Homemade Oatmeal Cream Pies

Ingredients

• 1 cup Unsalted butter (softened)
• 1 cup Dark brown sugar (packed)
• 0.5 cup Granulated sugar
• 1 Egg (large, room temperature)
• 2 tsp Vanilla extract
• 1 tbsp Molasses
• 1.5 cups All-purpose flour
• 1 tsp Baking soda
• 0.5 tsp Ground cinnamon
• 0.5 tsp Salt
• 3 cups Quick-cooking oats
• 0.5 cup Unsalted butter (softened (for filling))
• 1.5 cups Powdered sugar
• 1 cup Marshmallow fluff
• 1 tsp Vanilla extract ((for filling))

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a large mixing bowl or the bowl of a stand mixer, cream together 1 cup of softened butter, 1 cup of dark brown sugar, and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.

3. 3

   Add the egg, 2 teaspoons of vanilla extract, and 1 tablespoon of molasses to the butter mixture. Beat until well combined and smooth.

4. 4

   In a separate medium bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

6. 6

   Fold in the 3 cups of quick-cooking oats by hand or on very low speed until evenly distributed throughout the dough.

7. 7

   Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake.

9. 9

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    While the cookies cool, prepare the filling: In a medium bowl, beat 1/2 cup of softened butter until smooth. Add 1.5 cups of powdered sugar, 1 cup of marshmallow fluff, and 1 teaspoon of vanilla. Beat until the filling is light and airy.

11. 11

    To assemble, spread or pipe a generous amount of filling onto the flat side of one cooled cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.

Notes

For the best texture, ensure your butter is truly softened but not melted. Using dark brown sugar instead of light brown sugar provides the deep color and molasses flavor characteristic of the original snack. Store in an airtight container for up to 5 days.

Nutrition per serving

• dessert
• snack
• oatmeal
• cookies
• baking
• copycat
• marshmallow