Oatmeal Cream Pie Recipe
Oatmeal Cream Pie Recipe
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Oatmeal Cream Pie Recipe
This homemade oatmeal cream pie recipe brings together the comforting, chewy texture of oatmeal cookies with a delicious creamy filling, perfect for any occasion. It’s an easy to make, nostalgic treat that’s perfect for kids and adults alike. Ideal for lunchboxes, snacks, or even as a fun dessert for parties. With this oatmeal cream pie recipe, you can make your own sweet and satisfying sandwich cookies right at home.
Description
The oatmeal cream pie has long been a favorite snack, offering the best of both worlds: soft, chewy oatmeal cookies paired with a rich, creamy filling. This homemade oatmeal cream pie recipe is inspired by the classic treat that many of us grew up with, but it’s made with wholesome ingredients that you can feel good about.
These oatmeal cream pies are made with simple ingredients, such as oats, butter, brown sugar, and vanilla, to create a cookie that’s both chewy and flavorful. The oatmeal cookie itself is slightly spiced with cinnamon, offering warmth and comfort. In between these soft oatmeal cookies is a luscious filling made with marshmallow fluff, powdered sugar, and butter. The combination of the cookies and the sweet filling makes these pies irresistible, and once you start eating one, it’s hard to stop.
One of the best parts about this recipe is that it’s incredibly versatile. You can adjust the sweetness of the filling depending on your preference or even experiment with different flavorings. Add in some chocolate chips, raisins, or chopped nuts for a more complex texture, or leave it simple and traditional. Whatever direction you choose, this oatmeal cream pie recipe will not disappoint.
The prep time is relatively quick, and the baking time is fast, so you’ll be able to enjoy these homemade treats in no time. Plus, they are perfect for meal prep or gifting. Make a big batch and enjoy them throughout the week, or package them up nicely for a fun homemade gift.
Ingredients
For the Oatmeal Cookies:
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup marshmallow fluff
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the oatmeal cookies: In a medium sized bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
- In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Use a tablespoon or a cookie scoop to portion out dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the cream filling: In a medium bowl, beat the softened butter, powdered sugar, marshmallow fluff, vanilla extract, and salt together until smooth and fluffy.
- Once the cookies have cooled, spread a generous amount of cream filling on the bottom of one cookie, then sandwich it with another cookie to form a pie.
- Serve: Enjoy your homemade oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to a week.
you may like : Quaker Oatmeal Raisin Cookie Recipe
Oatmeal Cream Pie Recipe
Ingredients
- For the Oatmeal Cookies:
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 cup marshmallow fluff
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the oatmeal cookies: In a medium sized bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
- In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Use a tablespoon or a cookie scoop to portion out dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the cream filling: In a medium bowl, beat the softened butter, powdered sugar, marshmallow fluff, vanilla extract, and salt together until smooth and fluffy.
- Once the cookies have cooled, spread a generous amount of cream filling on the bottom of one cookie, then sandwich it with another cookie to form a pie.
- Serve: Enjoy your homemade oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to a week.
Notes
- If you like a more decadent treat, feel free to add chocolate chips to the oatmeal cookie dough before baking.
- These oatmeal cream pies can be made ahead of time. Just make sure to store them in an airtight container to keep them fresh.
- For extra texture and flavor, try adding raisins, chopped walnuts, or a handful of shredded coconut to the cookie dough.
- If you don’t have marshmallow fluff, you can substitute it with a combination of melted marshmallows and powdered sugar.
- You can also use vegan butter and marshmallow fluff if you need to make this recipe dairy free or vegan.
