Dessertscelebratingsweets5.0
Oatmeal Cream Pies
These Oatmeal Cream Pies are made of soft and chewy oatmeal cookies sandwiching a sweet and creamy marshmallow frosting. This fun and nostalgic dessert is sure to be loved by both adults and kids alike.
👥 18 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- food processor
- bowl
- knife
📝 Preparation Steps
1
Cookies:
2
Preheat oven to 350°F with a rack in the upper third and lower third of the oven. Line two baking sheets with parchment paper.
3
Dry ingredients
4
In a food processor, pulse the oats several times, until broken down into small pieces but not powdery. Add flour, cinnamon, baking soda, and salt and pulse a few more times until combined.
oats (quick oats or old fashioned)3 cupsground cinnamon1 teaspoon
5
Wet ingredients
6
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated until creamy and combined. Add eggs, molasses, and vanilla extract and beat until combined, scraping the sides and bottom of the bowl as necessary. Add the dry ingredients and and beat until fully combined. Allow the dough to sit at cool room temperature for ⏱️ 5 minutes.
large eggs2
7
Scoop the dough into 1½ tablespoon balls (I use a cookie scoop) and place a couple inches apart on the baking sheet (see note about optional chill time). Bake for ⏱️ 9-11 minutes, until the edges are beginning to set but the center is still underdone. Place the baking sheets on wire racks and allow the cookies to cool completely, they will firm up as they cool. Repeat with remaining dough once the baking sheets have cooled completely. Note: the second batch of cookies tend to not spread as much as the first batch because the oats absorb the wet ingredients while waiting to bake. I recommend lightly flattening the dough balls on the last batch to encourage spreading.
oats (quick oats or old fashioned)3 cups
8
Filling:
9
Icing
10
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add marshmallow creme and beat until combined. Add powdered sugar, 1/2 cup at a time, followed by vanilla and salt. Beat until fully combined, scraping the sides and bottom of the bowl as necessary.
powdered sugar (sifted if lumpy)2 cups
11
Assembly:
12
Add the frosting to a piping bag fitted with a large round tip. Squeeze some frosting onto the underside of a cookie and immediately top with another cookie. Repeat. If you'd prefer not to use a piping bag you can simply spread the frosting on with a spoon or small butter knife.
Nutrition Facts
calories
432 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sugar Content
42 g
sodium Content
111 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
65 mg
carbohydrate Content
63 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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