Homemade Oatmeal Cream Pies
User Reviews
4.7
216 reviews
Excellent
Homemade Oatmeal Cream Pies
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Cookies:
- 1 1 cup salted butter softened
- 1 ½ 1 ½ cups lightly packed light or dark brown sugar
- 1 1 large egg
- 1 1 teaspoon vanilla extract
- 1 1 teaspoon baking soda
- ½ ½ teaspoon ground cinnamon optional
- ½ ½ teaspoon salt
- 1 ¼ 1 ¼ cups all-purpose flour
- 3 3 cups quick oats (see note for using rolled oats)
Filling:
- ¾ ¾ cup salted butter softened
- 1 ½ 1 ½ cups powdered sugar
- 1 (7-ounce) 1 (7-ounce) jar marshmallow fluff/creme
- 1 1 teaspoon vanilla extract
- 1 to 2 1 to 2 tablespoons heavy cream
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Instructions
- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon (if using) and salt and mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the flour and oats and mix until no dry streaks remain.
- Scoop the cookie dough into balls (I use a #40 medium cookie scoop - about 2 tablespoons of dough per cookie, but you can make them smaller or larger depending on how big you want the finished cream pies), roll lightly for a uniform round shape, and place several inches apart on the prepared baking sheets.
- Bake for 8-10 minutes until set around the edges but still soft in the center. You don't want to overbake these cookies! Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough. *These are meant to be a relatively flat, chewy, super soft cookie; however, if your cookies are spreading too much still, increase baking temperature to 375 degrees, bake on convection (at 350 degrees) or add a couple tablespoons more flour to the dough.*
- For the filling, with an electric mixer (stand mixer or handheld) whip together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes. Add heavy cream, as needed, to thin to a fluffy, spreadable consistency.
- Spread a couple tablespoons of filling on the bottom of half of a cookie and top with an unfrosted cookie (bottom sides together). Repeat with remaining cookies.
Notes
- Oats: this recipe works best with quick oats. You can experiment using old-fashioned rolled oats (the texture will be much more oat-y and the cookies may spread a bit more); or you can pulse old-fashioned oats in a blender or food processor until coarsely chopped similar in texture to quick oats.
- Filling: I've also used a simple, homemade vanilla frosting for the filling instead of the recipe above calling for marshmallow fluff. The marshmallow fluff recipe gives a flavor/creaminess boost that better mimics the storebought cookies (in a much, much better way), but both options are delicious.
- Make Ahead: these keep well in the refrigerator for several days (keep them well covered). The unfilled cookies freeze great; I haven't tried freezing them once they have been filled with frosting.
Nutrition Information
Show Details
Serving
1 Cream Pie
Calories
353kcal
(18%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
52mg
(17%)
Sodium
263mg
(11%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 20Cream Pies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cream Pie | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 263mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
216 reviews
Excellent
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