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–+ servings
Callie Brooks

Homemade Oatmeal Cream Pies

Delightful chewy oatmeal cookies filled with a fluffy marshmallow filling, perfect for snacks or desserts that evoke childhood nostalgia.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Can substitute with coconut oil for dairy-free option.
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats Quick oats can be used, but texture will differ.
For the filling
  • 1 cup marshmallow cream Can substitute with whipped coconut cream for a vegan option.
  • 1/2 cup powdered sugar
  • 1/4 cup vegetable shortening

Method
 

Preparing the cookies
  1. Preheat your oven to 350°F (175°C). Grease or line your baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture.
  5. Stir in the rolled oats until evenly mixed.
  6. Drop cookie dough onto baking sheets, spacing them apart. Bake for 10-12 minutes until the edges are golden.
  7. Allow cookies to cool on the sheets for a few minutes, then transfer them to wire racks to cool completely.
Preparing the filling and assembly
  1. In a medium bowl, beat together the marshmallow cream, powdered sugar, and vegetable shortening until smooth.
  2. Spread the filling on the flat side of one cookie and top with another cookie to create a sandwich.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

Store in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.

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