These Oatmeal Cream Pies are even better than the pre-packaged ones you can buy at a store! Two soft, chewy, cinnamon oatmeal cookies envelop a creamy, perfectly-sweet homemade filling. These confections are indulgently delicious. Make Oatmeal Cream Pies for a classic dessert that is the perfect end to any meal, or you can even enjoy them as an afternoon snack!
IngredientsFor the cookies: • 1 3/4 cups + 2 tablespoons all-purpose flour (scoop and level to measure) • 1 cup quick oats, slightly ground in a food processor • 2 teaspoons cocoa powder • 1 1/2 teaspoon cornstarch • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 3/4 teaspoon salt • 3/4 teaspoon cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground ginger, optional • 1/2 cup butter, softened • 1/2 cup shortening, unflavored • 1 1/4 cups granulated sugar • 2 1/2 tablespoons molasses • 2 large eggs • 1 teaspoon vanilla extract • 1/8 teaspoon coconut extract (for a slightly more noticeable coconut flavor - increase to 1/4 teaspoon) For the filling: • 1/2 cup butter, room temperature • 1/4 cup shortening, unflavored • 1 1/2 cups powdered sugar • 7 ounces marshmallow fluff
Set your oven to 350 degrees F.
Using a mixing bowl, mix together the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk, set it aside.
Using the medium-sized bowl of a stand mixer with the paddle attachment, beat together the butter, shortening, sugar, and your molasses on a medium-high speed until the mixture is pale and fluffy, around 2 minutes.
Mix in the eggs, stirring until it is combined after each interval.
Add in the vanilla and the coconut extract.
Slowly add in the dry ingredients and add it until it is well combined.
Spoon out the dough at 2 tablespoons at a time and then shape them into balls and place them on a lined baking sheet with space to expand.
Bake the cookies in a preheated oven for 10 to 12 minutes. Let the cookies cool before moving the cookies to a wire rack.
For the marshmallow buttercream filling, in the bowl of a mixer with the paddle attachment, beat the butter and shortening together on a medium-high, until the marshmallow is pale and fluffy, about 3-4 minutes.
Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 1 minute. Then mix in the marshmallow fluff.
Spread out the marshmallow buttercream along the bottom of one cookie and use another to sandwich the marshmallow frosting.
Enjoy, and store the remaining cookies in an airtight container at room temperature.