Oatmeal Cream Pies Classic (Print Version)
Chewy oatmeal cookies layered with fluffy marshmallow crème for a nostalgic, sweet, and comforting dessert treat.
# Ingredients:
→ Cookies
01 -
3 cups rolled oats, instant or old-fashioned
02 -
1 2/3 cups white all-purpose flour
03 -
1 ½ teaspoons ground cinnamon
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
1 cup unsalted butter, softened to room temperature
07 -
1 ¼ cups packed brown sugar (light or dark)
08 -
½ cup granulated sugar
09 -
2 large eggs, room temperature
10 -
1 ½ Tablespoons unsulfured molasses
11 -
1 ½ teaspoons vanilla extract
→ Marshmallow Crème Filling
12 -
1 ½ cups unsalted butter, softened to room temperature
13 -
1 ½ cups marshmallow crème (7-ounce container)
14 -
2 cups powdered sugar
15 -
½ teaspoon clear vanilla extract
16 -
Two pinches of salt
# Steps:
01 -
Add the oatmeal to a food processor and pulse several times until the oatmeal is broken into small pieces without being ground into powder.
02 -
Add the flour, cinnamon, baking soda, and salt to the processor. Pulse until the dry ingredients are well combined.
03 -
In a mixing bowl, use a mixer with a beater attachment to cream softened butter, brown sugar, and granulated sugar until smooth and combined.
04 -
Mix in the eggs, molasses, and vanilla. Scrape the bowl as needed to ensure all ingredients are fully incorporated.
05 -
Gradually add the combined dry ingredients to the wet mixture. Mix until fully incorporated.
06 -
Cover and chill the dough in the refrigerator for 15 minutes.
07 -
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
08 -
Use a 1 ½ Tablespoon cookie scoop to portion dough balls onto the prepared baking sheets, spacing them 2-3 inches apart. Bake for 8-10 minutes until edges are just starting to set. Allow cookies to cool before removing from the sheet.
09 -
In a clean mixing bowl, cream softened butter with a paddle attachment until smooth. Add marshmallow crème and mix until combined. Gradually incorporate powdered sugar, vanilla, and salt, mixing until smooth.
10 -
Transfer filling to a piping bag fitted with a large round tip. Pipe filling onto the flat side of a cookie. Gently press a second cookie on top, leaving about ½ inch of filling exposed.