These Oatmeal Cream Pies have a creamy marshmallow buttercream filling that is irresistible. These remind me of Little Debbie Oatmeal Creme Pies. Best of all, you can bake them, fresh, at home. They are so good!
“Have you every nibbled on a “Little Debbie Oatmeal Creme Pie“? They are chewy oatmeal cookies with a vanilla buttercream frosting. Ah, such childhood lunchbox memories! This recipe is, somewhat, of a clone to these commercially made treats. The differences, obviously, is that they’re homemade– and, there’s a billowy and irresistible marshmallow cream filling.
The first step is to make the oatmeal cookies. For a chewier texture, we’re using a combination of butter and shortening. Old-Fashioned roll oats are the best choice– not Quick Cooking Oats. We want texture! For the Marshmallow Creme Buttercream, Vanilla Bean Paste is ideal. (Pure vanilla extract is interchangeable, too). Any recipe with marshmallow creme is hard for me to resist. Because of that I’ve learned to make my own.
Make the cookie dough with a stand or hand mixer. A cookie scoop helps to make each cookie the same size. This is important, because we’ll making “sandwiches”. This recipe yielded 24 cookies, using a 3 Tablespoon cookie scoop.
Gently smash down each ball of cookie dough, bake and allow to completely cool.
Make the buttercream by whipping the butter, shortening and powdered sugar. Add in the marshmallow cream. Voila! Let’s make Oatmeal Creme Pies!
Using a smaller cookie scoop, add a generous dollop of the filling. Gently press a cookie on top.
There are only eleven pies on this plate. That’s because I had to eat one. Purely for quality control.
TASTING NOTES: Oh me, oh my! These are chewy. They are “rich” in buttery taste. The filling is creamy, with plenty of vanilla flavor. The marshmallow is subtle, but adds a velvety and creamy texture. I gave them to friends, who absolutely loved them. These would be perfect for a bake sale or a lunch box treat. 10/10 for flavor, for sure!
Oatmeal Creme Pies with Marshmallow Buttercream Filling
Ingredients
For the cookies:
- 1 cup salted butter 2 sticks, at room temperature
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla bean paste see note
- 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 quick-cooking oats not recommended
For the filling:
- 1/2 cup salted butter 1 stick, at room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste see note
- 3/4 cup marshmallow creme
Instructions
For the cookies:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Using a hand or stand 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. To prevent spreading, refrigerate the dough until firm — about an hour.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.
Notes
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