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Oatmeal Cream Pie Cookies

A week dedicated to all the sweet things found in a lunchbox…
When I was in school, my entire day revolved around lunch time. That was the my first indication in life that I had mild obsession with food.
I loved everything about lunch hour. It was a magical time of day… do you remember?
It was the only time of the day with no assigned seating, no adult supervision, no red ink, and no paper cuts.
One blissful hour of total and complete freedom.
Plus, it’s been the only recurring hour of my life during which emotional eating was not only expected, but totally condoned.  
You have geometry 1st period? O-M-G. You totally deserve a cookie for that. You have social studies with such-and-such teacher? Wow. You’d better eat that pudding pack– you’ll totally need it to survive him. Oh, you’re on the soccer team? Better carb load for practice! Eat that pizza there…
Junk food paradise, I tell you.
I feel like Oatmeal Cream Pie Cookies are like the quintessential lunchbox dessert food. And even with a complete lack of chocolate, they’re pretty awesome.
I loved how these turned out! I went through 2 different recipes for the cookie, and 3 different recipes for the cream. But I think I’ve finally got the taste just right. 
And on a side note, I think you could easily replace half of the shortening in the cream with butter, but I wouldn’t replace all of it. Sorry anti-shortening-folks. It’s necessary in this one.
Hope you enjoy these as much as we did!

Oatmeal Cream Pie Cookies

Cookie Recipe Source: Cookies and Cups

    For the Cookie:

    • 3/4 cup butter
    • 1 1/2 cup white sugar
    • 1/4 cup light brown sugar
    • 1 1/2 Tbsp molasses
    • 2 eggs
    • 1 tsp kosher salt
    • 2 cups all purpose flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • 2 cups quick-cooking rolled oats
    • 2 tsp baking soda
    • 3 Tbsp boiling water

    For the Retro Cream Filling:

    • 1 – 7 oz. jar Marshmallow Cream
    • 1/2 c. shortening
    • 1 1/3 c. powdered sugar
    • 1 tsp vanilla
    • 1/2 tsp. salt
    • 2-3 Tbsp. milk

    For the Cookie:

    1. Cream the butter and sugars in a stand mixer.
    2. Add the molasses, eggs, baking powder, cinnamon and salt. Mix well.
    3. Add the flour and oats. Mix well.
    4. Dissolve the baking soda in the boiling water and mix into the dough.
    5. Scoop by rounded tablespoons onto parchment lined baking sheets (allow 2 inches for spreading) and bake at 350º for 10-12 minutes until set around the edges.
    6. Let cool on the baking sheet.

    For the Retro Cream:

    1. Using an electric hand mixer, beat together the shortening and the marshmallow cream in a very large bowl (there will be splatter– you’ve been warned).
    2. Beat in the powdered sugar, 1/3 cup at a time.
    3. Add the vanilla and the salt.
    4. Beat in the milk, 1 tbsp. at a time, beating in between additions, until mixture is smooth and fluffy.


    1. Pipe about 2 tbsp. of the filling onto the underside of one cookie. Top with another cookie.
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    Ashton Swank

    Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

    7 comments on “Oatmeal Cream Pie Cookies”

    1. Pingback: Oatmeal White Chocolate Pudding Cookies | Crazy for Crust

    2. Love these cookies, but mine came out very flat!! Taste too, just flat? Any ideas?

    3. How many cookies will this recipe make?

    4. i just made these and they are INCREDIBLE!!! thank you so much for the out of this world recipe!!! i have two questions… 1. how long will these stay fresh in a tuber wear container?? and 2. i would love to freeze some pies and save them for later…any specific suggestions on how to freeze/thaw?? thanks so much!!!

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