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5
from 1 vote
Oatmeal Cream Pie Cookies
A homemade rendition of the Little Debbie classic, marginally healthier and way tastier.
Servings
20
Cookies
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Equipment
Mixing Bowl
Stand Mixer
Rubber Spatula
Cookie Scoop
Silicone Baking Mat
Piping Bag
Ingredients
Cream Filling
1
Cup
Shortening
1
Cup
Powdered Sugar
2
Tsp
Vanilla Extract
7½
Oz
Marshmallow Fluff
Oatmeal Cookies
2
Cups
Packed Brown Sugar
1
Cup
Melted Butter
2
Eggs
2
Tsp
Vanilla Extract
2
Cups
Flour
1
Tsp
Cinnamon
3
Tsp
Cocoa Powder
1
Tsp
Baking Soda
1
Tsp
Baking Powder
½
Tsp
Salt
2
Cups
Rolled Oats
Instructions
Making the Cookies
Preheat oven to 350°F. Prepare your cookie sheets with silpats (silicone baking mats) or parchment paper.
Sift the dry ingredients together into a mixing bowl.
Using a mixer, cream together the brown sugar, butter, egg, and vanilla until smooth.
Slowly add the dry ingredients to the wet, mixing bit by bit until combined well.
Stir in the oats. This can be done by hand or with the mixer.
Using a cookie scoop or a tablespoon, spoon cookie dough onto baking sheets, spaced evenly apart so the cookies don't merge when they spread.
Bake for 8-10 minutes. Cookies will still be soft, so allow them to cool completely before moving them so they don't break.
Making the Cream Filling
Mix together the powdered sugar, vanilla, and shortening until combined and smooth.
Mix in the marshmallow fluff to combine.
Scoop the cream mixture into a piping bag. Pipe a thin layer of cream onto one cookie, and press another lightly on top to form a sandwich.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
Cookies, Marshmallow, Oatmeal