Oatmeal Cream Pies
These homemade oatmeal cream pies have a soft and chewy oatmeal cookie with a sweet marshmallow cream frosting filling. They are easy to make, and even easier to enjoy, and are a great way to satisfy your sweet tooth.
Servings: 12
Calories: 564kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 TBS molasses
- 1/2 TBS vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups quick oats
For the Marshmallow Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 7 oz Marshmallow creme
- 1 tsp vanilla extract
- 1 dash salt
Instructions
For the Oatmeal Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes.
- Add in the eggs, molasses, and vanilla extract and mix them together until just combined.
- Add the flour, baking soda, cinnamon, and salt and stir them together until you have a wet cookie dough.
- Add the oats and slowly fold them into the mixture.
- Scoop the cookie dough into 2 to 3 TBS sized balls and place them onto the prepared cookie sheets, at least 3 inches apart to keep them from touching as they spread.
- Bake the cookies for about 10-12 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
For the Marshmallow Cream Filling:
- Add the butter to a large mixing bowl and beat it until it is smooth. Then slowly add in the powdered sugar and mix them together until they are combined. Continue mixing until they start to get fluffy.
- Add in the marshmallow cream, vanilla extract and salt and mix them together with the mixer, or hand mixer until combined.
Assemble the Cookies:
- Scoop the frosting into a piping bag or ziplock bag and snip the corner into a large opening.
- Pipe the marshmallow filling onto the bottom of one of the cookies, not all the way to the edges as it will squish when they are pushed together.
- Add another matching cookie on top, bottom side down and place them onto a cookie sheet lined with parchment paper.
- Enjoy the cookies immediately, or place them in the fridge to stiffen the frosting some.
Nutrition
Calories: 564kcal | Carbohydrates: 82g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 213mg | Potassium: 158mg | Fiber: 2g | Sugar: 53g | Vitamin A: 755IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 2mg