Soft and Chewy Oatmeal Cream Pie Cookies
Soft, chewy oatmeal cookies flavored with cinnamon and molasses and sandwiched around a fluffy marshmallow cream filling.
- Cook Time: 9-11 minutes per batch
- Total Time: 0 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies:
3 cups oats, quick or old-fashioned
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened but still cool
1 1/3 cups brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 tablespoons unsulphured molasses
1 1/2 teaspoons pure vanilla extract
Filling:
12 tablespoons unsalted butter, softened
1 1/2 cups marshmallow creme
2 cups powdered sugar
3/4 teaspoon pure vanilla extract
2 pinches salt
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Pulse oats until coarsely broken down; pulse with flour, cinnamon, baking soda, and salt.
3. Cream butter and both sugars. Beat in eggs, molasses, and vanilla.
4. Mix in dry ingredients and rest dough 5 minutes.
5. Scoop into 1 1/2-tablespoon portions, spacing them a couple inches apart.
6. Bake 9–11 minutes until edges set but centers remain soft. Cool completely.
7. Beat filling butter until smooth, then mix in marshmallow creme.
8. Gradually beat in powdered sugar, vanilla, and salt.
9. Pipe or spread filling onto half the cooled cookies and top with remaining cookies.
Notes
Keep the butter softened but still cool to control spreading.
Do not grind the oats into flour.
Later batches may spread less as the oats absorb moisture; lightly flatten those dough portions if needed.
Cool cookies completely before adding the filling.