Oatmeal Cream Pies Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Assemble Time: 30

Total Time: 1 10

Servings: sandwich cookies

Calories: 305kcal

Author: Becky Hardin

An iconic grocery store treat, homemade Oatmeal Cream Pies feature soft and chewy oatmeal cookies with a sweet vanilla filling. Just as delicious as the original, this from scratch version is made without artificial flavors or preservatives for a treat you can feel great about making and eating!

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Equipment

Ingredients

For the Cookies

1 cup unsalted butter 227 grams, room temperature (2 sticks)
¾ cup brown sugar 160 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
2 tablespoons unsulphured molasses 43 grams
1 teaspoon pure vanilla extract 4 grams
2½ cups quick-cooking oats 223 grams
2 cups all-purpose flour 240 grams
1 teaspoon baking soda 6 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon kosher salt
⅛ teaspoon ground cloves

For the Filling

½ cup unsalted butter 113 grams, room temperature (1 stick)
1 cup powdered sugar 113 grams
1 tablespoon heavy cream 14 grams
1 teaspoon pure vanilla extract 4 grams
1 cup marshmallow fluff 128 grams

Instructions

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
Add the eggs, molasses, and vanilla and mix well.
2 large eggs, 2 tablespoons unsulphured molasses, 1 teaspoon pure vanilla extract
In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together.
2½ cups quick-cooking oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground cloves
Add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop 2-tablespoon-sized cookies onto the prepared baking sheets – place them 3 inches apart.
Bake for 8-10 minutes, until lightly golden around the edges.
Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth.
1 cup powdered sugar, 1 tablespoon heavy cream, 1 teaspoon pure vanilla extract, 1 cup marshmallow fluff, ½ cup unsalted butter
Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!

Video

Notes

For perfect oatmeal cookies, try not to overmix the wet and dry ingredients.
Keep an eye on the cookies as they bake. When the edges are lightly golden brown, they're done!
When removing the cookies from the oven, tap the baking sheet at least 3 times on the counter to flatten the cookies.
Mix it up and add sprinkles or chocolate chips to the filling for a little something extra!

Storage: Store sandwich cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Store un-sandwiched cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition