After wrapping up my cupcake craze (for now, at least) with my Very Berry Cupcakes, I’ve moved on to a new theme for this week: all things cream-filled!
My original plan was to make a batch of whoopie pies this weekend (spoiler, I did – you’ll see them later this week!), but I also had a hankering for chewy oatmeal cookies so… voilà, I present to you Oatmeal Cream Pies.
Oatmeal cookies can be tricky to get right for cream pies because anything too crunchy or crispy and the whimsical nostalgia of Little Debbie’s Creme Pies are gone. The goal is a soft, chewy, oat-and-cinnamon slice of heaven to use as bookends for fluffy marshmallow cream, and I’m happy to tell you that this cookie checks all those boxes.
I made these cream pies both large and mini; the large size was accomplished using a large cookie scoop and the mini a heaping tablespoonful. Depending on who these are being made for (a group vs individuals), I would recommend one or the other due to yield you’re looking for – the large size yields only ~6-9 large pies and the mini size yields ~15-18.
Enjoy and remember you can always leave comments using the form below!
- 1¾ c. Quick 1-Minute Oats
- ¾ c. all-purpose flour
- ¾ tsp. cinnamon
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ c. unsalted butter, softened to room temperature
- ¹⁄³ c. light brown sugar, packed
- ¹⁄³ c. granulated sugar
- 1 large egg
- ½ tsp. vanilla
- ½ c. vegetable shortening (Crisco original shortening)
- ½ c. unsalted butter, softened to room temperature
- 2 c. powdered sugar
- 2 c. marshmallow creme
- 2 tsp. vanilla extract
For the cookie (minis):
- Preheat oven to 375º
- In a bowl, sift together oats, flour, cinnamon, baking soda and salt. Set aside.
- In a large mixing bowl, beat butter on low-medium until creamy, scrape from sides.
- Add brown sugar and granulated sugar and mix on medium-high until light and fluffy, scraping the edges of the bowl at least once.
- Add egg and vanilla and beat well.
- Gradually add oat mixture and mix until fully combined.
- Line a cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
- Drop tablespoonfuls about 1-2 inches apart and use your hands to mold them into round balls. Lightly flatten them with your fingers (* they will spread as they bake, so don’t flatten too much).
- Bake 10 minutes total between the upper and lower thirds of the oven 5 min each, switching positions halfway through. Cookies should be golden around the edges when removed.
- Transfer to a cooling rack and let cool completely before filling.
For the marshmallow cream:
- In a mixer, combine softened butter and shortening and mix until creamy. Scrape the edges of the bowl at least once.
- Add half of the other ingredients (1 c. powdered sugar, 1 c. marshmallow cream, 1 tsp. vanilla extract) and mix well, scraping the bowl well during mixing.
- Combine the rest of the ingredients and beat on medium-high until well mixed.
- Flip half the oatmeal cookies upside down as the base for the oatmeal pie – make sure every bottom has a top!
- Scoop ~1 tbsp of marshmallow cream onto the bottom of half the cookies and press the top cookie down enough so that the cream spreads to the edges, but doesn’t squeeze out.
- Store in a sealed container to maintain soft chewiness!