Ingredients
To make these delicious oatmeal cream pies, you’ll need a mix of everyday pantry staples and a few special ingredients. Here’s a closer look at what you’ll need:
- Unsalted Butter: Used in both the cookies and the frosting, butter gives these pies their rich flavor and soft texture. Make sure it’s at room temperature for easy mixing.
- Brown Sugar and White Granulated Sugar: Brown sugar adds a deeper flavor and chewy texture to the cookies, while granulated sugar provides sweetness.
- Pure Vanilla Extract and Molasses: Vanilla adds aroma and enhances the overall flavor, while molasses gives a rich, slightly smoky sweetness. Avoid using blackstrap molasses, as it’s too strong for this recipe.
- Spices (Cinnamon and Pumpkin Pie Spice): These spices bring warmth and a hint of spice, perfect for complementing the oats.
- Old Fashioned Oats: The star of the show! Use old-fashioned oats for the best texture.
- Marshmallow Fluff/Cream: The key ingredient for the fluffy frosting filling that makes these pies so irresistible.
Instructions
How to Make Perfect Oatmeal Cookies
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of pumpkin pie spice, and 3 cups of old-fashioned oats. Mix these dry ingredients until they are fully blended, and then set them aside.
Step 2: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat 1 cup of unsalted butter, 1 cup of brown sugar, and ½ cup of white granulated sugar on high speed for about 2 minutes, or until the mixture is light and fluffy. Add in 1 teaspoon of pure vanilla extract, ½ tablespoon of molasses, and 2 large eggs, and continue mixing on medium speed until well combined.
Step 3: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients into the butter mixture, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
Step 4: Chill the Dough
Chill the cookie dough in the fridge for at least 15 minutes. This step helps to prevent the cookies from spreading too much during baking and ensures a thick, chewy texture.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop, portion the dough into 36 equal-sized balls. Place 12 dough balls on each prepared baking sheet, spacing them evenly. Place the remaining dough balls back in the fridge to keep them chilled. Bake for 8-9 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for 4 minutes before transferring them to a cooling rack to cool completely.
Making the Marshmallow Cream Frosting
Step 1: Beat the Butter and Marshmallow Fluff
In a mixing bowl, beat 1 cup of unsalted butter (at room temperature) and 7 ounces of marshmallow fluff or cream on high speed for about 3 minutes until light and fluffy.
Step 2: Add the Remaining Ingredients
Add 1 cup of sifted powdered sugar, 1 teaspoon of pure vanilla extract, and ¼ teaspoon of salt to the butter mixture. Mix on low speed until just combined, then increase the speed to high and beat for an additional 4 minutes. The frosting should be smooth and creamy.
Notes
To store leftover oatmeal cream pies, place them in an airtight container and refrigerate for up to 5 days. You can also freeze them for up to 2 months; just wrap each pie individually in plastic wrap and store them in a freezer-safe bag. Thaw them in the fridge or at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert