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chewy oatmeal cream pies - featured image

Chewy Oatmeal Cream Pies: 5 Easy Marshmallow Treats

  • Author: Maya
  • Total Time: 45 minutes
  • Yield: 15-18 servings 1x

Description

Homemade oatmeal cream pies featuring tender, chewy oatmeal cookies sandwiched with a light, airy, and fluffy marshmallow filling. A refined twist on a childhood classic that rivals store-bought versions.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (270g) old-fashioned rolled oats
  • 1 jar (7 ounces) marshmallow fluff
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (optional, for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, cornstarch, cinnamon, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, beat 1 cup butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (2-3 minutes). Scrape down sides.
  4. Beat in egg and 2 teaspoons vanilla extract until combined.
  5. Reduce mixer speed to low. Gradually add dry ingredients and mix just until flour disappears.
  6. Fold in rolled oats with a spatula until evenly distributed.
  7. Cover dough and refrigerate for at least 30 minutes.
  8. While dough chills, make filling: Beat 1/2 cup softened butter until creamy. Add marshmallow fluff and 1 teaspoon vanilla. Beat until smooth.
  9. Gradually add sifted powdered sugar and pinch of salt, beating on low then increasing to medium-high. Whip for 2-3 minutes until light and fluffy. Add heavy cream if needed for spreadable consistency.
  10. Scoop dough into 2-tablespoon balls, place on sheets 2 inches apart, and flatten slightly.
  11. Bake for 12-15 minutes until edges are lightly golden. Centers should look soft.
  12. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  13. Spread filling on flat side of one cookie, top with another to form a sandwich. Repeat to make 15-18 cream pies.

Notes

Ensure butter is room temperature but not melted for proper creaming. Do not overbake cookies to maintain chewiness. Chill dough to prevent excessive spreading. Store assembled pies in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cream pie
  • Calories: 280
  • Sugar: 26
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 3

Keywords: oatmeal cream pies, marshmallow filling, chewy cookies, homemade treats, baking, dessert recipe, easy cookies

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Find it online: https://globaltablerecipes.com/chewy-oatmeal-cream-pies-5-easy-marshmallow-treats/