Homemade 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.
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Servings: 8 cookies
Calories: 649kcal
Ingredients
Oatmeal Cookie:
- 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
- 2 Eggs
Marshmallow Buttercream:
- ¾ Cup Unsalted Butter room temperature
- 3 Cups Powdered Sugar
- ½ Teaspoon Vanilla Extract
- ½ Cup Marshmallow Fluff
Instructions
Oatmeal Cookie:
- 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
Marshmallow Buttercream:
- 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
Notes
How To Store Oatmeal Cream Pies
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving. Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving. Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.
Nutrition
Serving: 1Cookie | Calories: 649kcal | Carbohydrates: 87g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 231mg | Fiber: 3g | Sugar: 48g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg
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