Oatmeal Cream Pie Cookies
These oatmeal cream pie cookies are two soft oatmeal cookies filled with a sweet vanilla marshmallow buttercream. These are reminiscent of the Little Debbie Oatmeal Cream Pies that so many of us grew up loving!
Ingredients
Oatmeal Cookies
- ½ cup (113.5 g) salted butter
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- 1 cup (105 g) old fashioned oats pulsed in the blender
- 1 cup (140 g) all-purpose flour
Buttercream
- ½ cup (113.5 g) salted butter
- 1¼ cups (150 g) powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 3 ounces (85.05 g) marshmallow cream
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add in egg and vanilla and mix together until combined.
- Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
- Add in baking soda, salt, flour, oats and mix until combined.
- Scoop the dough into small balls, I like to use the 1½ tablespoon scoop. Place 10 cookies on each cookie sheet.
- Bake the cookies for 9-11 minutes. Sprinkle half the cookies with a little flaked salt if desired.
- For the Frosting: In a mixing bowl beat your butter on high speed for 2-3 minutes. Add in powdered sugar, vanilla and salt and mix until combined.
- Fold in marshmallow cream.
- Using your same cookie scoop, scoop buttercream and place on top of the unsalted cookie. Top with the salted cookie and push down until the buttercream gets sandwiched evenly between the cookies.
Video
Notes
Make sure your butter is cold for both the cookies and the buttercream. Soft butter will make cookies spread too thin and buttercream will be too soft to hold shape.
Pulsing the oats helps to create a chunky oat flour instead of just whole oats.
I just buy the marshmallow cream from the grocery store, you can omit if you can't find it and add an extra cup of powdered sugar.
If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 394kcalCarbohydrates: 53gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 267mgPotassium: 72mgFiber: 1gSugar: 36gVitamin A: 595IUVitamin C: 0.004mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!