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chewy oatmeal cream pies - featured image

Chewy Oatmeal Cream Pies: 5 Easy Homemade Marshmallow Treats

  • Author: Eden
  • Total Time: 50 minutes
  • Yield: 24 servings 1x

Description

These homemade oatmeal cream pies feature thick, chewy cookies packed with warm cinnamon and nutmeg, sandwiched around a light, fluffy marshmallow buttercream filling. They are soft, nostalgic, and surprisingly easy to make using pantry staples.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 tablespoon corn syrup
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups (160g) old-fashioned rolled oats
  • 1 jar (7 oz) marshmallow fluff
  • ½ cup (113g) unsalted butter, room temperature
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons whole milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Add the egg, vanilla extract, and corn syrup. Beat on medium speed until just combined, scraping down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, cornstarch, cinnamon, nutmeg, and salt.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  6. Use a rubber spatula to gently fold in the rolled oats.
  7. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 12-14 minutes, or until edges are golden brown but centers look slightly soft. Rotate pans halfway through baking.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, beat the softened butter for the filling until creamy. Add marshmallow fluff and beat until smooth.
  11. Gradually add confectioners’ sugar, vanilla, and a pinch of salt. Beat on high until light and airy. Add milk one teaspoon at a time if needed to adjust consistency.
  12. Spread a generous amount of buttercream on the flat side of a cookie. Press another cookie on top to form a sandwich. Repeat with all cookies.

Notes

Ensure butter and eggs are at room temperature for proper emulsification. Do not overbake the cookies; they should look slightly underdone when removed from the oven as they firm up while cooling. Store in an airtight container at room temperature for up to 5 days. For extra softness, add a slice of bread to the container. Cookies can be frozen unfilled for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 pie
  • Calories: 280
  • Sugar: 28
  • Sodium: 180
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 1
  • Protein: 3

Keywords: oatmeal cream pies, marshmallow cookies, homemade marshmallow fluff, chewy oatmeal cookies, fall baking, kid-friendly snacks, comfort food

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Find it online: https://dinnercraft.online/chewy-oatmeal-cream-pies-5-easy-homemade-marshmallow-treats/