Description
Nostalgic homemade oatmeal cream pies bring childhood memories to life with classic sandwich cookies. Spiced oatmeal cookies and creamy filling create a delightful treat you can recreate in your own kitchen.
Ingredients
Scale
- 3 cups (240 g / 8.5 oz) quick oats
- 1 ½ cups (190 g / 6.7 oz) all-purpose flour
- 1 cup (230 g / 8 oz) unsalted butter, softened
- ¾ cup (150 g / 5.3 oz) brown sugar, packed
- ½ cup (100 g / 3.5 oz) granulated sugar
- 2 large eggs
- 1 jar (7 oz / 200 g) marshmallow fluff
- 1 cup (125 g / 4.4 oz) powdered sugar
- ½ cup (115 g / 4 oz) unsalted butter, softened
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Oven Preparation: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for effortless cookie release.
- Wet Ingredient Fusion: Cream butter with brown and granulated sugars until fluffy. Integrate eggs one at a time, then incorporate vanilla extract for rich flavor enhancement.
- Dry Ingredient Integration: Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Delicately fold dry ingredients into wet mixture, maintaining a tender crumb. Blend quick oats to create robust cookie texture.
- Cookie Formation: Shape dough into uniform 1 1/2 tablespoon portions. Position on prepared sheets with ample spacing, gently flattening tops to ensure consistent baking.
- Baking Process: Bake for 10-12 minutes until edges turn golden and centers set. Cool on baking sheets for 5 minutes, then transfer to wire racks for complete cooling.
- Cream Filling Creation: Whip butter until smooth. Gradually add powdered sugar, creating a silky mixture. Blend in vanilla extract and marshmallow fluff until achieving a light, creamy consistency.
- Assembly Technique: Pair cooled cookies by size. Generously spread cream filling on one cookie surface using a spatula or piping bag for refined presentation.
- Final Composition: Gently press matching cookies together, forming elegant cream pie sandwiches. Store in airtight container at room temperature for 2 days or refrigerate up to one week for optimal freshness.
Notes
- Precision Matters: Measure ingredients accurately, especially flour and oats, to maintain the perfect cookie texture and prevent dry or overly dense results.
- Temperature Control: Allow butter and eggs to reach room temperature before mixing, ensuring smoother incorporation and more consistent cookie structure.
- Gentle Mixing Technique: Avoid overmixing the dough to preserve the cookies’ tender, soft quality – mix just until ingredients are combined to prevent tough, dense cookies.
- Oat Variation Options: Substitute quick oats with rolled oats for a slightly chewier texture, or use gluten-free oats to make the recipe suitable for those with gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 315
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg