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Oatmeal Cream Pies

by Vaughn Vreeland

Under 30 min

Inspired by divascancook.com

Under 30 min

Ingredients

for 8 sandwiches

Cookies

  • 1 cup
    light brown sugar, packed (220 g)
  • 1 cup
    butter, melted (230 g)
  • ⅓ cup
    molasses (105 g)
  • 1 teaspoon
    vanilla extract
  • 2 eggs
  • 2 cups
    flour (250 g)
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    salt
  • 2 cups
    old-fashioned oat, or quick oat (200 g)

Filling

  • ½ cup
    butter, softened (115 g)
  • 1 cup
    powdered sugar
  • 1 tablespoon
    cream or milk
  • 1 teaspoon
    vanilla extract
  • 1 cup
    marshmallow fluff (85 g)

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Preparation

  1. Preheat the oven to 350ºF (180ºC).
  2. In a large bowl, mix the butter and brown sugar until well combined.
  3. Add the molasses, vanilla, and eggs, and whisk thoroughly.
  4. Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
  5. Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
  6. Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
  7. Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
  8. While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
  9. Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
  10. Enjoy!
 

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