Oatmeal Cream Pie Cookies
A delightful blend of chewy oatmeal cookies with a fluffy marshmallow filling that evokes warmth and comfort in every bite.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Fresh butter makes all the difference.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Add more if you love cozy spice.
- 2 cups rolled oats Use fresh oats for a sweeter note.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling
- 1 cup marshmallow fluff Soften before mixing for easier spreading.
- 1/2 cup powdered sugar Adjust for desired thickness.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- In a separate bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Drop tablespoonfuls of dough onto a baking sheet lined with parchment paper, spacing them apart.
Baking
- Bake for 10-12 minutes or until the edges are golden.
- Let cookies cool completely.
Filling Preparation
- For the filling, mix marshmallow fluff and powdered sugar until smooth.
- Spread the filling on the flat side of half the cookies and sandwich with the remaining cookies.
Notes
Store in an airtight container; they stay soft at room temperature for 2-3 days. Refrigerate for up to a week or freeze without filling for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!