Oatmeal Cream Pies
Soft and chewy oatmeal cookies filled with a sweet, fluffy filling, perfect for a nostalgic treat or dessert.
Ingredients
For the cookies
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
For the filling
- 1 cup marshmallow fluff
- ½ cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, cinnamon, and salt.
- In another bowl, cream together the brown sugar, granulated sugar, and butter until smooth.
- Add the egg and vanilla extract to the sugar mixture and mix well.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the rolled oats until evenly mixed.
- Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool completely on a wire rack.
Filling Assembly
- In a separate bowl, mix together the marshmallow fluff and powdered sugar until smooth.
- Spread the filling on the flat side of one cookie and top it with another cookie, creating a sandwich.
Notes
These treats are best served at room temperature. Store in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, freeze for up to three months.