Oatmeal Cream Pies
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Oatmeal Cream Pies
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With dense, chewy oatmeal cookies and a sweet, fluffy marshmallow crème filling, these Oatmeal Cream Pies are a nostalgic treat that's easy to make.
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Ingredients
Ingredients for cookies:
- 3 cups rolled oats instant or old fashioned
- 1 2/3 cup white all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 ¼ cup brown sugar packed, light or dark is fine
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ Tablespoons molasses unsulfured
- 1 ½ teaspoons vanilla extract
Ingredients for Marshmallow Crème Filling:
- 1 ½ cups unsalted butter softened to room temperature
- 1 ½ cups marshmallow creme (7-ounce container)
- 2 cups powdered sugar
- ½ teaspoon clear vanilla extract
- Two pinches of salt
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Instructions
Instructions for Cookies:
- Add the oatmeal to a food processor and pulse several times until the oatmeal is broken down into small pieces but not ground into powder.
- Add the flour, cinnamon, baking soda and salt to the same bowl and pulse until the dry ingredients are fully combined.
- Add the softened butter, brown sugar and granulated sugar to a mixing bowl.
- Use the beater attachment for a hand mixer or stand mixer and cream together until smooth and combined.
- Add the eggs, molasses and vanilla to the same bowl and beat until fully incorporated, scraping the bowl down as needed.
- Add the dry ingredients to the mixing bowl and cream together until fully incorporated.
- Cover and chill the dough for 15 minutes.
- Preheat the oven to 350 degrees.
- Prepare 2 large baking sheets with parchment paper.
- Use a 1 ½ Tablespoon cookie scoop to measure out each cookie ball. Place them on the prepared cookie sheet 2-3 inches apart.
- Bake for 8-10 minutes or until the edges of the cookies are JUST starting to set around the edges, but most of the rest of the cookie will still be underdone. (As they chill, they will firm up.)
- Remove the cookies and allow them to cool before removing from the baking sheet.
Instruction for Filling:
- In a clean mixing bowl, add the butter and cream using a paddle attachment until smooth.
- Add the marshmallow crème and cream until combined.
- Add the powdered sugar a little at a time and mix until fully incorporated.
- Add the vanilla and salt and cream again until all ingredients are combined, and the filling is smooth.
How to assemble:
- Add the frosting to a piping bag that has a large round tip.
- Squeeze on enough frosting so that when you add the second cookie and gently press together, you are left with ½ inch of filling exposed.
Nutrition Information
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Calories
535kcal
(27%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
126mg
(5%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
917IU
(18%)
Vitamin C
0.01mg
(0%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16cream pies
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 126mg | 5% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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