Craving a classic dessert that’s soft, chewy, and irresistibly sweet? Look no further than these homemade oatmeal cream pies! This recipe transforms the beloved store-bought treat into a delectable homemade version, featuring spiced oatmeal cookies sandwiched with a luscious marshmallow cream filling. Perfect for a nostalgic treat or a fun snack, these oatmeal cream pies are sure to delight both kids and adults alike.
Ingredients:
For the Oatmeal Cookies:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp molasses
1 tsp vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
3 cups old-fashioned rolled oats
For the Cream Filling:
1 1/2 cups marshmallow fluff
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
Prepare Cookies:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs, molasses, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves. Gradually mix these dry ingredients into the wet mixture until just combined.
Stir in the old-fashioned rolled oats until evenly distributed.
Bake Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make Cream Filling:
While the cookies cool, prepare the cream filling. In a medium bowl, beat the softened butter until smooth.
Add the marshmallow fluff, powdered sugar, and vanilla extract, and beat until the mixture is light and fluffy.
Assemble Cream Pies:
Once the cookies are completely cool, spread a generous amount of cream filling on the bottom side of one cookie.
Top with another cookie to create a sandwich. Repeat with the remaining cookies and cream filling.
Store: Keep the oatmeal cream pies in an airtight container at room temperature for up to 3 days.
Serving Tips:
Ideal Temperature: Serve oatmeal cream pies at room temperature for the best texture and flavor. The cream filling will be soft and creamy, while the cookies will be perfectly chewy.
Pairings: Enjoy these cream pies with a glass of milk, coffee, or tea. They also make a great addition to a dessert platter or picnic spread.
Presentation: For a fun twist, cut the cream pies in half and serve them with a dollop of whipped cream or a drizzle of caramel sauce on top.
Storage Tips:
Airtight Container: Store the oatmeal cream pies in an airtight container to keep them fresh. This will prevent them from drying out and keep the cream filling from becoming too soft.
Room Temperature: These cream pies can be kept at room temperature for up to 3 days. If you need to store them for a longer period, refrigeration is recommended.
Refrigeration: For longer storage, place the cream pies in the refrigerator. They can be stored this way for up to a week. Just be sure to let them come to room temperature before serving to soften the filling.
Freezing: If you want to keep them for an extended period, you can freeze the oatmeal cream pies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
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FAQs:
Can I use quick oats instead of old-fashioned rolled oats?
For the best texture, it’s recommended to use old-fashioned rolled oats. Quick oats can make the cookies too soft and mushy. Old-fashioned rolled oats provide a better chewiness and structure for the cookies.
How can I make the cream filling thicker or thinner?
To make the cream filling thicker, add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. To make it thinner, you can add a little milk, one teaspoon at a time, until the filling reaches the right spreadability.
Can I make the cookie dough and cream filling ahead of time?
Yes, you can prepare both the cookie dough and cream filling in advance. For the dough, scoop and freeze individual cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time. The cream filling can be stored in an airtight container in the refrigerator for up to one week.
How do I prevent the cream filling from squishing out when assembling the pies?
To prevent the cream filling from squishing out, make sure the cookies are completely cooled before adding the filling. Additionally, spread a generous but controlled amount of filling to the center of one cookie, and gently press the second cookie on top. Avoid overfilling, as this can cause the filling to spill out.
Conclusion:
These homemade oatmeal cream pies are a delightful treat that bring back childhood memories while satisfying your sweet tooth. Enjoy them with a glass of milk or a cup of tea for the ultimate snack experience!
📖 Recipe:
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Oatmeal Cream Pies
- Total Time: 30 minutes
- Yield: 12 cream pies
- Diet: Vegetarian
Description
Enjoy the nostalgic delight of homemade oatmeal cream pies with this easy recipe. Soft and chewy oatmeal cookies are sandwiched with a luscious marshmallow cream filling, creating a classic treat that’s perfect for both kids and adults. Ideal for a sweet snack or dessert, these oatmeal cream pies are sure to become a favorite!
Ingredients
For the Oatmeal Cookies:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tbsp molasses
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
3 cups old-fashioned rolled oats
For the Cream Filling:
1/2 cup unsalted butter, softened
1 1/2 cups marshmallow fluff
1 cup powdered sugar
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, molasses, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the oats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 8-10 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the butter until smooth. Add the marshmallow fluff, powdered sugar, and vanilla extract, and beat until light and fluffy.
- Once the cookies have cooled, spread a generous amount of cream filling on the bottom of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
- Store the oatmeal cream pies in an airtight container at room temperature for up to 3 days.
Notes
Use room temperature butter and eggs for best results.
Make sure the cookies are completely cooled before adding the filling to avoid melting.
For thicker or thinner cream filling, adjust powdered sugar or milk as needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cream pies
- Calories: 320 kcal
