Oatmeal Cream Pie

Soft, chewy, and irresistibly nostalgic, these homemade Oatmeal Cream Pies are a delightful twist on the classic treat you grew up loving. Made with a rich blend of brown sugar, quick oats, and a hint of cinnamon, these cookies boast the perfect balance of sweetness and spice. Sandwiched between them is a luscious marshmallow creme filling, whipped to fluffy perfection with powdered sugar and vanilla extract, delivering that signature creamy texture. Ready in under an hour, this recipe is perfect for creating handheld desserts that are as whimsical as they are delicious. Whether you’re crafting lunchbox surprises or indulging your inner child, these luscious oatmeal cream pies are sure to impress. Keywords: homemade oatmeal cream pies, nostalgic desserts, marshmallow creme filling.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1 cup light brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 3 cups quick oats
• 1 jar (7 ounces) marshmallow creme
• 0.5 cup vegetable shortening
• 0.75 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of light brown sugar, and 0.5 cup of granulated sugar until the mixture is light and fluffy.

Step 3

Add the eggs and 1 teaspoon vanilla extract to the sugar-butter mixture and beat until combined.

Step 4

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 0.5 teaspoon salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Stir in 3 cups of quick oats by hand, making sure they are evenly distributed throughout the dough.

Step 7

Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown. The centers should be soft.

Step 9

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

For the cream filling, beat together 0.5 cup vegetable shortening and the jar of marshmallow creme until smooth.

Step 11

Gradually add 0.75 cup powdered sugar and 1 teaspoon vanilla extract to the filling mixture, continuing to beat until the filling is fluffy.

Step 12

Pair up the cooled oatmeal cookies based on size. Spread approximately 1 tablespoon of filling on the flat side of one cookie, then top with the other cookie to form a sandwich.

Step 13

Repeat with remaining cookies and filling. Serve immediately or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1839 grams (1839.0g)

Amount per serving	% Daily Value*
Calories	5332

Total Fat 237.20g	304%
Saturated Fat 92.30g	462%
Polyunsaturated Fat 3.40g
Cholesterol 620mg	207%
Sodium 3107mg	135%
Total Carbohydrate 792.60g	288%
Dietary Fiber 20.00g	71%
Total Sugars 523.80g
Protein 47.80g	96%

Vitamin D 80IU	400%
Calcium 754mg	58%
Iron 45mg	249%
Potassium 1124mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 3.5%

Carbs: 57.7%