Oatmeal Cream Pies

A nostalgic dessert combining chewy oats and creamy marshmallow fluff, perfect for sharing.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

For the Cookies

1 cup unsalted butter for a rich, creamy base; avoid margarine for better flavor.
1 cup brown sugar adds depth and a hint of caramel flavor; can substitute with dark brown sugar for a richer taste.
1 cup granulated sugar balances sweetness; can use coconut sugar for a healthier twist.
2 large eggs bind the ingredients together; substitute with flax eggs for a vegan option.
1 teaspoon vanilla extract enhances flavor; choose pure vanilla for the best taste.
1.5 cups all-purpose flour provides structure; gluten-free all-purpose flour is a suitable substitute.
1 teaspoon baking soda helps the cookies rise; ensure it’s fresh for the best effect.
1 teaspoon ground cinnamon elevates the aroma; nutmeg can be an interesting alternative.
0.5 teaspoon salt balances sweetness; feel free to reduce slightly if you’re watching salt intake.
3 cups rolled oats the star of the show; steel-cut oats can work but will alter texture.

For the Filling

1 cup marshmallow fluff fills the cookies with a creamy center; homemade meringue can substitute.

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time and then stir in the vanilla.
In another bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture.
Stir in the oats until well combined.
Drop by rounded tablespoons onto ungreased baking sheets.

Baking

Assembly

Spread marshmallow fluff on the flat side of half the cookies and top with the other half to make sandwiches.

For added flavor, consider folding in some chocolate chips or chopped nuts before baking.