would sneak a bite of the filling before it even made it to the cookies
Ingredients
- Rolled oats: Use either instant or old fashioned for texture and chew Old fashioned gives the best hearty bite Look for oats that are fresh not stale for best flavor
- White all-purpose flour: Provides structure and keeps the cookies soft Make sure flour is unbleached for best results
- Ground cinnamon: The key to that warm signature flavor Choose a fresh spice for maximum aroma
- Baking soda: Makes the cookies tender with just a little lift
- Salt: Balances the sweetness Do not skip salt as it rounds out the flavors
- Unsalted butter: Softened to room temperature for easy creaming and rich taste Choose a high-quality butter for best results
- Brown sugar: Adds moisture and depth to the cookies Either light or dark works
- Granulated sugar: Brings classic sweetness Use pure cane sugar if possible
- Eggs: Bind everything while keeping the cookies soft Use large eggs at room temperature
- Molasses: Gives that deep caramel note Go for unsulfured for a cleaner taste
- Vanilla extract: Adds warmth to both the cookie and filling Always use real vanilla not imitation
- Powdered sugar: Sweetens and thickens the filling Sift before using for a smoother texture
- Marshmallow crème: The filling’s star Look for a fluffy store-bought variety without corn syrup listed first
- Clear vanilla extract: Brings out the flavor in the filling and keeps the color white
- Two pinches of salt: Just enough to make the filling addictive
Step-by-Step Instructions
- Prep the Oats:
- Add the oatmeal to a food processor and pulse several times until you have small pieces but not a powder This gives structure and chew to the cookies
- Mix Dry Ingredients:
- Add flour cinnamon baking soda and salt to the oats and pulse or stir together fully to distribute everything evenly
- Cream Butter and Sugars:
- Combine softened butter brown sugar and granulated sugar in a large bowl Using a mixer with a beater attachment blend together on medium until smooth and fluffy This sets the base for chewy cookies
- Add Eggs and Flavorings:
- Add eggs molasses and vanilla to the butter mixture Mix and scrape down the sides of the bowl until fully incorporated
- Combine Dry and Wet Ingredients:
- Add your dry mixture in one addition Mix on low until just combined Do not overmix or your cookies will be tough
- Chill the Dough:
- Cover your dough and chill for fifteen minutes This helps prevent spreading and intensifies the flavors
- Shape and Bake:
- Preheat your oven to 350 degrees Fahrenheit Line two baking sheets with parchment Use a cookie scoop to measure dough Place mounds two to three inches apart
- Bake and Cool:
- Bake for eight to ten minutes until edges are just setting Cookies will look a little underdone in the middle Cool completely on the baking sheet as they finish setting
- Make the Filling:
- Beat butter on medium until very smooth Add marshmallow crème and beat to combine Slowly add powdered sugar mixing until fluffy Add vanilla and salt and beat until the filling is airy and spreadable
- Assemble the Pies:
- Add filling to a piping bag with a large round tip Pipe a generous swirl onto half the cookies Gently press a second cookie on top until the filling just peeks out
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Molasses is my favorite ingredient here The dark sweetness really brings the cookies to life and reminds me of the oatmeal pies my grandmother would sneak to the kids as a special treat Every time I smell them baking it takes me right back to her cozy kitchen
Storage Tips
Store your assembled cream pies in an airtight container at room temperature for up to three days For longer freshness refrigerate and allow them to come to room temperature before serving You can freeze the cookies unfrosted then thaw and fill when you need them
Ingredient Substitutions
If you prefer, swap instant oats for old fashioned and the result will be a softer cookie For a dairy free twist use plant based butter Filling can also be made with homemade marshmallow fluff for a subtle change in flavor
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Serving Suggestions
Serve these with a cold glass of milk or tuck them into lunchboxes for a sweet midday surprise They also make cute mini ice cream sandwiches just freeze filled pies for half an hour and add a scoop of vanilla ice cream in the center
A Little History
Oatmeal cream pies rose to fame as a packaged treat in America in the early nineteen hundreds Recreating them at home means you control the sweetness and quality of every ingredient so they taste even better than store bought
Recipe FAQs
- → How do I achieve chewy oatmeal cookies?
Use a combination of brown and granulated sugars, do not overbake, and chill the dough briefly before baking for a soft, chewy texture.
- → Can I use quick oats instead of old fashioned oats?
Yes, both instant and old fashioned rolled oats work. Pulse in a food processor to break up the oats slightly for better texture.
- → How do I make the marshmallow filling smooth?
Cream softened butter before mixing in marshmallow crème, then add powdered sugar gradually for a fluffy consistency free of lumps.
- → How should I store oatmeal cream pies?
Keep them in an airtight container at room temperature for up to three days, or refrigerate to prolong freshness.
- → Can I freeze assembled pies?
Yes, wrap each individually and freeze in an airtight container. Let thaw at room temperature before enjoying.