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Oatmeal Cream Pies
Homemade oatmeal cream pies are a classic childhood treat. Soft and chewy, bite into a sweetened vanilla filling sandwiched between two buttery oatmeal cookies.
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Soft and chewy oatmeal cookies are sandwiched together with a rich and creamy filling. A homemade version of the classic childhood treat, oatmeal cream pies are a delightful treat.
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Oatmeal Cream Pies
A favorite sandwich cookie, oatmeal pies feature a sweetened vanilla filling sandwiched between two buttery oatmeal cookies. Your friends and family will love this homemade version of a cherished treat.
This old-fashioned recipe remains a finger-licking favorite for a reason. Take a trip down memory lane as you bite into a copycat recipe of the Little Debbie classic.
While oatmeal cream pies have traditionally been reserved for the lunch box, you’ll want to enjoy these as an afternoon snack or an after-dinner dessert. Serve your cream pies with a cold glass of iced tea or a warm mug of hot chocolate.
Oatmeal Cream Pies Ingredients
- Shortening - vegetable shortening
- Butter - salted butter
- Sugar - granulated sugar
- Sugar - light brown sugar
- Eggs
- Molasses
- Vanilla
- Flour - all-purpose flour
- Oats - quick-cooking oats
- Cornstarch
- Baking soda
- Cocoa powder - unsweetened cocoa powder (not Dutch-processed)
- Baking powder
- Cinnamon - ground cinnamon
- Salt
- Marshmallow cream
- Sugar - powdered sugar
Old fashioned oats are generally chewier and can alter the texture of the finished cookies, which is why quick-cooking oatmeal is the best for making oatmeal cookies. However, if you have some old-fashioned oats on hand that you want to use, you can pulse all of the oats in the food processor before using them.
You can use most types of cocoa, but you will want to avoid Dutch-pressed cocoa powders. Dutch-pressed cocoa, also referred to as Dutch-process or Dutched cocoa, has less acidity and this can have a negative effect on the leavening of the cookies.
Using a combination of both butter and vegetable shortening creates a lighter, fluffier texture, while still having a rich flavor. If you don’t use a glass to press down the cookie dough the cookies will still have the same delicious taste, they’ll just turn out slightly thicker.
How to Make Oatmeal Cream Pies
Oatmeal Cookie
FIRST STEP: In a large mixing bowl, beat shortening and butter on medium speed for 3 minutes.
SECOND STEP: Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.
THIRD STEP: Add eggs, molasses, and vanilla. Beat until well combined.
FOURTH STEP: Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.
FIFTH STEP: Add the dry ingredients to the mixing bowl. Starting on low speed, gradually move to medium speed. Mix until well combined.
SIXTH STEP: Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.
SEVENTH STEP: Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately 1⁄2-inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.
EIGHTH STEP: Bake the cookies for 10 minutes. Remove from the pan and cool completely.
Filling
NINTH STEP: In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.
TENTH STEP: Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.
ELEVENTH STEP: Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. (Bottoms facing filling, tops facing out.)
Can I use old-fashioned oats?
Old fashioned oats are a bit chewier than quick cooking, which would change the texture of the finished cookies. If you have some old-fashioned oats that you want to use, all of the oats can be pulsed in the food processor before making the cookies.
Why use butter and vegetable shortening?
This creates a light and flavorful filling. The shortening (Crisco) helps create a fluffier texture while the butter adds richness to the flavor.
Why can’t I use Dutch-processed cocoa?
Dutch-processed cocoa has less acidity, which might affect the leavening of the cookies.
How to Store Oatmeal Cream Pies
ON THE COUNTER: Leftover cookies can be stored in an airtight container on the counter for up to 3 days.
IN THE FRIDGE: Oatmeal Cream Pies can be kept in an airtight container in the refrigerator for up to 1 week. Let the cookies come back to room temperature before eating. Oatmeal cookie dough can also be prepared ahead of time and stored in the refrigerator overnight.
IN THE FREEZER: Leftover oatmeal cream pies can be wrapped tightly in plastic wrap or stored in an airtight container in the freezer for up to 3 months.
Oatmeal Cream Pies
Homemade oatmeal cream pies are a classic childhood treat. Soft and chewy, bite into a sweetened vanilla filling sandwiched between two buttery oatmeal cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 24 servings
Ingredients
Oatmeal Cookie
- ¾ cup vegetable shortening
- ¼ cup salted butter
- 1¼ cups sugar
- ¼ cup light brown sugar
- 2 eggs
- 4 teaspoons molasses
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1½ cups quick-cooking oats pulsed 20 times in food processor
- 1 cup quick-cooking oats not pulsed in food processor
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Filling
- ½ cup salted butter
- ½ cup vegetable shortening
- 7 ounces marshmallow cream
- 1¾ cup powdered sugar
- ¼ teaspoon salt
Instructions
Oatmeal Cookies
- In a large mixing bowl, beat shortening and butter on medium speed for 3 minutes.
- Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.
- Add eggs, molasses, and vanilla. Beat until well combined.
- Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.
- Add the dry ingredients to the mixing bowl. Starting on low speed, gradually move to medium speed. Mix until well combined.
- Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.
- Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately 1⁄2-inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.
- Bake the cookies for 10 minutes. Remove from the pan and cool completely.
Filling
- In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.
- Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.
- Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. (Bottoms facing filling, tops facing out.)
Nutrition
Calories: 333kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 222mg | Potassium: 87mg | Fiber: 1g | Sugar: 27g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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