These Homemade Oatmeal Cream Pies are insanely good and taste even better than the ones you buy at the store. They're the perfect sandwich cookie with a yummy marshmallow filling made with butter, shortening, powdered sugar, and marshmallow fluff. And they're surprisingly easy to boot!
Ingredients
Cookies
2cupsall-purpose flour
1cupquick oatsslightly ground in a food processor
2teaspoonsunsweetened cocoa powder
1 ½teaspooncornstarch
1teaspoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
¾teaspooncinnamon
½cupbutterroom temperature
½cupshortening
1 ¼cupgranulated sugar
2Tablespoonsmolasses
2large eggsroom temperature
1teaspoonvanilla extract
Filling
½cupbutterroom temperature
¼cupshortening
1 ½cupsconfectioners sugar
7ouncesmarshmallow creme
Instructions
Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
To a large mixing bowl, add flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, and cinnamon. Whisk to combine then set aside.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat butter, shortening, sugar, and molasses on medium-high until fluffy and well combined. Beat in eggs and vanilla.
Mix dry ingredients in a little at a time, mixing in between to make sure everything is well combined. Do not overmix.
Use a 2-Tablespoon cookie scoop to scoop dough onto lined baking sheets, at least 2 inches apart.
Bake for 10-12 minutes, until the edges just start to brown. Do not overbake. Allow the cookies to cool fully on the baking sheet.
With your mixer on low speed, mix gently to combine butter, shortening, confectioners' sugar, and marshmallow creme.
Pipe or spread the creamy filling onto the bottom of half of the cookies. Place the remaining cookies on top, pressing down gently to create sandwiches.
Notes
Leave a little room around the edges when piping on or spreading the filling. When you add the top cookie, you’ll press down a little on it, which will fill it to the edges. You don’t want to overfill the cookie and have an overflow situation on your hands!
Under-bake the cookies slightly. They’ll continue baking as they cool on the baking sheet.
Use a cookie scoop, if possible, to make sure all cookies are the same size, creating perfect sandwiches.
Store in an airtight container up to 4 days at room temperature.