Simply Delicious

Oatmeal Cream Pies

Time: 45 minutes

Yield: 15 servings

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About

These Oatmeal Cream Pies are even better than the pre-packaged ones you can buy at a store! Two soft, chewy, cinnamon oatmeal cookies envelop a creamy, perfectly-sweet homemade filling. These confections are indulgently delicious. Make Oatmeal Cream Pies for a classic dessert that is the perfect end to any meal, or you can even enjoy them as an afternoon snack!

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Ingredients

  • For the cookies:
  • 1 3/4 cups + 2 tablespoons all-purpose flour (scoop and level to measure)
  • 1 cup quick oats, slightly ground in a food processor
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger, optional
  • 1/2 cup butter, softened
  • 1/2 cup shortening, unflavored
  • 1 1/4 cups granulated sugar
  • 2 1/2 tablespoons molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract (for a slightly more noticeable coconut flavor - increase to 1/4 teaspoon)
  • For the filling:
  • 1/2 cup butter, room temperature
  • 1/4 cup shortening, unflavored
  • 1 1/2 cups powdered sugar
  • 7 ounces marshmallow fluff

Directions

Step 1 -Set your oven to 350 degrees F.

Step 2 -Using a mixing bowl, mix together the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk, set it aside.

Step 3 -Using the medium-sized bowl of a stand mixer with the paddle attachment, beat together the butter, shortening, sugar, and your molasses on a medium-high speed until the mixture is pale and fluffy, around 2 minutes.

Step 4 -Mix in the eggs, stirring until it is combined after each interval.

Step 5 -Add in the vanilla and the coconut extract.

Step 6 -Slowly add in the dry ingredients and add it until it is well combined.

Step 7 -Spoon out the dough at 2 tablespoons at a time and then shape them into balls and place them on a lined baking sheet with space to expand.

Step 8 -Bake the cookies in a preheated oven for 10 to 12 minutes. Let the cookies cool before moving the cookies to a wire rack.

Step 9 -For the marshmallow buttercream filling, in the bowl of a mixer with the paddle attachment, beat the butter and shortening together on a medium-high, until the marshmallow is pale and fluffy, about 3-4 minutes.

Step 10 -Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 1 minute. Then mix in the marshmallow fluff.

Step 11 -Spread out the marshmallow buttercream along the bottom of one cookie and use another to sandwich the marshmallow frosting.

Step 12 -Enjoy, and store the remaining cookies in an airtight container at room temperature.

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