Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies is a cookie recipe built around egg, vanilla extract and baking soda. Plan on 20 Cream Pies and about 50 minutes.

• Yield 20 Cream Pies
• Ready in 50 minutes
• Prep 40 minutes
• Cook 10 minutes

Ingredients

Cookies

• 1 cup ( 227 g ) salted butter , softened
• 1 ½ cups ( 318 g ) lightly packed light or dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon , optional
• ½ teaspoon salt
• 1 ¼ cups ( 178 g ) all-purpose flour
• 3 cups ( 300 g ) quick oats ( for using rolled oats)

Filling

• ¾ cup ( 170 g ) salted butter , softened
• 1 ½ cups ( 171 g ) powdered sugar
• 1 (7-ounce) jar marshmallow fluff/creme
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream

Instructions

1. Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon (if using) and salt and mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
3. Add the flour and oats and mix until no dry streaks remain.
4. Scoop the cookie dough into balls (I use a #40 medium cookie scoop - about 2 tablespoons of dough per cookie, but you can make them smaller or larger depending on how big you want the finished cream pies), roll lightly for a uniform round shape, and place several inches apart on the prepared baking sheets.
5. Bake for 8-10 minutes until set around the edges but still soft in the center. You don't want to overbake these cookies! Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough. *These are meant to be a relatively flat, chewy, super soft cookie; however, if your cookies are spreading too much still, increase baking temperature to 375 degrees, bake on convection (at 350 degrees) or add a couple tablespoons more flour to the dough.*
6. For the filling, with an electric mixer (stand mixer or handheld) whip together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes. Add heavy cream, as needed, to thin to a fluffy, spreadable consistency.
7. Spread a couple tablespoons of filling on the bottom of half of a cookie and top with an unfrosted cookie (bottom sides together). Repeat with remaining cookies.

Cool the cookies on the sheet for a few minutes, then move them to a rack.