Oatmeal Cream Pies
- Level: Easy
- Yield: 18 cookie sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 392
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 233
- Total: 1 hr 45 min (includes cooling time)
- Active: 30 min
Ingredients
Cookies:
1 cup (2 sticks) salted butter, at room temperature
2 cups packed dark brown sugar
2 teaspoons vanilla bean paste
2 large eggs
1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3 cups old-fashioned rolled oats
Filling:
1/2 cup (1 stick) salted butter, at room temperature
2 cups powdered sugar
1 tablespoon vanilla bean paste
3/4 cup marshmallow creme
Directions
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Using a hand mixer, cream the butter and brown sugar together in a large bowl until light and fluffy. Beat in the vanilla and eggs. Fold in the flour, salt and baking soda, then fold in the oats until combined. Scoop into 36 mounded tablespoons on the lined baking sheets, leaving an inch between each. Bake until dark and just cooked through, 12 to 14 minutes. Let the cookies sit for 7 to 8 minutes, then transfer to a rack to cool completely, about 1 hour.
- For the filling: Meanwhile, beat together the butter, powdered sugar and vanilla in a large bowl until smooth. Beat in the marshmallow creme until well combined.
- Spoon about a teaspoon of the mixture onto the bottom of a cooled cookie. Add another cookie to the top, sandwiching the filling. Repeat with the remaining cookies and filling. Serve or store in an airtight container in the fridge.