Perfect Homemade Oatmeal Cream Pies with fluffy filling in the center!
What was your favorite childhood treat? Swiss Cake Rolls, Twinkies, Ding Dongs?
I was a Oatmeal Cream Pie kind of girl.
How long has it been since you had one??? Sadly, they may not be quite what you remembered. Maybe we’ve matured beyond heavily preserved, factory processed baked goods.
Nostalgia isn’t quite what it used to be. ~Peter De Vries
Lt. Dan and I have recently discussed a new house rule for guarding our waistlines…
If you MUST have it, you must MAKE it from scratch!
This rules out feverishly grabbing ice cream bars, store-bought oatmeal cream pies, and any other junk that you only crave at 11:46 pm, the worst possible time to eat it.
And who in there right mind is going to start baking at 11:46pm? Not me! If my craving continues the next day, I will make it myself and delight my family.
These tender Homemade Oatmeal Cream Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day. Plus they are much better than the store-bought variety.
The soft pliable cookies are sandwiched together with fluffy cream filling, just how you remember them.
Homemade Oatmeal Cream Pies pack well in lunch boxes to provide a big smile when your little someone discovers their treat. That makes them a double win for both parent and child in my opinion.
Homemade Oatmeal Cream Pies
Yield: 10 cream pies
Perfect Homemade Oatmeal Cream Pies Recipe – Soft rustic cookie sandwiches with fluffy filling in the middle! Classic oatmeal cream pies are sensational.
For the Oatmeal Cookies:
- 1 cup packed brown sugar
- ½ cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- 1 ½ teaspoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup rolled oats
For the Cream Filling:
- 1 cup vegetable shortening
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 7.5 ounce jar of marshmallow fluff
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
- Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
- Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Let the cookies cool completely before moving off the parchment paper.
- Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
- To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Add the top cookie of each cream pie and press down. *I found I liked a thin layer of cream filling better than a thick layer, but you should have plenty if you want to pile it on!
Yield: 10 cream pies, Serving Size: 10
- Amount Per Serving:
- Calories: 518 Calories
- Total Fat: 30.9g
- Saturated Fat: 12.4g
- Cholesterol: 43mg
- Sodium: 215mg
- Carbohydrates: 59.8g
- Fiber: 1.3g
- Sugar: 40.9g
- Protein: 3.2g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!