Oatmeal Cream Pies

Name: Oatmeal Cream Pies
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 20 pies
Ingredients: 1 1 cup unsalted butter; 1 1 cup dark brown sugar; ½ ½ cup granulated sugar; 2 2 Tablespoons unsulphured molasses; 2 2 large eggs; 1 ½ 1 ½ teaspoons vanilla extract; 2 2 cups all-purpose flour; 2 2 teaspoons cornstarch; 1 ¼ 1 ¼ teaspoon baking soda; ¾ ¾ teaspoon ground cinnamon; ¾ ¾ teaspoon table salt; 2 2 cups instant/quick oats; 6 6 large egg whites; 1 ½ 1 ½ cups granulated sugar; ½ ½ teaspoon cream of tartar; ¼ ¼ teaspoon salt; 1 ½ 1 ½ teaspoons vanilla extract

User Reviews

4.8

69 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 50 mins
Servings
20 pies
Calories
295 kcal
Course
Dessert, Baked Goods
Cuisine
American

Oatmeal Cream Pies

Angela Watkins

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Soft, chewy cookies meet fluffy, homemade marshmallow filling in these oatmeal cream pies! This recipe makes 20 sandwich cookies in under 2 hours. Don't forget to watch the how-to video!

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Ingredients

Servings

For Cookies

1 1 cup unsalted butter melted and cooled until no longer warm to the touch
1 1 cup dark brown sugar firmly packed
½ ½ cup granulated sugar
2 2 Tablespoons unsulphured molasses
2 2 large eggs room temperature preferred
1 ½ 1 ½ teaspoons vanilla extract
2 2 cups all-purpose flour
2 2 teaspoons cornstarch
1 ¼ 1 ¼ teaspoon baking soda
¾ ¾ teaspoon ground cinnamon
¾ ¾ teaspoon table salt
2 2 cups instant/quick oats

For Marshmallow Cream Filling

6 6 large egg whites (I do not recommend using egg whites from a carton, as people have reported mixed results with these)
1 ½ 1 ½ cups granulated sugar
½ ½ teaspoon cream of tartar
¼ ¼ teaspoon salt
1 ½ 1 ½ teaspoons vanilla extract

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Instructions

For Cookies

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Combine butter, sugars, and molasses and stir well (I do not use an electric mixer for this recipe and just stir everything by hand).
Add egg and vanilla extract and stir to combine.
In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and table salt until completely combined.
Gradually stir dry ingredients into butter mixture until thoroughly combined.
Stir in oats until well-distributed.
Drop batter by level 1 ½-Tablespoon-sized scoop onto prepared baking sheet and bake on 350F (175C) for 10 minutes or until edges are beginning to turn golden brown. Allow cookies to cool completely on baking sheet before filling.

For Marshmallow Cream Filling (see note for alternative filling options)

Before you begin: You will need a double boiler for this recipe. I recommend using the metal bowl of a stand mixer and a saucepan that is large enough to support the bowl without it touching the bottom of the pan. While this recipe can be prepped with an electric hand mixer, please note that it will be quite an arm workout and will take a long time and I recommend using a stand mixer if you have one).
In the completely clean, dry and grease-free bowl of a stand mixer, combine egg whites, sugar, cream of tartar and salt and whisk to combine.
Bring 1 ½-2” (4-5cm) of water to a simmer over medium-low in a medium-sized saucepan (use a saucepan that your mixing bowl will fit in without touching the bottom of the pan).
Place mixing bowl over simmering water and whisk constantly until the sugar is dissolved (if you rub a small bit of the syrup between your fingers (be careful, it’s hot!) it should no longer feel gritty at all) and the mixture reaches at least 160F (70C).
Remove mixing bowl from heat and fit it into your mixer. Using a whisk attachment, beat the egg whites on medium-high speed until mixture becomes thick and glossy and you have billowy stiff peaks. This typically takes approximately 5-10 minutes with a stand mixer but will take longer if you are using a hand mixer with beaters.
Stir in vanilla extract.

Assembly

Once cookies have cooled, scoop a generous portion (I use about 2 Tablespoons) of marshmallow cream filling onto the bottom of one cookie. Top with another cookie to make a sandwich/marshmallow cream pie. Serve and enjoy!

Equipments used:

Notes

The marshmallow cream in this recipe is the closest to authentic oatmeal cream pies and is what I recommend for best taste. However, if you’re looking for something faster/simpler you can use one of my other frosting recipes instead, such as my cream cheese frosting, classic buttercream frosting, ermine frosting, etc.
Store assembled cookies at room temperature in an airtight container for up to 3 days.
The cookies may be prepared up to 3 days in advance of assembly.
I personally prefer to use the marshmallow cream immediately but it may be prepared up to 24 hours in advance. To store, place in an airtight container and refrigerate. You will need to let it sit at room temperature and then most likely re-whip with a whisk attachment for several minutes to restore to original fluffy consistency before using. Note that the cream does not need to be refrigerated once the cookies are assembled, but doing so extends its life which is why I recommend refrigerating when making in advance.

Nutrition Information

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Serving 1pie Calories 295kcal (15%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 41mg (14%) Sodium 212mg (9%) Potassium 123mg (4%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 308IU (6%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 20pies

Amount Per Serving

Calories 295 kcal

% Daily Value*

Serving	1pie
Calories	295kcal	15%
Carbohydrates	48g	16%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	212mg	9%
Potassium	123mg	3%
Fiber	1g	4%
Sugar	32g	64%
Vitamin A	308IU	6%
Vitamin C	1mg	1%
Calcium	26mg	3%
Iron	1mg	6%