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Oatmeal Creme Pie Cookies Recipe

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4.3 from 14 reviews

Delight in these classic Oatmeal Creme Pie Cookies – soft, slightly chewy oatmeal cookies sandwiched with a fluffy marshmallow buttercream filling. Perfectly spiced with cinnamon and made with molasses for authentic flavor, these homemade treats bring nostalgic comfort with every bite.

  • Total Time: 40 minutes
  • Yield: 10 pies (20 cookies assembled into 10 sandwich pies)

Ingredients

For the Cookies

  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (220 g) brown sugar, packed
  • 1 egg
  • 2 tablespoons (40 g) molasses (Grandma’s original recommended)
  • 1/2 teaspoon (2.1 g) vanilla extract
  • 1 1/2 cups (180 g) all purpose flour
  • 1/2 teaspoon (1.3 g) cinnamon
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (40 g) quick cooking oats (do NOT use old fashioned rolled oats)

For the Buttercream

  • 1 cup (226 g) unsalted butter, slightly chilled
  • 3 cups (375 g) powdered sugar, sifted
  • 4 ounces store bought marshmallow cream
  • 1/2 teaspoon (2.1 g) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper, setting them aside for later use to prevent cookies from sticking.
  2. Mix Wet Ingredients: In a medium mixing bowl, combine melted butter, packed brown sugar, egg, molasses, and vanilla extract. Stir well until the mixture is smooth and uniform.
  3. Add Dry Ingredients: To the wet mixture, add all-purpose flour, cinnamon, baking soda, and salt. Stir together until just combined without overmixing.
  4. Fold in Oats: Gently fold in the quick cooking oats to the dough to integrate evenly throughout.
  5. Shape Cookies: Scoop about 1.2 ounces of dough and roll into balls. Place approximately 8 dough balls per half sheet pan on the prepared parchment paper, spacing them adequately.
  6. Bake: Bake the cookies for about 8 minutes until they look slightly puffy and light-colored. Remove from oven and cool completely on the baking sheet as cookies will settle and darken as they cool.
  7. Prepare Buttercream: In a mixing bowl, beat chilled unsalted butter with marshmallow cream until smooth and creamy.
  8. Add Powdered Sugar and Flavor: Gradually beat in sifted powdered sugar, followed by vanilla extract and a pinch of salt. Continue beating for 1 to 2 minutes until the buttercream lightens in color and becomes fluffy.
  9. Assemble Cookies: Use a piping bag to pipe the buttercream onto the flat side of half the cooled cookies. Gently press remaining cookies on top to form sandwich cookies. The buttercream will spread slightly but should stay near the edges without overflowing.

Notes

  • Use quick cooking oats only; do not substitute with old fashioned rolled oats as the texture will be different.
  • Completely cool the cookies before assembling to prevent the buttercream from melting.
  • For best flavor, store the assembled cookies in an airtight container at room temperature for up to 3 days.
  • You can chill the cookie sandwiches briefly for a firmer filling before serving if desired.
  • Molasses adds a distinctive flavor and moisture; don't omit or substitute without adjusting liquid ingredients accordingly.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/oatmeal-creme-pie-cookies-recipe/