Oatmeal Cream Pies
Oatmeal Cream Pies are a comforting treat that brings back memories of childhood for many. These delightful cookies filled with a sweet and fluffy filling are perfect for a snack or dessert. The chewy oats combined with the creamy marshmallow fluff create a delicious contrast that is hard to resist. Whether enjoyed with a glass of milk or coffee, these pies make every moment a little sweeter!
What You’ll Need for Oatmeal Cream Pies
To make these delightful treats, you’ll need the following ingredients:
- 227 g unsalted butter, softened
- 220 g brown sugar, packed
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 240 g rolled oats
- 250 g marshmallow fluff
- 60 g powdered sugar
How to Make Oatmeal Cream Pies
- Preheat your oven to 175°C (350°F).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract for added flavor.
- In another bowl, combine the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to your creamed butter and sugar mixture.
- Stir in the rolled oats until everything is well combined and the dough is thick.
- Drop spoonfuls of the dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges.
- Allow the cookies to cool completely on a wire rack.
- In a separate bowl, mix the marshmallow fluff and powdered sugar until smooth and creamy.
- Spread a generous amount of the cream between two oatmeal cookies to create a delightful sandwich.
- Enjoy your delicious Oatmeal Cream Pies!
Serve & Enjoy Oatmeal Cream Pies
Oatmeal Cream Pies are delicious on their own, but you can also enhance your serving experience! Try pairing them with a cold glass of milk or a warm cup of coffee for the perfect companion. You can even stack them on a decorative plate for a lovely dessert display at a gathering or bake sale. Don’t forget to share—these treats are best enjoyed with friends and family!
Helpful Tricks for Oatmeal Cream Pies
- Customize your filling: Feel free to add a splash of almond extract to the marshmallow filling for a different flavor twist.
- Add mix-ins: You can mix in chocolate chips or raisins into the cookie dough for extra sweetness and texture.
- Storage tip: Keep your Oatmeal Cream Pies in an airtight container at room temperature to maintain their freshness for several days.
Oatmeal Cream Pies FAQs
Can I freeze Oatmeal Cream Pies?
Yes, you can freeze Oatmeal Cream Pies! Just wrap them tightly in plastic wrap and store them in a freezer-safe container. When you’re ready to enjoy, let them thaw at room temperature.
How can I make these cookies softer?
If you want softer cookies, slightly underbake them by taking them out of the oven just before they turn golden. They will continue to cook a bit as they cool down.
What can I use instead of marshmallow fluff?
If you can’t find marshmallow fluff, you can whip together some cream cheese and powdered sugar for a different creamy filling, although the flavor will differ a bit.
These Oatmeal Cream Pies are not just a recipe; they are a delightful journey back to simpler times. Give them a try, and I promise you’ll be hooked! Enjoy every creamy, chewy bite!
Oatmeal Cream Pies
Ingredients
For the cookies
- 227 g unsalted butter, softened
- 220 g brown sugar, packed
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 240 g rolled oats
For the filling
- 250 g marshmallow fluff
- 60 g powdered sugar
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to your creamed butter and sugar mixture.
- Stir in the rolled oats until well combined.
Baking
- Drop spoonfuls of the dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden around the edges.
- Allow the cookies to cool completely on a wire rack.
Filling Assembly
- In a separate bowl, mix the marshmallow fluff and powdered sugar until smooth and creamy.
- Spread a generous amount of the cream between two oatmeal cookies to create a sandwich.
