oatmeal cream pies

Perfect Homemade Oatmeal Cream Pies Recipe - Soft rustic cookie sandwiches with fluffy filling in the middle! Classic oatmeal cream pies are sensational.

Homemade Oatmeal Cream Pies

brown sugar

butter

vanilla extract

all-purpose flour

cinnamon

cocoa powder

baking soda

baking powder

salt

oats

vegetable shortening

sugar

marshmallow fluff ((1 jar))

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.

Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet mixture until well combined. Stir in the oats.

Use a  tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Let&nbsp;the cookies cool completely before moving off the parchment paper.

For the Cookies:

Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.

For the Filling:

Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it.&nbsp;Add the top cookie of each cream pie and press down.

To Assemble:

Soft, chewy, perfectly flavorful and spiced, molasses oatmeal cookies sandwiched with a fluffy marshmallow cream filling. A nostalgic dessert you'll want to make again and again!

Oatmeal Cream Pies {Little Debbie Upgrade}

flour

quick oats (,

cornstarch

tsp baking powder

tsp baking soda

nutmeg

tsp ground ginger (optional)

butter (, softenend)

shortening ((unflavored))

Tbsp molasses

eggs

tsp vanilla extract

tsp coconut extract ((for

Red and yellow gel food coloring (, optional)

butter (, nearly at room temperature)

marshmallow fluff

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combine. Stir in a bit of food coloring if desired (more yellow than red if using. You won't need much at all - a little goes a long way). Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping), transfer to a Silpat lined baking sheet, fitting 9 per sheet. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.

For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes. Mix in marshmallow creme.

This maple syrup sweetened filling for oatmeal cream pies uses cream cheese as a base, instead of marshmallow fluff, for a perfectly simple and delicious pairing to any homemade oatmeal cookie!

Maple Cream Cheese Oatmeal Cream Pies

oatmeal cookies

cream cheese

butter (room temp)

maple syrup

With an electric mixer, or by hand, beat cream cheese and butter until light and fluffy, add maple syrup and vanilla and beat until well combined.

Scrape filling into a piping bag or ziplok baggie, snip the end and pipe onto the bottom of one cookie (see post for filling example). Place second cookie on top.

Makes 6 finished oatmeal cream pies.

Soft, chewy cookies meet fluffy, homemade marshmallow filling in these oatmeal cream pies! This recipe makes 20 sandwich cookies in under 2 hours. Don&#039;t forget to watch the how-to video!

Oatmeal Cream Pies

unsalted butter (melted

dark brown sugar (firmly packed (200 grams))

sugar ((100 grams))

Tablespoons unsulphured molasses

eggs (room temperature preferred)

all-purpose flour ((250 grams))

table salt

instant/quick oats ((180 grams))

½ teaspoon cream of tartar

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

Combine butter, sugars, and molasses and stir well (I do not use an electric mixer for this recipe and just stir everything by hand).

Add egg and vanilla extract and stir to combine.

In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and table salt until completely combined.

Gradually stir dry ingredients into butter mixture until thoroughly combined.

Stir in oats until well-distributed.

Drop batter by level 1 ½-Tablespoon-sized scoop onto prepared baking sheet and bake on 350F (175C) for 10 minutes or until edges are beginning to turn golden brown. Allow cookies to cool completely on baking sheet before filling.

For Cookies

Before you begin: You will need a double boiler for this recipe. I recommend using the metal bowl of a stand mixer and a saucepan that is large enough to support the bowl without it touching the bottom of the pan. While this recipe can be prepped with an electric hand mixer, please note that it will be quite an arm workout and will take a long time and I recommend using a stand mixer if you have one).

In the completely clean, dry and grease-free bowl of a stand mixer, combine egg whites, sugar, cream of tartar and salt and whisk to combine.

Bring 1 ½-2” (4-5cm) of water to a simmer over medium-low in a medium-sized saucepan (use a saucepan that your mixing bowl will fit in without touching the bottom of the pan).

Place mixing bowl over simmering water and whisk constantly until the sugar is dissolved (if you rub a small bit of the syrup between your fingers (be careful, it’s hot!) it should no longer feel gritty at all) and the mixture reaches at least 160F (70C).

Remove mixing bowl from heat and fit it into your mixer. Using a whisk attachment, beat the egg whites on medium-high speed until mixture becomes thick and glossy and you have billowy stiff peaks. This typically takes approximately 5-10 minutes with a stand mixer but will take longer if you are using a hand mixer with beaters.

Stir in vanilla extract.

For Marshmallow Cream Filling (see note for alternative filling options)

Once cookies have cooled, scoop a generous portion (I use about 2 Tablespoons) of marshmallow cream filling onto the bottom of one cookie. Top with another cookie to make a sandwich/marshmallow cream pie. Serve and enjoy!

Assembly

https://embed.mediavine.com/videos/jxzmuegl68kqz4isc0x2

Soft, chewy cookies meet fluffy, homemade marshmallow filling in these Oatmeal Cream Pies! This recipe makes 20 sandwich cookies in under 2 hours.

Relive your childhood with these homemade Oatmeal Cream Pies! Easy to make, filled with creamy goodness, and perfect for any occasion. Dive into nostalgia with every bite!

unsalted butter (softened)

brown sugar (packed)

white sugar

confectioners’ sugar

milk

Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.

In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.

Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.

In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.

Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.

Pipe the cream on the bottom of the cookie and close the sandwich with another cookie

For the Cream Filling:

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra chewy cookie with a rich creamy filling. They&#39;re surprisingly easy and satisfying to make from scratch!

(222 grams) all-purpose flour

fine sea salt

(150 grams) granulated sugar

(250 grams) lightly packed dark brown sugar

eggs, (at room temperature)

egg yolk, (at room temperature)

(270 grams) old-fashioned rolled oats

(313 grams) powdered sugar, (sifted)

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.

Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.

Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Make the cookies:

Beat all ingredients together with an electric mixer on medium-high speed until light, fluffy, and smooth, about 5 minutes.

Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.

Make the filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750070/ibIaZoL1X.mp4

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch!

These homemade oatmeal cream pies are soft-baked and filled with fluffy marshmallow creme frosting. One bite brings back all the nostalgic flavors of the Little Debbie original! 

butter, room temperature

molasses

kosher salt

all purpose flour

quick oats

gelatin

water (divided)

corn syrup

vanilla

Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, light brown sugar, and molasses together for 2 minutes.

Add the eggs, salt baking soda, baking powder, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and oats, mixing until combined.

Using a medium (2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.

Bake for 10-12 minutes until the edges are golden and centers are just set.

Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack, carefully, to cool completely. The centers of the cookies will (and should be) very soft, which is why letting them cool on the baking sheet is an important step.

Filling

 In a small bowl, sprinkle the gelatin over 1/3 cup water. Stir it together and let it stand about 5 minutes. Mixture will get thick as it sits.

In a 2- quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup water until mixture comes to a full boil. Continue boiling for 30 seconds and immediately remove the pan from the heat.

Stir in the vanilla and gelatin mixture until it dissolves completely.

Transfer the mixture to the clean bowl of your stand mixer fitted with the whisk attachment. With your mixer on medium speed, mix for 20 seconds. Gradually raise the speed to high and mix until the mixture is stiff, white, fluffy, and cooled to barely warm,  5-7 minutes.

Reduce the mixer speed to low and gradually add your powdered sugar, mixing until incorporated. Then add the butter and turn the mixer up to medium speed and mix until completely smooth, about 2 minutes.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies, 5-10 minutes. Make sure not to let it sit too long, as it will become too thick and marshmallow-like to spread.

Assemble

Use a large piping tip or an offset spatula to spread about 2 tablespoons of filling onto the bottoms of half the cookies. Press the remaining cookies onto the filling, creating sandwiches.

Allow the cookies to set for 20-30 minutes.

I’ve made these several times now over the years. They come out perfect every time and they’re so good, I just had a bride order them for her wedding!

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Top 7 oatmeal cream pies recipes from across the web

The most viewed oatmeal cream pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Oatmeal Cream Pies

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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

The most viewed oatmeal cream pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine