Oatmeal Cream Pies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Cooling Time
15 mins
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Total Time
45 mins
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Servings
18
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Calories
413 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Cream Pies
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These Oatmeal Cream Pies are reminiscent of the cherished Little Debbie's version. The soft, chewy oatmeal cookies with a marshmallow cream filling are a timeless favorite.
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Ingredients
Oatmeal Cookies
- 1 cup Butter, softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 2 cups quick oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
Marshmallow Cream Filling
- 1 cup Butter, softened
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 1 ⅓ cup powdered sugar
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Instructions
Oatmeal Cookies
- Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time. Mix in molasses and vanilla. Fold in quick oats. Set aside.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Slowly add to wet ingredients until combined. The dough will be soft.
- Use a cookie scoop to place even rounds onto parchment paper. Allow room for cookies to spread. Try to scoop an even number of cookies.
- Bake for 10 minutes, or until edges are golden brown and centers look set. Let cool completely before removing from pan.
Marshmallow Cream Filling
- While the cookies are cooling, make marshmallow cream filling. Use a mixer to cream butter until soft and fluffy. Fold in marshmallow cream and vanilla. Slowly add powdered sugar and blend until creamy.
- When cookies are cooled, carefully remove them from the baking sheets.
- Spoon a heaping tablespoon of marshmallow filling onto the bottom of one cookie.
- Place a second cookie on top of the cream to make a sandwich.
- Store extra cookies in an airtight container in the refrigerator.
Notes
- Don't skip the parchment paper. The cookies won't turn out as well if cooked directly on baking sheets.
- Using a large cookie scoop will make about 12 sandwiches. Using a standard cookie scoop will make 18 sandwiches.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
364mg
(15%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
657IU
(13%)
Vitamin C
0.003mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 364mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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