Dessertscookiesandcups4.8
Homemade Oatmeal Cream Pies
These homemade oatmeal cream pies are soft-baked and filled with fluffy marshmallow creme frosting. One bite brings back all the nostalgic flavors of the Little Debbie original!
👥 20 Servings⏱️ Prep & Cook: 495211h 35m⏳ Prep: 30 min🔥 Cook: 495211h 5m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- pan
- saucepan
- whisk
- spatula
📝 Preparation Steps
1
Cookies
2
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
3
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, light brown sugar, and molasses together for ⏱️ 2 minutes.
cup butter, room temperature3/4butter, room temperature1 cupgranulated sugar1 cupcup granulated sugar3/4molasses2 tablespoons
4
Add the eggs, salt baking soda, baking powder, and cinnamon and mix for ⏱️ 1 minute, scraping the sides of the bowl as necessary.
eggs2baking soda2 teaspoonsbaking powder1 teaspoonground cinnamon1 teaspoon
5
Turn the mixer to low and add in the flour and oats, mixing until combined.
6
Using a medium (2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.
7
Bake for ⏱️ 10-12 minutes until the edges are golden and centers are just set.
8
Allow the cookies to cool on the baking sheet for at least ⏱️ 5 minutes before transferring to a wire rack, carefully, to cool completely. The centers of the cookies will (and should be) very soft, which is why letting them cool on the baking sheet is an important step.
9
Filling
10
In a small bowl, sprinkle the gelatin over 1/3 cup water. Stir it together and let it stand about ⏱️ 5 minutes. Mixture will get thick as it sits.
11
In a 2- quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup water until mixture comes to a full boil. Continue boiling for ⏱️ 30 seconds and immediately remove the pan from the heat.
granulated sugar1 cupcup granulated sugar3/4
12
Stir in the vanilla and gelatin mixture until it dissolves completely.
vanilla2 teaspoons
13
Transfer the mixture to the clean bowl of your stand mixer fitted with the whisk attachment. With your mixer on medium speed, mix for ⏱️ 20 seconds. Gradually raise the speed to high and mix until the mixture is stiff, white, fluffy, and cooled to barely warm, ⏱️ 5-7 minutes.
14
Reduce the mixer speed to low and gradually add your powdered sugar, mixing until incorporated. Then add the butter and turn the mixer up to medium speed and mix until completely smooth, about ⏱️ 2 minutes.
powdered sugar1 cupcup butter, room temperature3/4butter, room temperature1 cup
15
The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies, ⏱️ 5-10 minutes. Make sure not to let it sit too long, as it will become too thick and marshmallow-like to spread.
16
Assemble
17
Use a large piping tip or an offset spatula to spread about 2 tablespoons of filling onto the bottoms of half the cookies. Press the remaining cookies onto the filling, creating sandwiches.
18
Allow the cookies to set for ⏱️ 20-30 minutes.
Nutrition Facts
calories
356 calories
fat Content
17.3 g
fiber Content
1.2 g
sugar Content
33.3 g
sodium Content
258.2 mg
protein Content
3.5 g
trans Fat Content
0 g
cholesterol Content
61.3 mg
carbohydrate Content
48.7 g
saturated Fat Content
10.3 g
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