Homemade Oatmeal Cream Pies
Oatmeal cream pies are so easy to make at home and SO GOOD!
I have to confess, Oatmeal Cream Pies were never really my thing. I liked them okay. And I’d eat them if a Comic Brownie or a Swiss Cake Roll wasn’t available. But they were never my first choice when it came to deliciously sugary prepackaged lunch box snacks.
CLEARLY I had never tried this homemade version. I strongly suspect that had I made these earlier in life, I would have had a much different snack cake preference!
Because HOLY MOLY, are these good!!
So good, in fact, that my husband and I creamed an entire batch in one night! See what I did there ?????
One interesting thing to note about these cookies is that I think they need to spend some time in an airtight container to reach ultimate flavor and texture capacity. Freshly cooled, they’re pretty ok. But the cookie is too firm initially, and one bite will squish out all of the filling.
If you give them a few hours in a container or bag, the cookies soften up, much like the Little Debbie version, and become all but perfection.
And oh that filling! Erm. Yes. We need to have a conversation about that.
It calls for a WHOLELOTTA shortening. As in Crisco.
I know. Some of you (all of you?) are cringing right now. But hear me out first! You don’t have to use shortening. But it will give you the most authentic flavor and texture. If you switch it out for softened butter, will it still taste the same? Absolutely not at all.
Will it still be good? Sure. After all, what’s not to like about butter and sugar?? But it won’t taste like the Oatmeal Cream Pie of your childhood. If you’re good with that, by all means use butter instead of shortening!
Enjoy! And Happy Back to School season :)
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 egg
- 1 tsp vanilla
- 1 tbsp molasses
- 1 cup all purpose flour
- 1/2 tsp cinnamon
- 1 tsp cocoa powder (don't worry, you can't taste it!)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup rolled oats (I like quick oats, but whatever you like is fine)
For the Filling
- 1 cup vegetable shortening
- 1/4 cup corn syrup
- 7 ounce jar of marshmallow cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
Preheat the oven to 350.
Whisk together the butter and the brown sugar. Mix in the egg.
Add the vanilla, molasses, flour, cinnamon, cocoa powder, baking soda, baking powder, and salt. Whisk together until smooth.
Fold in the oats.
Scoop by 1 tablespoon and 2 inches apart onto a silicone baking mat (parchment or foil is fine too, but the silicone mat helps the cookies to spread a little more-- which is what we want in this case!).
Bake for 8-9 minutes. Let cool for a minute or two (but not completely) before carefully transferring them to a wire rack to cool completely.
Make the filling:
Use an electric mixer to whisk together the shortening, the marshmallow cream, and the corn syrup. Add the vanilla and the powdered sugar 1/2 cup at a time, mixing in between additions. The mixture will not look as smooth once you add the powdered sugar, and that's okay.
Spoon or pipe filling onto half of the cookies. Top with a second cookie. Store in an airtight container for a few hours before eating for best results.