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Oatmeal Cream Pies

Oatmeal cream pies pair soft, cinnamon-scented oatmeal cookies with a fluffy marshmallow creme filling. Bake until the edges are lightly golden and the centers still look soft, then sandwich the cooled cookies together.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 3 cup old-fashioned rolled oats
For the filling
  • 0.5 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 jar (7 oz) marshmallow creme
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 2 large baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a large bowl, beat 1 cup softened butter with the packed light brown sugar and granulated sugar until fluffy, about 2 minutes.
  4. Beat in the 2 large eggs one at a time.
  5. Mix in 1 teaspoon vanilla extract.
  6. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and 1/2 teaspoon salt.
  7. Mix the dry ingredients into the butter mixture just until combined.
  8. Stir in the old-fashioned rolled oats.
  9. Scoop the dough into 24 portions, about 2 tablespoons each.
  10. Space the portions 3 inches apart on the prepared sheets.
  11. Bake at 350°F for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  12. Cool the cookies on the sheets for 5 minutes.
  13. Transfer the cookies to a rack to cool completely.
Make the filling and assemble
  1. Beat 1/2 cup softened butter until smooth.
  2. Beat in the powdered sugar, marshmallow creme, vanilla extract, and 1/8 teaspoon salt until fluffy.
  3. Spread the filling over the flat sides of 12 cooled cookies.
  4. Top with the remaining cookies and press gently to make sandwiches.

Notes

For tender cookies, mix the dry ingredients in just until combined. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free baking flour and certified gluten-free oats.