Homemade Oatmeal Cream Pie are a blast from the past and can now be made in the comfort of your own home. Two soft and chewy oatmeal cookies sandwiched between fluffy and creamy marshmallow buttercream will definitely make you feel like a child again.
Simple ingredients make the most flavorful oatmeal cookies. A combination of granulated sugar and light brown sugar are used to create a soft texture and molasses and cinnamon for a bold flavor. Two soft and chewy oatmeal cookies are sandwiched with the fluffiest marshmallow buttercream. A classic buttercream creamed together with marshmallow fluff is exactly why we loved these Oatmeal Cream Pies so much.
It is very important to create the right consistency and texture for this oatmeal cookie. Baking the cookie for the Oatmeal Cream Pie must be soft, chewy and thin so the ratio of cookie to icing is just right. Using quick cooking oats is important in this recipe because they are slightly ground up, will distribute throughout the cookie and will bake more evenly.
A classic butter cream icing made with butter, powdered sugar and vanilla extract is the base of this amazing, creamy and super fluffy icing. The spotlight ingredient that takes this butter cream to another level; marshmallow fluff. Don’t bother to make your own, because the store bought marshmallow fluff mixed in with a homemade butter cream is beyond amazing sandwiched between chewy oatmeal cookies.
The History of the Oatmeal Cream Pie
Little Debbie created snack cakes that we all love, lined the shelves in grocery stores and filled our lunch boxes. Ding Dongs, Twinkies, Swiss Rolls and the famous Oatmeal Creme Pie are a few of our favorites from the past, but the Creme Pie was the original Little Debbie snack cake produced. Created in 1960 and only costing fifty cents for a box, these were made with two chewy oatmeal molasses cookies filled with a sweet and fluffy frosting center. The ratio of cookie to frosting is why these were so perfect. Each bite is full of flavor and might be your favorite childhood treat, but these Homemade Oatmeal Cream Pies will make you fall in love again.
Oatmeal Cream Pie
Homemade Oatmeal Cream Pies are a blast from the past and can now be made in the comfort of your own home. Two soft and chewy oatmeal cookies sandwiched between fluffy and creamy marshmallow buttercream will definitely make you feel like a child again.
2 Cups All Purpose Flour
2 Cups Quick Cooking Oats
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
½ tsp Salt
¾ Cup Unsalted Butter
¾ Cup Granulated Sugar
¾ Cup Light Brown Sugar
2 Tbsp Molasses
1 Cup Unsalted Butter, room temperature
4 Cups Powdered Sugar
½ tsp Vanilla Extract
1 (7 ounce) Jar Marshmallow Fluff
Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper
In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined
Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together
Add the eggs and mix until combined
Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between
Using a 1 ½ ounce ice cream scoop or approximately 2 inch ball, scoop the dough and place them on the prepared baking sheet spaced about three inches apart
Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven)
Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them)
While the cookies are cooling, prepare the Marshmallow Buttercream
Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together
Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy
Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated