Homemade oat cream pies recipe

These are old-fashioned Homemade oat cream pies recipe It’s easy to make and much better than store-bought! A soft, baked oat biscuit stuffed with a simple marshmallow butter filling. Very sweet, comforting, and classically delicious. You will love these.

Homemade oat cream pies recipe

Move over Little Debbie

This creamy Homemade oat cream pies recipe might be my new favorite! It is very soft, sweet and delicious! This recipe is based on chewy oatmeal cookies filled with butter but is stuffed with marshmallow butter filling … Oh mama, it’s good! I had a really hard time not eating all of them. I actually gave most of them away because they were that dangerous.

In college, I discovered my love for cooking, but I also discovered buying oatmeal pancakes from the store which totally contributed to that annoying student 15. Since that time eons ago, I rarely buy cream oat pies not only because they remind me of the heaviest (lol) times but now I know how I make it at home and the way it tastes a million times better. Buttery, sweet, chewy, and all from scratch. You will love these.

Main ingredients for Homemade oat cream pies recipe

Lots of common store ingredients here! The only thing out of the ordinary, at least for my kitchen, is the marshmallow fluff. There is no good substitute for this. You’ll have to head to the store for this, but everything else should be standard in most North American kitchens.

For oatmeal cookies

Note that cinnamon is distinguished as optional. I don’t usually add cinnamon just because my husband prefers oatmeal cookies of any kind (plain, chocolate chip, or raisin oatmeal) without cinnamon, although many people would refer to it as crazy. Important … I am. See my section below or the notes section on the recipe card on adding cinnamon.

  • salted butter
  • Brown sugar + granulated sugar
  • Eggs + vanilla
  • All-purpose flour
  • Oatmeal flakes
  • Baking powder, baking soda + salt
  • cinnamon Completely optional.

For the marshmallow butter filling

So, I was new to the whole thing by adding marshmallow fluff to your buttermilk buttercream, but man, am I now on board !! It was very delicious. This recipe is basically vanilla butter with marshmallow fluff added for flavor and a little extra consistency. While this is a simple ingredient list, be sure to read the How to make this garnish section. They come together really easily, so all you have to do is add milk little by little to get the filling exactly where you want it.

  • Salted butter if you are using unsalted butter, be sure to add 1 / 4-1 / 2 teaspoon salt to the garnish. I know this sounds weird, but it makes a big difference.
  • Marshmallow fluff
  • soft sugar
  • Vanilla
  • Milk
Oatmeal biscuits baked on a cooking rack

How to make Homemade oat cream pies recipe

While this recipe is very simple (a typical spreading method for cookies), it does take some time. So while it’s not difficult at all, be prepared to take about an hour from start to finish. If you have small children at home, or if you can bake one bowl of cookies at a time, it will take a little longer. Again, it’s not difficult, just plan accordingly. Here’s how to make oat cream pies:

Step 1: Make oatmeal cookies

Preheat the oven to 325 degrees. Lay two light-colored baking sheets with parchment paper and set aside. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly mix the remaining ingredients until the dough holds together.

Using a medium-sized biscuit scoop, scoop into 36 cookies and place on prepared sheets. Bake for 9-12 minutes or until the edges are golden in color and the centers are tender but not sticky. Cool for 5 minutes on a hot baking tray before transferring to cooling racks.

Frost marshmallow in a bowl

Step 2: Make the marshmallow butter filling

In a mixer bowl, stir the marshmallow fluff, butter, powdered sugar, and vanilla together until they begin to thicken. Give it some time to combine it into a thick paste. Add milk in moderation 1 teaspoon at a time until you get a thick, creamy filling that keeps its shape. Transfer it to a tubing bag with a large round head (I used Wilton 1a).

Step 3: Fill your oat cream patties

Match refrigerated cookies with partner cookies of similar size. Put about two tablespoons of marshmallow cream in the middle of the bottom of the biscuit. Squeeze a matching cookie on the frosting to push the filling toward the edges. Keep filling the cookies until all 18 of the oat cream pies are full. Enjoy at room temperature.

Cinnamon: to add or not for Homemade oat cream pies recipe

Although I think it’s a 50/50 split about adding cinnamon to my oatmeal cookies or not, and thus the oatmeal cream pies, I can go either way. My husband prefers without it, and my kids prefer it, but I’m so happy I’m eating another batch of cookies! Please be aware that your cookies will be delicious regardless of whether or not you add cinnamon.

While the original recipe does not contain cinnamon, if you want to add it, Simply add 1 teaspoon of ground cinnamon to the biscuit dough With the rest of the dry ingredients and bake as usual.

A hand holding an oatmeal cream pie

Old-fashioned Homemade oat cream pies recipe vs rolled oats

So, rolled oats and old oats are the same! They are synonymous with each other and can be used interchangeably. They are flat, round (nest) and flaky. Quick-cooking oats is a slightly different beast, but it can definitely be used in this recipe in place of old / rolled oats with ease 1: 1. Your cookies won’t be as textured as they are with rolled oats, but they work just fine. Just make sure you don’t use steel cut oats in any cookies. You’ll break a tooth.

Oat Cream Pie Storage | Keep them soft

Store remaining oat cream pies in an airtight container at room temperature, layered with wax paper for up to 5 days.

If your cookies are slightly baked around the edges, add a piece of plain white sandwich bread to the airtight container, and make sure the bread doesn’t touch the cookies directly. (I like to place a piece of wax paper over the top of the cookies and place the piece of bread on top, then seal it with the lid. After 24 hours, the cookies should be completely soft.)

Homemade oat cream pies recipe Freezing instructions

To freeze, wrap each sandwich cookie in plastic wrap and store in an airtight freezer-safe container for up to 3 months! To defrost, keep it at room temperature until tender.

A hand holding an oatmeal cream pie with a missing sting

More sandwich cookies you can try!

I definitely make this a weekend! They were very Skywalker ~

Printable recipe card below, have fun!

A stack of oatmeal cream pies

Creamy Homemade oat cream pies recipe

Two soft oat biscuits with a sweet cream spread sandwiched between them. These classic homemade oat cream pies!

For oatmeal cookies:

  • The oven is heated to 325 degrees. Lay two light-colored baking sheets with parchment paper and set aside
  • In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly mix the remaining ingredients until the dough holds together.
  • Using a medium sized biscuit scoop, scoop into 36 cookies and place on prepared sheets. Bake for 9-12 minutes or until the edges are golden in color and the center is soft but not sticky.
  • Cool for 5 minutes on a hot griddle before transferring to cooling racks.

For the marshmallow filling:

  • In the bowl of a stand mixer, stir together the marshmallow fluff, butter, powdered sugar, and vanilla until just beginning to come together. Give it some time to incorporate into a thick paste. Add milk in moderation 1 teaspoon at a time until you get a thick, creamy filling that keeps its shape. Transfer it to a large round head piping bag (I used a Wilton 1A).

Make oatmeal cream pies

  • Chilled cookies match partner cookies of similar size. Put about two tablespoons of marshmallow cream in the middle of the bottom of the biscuit. Squeeze a matching cookie on the frosting to push the filling toward the edges. Keep filling the cookies until all 18 of the oat cream pies are full. Enjoy at room temperature.
  • Store remaining oatmeal cream pies in an airtight container at room temperature, layering with wax paper. If your cookies are slightly baked around the edges, add a piece of plain white sandwich bread to the airtight container, and make sure the bread doesn’t touch the cookies directly. (I like to place a piece of wax paper over the top of the cookies and place the piece of bread on top, then seal it with the lid. After 24 hours, the cookies should be completely soft.)

Notes

I use salted butter and it’s best for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon for cookie dough and add 1/4 teaspoon of salt to the garnish.
To make cinnamon Homemade oat cream pies recipe, add 1 teaspoon of ground cinnamon to the cookie dough with the dry ingredients in Step 2.

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Calories: 423Calories | Carbohydrates: 67G | protein: 3G | Fat: 17G | Saturated fat: 10G | Unsaturated fats: 1G | Monounsaturated fats: 4G | Unsaturated fats: 1G | Cholesterol: 61mg | sodium: 242mg | Potassium: 88mg | the basic: 1G | sugar: 48G | Vitamin A: 504IU | Calcium: 28mg | iron: 1mg

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