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These oatmeal cream pies are delightful sandwich cookies that consist of two soft and chewy oatmeal cookies, perfectly baked to achieve a tender texture, which are then generously filled with a luscious and simple marshmallow fluff filling. The oatmeal cookies are crafted using a blend of rolled oats, flour, brown sugar, and a hint of cinnamon, which together create a warm and comforting flavor profile that evokes nostalgia with every bite.
The process of making these cookies begins with the creaming of butter and sugars, which adds a rich, buttery flavor to the base. Once the mixture is light and fluffy, eggs are incorporated, lending moisture and binding the ingredients together. The rolled oats are then folded in, providing that signature chewy texture, while the addition of flour ensures that the cookies hold their shape during baking. A sprinkle of cinnamon enhances the overall taste, offering a subtle warmth that complements the sweetness of the filling.
Once the cookies are baked to a golden brown, they are allowed to cool, allowing the flavors to meld and the texture to set. The marshmallow fluff filling is made from a simple combination of marshmallow crème and butter, whipped together until smooth and creamy. This filling serves as the perfect contrast to the hearty oatmeal cookies, adding a light and airy sweetness that balances the density of the cookies.
To assemble the oatmeal cream pies, a generous dollop of the marshmallow fluff is placed between two cookies, creating a delightful sandwich that is both satisfying and indulgent. The final product is a treat that not only pleases the palate but also brings a sense of comfort and joy, making these oatmeal cream pies a beloved dessert for all ages. Whether enjoyed as a snack, a lunchbox treat, or a sweet ending to a meal, these cookies are sure to be a hit, evoking fond memories and creating new ones with each delicious bite.
INGREDIENTS
For the Cookies:
½ cup unsalted butter, at room temperature
3/4 cup brown sugar
1 large egg
1 tablespoon molasses (optional)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cinnamon
½ teaspoon salt
1 cup quick cooking oats
For the filling:
½ cup unsalted butter
1 cup powdered sugar
7 ounces marshmallow fluff
To prepare the cookies: Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
Use a small cookie scoop to spoon 2 teaspoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 9 minutes or until the edges are set and turning golden. The center of the cookie may still look wet. Remove from oven and allow to cool completely. If you notice your cookies look wonky upon removal from the oven, use the rim of a large glass or jar to nudge them into a rounder, perfected shape. Be sure to do this carefully while they are still fresh from the oven.
Continue baking the remaining cookies and allow to cool completely.
To prepare the filling: Cream the butter and powdered sugar together on medium speed in a large bowl using a hand mixer.
Add the marshmallow fluff and stir until well combined. If needed, you can thin the frosting out slightly with a teaspoon or two of water- be careful not to add to much though as this makes for a messy cookie.
Spoon the filling into a piping bag fitted with a medium round tip and sandwich the cream in between two cookies of the same size. Alternatively, you can just spread large dollops on with a knife. Enjoy!
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