Oatmeal Cream Pies
These delightful cookies filled with a sweet and fluffy filling are perfect for a snack or dessert, creating a delicious contrast of chewy oats and creamy marshmallow fluff.
Servings: 12 pieces
Calories: 200kcal
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.
Notes
Customize your filling by adding a splash of almond extract for a different flavor. You can add chocolate chips or raisins into the cookie dough for extra sweetness. Store in an airtight container at room temperature for several days.