Description
Oatmeal creme pies are deliciously soft and chewy oatmeal cookies sandwiched together with a fluffy marshmallow cream filling. These classic American treats are easy to make and perfect for cozy dessert moments or holiday celebrations.
Ingredients
Oatmeal Cookies
- 1½ cups (180 g) all purpose flour
- 1 cup (80 g) quick cooking oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) sugar
- 1 tablespoon (15 ml) unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Marshmallow Creme Filling
- ¾ cup (170 g) unsalted butter, cubed
- 1 cup (5 oz.) marshmallow creme or fluff
- 2½ cups (300 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare Dry Ingredients: In a large mixing bowl whisk together the flour, oats, baking soda, ground cinnamon, and salt until well combined. Set aside.
- Soften Butter and Cream Sugars: In a microwave-safe bowl, heat cold butter slices from the fridge for 45 seconds until edges are softened. Transfer to a large mixing bowl fitted with a paddle attachment. Add light brown sugar and granulated sugar. Mix on medium speed for 2-3 minutes until well combined.
- Add Wet Ingredients: On low speed, cream in the egg, molasses, and vanilla extract until smooth. Gradually add the dry ingredients and mix on low just until combined.
- Chill Dough: Scoop dough into balls, cover, and refrigerate for about 30 minutes while preheating oven.
- Preheat Oven: Preheat the oven to 350°F (177°C) for 30 minutes. Line a baking sheet with parchment paper.
- Form and Bake Cookies: Place chilled dough balls on parchment paper lined baking sheet about 3 inches apart. Bake for 10-12 minutes or until edges are set and lightly golden. The centers will be puffed.
- Shape Cookies: Remove cookies from oven and use a biscuit or cookie cutter slightly wider than cookies to shape edges back into rounds if needed. Cool on baking sheet for 10 minutes then transfer to wire rack to cool completely.
- Prepare Filling: In a clean stand mixer bowl fitted with paddle attachment, cream cubed butter and marshmallow creme/fluff together on medium speed for 2-3 minutes until smooth.
- Incorporate Remaining Filling Ingredients: On low speed, mix in powdered sugar, vanilla extract, and salt until smooth. If too thick, add 1-2 teaspoons milk or heavy cream and mix for 1 minute. Increase speed to high and beat for 1 more minute until light and fluffy.
- Assemble Oatmeal Creme Pies: Using a piping bag or small scoop, spread marshmallow filling on bottom of half the cooled cookies, leaving a border. Top with remaining cookies, gently pressing to spread filling to edges. Serve and enjoy.
Notes
- Chilling the dough is essential for chewy cookies that hold their shape.
- Using a cookie cutter after baking helps make uniform, tidy cookies for easy sandwiching.
- If filling is too thick, adding a small amount of milk or cream will help achieve a fluffy consistency.
- Store assembled oatmeal creme pies in an airtight container at room temperature for up to 3 days.
- Make sure butter for filling is softened but not melted for best creaming results.
