March 24, 2012

Homemade Oatmeal Cream Pies

Move over Little Debbie, your snacks have nothin’ on me!

I was going to wait until Monday to share this recipe, but I just can’t wait. Happy weekend friends.

These were stunning. I am in love and want to make these every day of the week. Every. Day. I wasn’t sure how the filling would change the cookie as it sat overnight, so I did some playing. I baked my cookies so there were some still really soft and a little underdone, some done, and some a smidge overdone. As the cookie sits, the icing starts to soften the cookie. They were even better the second day than the night that I made them! That being said, the softest cookies were great but the cookies that were done with a hint of crunch were the best. The overdone ones were significantly resurrected from sitting overnight with the filling but were still a little crunchier than I would prefer.

Homemade Oatmeal Cream Pies
Adapted From Annie’s Eats
Printable Recipe
Makes 12-15 pies

For the Cookies:
3/4 cup butter (1 1/2 sticks), at room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
scant 1/2 tsp. salt
2 1/4 cup old-fashioned oats

For the Filling:
1/2 cup butter, at room tempurature
1 tsp. vanilla
2 cups powdered sugar
6 ounces Marshmallow Cream

My Other Recipes

Preheat the oven to 325 degrees and line your baking sheets with parchment paper. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.

Roll the dough into 1 to 1.5 inch balls, using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.

For the filling, beat the butter and vanilla together until light and fluffy, about 2 minutes. Add the powdered sugar and beat for another 2 minutes. Gently fold in the marshmallow cream.

When the cookies are cooled, match them with a mate according to size. Take one cookie and place a few tablespoons of the filling in the center on the flat bottom of the cookie. Take the mate and place it on top (flat sides together) and press it until the filling comes to the edge of the cookies.

Enjoy with lots of milk; they are rich!

If you are in the mood for oatmeal pies you might also like:
Peanut Butter Oatmeal Sandwich Cookies from Two Peas and Their Pod
Homemade Oatmeal Cream Pies from Bakingdom
Chocolate Oatmeal Moon Pies from Annie’s Eats