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–+ servings

Homemade Oatmeal Cream Pies

Delightful sweet sandwiches made with chewy oatmeal cookies and fluffy marshmallow filling, perfect for sharing and indulging.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Can be substituted with coconut oil for a dairy-free version.
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 3 cups old-fashioned oats
For the Filling
  • 1 cup marshmallow fluff
  • 0.5 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs and vanilla extract, mixing until thoroughly combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Stir in the old-fashioned oats until they are evenly distributed throughout the batter.
  7. Drop spoonfuls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until you see the edges lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.
  10. To make the filling, combine the marshmallow fluff and powdered sugar in a bowl until smooth.
  11. Generously spread the filling between two oatmeal cookies to create a delicious sandwich.
  12. Enjoy your homemade oatmeal cream pies!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 12g

Notes

Store in an airtight container at room temperature for 3-5 days. Freeze for up to 2-3 months, wrapping them in plastic wrap.

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