Trending baking searches show a massive spike for nostalgic desserts this year. You want the perfect soft cookie. You crave a sweet vanilla marshmallow filling. Store bought snacks fall short of your expectations. You need a reliable recipe for homemade oatmeal cream pies. We deliver the exact steps to bake a flawless batch right now. You get tender cookies and fluffy frosting every single time. Check out our related guide on simple rustic kitchen design ideas.
Key Takeaways
- Bake with instant oats for a soft surface
- Use dark brown sugar for deep flavor
- Add sweet molasses for a chewy center
- Fill the cookies with marshmallow frosting
- Store them at room temperature for softness
Ingredients
For the Oatmeal Cookies:
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 tablespoons dark molasses
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats (do not use old-fashioned rolled oats)
For the Marshmallow Cream Filling:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cups powdered sugar
1 jar (7 oz) marshmallow fluff / creme
1 teaspoon pure vanilla extract
1-2 tablespoons heavy cream or milk (if needed to thin)
A pinch of salt
Instructions
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Stir in the quick-cooking oats until evenly distributed.
Step 3: Cream the Butter and Sugars
In a large bowl (or using a stand mixer fitted with the paddle attachment), beat the softened butter, dark brown sugar, and granulated sugar together on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
Step 4: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the dark molasses and vanilla extract, and beat until fully incorporated and smooth.
Step 5: Combine and Scoop
Turn the mixer to low speed and gradually add the flour and oat mixture, mixing just until combined. Do not overmix. Using a medium cookie scoop (about 2 tablespoons), drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart (they will spread slightly).
Step 6: Bake and Cool
Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look very soft and slightly underbaked. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Step 7: Make the Marshmallow Filling
While the cookies are cooling, prepare the filling. In a medium bowl, beat the softened butter and powdered sugar on low speed until combined, then increase to medium-high speed and beat until creamy. Add the marshmallow fluff, vanilla extract, and a pinch of salt. Beat for another 2 minutes until smooth, light, and fluffy. If the filling is too thick, add a splash of heavy cream or milk.
Step 8: Assemble the Cream Pies
Once the cookies are completely cool, match them up into similar-sized pairs. Turn one cookie from each pair flat-side-up. Spoon or pipe (using a pastry bag or a zip-top bag with the corner cut off) about 2 tablespoons of filling onto the flat side. Top with the second cookie and press gently until the filling spreads to the edges.
Popular Asked Questions
How long do homemade oatmeal cream pies last
Homemade oatmeal cream pies last for about three days stored in an airtight container at room temperature. You should store these soft baked oatmeal sandwich cookies in a sealed box to keep them fresh. The sugar acts as a natural preservative on your kitchen counter.
Can I freeze homemade oatmeal cream pies
Yes you can easily freeze your homemade oatmeal cream pies for up to two months. Wrap each oatmeal cookie sandwich individually in plastic wrap before placing them in a freezer bag. Let the frozen treats thaw on the counter for a few hours before you eat them.
Why did my oatmeal cookies spread flat
Your oatmeal cookies spread flat mostly likely from using butter that was too warm. The butter melts instantly in the oven and causes the dough to flatten into thin puddles. You want a cool room temperature butter to hold the heavy cream pie filling properly.
What is the filling made of
The filling in an oatmeal cream pie recipe usually consists of butter mixed with marshmallow creme and powdered sugar. This combination creates a sticky and fluffy vanilla cream frosting. It tastes far better than the artificial filling found in store bought packaged snacks.
Do you need to refrigerate oatmeal cream pies
You do not need to refrigerate oatmeal cream pies if you plan to eat them within a few days. Storing them at room temperature keeps the cookie base incredibly tender and soft. You can place them in the fridge to extend their shelf life slightly.
Conclusion
Nostalgic baking continues to dominate dessert trends this year. You now have the ultimate guide to bake the perfect batch of homemade oatmeal cream pies right in your own kitchen. The soft spiced cookies and fluffy vanilla filling easily beat any packaged snack from the grocery store. Which holiday event will you bake these incredible sandwich cookies for next? Follow us on Pinterest for more homemade oatmeal cream pies inspiration.
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