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4.93 from 14 votes

Oatmeal Cream Pies

Oatmeal Cream Pies - soft, chewy oatmeal cookies with hints of cinnamon, molasses and coconut, with a sweet marshmallow cream filling.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal, pie
Servings: 16 sandwich cookies
Calories: 403kcal
Author: Tricia

Ingredients

For the Cookies:

  • 2 cups old-fashioned rolled oats
  • 2 ¼ cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • ¼ cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

For the Filling:

  • 6 tablespoons unsalted butter room temperature
  • ¾ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • dash salt
  • 1 ½ cups marshmallow fluff

Instructions

To prepare the cookies:

  • Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.
  • Add the rolled oats to a food processor and pulse 10 times. Don't over process because you need a variety of textures. In a large mixing bowl, combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine. Set aside.
  • In the bowl of a stand mixer, beat the butter on medium-high for about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears. Add the molasses, vanilla and coconut extracts and mix on low until incorporated.
  • Add about ⅓ of the oat and flour mixture to the creamed sugar and eggs. Mix on low just until blended. Continue adding the flour mixture until it is fully incorporated.
  • Using a 2-tablespoon size cookie scoop (scant - not heaping), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. You should be able to bake about 6-8 cookies on each pan. Bake for 10 to 12 minutes or until the bottoms just begin to brown. The middle may look a little unbaked, but not wet. Remove the pan from the oven and allow the cookies to rest for 5 minutes before removing to a rack to cool completely.
  • Repeat with the remaining cookie dough until all are baked. Match up similar sized cookies to create a sandwich. You should have a total of 32 cookies or 16 sandwiches.

To prepare the filling:

  • In a medium mixing bowl combine the butter and powdered sugar and beat with an electric mixer until fluffy.
  • Add the vanilla and salt and beat until blended. Add the marshmallow fluff and blend on medium-low until incorporated, about 2 minutes. Spread the filling on the bottom of half the cookies. Top with another cookie and press gently to spread and seal.

Notes

  • Store cookies in an airtight container in the refrigerator for best results.
  • If you have leftover filling, sandwich between graham crackers for a simple treat.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 403kcal | Carbohydrates: 60g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 203mg | Potassium: 166mg | Fiber: 2g | Sugar: 37g | Vitamin A: 517IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 2mg