Oatmeal cream pies are a blast from the past, and you can make them yourself easily. Two soft and chewy oatmeal cookies sandwiched around fluffy and creamy marshmallow buttercream will definitely make you feel like a child again.
What are oatmeal cream pies made of?
Simple ingredients make the most flavorful oatmeal cookies. A combination of granulated sugar and light brown sugar is used to create a soft texture, and molasses and cinnamon are added for a bold flavor. Two soft and chewy oatmeal cookies are sandwiched around fluffy marshmallow buttercream. A classic buttercream mixed with marshmallow fluff is exactly why we love these oatmeal cream pies so much.
The history of the oatmeal cream pie
The Oatmeal Creme Pie was the first snack produced under the Little Debbie brand name. Created in 1960 and costing just 50 cents per box, these were made with two chewy oatmeal molasses cookies and filled with a sweet and fluffy frosting. The ratio of cookie to frosting is why these were so perfect.
Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.
Homemade Oatmeal Cream Pies
2 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup unsalted butter
¾ cup granulated sugar
¾ cup light brown sugar
2 tablespoons molasses
2 eggs
Marshmallow buttercream (recipe follows)
Heat oven to 350 F and prepare two baking sheets with parchment paper.
In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together. Add the eggs and mix until combined.
Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between.
Using a 1 ½-ounce ice cream scoop, scoop the dough and place scoops on the prepared baking sheets spaced about 3 inches apart.
Bake the cookies for 9 to 10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven). Remove the cookies from the oven and allow them to cool completely on the baking sheets (they will be very soft so be sure to allow them to cool before moving them).
While the cookies are cooling, prepare the marshmallow buttercream. Once the cookies are completely cooled, pipe or spread the marshmallow buttercream onto half of the cookies and sandwich the other half on top. Serve them immediately or wrap each pie in plastic wrap to keep fresh.
Marshmallow buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup room temperature unsalted butter, 4 cups powdered sugar and 1/2 teaspoon vanilla extract for about 2 to 3 minutes until light and fluffy. Add 1 7-ounce jar marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated.
Makes 6 sandwiches.
