Oatmeal Cream Pies
These homemade oatmeal cream pies are soft and chewy and sandwiched with fluffy marshmallow cream filling. 1000x better than the Little Debbie version.
Servings: 20 sandwich cookies
Ingredients
Oatmeal Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter melted
- 3/4 cup brown sugar light or dark is fine
- 1/2 cup white sugar
- 2 large eggs
- 2 tablespoons molasses or honey
- 2 teaspoons vanilla extract
- 3 cup quick oats
Cream Filling
- 3/4 cups unsalted butter softened
- 1 - 1 1/2 cups powdered sugar
- 1/4 teaspoon salt
- one 7.5 oz jar marshmallow fluff
- 1-2 tablespoons cream or milk as needed
Instructions
Oatmeal Cookies
- Preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
- In a medium bowl whisk together the flour, cinnamon, baking soda, and salt.
- In a separate large bowl, beat together the melted butter, brown sugar and white sugar.
- Beat in the molasses, vanilla extract and eggs.
- With the mixer on low speed, mix the dry ingredients into the butter mixture. Then mix in the oats. The dough will be sticky.
- Spoon the dough into balls about 1 tablespoon of batter each (a little smaller than a golf ball) and place 2 inches apart on the lined cookie sheets. I highly recommend using a cookie scoop for uniform cookies.
- Bake 1 sheet at a time in the preheated oven for about 10 minutes, or until the tops are set. The cookies will spread as they bake. If you feel they're too thin, chill the dough in the fridge for 30 minutes. If the cookies aren't flattening as much as you'd like, flatten the dough balls slightly before baking.
- Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to continue cooling.
Cream Filling
- In a large bowl, beat the butter until soft.
- Stir in 1 cup powdered sugar and the salt.
- Beat in the marshmallow fluff. Stir 1 tablespoon of cream (or milk), adding in a little extra powdered sugar or a little more cream as needed.
- Frost the bottom of 1 cooled cookie, and place a second cookie on top.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Baked and unfrosted oatmeal cookies can be frozen for up to 6 months.
Nutrition
Calories: 350kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 126mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 523IU | Calcium: 27mg | Iron: 1mg
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