Oatmeal Cream Pies

Oatmeal Cream Pies are a soft and chewy oatmeal cookie sandwiched together with a delicious butter cream filling.

Course Desserts

Cuisine American, Southern

Prep Time 10

Cook Time 14

Total Time 24

Servings people

Calories 563kcal

Author Jessica Robinson

Ingredients

Oatmeal Cream Pie Cookies

1 cup (2 sticks) unsalted butter softened
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon molasses
1 teaspoon salt
2 teaspoons pure vanilla extract
1 large egg room temperature
1 teaspoon baking soda
¾ teaspoon ground cinnamon
2 ½ cups quick oats
1 ½ cups all-purpose flour

Oatmeal Cream Pie filling

3-4 cups (1-pound) powdered sugar
¼ cup (½ stick) unsalted butter softened
¼ cup vegetable shortening
1 (7-ounce) container Jet Puffed Marshmallow crème
pinch of salt
1 teaspoon pure vanilla extract
2-3 tablespoons evaporated milk (or heavy whipping cream)

Instructions

Oatmeal Cream Pie Cookies

In a large mixing bowl of a stand mixer, cream together the butter, sugar, and brown sugar. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the egg, molasses, vanilla, salt, quick oats, flour, baking soda, and cinnamon and incorporate. Scrape the bottom and sides of the bowl again with a rubber spatula so everything gets mixed well.
Use an ice cream scoop to scoop even balls onto half sheet pans lined with parchment paper. Space them evenly apart so they have enough room to spread and not touch each other.
If you would like cookies to spread less or the weather is very hot, refrigerate the cookie dough for 1-hour prior to baking.
Place into a preheated 375 degree F oven for 14 minutes. Turn your baking pans once during the baking process.
Let the cookies cool completely before placing frosting on cookies.

Cream filling

In a large mixing bowl of a stand mixer using a beater attachment, beat together the ingredients. Add heavy cream a little at a time and adjust as needed for your desired thickness. Scrape the bottom and sides of the bowl with a rubber spatula.
Scoop the cream filling into disposable pastry bags or a large zip-style bag. Cut the tip off the pastry bag and squeeze some cream filling into the center of one cookie. Press another cookie on top and sandwich together.
Place cookies into individual baggies or an airtight container and enjoy immediately, Or refrigerate any remaining cookies. They will last up to 2 weeks in the fridge.

Notes

Every oven is different, adjust the baking time to your oven.

Cookies will puff up and as they cool flatten. That is normal.

Oatmeal Cream Pie Filling

Should you want a slightly less sweet filling option, try adding 1-2 cups less sugar or Ermine frosting instead.

Place any leftover filling into a large Ziploc bag and refrigerate.

Storage of cookies

Individually wrapped cookies with keep fresh in the fridge for 1-2 weeks. They can also be frozen and kept for 3-4 weeks. They will defrost and be perfectly fresh.

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