Oatmeal Cream Pies
Chewy oatmeal cookies filled with fluffy marshmallow buttercream, these Oatmeal Cream Pies are a nostalgic treat perfect for any occasion.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats Use old-fashioned for best texture.
For the filling
- 1/2 cup vegetable shortening, softened
- 2 cups powdered sugar Use store-brand for budget-friendly options.
- 1/3 cup marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in oats until evenly distributed throughout the dough.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until edges are golden and centers are set.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Filling Preparation
- In a bowl, beat together butter, shortening, powdered sugar, marshmallow fluff, and vanilla extract until smooth and creamy.
Assembly
- Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie and top with another cookie to form a sandwich.
Notes
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days. For a make-ahead treat, freeze plain cookies or assembled pies.