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.