Oatmeal Creme Pies

Serves 1
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Directions

  1. 1Add 1 and 1/4 cups of unsalted butter and 1 cup of brown sugar to a stand mixer.
  2. 2Add 1 and 1/4 cups of unsalted butter and 1 cup of brown sugar to a stand mixer.
  3. 3Add 1 and 1/4 cups of unsalted butter and 1 cup of brown sugar to a stand mixer.
  4. 4Cream the butter and brown sugar until fluffy.
  5. 5Cream the butter and brown sugar until fluffy.
  6. 6Cream the butter and brown sugar until fluffy.
  7. 7Add 2 eggs to the mixture.
  8. 8Add 2 eggs to the mixture.
  9. 9Add 2 eggs to the mixture.
  10. 10Add 2 tablespoons of molasses to the mixture.
  11. 11Add 2 tablespoons of molasses to the mixture.
  12. 12Add 2 tablespoons of molasses to the mixture.
  13. 13Add 1 tablespoon of vanilla extract to the mixture.
  14. 14Add 1 tablespoon of vanilla extract to the mixture.
  15. 15Add 1 tablespoon of vanilla extract to the mixture.
  16. 16Mix for one minute until combined.
  17. 17Mix for one minute until combined.
  18. 18Mix for one minute until combined.
  19. 19In a separate bowl, combine 3 cups of flour, 1 cup of quick 1-minute oats, 2 teaspoons of baking soda, and 1 teaspoon of salt. Mix well.
  20. 20In a separate bowl, combine 3 cups of flour, 1 cup of quick 1-minute oats, 2 teaspoons of baking soda, and 1 teaspoon of salt. Mix well.
  21. 21In a separate bowl, combine 3 cups of flour, 1 cup of quick 1-minute oats, 2 teaspoons of baking soda, and 1 teaspoon of salt. Mix well.
  22. 22Slowly add the dry ingredients to the wet ingredients in the stand mixer.
  23. 23Slowly add the dry ingredients to the wet ingredients in the stand mixer.
  24. 24Slowly add the dry ingredients to the wet ingredients in the stand mixer.
  25. 25Scoop the dough onto baking sheets lined with parchment paper.
  26. 26Scoop the dough onto baking sheets lined with parchment paper.
  27. 27Scoop the dough onto baking sheets lined with parchment paper.
  28. 28Gently press down on each dough ball to flatten slightly.
  29. 29Gently press down on each dough ball to flatten slightly.
  30. 30Gently press down on each dough ball to flatten slightly.
  31. 31Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes, slightly underbaking them for chewiness.
  32. 32Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes, slightly underbaking them for chewiness.
  33. 33Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes, slightly underbaking them for chewiness.
  34. 34For the filling, add 1 cup of butter and 2 cups of powdered sugar to the stand mixer.
  35. 35For the filling, add 1 cup of butter and 2 cups of powdered sugar to the stand mixer.
  36. 36For the filling, add 1 cup of butter and 2 cups of powdered sugar to the stand mixer.
  37. 37Add 1 Mississippi of vanilla extract to the filling mixture.
  38. 38Add 1 Mississippi of vanilla extract to the filling mixture.
  39. 39Add 1 Mississippi of vanilla extract to the filling mixture.
  40. 40Mix the filling ingredients on speed 6 for approximately 5 minutes until fluffy.
  41. 41Mix the filling ingredients on speed 6 for approximately 5 minutes until fluffy.
  42. 42Mix the filling ingredients on speed 6 for approximately 5 minutes until fluffy.
  43. 43Add 2 cups of marshmallow fluff to the filling mixture and fold it in by hand.
  44. 44Add 2 cups of marshmallow fluff to the filling mixture and fold it in by hand.
  45. 45Add 2 cups of marshmallow fluff to the filling mixture and fold it in by hand.
  46. 46Flip half of the baked oatmeal cookies upside down.
  47. 47Flip half of the baked oatmeal cookies upside down.
  48. 48Flip half of the baked oatmeal cookies upside down.
  49. 49Pipe a dollop of the marshmallow filling onto the flat side of each upside-down cookie.
  50. 50Pipe a dollop of the marshmallow filling onto the flat side of each upside-down cookie.
  51. 51Pipe a dollop of the marshmallow filling onto the flat side of each upside-down cookie.
  52. 52Place another cookie on top of the filling to create a sandwich.
  53. 53Place another cookie on top of the filling to create a sandwich.
  54. 54Place another cookie on top of the filling to create a sandwich.

Ingredients

  • 1.25 cups unsalted butter
  • 1.25 cups unsalted butter
  • 1.25 cups unsalted butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tablespoons molasses
  • 2 tablespoons molasses
  • 2 tablespoons molasses
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 1 cup Quaker oats (quick 1-minute oats)
  • 1 cup Quaker oats (quick 1-minute oats)
  • 1 cup Quaker oats (quick 1-minute oats)
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 1 Mississippi vanilla extract
  • 1 Mississippi vanilla extract
  • 1 Mississippi vanilla extract
  • 2 cups marshmallow fluff
  • 2 cups marshmallow fluff
  • 2 cups marshmallow fluff

Equipment

stand mixermixing bowlbaking sheetsparchment paperice cream scooppiping bag

Tips

  • Use brown sugar for a chewy and molasses-like texture, similar to the original.
  • Use quick 1-minute oats as they are ground thinner and prevent a scratchy texture.
  • Slightly underbake the cookies for a chewier texture.