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Two soft oatmeal creme pies stacked on a wire cooling rack with a glass of milk nearby.
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Oatmeal Creme Pies

Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large eg g
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasse s
  • 1.5 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 teaspoon ground cinnamon
  • 3 cups quick -cooking oats
  • 1/2 cup unsalted butter, softened (filling)
  • 1 cup powdered sugar (filling)
  • 7 ounces marshmallow fluff (filling)
  • 1 teaspoon vanilla extract (filling)

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream 1 cup butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg, vanilla extract, and molasses until well combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • Gradually incorporate the dry ingredients into the butter mixture, then stir in the quick oats.
  • Scoop 2-tablespoon portions of dough onto the baking sheets, spaced 2 inches apart.
  • Bake for 10-12 minutes or until edges are lightly browned but centers are still soft.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • For the filling, beat 1/2 cup butter, powdered sugar, marshmallow fluff, and vanilla until smooth and aerated.
  • Spread or pipe a generous layer of filling onto the flat side of half of the cooled cookies.
  • Top with the remaining cookies to create sandwich pies.