Oatmeal Cream Pie Cookies

When I first baked Oatmeal Cream Pie Cookies, I was captivated by the nostalgic combination of wholesome oats and sweet marshmallow fluff. This recipe not only draws from classic flavors reminiscent of childhood snacks, but it seamlessly melds comfort and indulgence. Whether it’s a gathering with family or a quiet evening treat, these cookies have a special place in my heart and on my cookie platter, bringing joy in every bite.

What Makes This Recipe Special

There are countless reasons to fall in love with Oatmeal Cream Pie Cookies. First off, they capture a delightful balance of textures—the chewy oats paired with a creamy filling make for a satisfying treat. This recipe is also quick and budget-friendly, perfect for those weekdays when you want a homemade dessert without spending hours in the kitchen.

But what really sets this treat apart is its versatility. They’re ideal for after-school snacks, casual get-togethers, or even as a crafty dessert to impress at a potluck. As one satisfied baker put it:

"These cookies take me back to my childhood! They’re soft, chewy, and that marshmallow filling is pure bliss—my family can’t get enough!"

Your Easy Cooking Guide

Making Oatmeal Cream Pie Cookies is a straightforward process that can elevate your cookie game in no time. The step-by-step preparation is as easy as pie (a creamy pie, that is!). Start by gathering your basic ingredients and then follow the simple instructions to create these delightful treats.

What You’ll Need

To whip up a batch of scrumptious Oatmeal Cream Pie Cookies, here’s what you’ll have to gather:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 cups rolled oats
• 1 cup marshmallow fluff
• 1/2 cup powdered sugar

For variations, you can use gluten-free flour or swap out granulated sugar for coconut sugar as needed.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk the flour, baking soda, salt, and cinnamon together until blended.
3. In a separate large bowl, cream the softened butter with both sugars until light and fluffy, about 2-3 minutes.
4. Beat in the vanilla extract and egg until well combined.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
6. Fold in the rolled oats gently.
7. Drop spoonfuls of dough onto a baking sheet, leaving space between them, and bake for 10-12 minutes or until the edges turn golden.
8. Allow the cookies to cool on a wire rack.
9. For the filling, mix together the marshmallow fluff and powdered sugar until smooth.
10. Once the cookies are fully cooled, spread the filling onto the flat side of one cookie and sandwich it with another.

Serving Suggestions

Oatmeal Cream Pie Cookies are delightful on their own, but there are plenty of creative ways to enjoy them! Consider pairing these cookies with a glass of cold milk for that classic combination that brings out the creaminess of the filling. You could also serve them alongside a scoop of vanilla ice cream for an indulgent dessert sundae. For a festive touch, stack them on a platter with seasonal decor for your next gathering.

Best Way to Store Oatmeal Cream Pie Cookies

To keep your Oatmeal Cream Pie Cookies fresh and flavorful, store them in an airtight container at room temperature. They’ll stay good for about a week—if they last that long! If you want to make-ahead, these cookies freeze wonderfully. Just separate layers with parchment paper and store them in a zip-lock bag for up to three months. Always ensure any stored cookies are completely cool before sealing them to maintain their texture.

Pro Chef Tips

• For an extra chewy cookie, slightly underbake them—the cookies will continue to cook on the baking sheet once they come out of the oven.
• If your marshmallow fluff is too sticky to spread easily, warm it slightly in the microwave for about 10 seconds. It’ll become easy to work with!
• Experiment with mix-ins—chocolate chips, nuts, or even dried fruit can enhance the flavor and texture of these cookies.

Recipe Variations

Feel free to play around with this recipe! If you want a twist, try adding peanut butter for a nutty flavor or swap the marshmallow fluff for cream cheese frosting for a tangy twist. You could even add spices like nutmeg or ginger for a seasonal variation in flavor, especially during the holidays.

Your Questions Answered

How long do these cookies take to prepare?

Preparation time is about 15 minutes, and baking takes an additional 10-12 minutes.

Can I substitute the oats?

You can use quick oats, but adjust the baking time as they may bake faster. If you’re looking for a gluten-free option, certified gluten-free oats can be a perfect substitute.

What’s the best way to reheat these cookies?

Warm them briefly in the microwave for about 5-10 seconds to revive their softness. Just be cautious not to overheat!

Can I make these cookies without eggs?

Absolutely! You can substitute one egg with 1/4 cup of applesauce or a "flax egg" (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes).

With these tips and tasty details, your adventure with Oatmeal Cream Pie Cookies is set to be both delicious and memorable! Happy baking!

Oatmeal Cream Pie Cookies

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• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Deliciously chewy cookies filled with a sweet marshmallow fluff that brings nostalgia and comfort.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 cups rolled oats
• 1 cup marshmallow fluff
• 1/2 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk the flour, baking soda, salt, and cinnamon together until blended.
3. In a separate large bowl, cream the softened butter with both sugars until light and fluffy, about 2-3 minutes.
4. Beat in the vanilla extract and egg until well combined.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
6. Fold in the rolled oats gently.
7. Drop spoonfuls of dough onto a baking sheet, leaving space between them, and bake for 10-12 minutes or until the edges turn golden.
8. Allow the cookies to cool on a wire rack.
9. For the filling, mix together the marshmallow fluff and powdered sugar until smooth.
10. Once the cookies are fully cooled, spread the filling onto the flat side of one cookie and sandwich it with another.

Notes

Store cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: cookies, oatmeal, dessert, marshmallow, sweet treats