Homemade Oatmeal Cream Pie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 cream pies
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Calories
546 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Homemade Oatmeal Cream Pie Recipe
Description
The recipe begins by mixing brown sugar, melted butter, egg, and vanilla, then combining with dry ingredients including flour, cinnamon, cocoa powder, baking soda and powder, salt, and rolled oats. The batter is portioned into dough balls and baked until the cookies have set but remain soft. After cooling, the cookies are paired up for assembly.
The filling is crafted by creaming vegetable shortening with powdered sugar and vanilla, then folding in marshmallow creme for a smooth, sweet frosting. This filling is piped onto one cookie before sandwiching with the other, creating the classic cream pie shape.
The texture contrast between the spiced oatmeal cookies and the light marshmallow cream defines these treats, making them handheld desserts or snack items. Adjusting the cream filling thickness allows personalization, from thin layers to generous fillings.
Ingredients
For the Oatmeal Cookies:
- 1 cup brown sugar packed
- 1/2 cup butter melted
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
For the Cream Filling:
- 1 cup vegetable shortening
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 7.5 ounces marshmallow creme 1 jar, fluff
Instructions
For the Cookies:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
- Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet mixture until well combined. Stir in the oats.
- Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Let the cookies cool completely before moving off the parchment paper.
For the Filling:
- Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
To Assemble:
- Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Add the top cookie of each cream pie and press down.
Notes
- Use a thin layer of cream filling if you prefer a balanced cookie-to-filling ratio, though there is enough filling for thicker layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cream pies
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 546kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 305IU | 6% |
| Calcium | 38mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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