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These Oatmeal Cream Pies have a creamy marshmallow 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!
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Oatmeal Creme Pies with Marshmallow Buttercream Filling

These Oatmeal Cream Pies have a creamy marshmallow 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!
Course Dessert
Cuisine American
Keyword Oatmeal Cream Pies
Prep Time 1 hour 30 minutes
Cook Time 14 minutes
Total Time 1 hour 44 minutes
Servings 12 large sandwich cookies
Author Debby - www.AFeastfortheEyes.net

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

To substitute for vanilla paste, vanilla extract or use a whole vanilla bean split with the seeds scraped out can be used
*depending on the size of your cookie scoop, the yield could be less. Using a 3 Tbsp cookie scoop, my yield was 24 cookies.
Recipe source: The Pioneer Woman, Food Network.com