Brown Sugar Oatmeal Cream Pies
- Level: Intermediate
- Yield: 12 cookies (1 1/2 cups filling)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 729
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 104
- Dietary Fiber
- 4
- Sugar
- 66
- Protein
- 8
- Cholesterol
- 104
- Sodium
- 258
- Total: 1 hr 5 min (includes cooling time)
- Active: 45 min
Ingredients
Brown Sugar Oatmeal Cookies:
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1/2 cup toasted sweetened coconut flakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (see Cook's Note)
Marshmallow Filling:
Two 7-ounce jars marshmallow creme
2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
2 teaspoons butter extract
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (see Cook's Note)
Directions
- Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
- Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
- Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the confectioners' sugar, butter extract, vanilla extract and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
- To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.