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Homemade Oatmeal Cream Pies

Relive your childhood with this oatmeal cream pie recipe!

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Homemade Oatmeal Cream Pies

Searching for a soft-baked oatmeal cookie with a creamy marshmallow center? Look no further than this easy, homemade oatmeal cream pie recipe. This yummy treat is sure to bring you right back to your childhood.

These are so much better than those cookies you used to grab out of a box and unwrap because they're fluffier, softer and best of all, homemade.

You can carry on the tradition of a great oatmeal cream pie recipe by sharing these tasty soft-baked cookies with your little ones. They make a great afterschool snack or a treat in their lunch box. 

Yields12 cookies

Preparation Time30 min

Cooking Time10 min

Ingredients

  • 1/2 cup unsalted butter, room temp
  • 1/2 cup vegetable shortening
  • 1 cup light brown sugar
  • 2 eggs
  • 2 tablespoon unsulfured molasses
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 3 cup quick cooking oats
  • 1 (7-ounce) jar marshmallow fluff
  • 1/2 cup vegetable shortening
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon maple extract
  • 1/2 teaspoon vanilla
  • 1 tablespoon hot water

For more awesome ways to use up your leftover oats, check out these18 Quick Easy Quaker Oats Recipes

Instructions

  1. Heat oven to 375 degrees F. Line baking sheets with parchment paper.
     

  2. In the bowl of a stand mixer beat the butter and shortening until combined.
     

  3. Add the sugar and beat until light and fluffy. Add the eggs one at a time until combined.
     

  4. Add the molasses and vanilla and beat well.
     

  5. In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt.
     

  6. Slowly add the flour mixture into the butter mixture and beat on low speed until combined.
     

  7. Stir in the oats.
     

  8. Using a 2 tablespoon sized cookie scoop form dough balls and place on the baking sheet leaving 2 inches of space between cookies.
     

  9. Bake for 10-11 minutes. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.
     

  10. Prepare the cream filling while the cookies cool. In the bowl of a stand mixer add the jar of marshmallow fluff, vegetable shortening, confectioners’ sugar, maple and vanilla extracts and 1 tablespoon of hot water. Beat until the filling is light and fluffy
     

  11. Spread the cream filling on the bottom side of one cookie and top with a second cookie to form the sandwich.
     

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