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Homemade Oatmeal Cream Pies

Now you can make those oatmeal cream pies from your childhood at home!

Updated December 21, 2017
Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies
This image courtesy of recipelion.com

Searching for a soft-baked oatmeal cookie with a creamy marshmallow center? Look no further than these easy, homemade oatmeal cream pies. This yummy recipe 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 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

Easy

Ingredients

  • 1/2 cup unsalted butter, room temp
  • 1/2 cup vegetable shortening
  • 1 cup light brown sugar
  • 2 eggs
  • 2 tablespoons 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 cups 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

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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These are one of my absolute favorite snack cakes. I never even imagined making these at home, but then I found this recipe! This is such a great alternative to buying them from the store! It was very easy to follow, and the end result was absolutely delicious! They are so soft, and actually, better than store bought. I will be making these again!

Oh, my goodness these oatmeal sandwiches bring back so many memories from when I was a kid. I've never been much into the chocolate or most of the junk kids ate back then and today but I sure did love those oatmeal cookies with the filling...Little Debbies I think they were called. Today premade snacks have so much bad stuff in them I avoid them, so having a recipe where I can control what's in it makes it so much worth the work and I love that there's marshmallow fluff in the filling. Yum!

These were so fabulous. And they're so much better when they're homemade )

These were really delicious and even better IMHO than the store-bought classics! I remember eating those when I was younger and this was even softer and tasted very similar.

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