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side shot of oatmeal cream pies stacked on top of each other on a board with a piece taken out of the top pie
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5 from 2 votes

Oatmeal Cream Pies

These are the best oatmeal cream pies you'll ever have, with a creamy filling sandwiched between two soft and chewy oatmeal cookies.
Prep Time15 minutes
Cook Time10 minutes
Chill Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Oatmeal Cream Pies Recipe
Servings: 24 pies
Calories: 319kcal

Ingredients

Oatmeal Cookies

  • ¾ cup vegetable shortening
  • ¼ cup salted butter
  • 1¼ cups sugar
  • ¼ cup light brown sugar
  • 2 eggs
  • 4 teaspoons molasses
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1½ cups quick cooking oats, pulsed 20 times in a food processor
  • 1 cup quick cooking oats, ​not pulsed in a food processor
  • 2 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 2 teaspoons unsweetened cocoa powder, not Dutch-processed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Cream Filling

  • ½ cup salted butter
  • ½ cup vegetable shortening
  • 7 ounces marshmallow cream
  • 1¾ cups powdered sugar
  • ¼ teaspoon salt

Instructions

Oatmeal Cookies

  • In a large mixing bowl, beat the shortening and butter on medium speed for 3 minutes.
  • Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.
  • Add eggs, molasses, and vanilla. Beat until well combined.
  • Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.
  • Add the dry ingredients to the mixing bowl. Starting at low speed, gradually increase to medium speed. Mix until well combined.
  • Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°F. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.
  • Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately ½ inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.
  • Bake the cookies for 10 minutes. Remove from the pan and cool completely.

Cream Filling

  • In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.
  • Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.
  • Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. The bottoms will face the filling, and the tops will face out.

Notes

  • Use room temperature butter and eggs to help ingredients incorporate together better.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Nutrition

Calories: 319kcal | Carbohydrates: 40g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg