Homemade Oatmeal Cream Pies Recipe

Introduction

Growing up, oatmeal cream pies were a household favorite. That sweet, chewy cookie paired with a creamy filling was an indulgence that brightened any day. Recently, I recreated this classic treat at home, and it was an instant hit! My family raved about the rich buttery cookies and the fluffy marshmallow filling, and let me tell you, the taste was a million times better than store-bought. These homemade oatmeal cream pies are everything you love about the original but elevated in flavor and freshness.

Why You’ll Love This Homemade Oatmeal Cream Pies Recipe

• Freshness and Flavor: Homemade cookies are far superior to packaged ones. The buttery oatmeal cookies and the creamy marshmallow filling are rich and satisfying.
• Simple Ingredients: You probably already have most of the ingredients in your pantry.
• Nostalgia: This recipe brings back childhood memories with every bite.
• Customizable: Add extras like raisins or a dash of nutmeg to make it your own.
• Perfect for Sharing: These pies are a crowd-pleaser, great for potlucks, parties, or gifting.

Ingredients

For the Oatmeal Cookies:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups rolled oats

For the Marshmallow Cream Filling:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract

Instructions

For the Oatmeal Cookies:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix this into the wet ingredients. Stir in the rolled oats.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving enough space for spreading. Flatten slightly with the back of a spoon.
6. Bake the cookies for 10–12 minutes, or until golden brown. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Marshmallow Cream Filling:

1. Beat the butter and powdered sugar together until smooth and creamy.
2. Add the marshmallow creme and vanilla extract, and beat until the mixture is fluffy and well combined.

Assemble the Oatmeal Cream Pies:

1. Spread or pipe a generous layer of marshmallow cream filling onto the flat side of one cookie.
2. Top with another cookie, pressing gently to create a sandwich.
3. Repeat with the remaining cookies and filling.

Nutrition Facts

• Serving Size: 1 oatmeal cream pie
• Calories: 380
• Sugar: 30g
• Sodium: 240mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Cooling Time: 15 minutes
• Total Time: 47 minutes

How to Serve

• Serve them fresh for dessert or a midday snack.
• Pair with a glass of cold milk or a cup of coffee for a cozy treat.
• Wrap individually in parchment paper for grab-and-go snacks.
• Share at bake sales, parties, or potlucks for guaranteed smiles.
• Freeze extras for a quick indulgence later (just thaw before serving).

Additional Tips

1. Chill the Dough: Refrigerate the cookie dough for 15–20 minutes before baking to help prevent excess spreading.
2. Uniform Size: Use a cookie scoop for evenly sized cookies that sandwich perfectly.
3. Customize Fillings: Add a touch of almond extract or cinnamon to the marshmallow filling for added depth.
4. Soft Cookies: Don’t overbake; the cookies should be soft and chewy to complement the creamy filling.
5. Make Ahead: Prepare the cookies and filling a day in advance. Assemble just before serving to maintain freshness.

FAQ Section

1. Can I use quick oats instead of rolled oats?
   Yes, but rolled oats provide a better texture. Quick oats will make the cookies softer.
2. Can I freeze oatmeal cream pies?
   Absolutely! Wrap them individually and store in an airtight container in the freezer for up to 3 months.
3. What can I substitute for marshmallow creme?
   You can use homemade marshmallow fluff or a mix of whipped cream and powdered sugar.
4. Can I make these gluten-free?
   Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix and ensure your oats are certified gluten-free.
5. How long do these cookies stay fresh?
   Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
6. Can I add raisins or chocolate chips?
   Of course! Mix them into the cookie dough for extra flavor.
7. What if my cookies spread too much?
   Chilling the dough before baking helps prevent excess spreading.
8. How do I make the filling fluffier?
   Beat the butter and marshmallow creme longer to incorporate more air.
9. Can I use salted butter?
   Yes, but reduce the salt in the cookie dough to balance the flavors.
10. Can I make mini oatmeal cream pies?
    Yes, simply use smaller scoops of dough and adjust the baking time to 8–10 minutes.

These homemade oatmeal cream pies are a delightful treat that will transport you back to childhood. Whether you’re baking for your family or sharing with friends, they’re sure to become a favorite in your recipe collection. Enjoy!

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