Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
For the Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 tablespoons marshmallow fluff
Instructions
- 1
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl or the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy.
⏱️ 5 min
- 3
Beat in the large eggs, one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in the mixer, mixing until just combined. Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
⏱️ 5 min
- 6
Using a cookie scoop (approximately 1 1/2 tablespoon portions), scoop the dough onto the prepared baking sheets, leaving some space between each cookie.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. This recipe yields approximately 24 cookies, so you may need to bake in batches.
⏱️ 12 min•🌡️ 350
- 8
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This cooling process will take at least 30 minutes.
⏱️ 30 min
- 9
While the cookies are cooling, prepare the marshmallow cream filling. In a large bowl or the bowl of a stand mixer, beat together the softened unsalted butter, powdered sugar, heavy cream, vanilla extract, salt, and cream of tartar until the mixture is light and fluffy.
⏱️ 5 min
- 10
Stir in the marshmallow fluff until it is just combined and smoothly incorporated into the cream.
⏱️ 3 min
- 11
Once the cookies are completely cool, take one cookie and spread a generous amount of marshmallow cream filling onto its flat side. Place another cooled cookie on top, flat side down, to create a sandwich. Repeat this process with the remaining cookies and filling until all cream pies are assembled.
⏱️ 24 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Oatmeal Cream Pies
For the Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
For the Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 tablespoons marshmallow fluff
Instructions
- 1
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl or the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy.
⏱️ 5 min - 3
Beat in the large eggs, one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in the mixer, mixing until just combined. Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
⏱️ 5 min - 6
Using a cookie scoop (approximately 1 1/2 tablespoon portions), scoop the dough onto the prepared baking sheets, leaving some space between each cookie.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. This recipe yields approximately 24 cookies, so you may need to bake in batches.
⏱️ 12 min•🌡️ 350 - 8
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This cooling process will take at least 30 minutes.
⏱️ 30 min - 9
While the cookies are cooling, prepare the marshmallow cream filling. In a large bowl or the bowl of a stand mixer, beat together the softened unsalted butter, powdered sugar, heavy cream, vanilla extract, salt, and cream of tartar until the mixture is light and fluffy.
⏱️ 5 min - 10
Stir in the marshmallow fluff until it is just combined and smoothly incorporated into the cream.
⏱️ 3 min - 11
Once the cookies are completely cool, take one cookie and spread a generous amount of marshmallow cream filling onto its flat side. Place another cooled cookie on top, flat side down, to create a sandwich. Repeat this process with the remaining cookies and filling until all cream pies are assembled.
⏱️ 24 min