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Homemade Oatmeal Cream Pies
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Homemade Oatmeal Cream Pies

Course Cookies, Dessert, Pie
Cuisine American
Keyword homemade-oatmeal-cream-pies, oatmeal-cream-pies
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Servings 18 Cream Pies
Calories 478kcal

Ingredients

  • 1 cup butter softened
  • ½ cup solid vegetable shortening
  • 1 ½ cups packed light or dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ tablespoon dark mild molasses
  • 2 teaspoon pure vanilla extract
  • 3 cups quick cooking oats (not instant)
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground clove or allspice
  • Filling:
  • ½ cup butter softened
  • ½ cup solid vegetable shortening
  • 2 cups powdered sugar
  • 2 tablespoon cream or half and half
  • 1 teaspoon pure vanilla extract
  • 1 7 oz jar marshmallow fluff

Instructions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
  • Using an electric mixer, cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.
  • To the creamed mixture add eggs, molasses and vanilla. Beat until creamy for 1-2 minutes, stopping to scrape the sides of the bowl periodically.
  • Meanwhile, in a separate bowl, sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk. Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.
  • Using a medium ice cream scoop or Tbsp, divide the dough equally into mounds. (approximately 2 tablespoon of dough each) Leave at least 3 inches between to allow for spreading.
  • Bake in batches for 10-12 minutes, or just until the edges are lightly golden. Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.
  • To make the filling: Using an electric mixer, cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 tablespoon cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
  • Divide filling evenly among 18 cookies. Top each with a matching size cookie.
  • May store at room temperature for 1 day. For longer storage, keep chilled in an airtight container with wax paper between layers. Bring to room temperature for serving.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 65g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 124mg | Fiber: 2g | Sugar: 44g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg