These oatmeal cream pies are quick to whip up and oh so tasty! They are the perfect oatmeal cookie to share with friends.
Oatmeal Cream Pies
We love oatmeal cookies. From our healthy toddler snacks to chocolate thumbprint cookies.
I think the oatmeal gives a cookie recipe an amazing texture. And the cream on these oatmeal cream pies makes them extra tasty.
This recipe is easy to whip up and the kids will love helping to add the cream or sprinkle the topping.
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How to make Oatmeal Cookies
Start by preheating the oven to 350° and gathering your ingredients.
In a bowl, cream the butter, sugars, molasses, vanilla, and eggs.
In a separate bowl, combine the flour, salt, baking soda, and cinnamon.
Add the dry ingredients to the creamed mixture and stir to combine.
Then mix in the oats.
Drop tablespoon sized scoops onto the cookie sheet or whoopie pie pan.
Bake for 10-12 minutes until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
Mix together the topping ingredients.
Spread the topping onto the middle of the oatmeal cookies.
Sprinkle with a bit of cinnamon sugar.
These are so yummy and the kids will love being able to help!
- 1 cup unsalted butter
- ¾ cup dark brown sugar
- ½ cup sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 2 eggs
- 1 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- ⅛ tsp cinnamon
- 1 ½ cups quick oats
- Cream Filling:
- 2 tsp very hot water
- ¼ tsp salt
- 1 (7 oz.) jar marshmallow cream
- ½ cup shortening
- ⅓ cup powdered sugar
- ½ tsp vanilla
- Cinnamon Sugar
- Preheat the oven to 350°.
- In a bowl, cream the butter, sugars, molasses, vanilla, and eggs.
- In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
- Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
- Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to over bake them; they will look moist.