Homemade Oatmeal Cream Pies
Soft and chewy oatmeal cookies sandwiched around a marshmallow buttercream filling that are way better than the store-bought sandwich cookies!
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Ingredients
Oatmeal Cookies
- 2 sticks salted butter, softened (or 1 cup)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 1/2 tsp vanilla extract
- 2 large eggs (at room temperature)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt (1/2 tsp if using unsalted butter)
- 3 cups quick oats (not old fashioned)
Marshmallow Buttercream Filling
- 1 pound powdered sugar (about 4 cups)
- 1 stick salted butter, softened (or 1/2 cup; Add a pinch of salt if using unsalted butter)
- 7 ounces marshmallow fluff
- 1 tsp vanilla extract
- 3 to 4 Tbsp half and half (start with 3 Tbsp)
Instructions
Oatmeal Cookies
- Preheat oven to 350º Fahrenheit. Prepare a baking sheet by covering with parchment paper. Set aside.
- In a stand mixer with a paddle attachment, cream together softened butter and the two sugars until light and fluffy. Add in the vanilla and eggs and mix well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. If using unsalted butter, increase the amount of salt to 1/2 tsp.
- Add the dry ingredients to the mixing bowl and mix until just combined. Do not overmix. Using a spatula, fold in the oats.
- Use a 1.5 tablespoon cookie scoop to drop dough onto the prepared cookie sheet. You should be able to get about 12 cookies per sheet (3 rows of 4).
- Bake cookies for 10 to 12 minutes or until the outer edges of the cookies start to turn golden brown. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack. Let the cookies cool fully before adding the filling.
Marshmallow Buttercream Filling
- In a stand mixer bowl with a paddle attachment, add all of the filling ingredients together and mix well. Use a spatula to scrape the sides of the bowl occasionally to make sure everything gets well incorporated. Mix on low for 1 to 2 minutes until the filling is light and fluffy.
- If the cream is too thick, add an additional tablespoon of half and half. You don't want the filling to be runny because it needs to hold its shape once piped onto the cookie.
- Add the cream filling to a pastry bag with a wide circular tip. Or, use a heavy ziplock bag with one of the corners snipped off. Going in a circular motion, pipe the cream filling to the bottom of one cookie. Leave a little space around the edge of the cookie so the filling can expand slightly when you sandwich the two cookies together.
- Add a similar-sized cookie to the top and gently press together until the filling expands to the edge of the cookies.
- Place the finished oatmeal cream pies in the refrigerator to help set the filling. Allow them to come to room temperature or enjoy them right from the fridge. Store in an airtight container in your refrigerator.
