A big staple from my childhood! Oatmeal creme pies at home!
Ingredients
Oatmeal Creme Pies: Makes about 18 small cookies
Oatmeal Cookies
* 1 1/2 tsp cinnamon
* 1 tbsp molasses
* 3/4 cup all purpose flour
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup butter
* 4 tbsp light brown sugar
* 1/4 cup granulated sugar
* 1 egg
* 1 tsp vanilla
* 1 1/4 cup quick cooking oats
Cream Filling:
* 1 cup marshmallow fluff
* 1/2 cup unsalted butter
* 1/4 cup confectioner sugar
* 1 tsp vanilla
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a standing mixer or large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and then add the molasses and vanilla, stirring well.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the creamed mixture and mix until well combined.
- Fold in the oats until evenly distributed and you have a thick cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- In a mixing bowl, beat together the softened butter, powdered sugar, marshmallow fluff and vanilla extract until smooth and creamy.
- Gradually add in the confectioners sugar until the filling is light and fluffy.
- Once the cookies have cooled completely, pipe a generous amount of the cream filling onto the flat side of one cookie, then sandwich it with another cookie, flat side down.
- Repeat with the remaining cookies and filling until all cookies are used.
- Serve the oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy!
Oatmeal Creme Pies
Ingredients
Oatmeal Cookies
- 1 ½ tsp cinnamon
- 1 tbsp molasses
- ¾ cup all purpose flour
- ½ tsp bakign soda
- ¼ tsp salt
- ½ cup butter
- 4 tbsp light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup quick cooking oats
Cream Filing
- 1 cup marshmallow fluff
- 1/2 cup unsaled butter
- ¼ cup confectioner sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a standing mixer or large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and then add the molasses and vanilla, stirring well.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the creamed mixture and mix until well combined.
- Fold in the oats until evenly distributed and you have a thick cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- In a mixing bowl, beat together the softened butter, powdered sugar, marshmallow fluff and vanilla extract until smooth and creamy.
- Gradually add in the confectioners sugar until the filling is light and fluffy.
- Once the cookies have cooled completely, pipe a generous amount of the cream filling onto the flat side of one cookie, then sandwich it with another cookie, flat side down.
- Repeat with the remaining cookies and filling until all cookies are used.
- Serve the oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy!
