Description

These homemade Oatmeal Cream Pies feature soft and chewy cookies with a fluffy marshmallow cream filling, offering a nostalgic treat that is better than store-bought versions.

Ingredients

For the oatmeal cookies

1 cup Old-fashioned rolled oats (Recommended for chewiness.)
1 cup All-purpose flour (Provides structure.)
1 cup Brown sugar (Adds moisture and caramel flavor.)
1/2 cup Butter (Use room temperature butter.)
1 large Egg (For richness and binding.)
1 tbsp Molasses (For classic flavor.)
1 tsp Cinnamon (Plus a tiny pinch of nutmeg.)
1 tsp Baking soda
1/2 tsp Salt
1 tsp Vanilla extract

For the marshmallow cream filling

1/2 cup Butter (Beat until smooth.)
2 cups Powdered sugar (Add in stages.)
1 cup Marshmallow creme (Key for fluffiness.)
1 tsp Vanilla extract
1/4 tsp Salt
1-2 tbsp Heavy cream or milk (To loosen if needed.)

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Instructions

Preparation

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the butter with brown sugar and a little granulated sugar until fluffy. Add the egg, vanilla, and molasses, mixing well.
Gradually mix in the dry ingredients until just combined, and then stir in the oats.
Scoop dough onto the prepared baking sheets with space between each scoop.

Baking

Bake for about 9 to 11 minutes, until the centers look set but still soft.
Let the cookies cool on the pan for a couple of minutes before transferring to a cooling rack.

Making the Filling

While the cookies cool, beat the butter until smooth.
Gradually add the powdered sugar, mixing to combine.
Beat in the marshmallow creme, vanilla, and salt. If too thick, add milk a teaspoon at a time until the right consistency.

Assembly

Match cookies by size and flip half of them upside down.
Spoon or pipe filling onto the bottom cookie and gently press the top cookie down until the filling reaches the edges.

Notes

Keep assembled cookies in an airtight container. They can be stored at room temperature for about 2 days or in the fridge for about 5 days. For freezing, lay cookies in a single layer, then transfer to a container.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert, Snack
Cuisine: American