Oatmeal Creme Pies
Soft, chewy oatmeal cookies filled with a sweet marshmallow creme. Made with brown sugar, oats, cinnamon, and cocoa, these sandwich cookies offer nostalgic flavor with a homemade touch.
Servings
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1½ cups quick-cooking oats
For the Creme Filling:
- ½ cup vegetable shortening
- 1½ cups marshmallow creme
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Prepare the cookie dough:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix the dry ingredients:
- In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and quick oats. Gradually incorporate the dry mixture into the creamed mixture, mixing just until combined.
Chill the dough:
- Cover and refrigerate the dough for approximately 15 minutes to firm slightly.
Bake the cookies:
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing each cookie about 1 inch apart. Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
Cool the cookies:
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Prepare the filling:
- In a clean mixing bowl, cream together the vegetable shortening and marshmallow creme until smooth. Add the powdered sugar, vanilla, and 1 tablespoon of milk. Beat on low speed for 1 minute. If needed, add an additional tablespoon of milk to achieve a spreadable consistency.
Assemble the creme pies:
- Once the cookies are fully cooled, turn half of them upside down. Spoon a generous tablespoon of filling onto the flat side of each. Top with the remaining cookies, pressing gently to spread the filling to the edges.
Set the creme pies:
- Place the assembled oatmeal creme pies in the refrigerator for 30 minutes to allow the filling to firm before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Additionally, ensure the oats are labeled certified gluten-free, as regular oats may be cross-contaminated with wheat. No other substitutions are required.