Description
Nostalgic oatmeal cream pies blend classic comfort with sweet memories of childhood treats. Delicate spiced oatmeal cookies sandwich rich vanilla cream, inviting you to savor a delightful homemade dessert that connects generations through pure deliciousness.
Ingredients
Scale
Cookies:
- 1 cup (230 grams / 8 ounces) unsalted butter, softened
- 3 cups (240 grams / 8.5 ounces) quick oats
- ¾ cup (150 grams / 5.3 ounces) brown sugar, packed
- ½ cup (100 grams / 3.5 ounces) granulated sugar
- 2 large eggs
- 1 ½ cups (190 grams / 6.7 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cream Filling:
- ½ cup (115 grams / 4 ounces) unsalted butter, softened
- 1 cup (125 grams / 4.4 ounces) powdered sugar
- 1 (7 ounces / 200 grams) jar marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking workspace by warming the oven to 350F (175C) and lining two baking sheets with parchment paper for smooth cookie removal.
- Create a smooth, creamy base by whisking butter with brown and granulated sugars until the mixture becomes light and airy. Incorporate eggs individually, then blend in vanilla extract for enhanced flavor depth.
- Develop the cookie foundation by combining flour, baking soda, cinnamon, and salt in a separate vessel. Gently fold dry ingredients into the wet mixture, ensuring minimal mixing to maintain tender texture. Integrate quick oats for a hearty, rustic consistency.
- Form cookie dough into uniform spheres, approximately 1 1/2 tablespoons each. Arrange on prepared sheets, leaving sufficient space between portions. Gently flatten tops using a spoon or fingertips to encourage even baking.
- Bake cookies for 10-12 minutes, watching for delicate golden edges and set centers. Allow initial cooling on baking sheets for 5 minutes, then transfer to wire racks for complete temperature reduction.
- Whip butter until creamy and smooth. Gradually introduce powdered sugar, creating a silky texture. Fold in vanilla extract and marshmallow fluff, blending until achieving a luxurious, pillowy consistency.
- Match cooled cookies by size and symmetry. Apply a generous layer of cream filling to one cookie’s surface, using a spread or piping technique for elegant presentation.
- Complete the cream pies by carefully pressing matching cookies together, forming a delightful sandwich. Serve immediately or store in an airtight container, maintaining freshness at room temperature for two days or refrigerated for up to one week.
Notes
- Swap quick oats for rolled oats to create a chewier, more rustic cookie texture that adds delightful depth to each bite.
- Use room temperature butter and eggs to ensure smoother mixing and more consistent cookie spread during baking.
- Chill the cookie dough for 30 minutes before scooping to prevent excessive spreading and maintain better cookie shape.
- For gluten-free variation, replace all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg