Homemade Oatmeal Cream Pies

by 247tasty

Oatmeal cookies with a melt in your mouth filling are like a dream come true. Super delicious and very easy to make. Although it may look like a lot of work it’s really not. I remember the first time I made this, I thought I was gonna mess it up but I totally pulled it off! I’m sure you will too. Enjoy and have a good one!


1 c. butter softened
1/2 c. solid vegetable shortening
1 1/2 cups of packed light or dark brown sugar
1/2 c. granulated sugar
2 large eggs
1 1/2 Tablespoon dark mild molasses
2 teaspoons pure vanilla extract
3 cups of quick-cooking oats (not instant)
1 1/2 c. all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground clove or allspice
For the Filling:
1/2 c. butter softened
1/2 c. solid vegetable shortening
2 cups of powdered sugar
2 tablespoons of cream or half and half
1 teaspoon pure vanilla extract
1 7 oz jar marshmallow fluff

How to make Homemade Oatmeal Cream Pies

1. Ready the oven. Preheat it to 350 degrees. Place parchment paper into 2 baking sheets then set aside.

2. Beat in butter, brown sugar, granulated sugar, and shortening in an electric mixer. Beat for 2 minutes until well-mixed and creamy.

3. Add in vanilla and eggs into the mixture and beat for another 1-2 minutes until creamy. Scrape the sides while beating.

4. Strain together flour, oatmeal, baking soda, cinnamon, clove, and salt in a different bowl. (Use a whisk to mix.) Turn the speed of the mixer to low and moderately add the batter until the dough is thick. (Remember to scrape the sides of the bowl to get the rest of the mixture.)

5. Scoop out the dough into equal amounts. Use a spoon or ice cream scoop. Separate each scoop 3 inches apart to give space when it spreads out.

6. Bake in the oven for 10-12 minutes in a batch until the edges turn slightly golden. Let it sit in the pan for 5 minutes before completely moving to the wire rack to cool. (Note: Gently transfer to the wire rack because these cookies are soft when it is warm.)

7. For the filling: Whisk butter and vanilla with shortening using an electric mixer until well-mixed and creamy. Turn the speed of the mixer to low while moderately adding the 2 tablespoons of cream and powdered sugar. When ingredients are well-mixed, add in Marshmallow cream and turn the speed of the mixer to high and beat for 2 minutes.
8. Split the filling between the 18 cookies evenly. Top the matching size cookie with the filling.

9. Let it sit at room temperature for 1 day. To store it much longer, put in an airtight container to chill with wax paper among layers before putting in room temperature to serve.

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