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Oatmeal Cream Pies
why make this recipe
Oatmeal Cream Pies are a delightful treat that combines the chewy texture of oatmeal cookies with a sweet, fluffy filling. They are perfect for any occasion, whether you want a snack after school, a dessert for a picnic, or a treat to enjoy with your coffee. These cookies are not only delicious but also easy to make, making them a favorite for bakers of all skill levels.
how to make Oatmeal Cream Pies
Ingredients
- 1 cup unsalted butter, softened
- 1 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 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture.
- Stir in the oats until evenly incorporated.
- Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden. Allow to cool completely on wire racks.
- For the filling, mix the marshmallow fluff and powdered sugar until smooth. Spread the filling on the flat side of one cookie and top with another, forming a sandwich.
- Serve and enjoy your Oatmeal Cream Pies!
how to serve Oatmeal Cream Pies
Oatmeal Cream Pies are best served fresh but can also be enjoyed after a day or two. You can display them on a plate or in a cookie jar for an inviting look. Pair them with a glass of milk, coffee, or your favorite hot beverage for extra enjoyment.
how to store Oatmeal Cream Pies
To keep your Oatmeal Cream Pies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to store them longer, consider freezing them. Just make sure to wrap them tightly to prevent freezer burn.
tips to make Oatmeal Cream Pies
- Make sure the butter is at room temperature for easy creaming.
- Use old-fashioned rolled oats for the best texture.
- Don’t overbake; take them out when the edges are golden to maintain a chewy center.
- Try chilling the dough for 30 minutes before baking to make the cookies thicker.
variation
You can add chocolate chips, raisins, or nuts to the cookie dough for extra flavor. If you want a twist on the filling, consider using flavored cream cheese instead of marshmallow fluff.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be different. Rolled oats give a chewier bite, while quick oats will make them softer.
How can I make these cookies gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Can I make these cookies ahead of time?
Yes, you can make the cookies in advance. Store them in an airtight container and assemble them with filling when you’re ready to serve.
Oatmeal Cream Pies
Oatmeal Cream Pies are delightful treats that combine chewy oatmeal cookies with a sweet, fluffy filling, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy creaming.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour To make gluten-free, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats Use old-fashioned rolled oats for the best texture.
For the Filling
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture.
- Stir in the oats until evenly incorporated.
- Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are golden. Allow to cool completely on wire racks.
Filling
- For the filling, mix the marshmallow fluff and powdered sugar until smooth.
- Spread the filling on the flat side of one cookie and top with another, forming a sandwich.
Serving
- Serve and enjoy your Oatmeal Cream Pies!
Notes
Oatmeal Cream Pies are best served fresh but can also be enjoyed after a day or two. You can display them on a plate or in a cookie jar for an inviting look. Pair them with a glass of milk, coffee, or your favorite hot beverage for extra enjoyment. Don’t overbake; take them out when the edges are golden to maintain a chewy center. Try chilling the dough for 30 minutes before baking to make the cookies thicker.
