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Oatmeal Cream Pies

side shot of oatmeal cream pies stacked on top of each other on a board with a piece taken out of the top pie
These are the best oatmeal cream pies you'll ever have, with a creamy filling sandwiched between two soft and chewy oatmeal cookies.
Prep Time 15 mins
Cook Time 10 mins
Chill Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 pies
Calories 319 kcal

Ingredients
  

Oatmeal Cookies

  • ¾ cup vegetable shortening
  • ¼ cup salted butter
  • cups sugar
  • ¼ cup light brown sugar
  • 2 eggs
  • 4 teaspoons molasses
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 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
  • 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: 319kcalCarbohydrates: 40gProtein: 2gFat: 17gSaturated Fat: 7gTrans Fat: 2gCholesterol: 29mgSodium: 234mgPotassium: 72mgFiber: 1gSugar: 27gVitamin A: 303IUVitamin C: 1mgCalcium: 38mgIron: 2mg