Oatmeal Cream Pies
User Reviews
5
Oatmeal Cream Pies
Description
Oatmeal Cream Pies bring together chewy cookies and a rich, fluffy filling for a satisfying treat. The cookies combine butter, sugars, eggs, and vanilla with oats, flour, cocoa powder, cinnamon, baking soda, and salt to deliver a soft yet textured bite. Slight underbaking results in a tender center after cooling. The filling blends marshmallow cream and butter with powdered sugar and vanilla, thinned by milk to achieve a spreadable consistency. Sandwiching the filling between halves of the cookies creates a delightful balance of flavors and textures that is both comforting and sweet.
These cream pies can be made in different sizes by adjusting the scoop used and baking time, allowing for customization of portion. They are well suited for dessert plates, lunchbox treats, or casual gatherings. The combination of oats and cocoa provides a slightly hearty yet sweet cookie foundation that complements the creamy filling.
For storage, keeping the pies in the refrigerator for up to a week helps maintain the freshness and creaminess of the filling. Smaller cookies require slightly reduced baking times to remain soft.
Ingredients
For the cookies:
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 1/2 cups quick oats
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
For the filling:
- 1 1/2 cups marshmallow cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk as needed
Instructions
To make the cookies:
- In the bowl of a mixer, cream together the butter and sugars until light and fluffy, 3-4 minutes.
- Beat in the eggs and vanilla until combined.
- Whisk together the flour, oats, cocoa powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet and beat until well combined. Refrigerate cookie dough for 15 minutes.
- Use a medium cookie scoop to drop dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven.
- Cool on the pan for 10 minutes and then remove to a wire rack to finish cooling.
To make the filling:
- Cream together the marshmallow cream and butter.
- Add the powdered sugar and vanilla and mix until well combined.
- Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.
- Spread the filling evenly between half of the cookies and top with the remaining half of the cookies.
Notes
- Using a medium cookie scoop yields the recommended cookie size; smaller scoops shorten baking time slightly.
- Storing the assembled cream pies in the refrigerator will keep them fresh for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1sandwich cookie | |
| Calories | 524kcal | 26% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 388mg | 16% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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