Description
Old Fashioned Oatmeal Cream Pie Cookies are a nostalgic treat featuring soft oatmeal cookies sandwiching a creamy marshmallow fluff filling. These cookies boast a perfect balance of chewy oats, warm cinnamon spice, and a light, fluffy cream filling that’s both rich and sweet. An ideal dessert for cookie lovers seeking a delightful homemade sandwich cookie experience.
Ingredients
Cookie Dough
- 1 cup unsalted butter, cold and cubed (226g)
- ½ teaspoon kosher salt
- 1 cup dark brown sugar, firmly packed (200g)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour (188g)
- 2 cups quick oats (212g)
Marshmallow Cream Filling
- ½ cup unsalted butter, room temperature (113g)
- Pinch of kosher salt
- 1 cup confectioners’ sugar (120g)
- 1 teaspoon vanilla extract
- 7 ounces marshmallow fluff (198g)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Salt: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter and kosher salt on medium-high speed until softened, about 1-2 minutes. Scrape down the bowl to ensure even mixing.
- Add Sugar: Add the dark brown sugar and mix on low speed until just incorporated. Then increase to medium-high speed and beat until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl once during mixing.
- Incorporate Vanilla and Eggs: Add the vanilla extract and eggs one at a time, mixing on medium speed until fully combined. Scrape down the bowl after adding the eggs.
- Add Dry Ingredients Partially: On low speed, add baking soda and cinnamon, mixing for 15-30 seconds until combined. Then add half of the flour and oats and mix until large streaks remain. Scrape down the bowl.
- Add Remaining Dry Ingredients: Add the remaining flour and oats and mix on low just until combined, being careful not to overmix.
- Scoop and Shape Cookies: Using a cookie scoop (size 30, approx. 39g each), place dollops of dough on prepared pans spaced 2 inches apart. Lightly press each ball to slightly flatten.
- Bake Cookies: Bake for 9-12 minutes until edges are lightly browned, but centers remain soft. Remove from oven.
- Shape Cookies: Optionally, use a large circular biscuit cutter to round out cookies while still warm. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Filling: In a clean stand mixer bowl, beat room temperature butter and a pinch of salt on medium-high speed for 2 minutes. Add confectioners’ sugar and vanilla; beat on low until combined, then on high until light and fluffy, about 2-3 minutes. Add marshmallow fluff and beat on medium speed for 1 minute until fully incorporated and fluffy.
- Assemble Cookies: Place about 2 tablespoons of marshmallow cream on the bottom of one cooled cookie. Top with a second cookie, bottom side down, to create a sandwich.
Notes
- For best results, chill the dough before baking if your kitchen is warm to prevent spreading.
- Use quick oats as specified for the ideal chewy texture. Rolled oats may alter the texture.
- Pressing cookies with a biscuit cutter while warm helps achieve a uniform sandwich shape.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- You can substitute kosher salt with fine sea salt if unavailable.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
