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Oatmeal Cream Pies

45-MinutesBakedClassicCopycatCreamyDessertsKid-FriendlyOld-FashionedOvenParty FoodSpecial OccasionSweet
Time :45 minutes
Yield :15 servings
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These Oatmeal Cream Pies are even better than the pre-packaged ones you can buy at a store! Two soft, chewy, cinnamon oatmeal cookies envelop a creamy, perfectly-sweet homemade filling. These confections are indulgently delicious. Make Oatmeal Cream Pies for a classic dessert that is the perfect end to any meal, or you can even enjoy them as an afternoon snack!
These Oatmeal Cream Pies are even better than the pre-packaged ones you can buy at a store! Two soft, chewy, cinnamon oatmeal cookies envelop a creamy, perfectly-sweet homemade filling. These confections are indulgently delicious. Make Oatmeal Cream Pies for a classic dessert that is the perfect end to any meal, or you can even enjoy them as an afternoon snack!

Ingredients

For the cookies:

  • 1 3/4 cups + 2 tablespoons all-purpose flour scoop and level to measure
  • 1 cup quick oats slightly ground in a food processor
  • 2 teaspoons cocoa powder
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger optional
  • 1/2 cup butter softened
  • 1/2 cup shortening unflavored
  • 1 1/4 cups granulated sugar
  • 2 1/2 tablespoons molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract for a slightly more noticeable coconut flavor - increase to 1/4 teaspoon

For the filling:

  • 1/2 cup butter room temperature
  • 1/4 cup shortening unflavored
  • 1 1/2 cups powdered sugar
  • 7 ounces marshmallow fluff

Directions

  • Set your oven to 350 degrees F.
  • Using a mixing bowl, mix together the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk, set it aside.
  • Using the medium-sized bowl of a stand mixer with the paddle attachment, beat together the butter, shortening, sugar, and your molasses on a medium-high speed until the mixture is pale and fluffy, around 2 minutes.
  • Mix in the eggs, stirring until it is combined after each interval.
  • Add in the vanilla and the coconut extract.
  • Slowly add in the dry ingredients and add it until it is well combined.
  • Spoon out the dough at 2 tablespoons at a time and then shape them into balls and place them on a lined baking sheet with space to expand.
  • Bake the cookies in a preheated oven for 10 to 12 minutes. Let the cookies cool before moving the cookies to a wire rack.
  • For the marshmallow buttercream filling, in the bowl of a mixer with the paddle attachment, beat the butter and shortening together on a medium-high, until the marshmallow is pale and fluffy, about 3-4 minutes.
  • Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 1 minute. Then mix in the marshmallow fluff.
  • Spread out the marshmallow buttercream along the bottom of one cookie and use another to sandwich the marshmallow frosting.
  • Enjoy, and store the remaining cookies in an airtight container at room temperature.
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