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Chewy Homemade Oatmeal Cream Pies

Chewy Homemade Oatmeal Cream Pies That Bring Back Memories

Chewy Homemade Oatmeal Cream Pies evoke nostalgic memories with a gourmet touch.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Replace with vegan butter for a dairy-free option.
  • ½ cup Dark Molasses No direct substitute, but dark corn syrup can be used.
  • 1 cup Light Brown Sugar Can be substituted with an equal amount of white sugar.
  • 2 cups Quick Oats Rolled oats can be used for a heartier bite.
For the Filling
  • 1 cup Confectioners' Sugar Optional to use granulated sugar.
  • 1 cup Marshmallow Fluff Can be replaced with buttercream for a richer alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • piping bag
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a baking sheet. Cream together the unsalted butter and light brown sugar until light and fluffy, about 3-5 minutes.
  2. Mix in dark molasses and eggs until fully incorporated. Gradually add dry ingredients to create a dough.
  3. Scoop dough onto the baking sheet, spacing 2 inches apart. Chill for 15-20 minutes for improved shape.
  4. Bake for 10-12 minutes until edges are golden and centers are set. Cool on the sheet for a few minutes before transferring to a wire rack.
  5. Let cookies cool completely on the rack, about 10 minutes.
  6. In a medium bowl, beat together confectioners' sugar, marshmallow fluff, and softened butter until smooth. Adjust consistency if needed.
  7. Flip half the cookies to reveal flat sides. Spread filling on each and sandwich with another cookie.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze up to 3 months.

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