Best Ever Oatmeal Cream Pie
Secret ingredient homemade cream filling sandwiched between soft, chewy oatmeal cookies create the best oatmeal cream pie on this planet. Little Debbie would be proud!
Servings: 12 cream pies
Equipment
- Stand mixer
Ingredients
Oatmeal Cookies
- 2 cups old-fashioned rolled oats do not substitute quick oats
- 1 ¾ cup all-purpose flour
- 1 ½ cups dark brown sugar packed
- 1 cup (2 sticks) unsalted butter softened
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
Filling
- ½ cup (1 stick) unsalted butter softened
- 1 ½ cup powdered sugar
- ⅓ cup marshmallow fluff
- 2 tablespoons heavy cream or 3 tablespoons if you prefer a looser filling
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Cookies
- In the bowl of a mixer, cream together 2 sticks butter and brown sugar until light and fluffy.
- Add eggs, molasses, and vanilla extract. Beat mixture for about 30 seconds, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, salt, corn starch, cinnamon, allspice, and oats) until well-combined.
- Add dry ingredients to wet ingredients, and mix until just combined, scraping down the sides of the bowl as needed.
- Wrap cookie dough in plastic wrap, and chill in the refrigerator for about 1 hour.
- Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper. Form 2 tablespoons dough balls, placing on baking sheet at least 2 inches apart.
- Bake for 8-10 minutes until cookies are just set and barely golden around the edges. Leave cookies on baking sheet to cool for 5 minutes before placing on a baking rack.
- Repeat for consecutive batch(es)! Let cookies completely cool before adding filling.
Frosting Filling
- In the bowl of a mixer, whip together butter, marshmallow, vanilla and salt until well combined, about 1-2 minutes. Some marshmallow will stick to the sides of the bowl, so you’ll need to stop the mixer and scrap down the sides a few times.
- Add powdered sugar, and whip for an additional minute.
- Add 2 tablespoons of cream, whipping for 30 seconds until fluffy and combined. If you prefer looser filling, add an additional tablespoon of cream, and whip again.
Assembly
- Find 2 cookies that are roughly the same shape. Add a tablespoon or so of filling to the bottom of 1 cookie and sandwich the other cookie on top of the filling. Repeat until the cookies are gone!
Video
Notes
- If you like a lot of frosting filling, I recommend doubling the frosting recipe.
Nutrition
Serving: 1cream pie | Calories: 523kcal | Carbohydrates: 70g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 91mg | Sodium: 236mg | Potassium: 151mg | Fiber: 2g | Sugar: 45g | Vitamin A: 786IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 2mg