Description
Oatmeal Cream Pie cookies are two chewy oatmeal cookies with a delicious cinnamon flavor profile, sandwiched between the fluffiest cream filling. This one will take you right back to your childhood.
Ingredients
Units
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Cookie Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick or old fashioned oatmeal
Cream Filling Ingredients:
- 1/2 cup cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk or half and half
- 7 ounces marshmallow fluff (1 jar)
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside for later.
- You’re going to make the cream filling first. In a medium bowl, beat the butter on medium high speed until it is light in color and fluffy. This will take approximately 3-4 minutes.
- Turn the mixing speed down to low and slowly add in the powdered sugar. Mix until the sugar is fully combined with the butter.
- Add in vanilla and milk. Mix. Add in marshmellow fluff. Mix on medium speed for 3 minutes. The cream filling should be smooth.
- Spoon the filling into a piping bag (a ziplock bag works great too if you don’t have piping bags)and put in the refrigerator for later. Leave the filling in the refrigerator for at least 30 minutes to an hour. I also like to make mine the night before and let it sit in there all night.
- Now you will start on the cookies. In a mixing bowl, cream together the butter and sugars. Mix until light and fluffy.
- Add in the eggs and vanilla. Mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients. Mix until you no longer see streaks of flour.
- Add in oats. Mix until evenly spread throughout the dough.
- Scoop the dough into balls. I use 3 tablespoons of dough per ball for big cookies. Place 6-8 dough balls onto your prepared baking sheet.
- Bake the cookies for 13-14 minutes. You’ll know they are finished when they turn a nice golden brown color. They will continue to bake while cooling. Do not over bake!
- Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before moving to a wire rack or parchment paper to finish cooling.
- Once cookies are completely cooled, remove the cream filling from the refrigerator and pipe it on the flat side of half of the cookies. Place the flat side of the remainder of the cookies onto the cream filling. PERFECTION. You’ve made an oatmeal cream pie.
Notes
- Once the oatmeal cream pie filling is made, put it in the refrigerator. This helps it stiffen up and not spill out of the cookie sandwich.
- Oatmeal cream pies should be stored in the refrigerator.
- Your cookies will continue to bake while cooling. If you’re wanting a soft center, do not over bake.
- Prep Time: 20
- Cook Time: 14
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: oatmeal cream pie recipe, oatmeal cream pie, oatmeal cream pie cookies, oatmeal cream pie filling