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Irresistible Oatmeal Cream Pie Cookies Recipe Easy Soft Chewy Treats

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Soft and chewy oatmeal cream pie cookies with a light, fluffy vanilla cream filling. A nostalgic treat that’s quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats (135g)
  • 1 cup all-purpose flour (120g)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (113g)
  • ½ cup packed brown sugar (100g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • For the cream filling:
  • ¼ cup unsalted butter, softened (57g)
  • 1 ½ cups powdered sugar (180g)
  • 2 tablespoons marshmallow fluff
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Toast the oats in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  5. Beat in the egg and vanilla extract until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated.
  7. Fold in the toasted oats using a spatula until evenly distributed.
  8. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and lightly golden but centers still look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. While cookies cool, beat together softened butter, powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy, about 4-5 minutes.
  12. Spread or pipe a generous dollop of cream filling onto the flat side of one cookie, then sandwich with another cookie. Press gently to spread filling evenly.
  13. Optional: Refrigerate assembled cookies for 30 minutes for a firmer filling.

Notes

Toast the oats to enhance flavor. Underbake slightly for soft, chewy cookies. Use soft but not melting butter to prevent spreading. Fresh baking soda ensures proper rise. Chill dough if cookies spread too much. Beat filling long enough to keep it light and fluffy. Refrigerate assembled cookies for firmer filling if desired.

Nutrition

Keywords: oatmeal cream pie cookies, soft cookies, chewy cookies, homemade cookies, cream filling, easy dessert, nostalgic treat

Find it online: https://pokirecipes.com/irresistible-oatmeal-cream-pie-cookies-recipe-easy-soft-chewy-treats/