Homemade Oatmeal Cream Pies

Deliciously soft and chewy homemade oatmeal cream pies filled with fluffy marshmallow frosting, perfect for reliving childhood memories.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

For the Cookies

1 cup unsalted butter Softened to room temperature for easier creaming; coconut oil and vegan butter work for a dairy-free alternative.
1 cup brown sugar, packed Adds moisture and a rich flavor; can substitute with maple syrup for a light caramel note.
1 cup granulated sugar Provides sweetness and a slight crispness to the cookies; feel free to use coconut sugar for a healthier twist.
2 large eggs Binds all ingredients together; for a vegan option, use flax eggs.
1 teaspoon vanilla extract Enhances sweetness; almond extract is a great substitute for a unique flavor.
1 cup all-purpose flour Gives structure to the cookies; whole wheat flour can increase fiber content.
1 teaspoon baking soda Helps cookies rise; cream of tartar can be used for a more complex flavor.
1 teaspoon ground cinnamon Adds warmth and depth; nutmeg can be an exciting alternative.
1/2 teaspoon salt Balances sweetness; omit if you prefer a less salty cookie.
3 cups rolled oats Provides texture; quick oats can be substituted for softer cookies.

For the Filling

1 cup marshmallow fluff Creates a thick, fluffy filling; whipped cream or vegan cream can serve as a delightful alternative.
1/2 cup powdered sugar Sweetens the filling and helps it hold together; honey can be a non-powder alternative.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cinnamon, and salt; gradually stir into the creamed mixture.
Mix in the oats until well combined.

Baking

Drop rounded tablespoons of batter onto ungreased baking sheets.
Bake for 10-12 minutes in the preheated oven or until the edges are golden brown.
Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.

Filling and Assembly

For the filling, beat together marshmallow fluff and powdered sugar until smooth.
Spread filling on the flat side of one cookie and top with another to make a sandwich. Enjoy!

Notes

Common mistakes to avoid include: overmixing the dough leading to dense cookies, filling cookies while they are still warm causing a gooey mess, and skipping the resting time for the dough. Pro tips include using an ice cream scoop for uniform sizes and adding chocolate chips or nuts for extra flavor.