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Oatmeal Cream Pies finished recipe

Oatmeal Cream Pies

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 12 sandwich cookies
Ingredients Method

Ingredients
  

Ingredients
  • Scoop 24 portions of dough onto lined baking sheets.
  • Bake at 350°F (175°C) until the edges are set.
  • Cool the cookies completely.
  • Beat the buttercream filling until light and fluffy.
  • Sandwich pairs of cookies with the filling.
  • Let the assembled cream pies set briefly before serving.
Why This Recipe Works
  • Old-fashioned oats provide chew: Their texture gives the cookies the hearty bite associated with classic oatmeal cream pies.
  • Brown sugar adds moisture: It helps keep the cookies soft while contributing a warm molasses flavor.
  • 1 short bake preserves tenderness: The centers stay soft instead of becoming crisp or dry.
  • The filling is whipped until fluffy: Beating the butter and marshmallow cream creates a light texture that contrasts with the chewy cookies.
  • Cooling before filling protects the sandwich: Warm cookies can soften or melt the filling making the finished pies difficult to handle.
Equipment Needed
  • 2 large baking sheets
  • Parchment paper
  • Stand mixer or electric hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • tablespoon cookie scoop
  • Wire cooling rack
  • Piping bag or small offset spatula
Oatmeal Cookies
  • 1 cup unsalted butter softened — 227 g
  • 1 cup packed light brown sugar — 200 g
  • 1/2 cup granulated sugar — 100 g
  • 1 large egg — about 50 g without shell
  • 2 teaspoons vanilla extract — 10 mL
  • 1 1/4 cups all-purpose flour — 150 g
  • 1 1/2 cups old-fashioned rolled oats — 135 g
  • 1 teaspoon baking soda — 5 g
  • 1/2 teaspoon ground cinnamon — 1.5 g
  • 1/4 teaspoon fine salt — 1.5 g
Vanilla Cream Filling
  • 1/2 cup unsalted butter softened — 113 g
  • 1 1/2 cups powdered sugar — 180 g
  • 1 cup marshmallow creme — about 210 g
  • 1 teaspoon vanilla extract — 5 mL
  • 1 tablespoon heavy cream — 15 mL

Method
 

Method
  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until lighter in color and creamy. Scrape down the bowl as needed.
  3. Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and creamy. If it appears slightly curdled, continue mixing briefly; it will come together when the dry ingredients are added.
  4. In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.
  5. Add the dry mixture to the butter mixture and mix on low speed just until combined. The dough should be soft and scoopable, with the oats evenly distributed. Do not overmix.
  6. Scoop the dough into 24 portions, about 2 tablespoons each. Place them on the prepared baking sheets, leaving at least 2 inches (5 cm) between portions. Gently flatten each portion slightly with your fingertips.
  7. Bake for 10–12 minutes, rotating the baking sheet halfway through if needed. The edges should be set and lightly golden while the centers remain soft. Do not wait for the cookies to become completely firm in the oven.
  8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool completely, about 25 minutes, before adding the filling.
  9. Beat the softened butter on medium speed for 2 minutes, until smooth and creamy. Add the powdered sugar gradually and beat on low until incorporated. Add the marshmallow creme and vanilla, then beat on medium-high for 2–3 minutes, until fluffy. Add the heavy cream and beat for another 30–60 seconds. The filling should be thick enough to hold its shape but soft enough to spread.
  10. Match the cookies into pairs of similar size: Pipe or spread about 2 tablespoons of filling onto the flat side of one cookie. Place a matching cookie on top and press gently until the filling reaches near the edges without squeezing out.
  11. Allow the assembled oatmeal cream pies to rest at room temperature for about 5 minutes before serving. This gives the filling a chance to settle while keeping the cookies soft.

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