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Oatmeal cream pies recipe

Oatmeal cream pies recipe

By Isaac Krishnan
60’ Prep time
30’ Cook time
90’ Total time
392 Calories
18 Serving
Isaac Krishnan 0 Followers

Step by Step

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Step 1

For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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Step 2

Using a hand mixer, cream the butter and brown sugar together in a large bowl until light and fluffy. Beat in the vanilla and eggs. Fold in the flour, salt and baking soda, then fold in the oats until combined. Scoop into 36 mounded tablespoons on the lined baking sheets, leaving an inch between each. Bake until dark and just cooked through, 12 to 14 minutes. Let the cookies sit for 7 to 8 minutes, then transfer to a rack to cool completely, about 1 hour.
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Step 3

For the filling: Meanwhile, beat together the butter, powdered sugar and vanilla in a large bowl until smooth. Beat in the marshmallow creme until well combined.
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Step 4

Spoon about a teaspoon of the mixture onto the bottom of a cooled cookie. Add another cookie to the top, sandwiching the filling. Repeat with the remaining cookies and filling. Serve or store in an airtight container in the fridge.

Ingredient

  • Kosher salt
    Kosher salt
  • (2 sticks) salted butter
    (2 sticks) salted butter
  • (1 stick) salted butter
    (1 stick) salted butter
  • Packed dark brown sugar
    Packed dark brown sugar
  • Marshmallow creme
    Marshmallow creme
  • Vanilla bean paste
    Vanilla bean paste
  • Vanilla bean paste
    Vanilla bean paste
  • Eggs
    Eggs
  • Baking soda
    Baking soda
  • Powdered sugar
    Powdered sugar
  • All-purpose flour
    All-purpose flour
  • Old-fashioned rolled oats
    Old-fashioned rolled oats
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