Oatmeal Cream Pie
Indulge in nostalgia with this homemade Oatmeal Cream Pie recipe, a delightful twist on the classic treat! These soft, chewy oatmeal cookies are infused with warm notes of cinnamon and brown sugar, making them utterly comforting. Sandwiched with a luscious marshmallow creme filling whipped to fluffy perfection, every bite is a heavenly blend of textures and flavors. Perfect for a snack, dessert, or special occasion, these sandwich cookies are easy to make and yield a batch large enough to share—if you can resist keeping them all to yourself! Whether you're recreating childhood memories or simply treating yourself, these Oatmeal Cream Pies promise an irresistible mix of sweetness and nostalgia.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups quick oats
- 1 jar (7 ounces) marshmallow creme
- 0.5 cup vegetable shortening
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of light brown sugar, and 0.5 cup of granulated sugar until the mixture is light and fluffy.
Add the eggs and 1 teaspoon vanilla extract to the sugar-butter mixture and beat until combined.
In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 0.5 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 3 cups of quick oats by hand, making sure they are evenly distributed throughout the dough.
Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown. The centers should be soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the cream filling, beat together 0.5 cup vegetable shortening and the jar of marshmallow creme until smooth.
Gradually add 0.75 cup powdered sugar and 1 teaspoon vanilla extract to the filling mixture, continuing to beat until the filling is fluffy.
Pair up the cooled oatmeal cookies based on size. Spread approximately 1 tablespoon of filling on the flat side of one cookie, then top with the other cookie to form a sandwich.
Repeat with remaining cookies and filling. Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
